Pumpkin Muffins


With thanksgiving just around the corner thought I’d share a favorite muffin  recipe . These are great to have on hand for house guests the morning after Turkey when looking for something light and a little healthier.


Accessories: Mixer with Stainless Bowl, Roller and scraper
Also a KoMo Flaker for fresh rolled oats
Quantity: 3 dozen muffins
Preheat oven to 350 degrees


  • 3 eggs
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 1 cup cooking oil
  • 2 tsp vanilla
  • 1 cup sour cream
  • 2 cups mashed cooked pumpkin
  • 3 tsp baking soda
  • 3 tsp baking powder
  • 2 tsp salt
  • 2 tsp cinnamon
  • 1 tsp allspice
  • 1 tsp cloves
  • 3 cups whole wheat flour
  • 1 cup fresh ground oats
  • 1 cup wheat bran
  • 1 cup wheat germ

Beat eggs and sugar together then add remaining wet ingredients and the baking soda.  Mix together well at low speed.  Add the remaining ingredients but do not blend till all added.  Then slowly blend just till no longer see any dry particles.  Bake at 350 for 20 minutes.   Can add raisins or nuts if you like.  This is a great do ahead recipe as these freeze really well.

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