Pumpkin Spice Muffins

I made these Pumpkin Spice Muffins for Recipe Rebuild, the healthy food blog I share with my daughter, but they turned out so well I wanted to share them here as well. Although Italians do not use winter squash often in desserts, muffins surprisingly enough, are becoming more and more common place here in Italy and are sold in many grocery stores and local coffee bars. Zucca, or pumpkin is also now being sold both cut up into pieces as well as whole in many stores as well as outdoor markets throughout the fall and winter, though here in Italy, it is commonly used in soups, stews, pasta, risotto, or as a vegetable side dish, and not usually in desserts.
Pumpkin Spice Muffins
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Related Categories:   Dessert,  


1 Cup All-purpose Flour
1 3/4 Cups Oat Flour
1/4 Cup Granulated Sugar
1/2 Cup Brown Sugar
1 Tablespoon Baking Powder
1 Teaspoon Baking Soda
1 Teaspoon Pumpkin Pie Spice (Or 1 Teaspoon Ground Cinnamon)
1/2 Teaspoon Salt
1 Cup Pumpkin Puree
3/4 Cup Fat Free Yogurt
1/3 Cup Fat Free Milk
1/4 Cup Olive Oil
1 Teaspoon Vanilla Extract
1 Large Egg
1 Large Egg White

One Comment on “Pumpkin Spice Muffins

  1. Thanks for sharing such a nice Pumpkin recipe. My son loves a lot pumpkin recipe. I’ll try definitely it at my home this weekend.

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