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Pumpkin-Orange Muffins

Super-tender Pumpkin Orange Muffins bejeweled with a tiny orange slice. They're delish for everyday, but are special enough for the holidays.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast
Cuisine: Canadian
Servings: 18
Author: Jennifer Pallian BSc, RD

Ingredients

  • 3 cups 13.5 oz all purpose flour
  • 1 1/4 cup granulated sugar
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/2 tsp kosher salt or 1/4 tsp table salt
  • 1 1/2 cups Tropicana Pure Premium® 100% Orange Juice
  • 1 cup pure pumpkin puree
  • 1/2 cup melted butter
  • 1/4 cup vegetable oil
  • 1 1/2 tsp pure vanilla extract
  • 2 large eggs lightly beaten
  • 1/2 orange thinly sliced and quartered, optional

Instructions

  • Preheat oven to 375ºF.  Prepare 18 of the cups in two standard muffin tins by greasing or lining with paper muffin liners.
  • In a large bowl, thoroughly whisk together flour, sugar, baking soda, baking powder and salt.
  • In a separate bowl, whisk together the orange juice, pumpkin, butter, oil, vanilla and eggs. Add this to the flour mixture, then fold the ingredients together with a rubber spatula, working gently and stopping when batter is just combined.
  • Lightly spoon the batter into prepared muffin cups.  Top each with a quarter slice of orange, if desired. Bake for 18-22 minutes, rotating pans once halfway through. Muffins are done when tops are golden and spring back when lightly pressed in the centres (or a toothpick tester comes out with just a few moist crumbs). Transfer to wire racks to cool.