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Orange Pumpkin Muffins - poet in the pantry

Orange Pumpkin Muffins

adapted from Celebrating Quick Breads and Pastries
Prep Time 10 mins
Cook Time 23 mins
Total Time 33 mins
Course Breakfast/Brunch
Servings 12


  • 1 3/4 cups white whole wheat flour
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 3/4 cup raw turbinado sugar
  • 3/4 cup pure maple syrup
  • 2 large eggs
  • 1/3 cup extra virgin olive oil
  • 1 cup organic canned pumpkin
  • 1/3 cup orange juice
  • 1 teaspoon grated dried orange peel
  • 1-2 Tablespoons raw turbinado sugar for sprinkling


  • Preheat oven to 350 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners and set aside.
  • In a medium bowl, whisk together the flour, pumpkin spice, baking soda, baking powder, and salt. Set aside.
  • In a large bowl, whisk together the sugar, maple syrup, eggs, and oil.
  • Add the pumpkin, orange juice, and orange peel, whisking until smooth.
  • Add the dry ingredients to the wet and stir until just combined.
  • Using a large cookie scoop, portion out the batter evenly among the 12 muffin cups.
  • Sprinkle each with some raw sugar.
  • Bake for 20-23 minutes, or until the tops spring back when lightly pressed.
  • Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.