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Spiced pumpking muffins for the holidays

Spiced Pumpkin Muffins for the Holidays



  • 3 Toppits Ginger Pop Herb Cubes

  • Nonstick vegetable oil spray

  • 1 cup all purpose flour

  • 1/2 cup whole wheat flour

  • 2/3 cup sugar

  • 1/4 cup (packed) golden brown sugar

  • 2 1/2 tsp. baking powder

  • 1 1/2 tsp. ground cinnamon

  • 1/2 tsp. ground cloves

  • 1/2 tsp. salt

  • 1/3 cup shelled pumpkin seeds (pepitas), lightly toasted

  • 1/3 cup coarsely chopped walnuts, lightly toasted

  • 1 1/4 cups canned pure pumpkin

  • 1 cup whole milk

  • 2 large eggs

  • 6 tbsp. (3/4 stick) unsalted butter, melted



  1. Preheat oven to 375°F. Spray 15 standard muffin cups (2/3-cup capacity) with nonstick spray.

  2. Whisk both flours, both sugars, baking powder, spices, and salt in large bowl to blend. Mix in the walnuts. In a separate bowl, whisk pumpkin, milk, eggs, melted butter, and Toppits ginger cubes (wait about 2 minutes for the cubes to defrost) and blend. Add dry ingredients to wet ingredients and stir just until incorporated (do not over mix).

  3. Spoon 1/4 cup batter into each cup. Sprinkle with pumpkin seeds. Bake until muffins are golden and tester once inserted into center comes out clean, about 25 minutes. Move muffins onto rack and cool.


*(Can be made 1 day ahead. Store muffins airtight at room temperature.)


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