Pumpkin and Orange Muffins

Pumpkin and Orange Muffins

  • Prep: 10 min
  • Cook Time: 18 min
  • Total: 28 min
  • Serving: Makes 12 muffins

The addition of canned pumpkin keeps these muffins moist while the fresh orange juice and peel adds a hint of citrus flavor and aroma.


  • Butter or oil to grease pan
  • 1-1/3 cups all-purpose flour
  • 3/4 cup buckwheat flour
  • 3/4 cup sugar
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 slightly beaten eggs
  • 1 cup canned pumpkin
  • 1/2 cup milk
  • 2 tablespoons cooking oil
  • 1/2 teaspoon finely shredded orange peel
  • 1/4 cup fresh orange juice


  1. Preheat your oven to 400 degrees and grease a 12-cup muffin tin.
  2. Place the flours, sugar, baking powder, cinnamon, baking soda, and salt into a bowl and stir well to combine. Set aside.
  3. In a separate bowl, combine the eggs, pumpkin, milk, oil, orange peel, and orange juice.
  4. Make a well in the center of the dry mixture and then add the egg mixture. Stir unit just combined and then transfer the batter to the prepared muffin tin.
  5. Bake the muffins for 18 minutes or until the tops turn light brown. Cool for 5 minutes prior to serving.


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