Orange Pumpkin Muffins
Recipe type: Breakfast/Brunch
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 1¾ cups white whole wheat flour
  • 1½ teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • ¾ cup raw (turbinado) sugar
  • ¾ cup pure maple syrup
  • 2 large eggs
  • ⅓ cup extra virgin olive oil
  • 1 cup organic canned pumpkin
  • ⅓ cup orange juice
  • 1 teaspoon grated dried orange peel
  • 1-2 Tablespoons raw (turbinado) sugar for sprinkling
  1. Preheat oven to 350 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners and set aside.
  2. In a medium bowl, whisk together the flour, pumpkin spice, baking soda, baking powder, and salt. Set aside.
  3. In a large bowl, whisk together the sugar, maple syrup, eggs, and oil.
  4. Add the pumpkin, orange juice, and orange peel, whisking until smooth.
  5. Add the dry ingredients to the wet and stir until just combined.
  6. Using a large cookie scoop, portion out the batter evenly among the 12 muffin cups.
  7. Sprinkle each with some raw sugar.
  8. Bake for 20-23 minutes, or until the tops spring back when lightly pressed.
  9. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Recipe by Poet in the Pantry at