Once upon a time there was a pumpkin…

… and the pumpkin turned into a golden muffin.

Once upon a time, there was a beautiful pumpkin which lived on the market. One day, without notice, the pumpkin has moved to Teti’s kitchen. Teti was a very smart, beautiful and amazing cook who loved to cook for her loved ones. Especially for her one and only prince who was begging Teti to make some muffins for months.

Thus, one day, Teti decided to turn her pumpkin into golden muffins. Teti checked on the internet several recipes in order to find the perfect one. She decided to use a recipe that she has found on sallysbakingaddiction.com but Teti’s evil stepmother (no, I do not have a stepmother) would not let her go again on the market in order to get some pumpkin pie spice and canned pumpkin puree.

Teti felt like a sad sack and began to cry. Suddenly, a fairy godmother who had a hidden agenda, appeared and said, “Don’t cry, Teti! You can bake the pumpkin in order to make homemade pumpkin puree and you can use nutmeg instead of pumpkin pie spice.”

The fairy godmother said, “Teti, the magical taste of the muffins will only last until midnight! You must eat all the muffins by then!” 

So, Teti decided to bake the muffins as soon as possible! 

She used the following secret ingredients:

  • 220g all-purpose flour 
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 120ml vegetable oil
  • 100g granulated sugar
  • 100g packed light or dark brown sugar
  • 1 and 1/2 cups homemade pumpkin puree
  • 2 large eggs, at room temperature
  • 60ml milk, at room temperature

For making the crumb topping she used the following:

  • 100g all-purpose flour
  • 50g granulated sugar
  • 50g packed light or dark brown sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 6 Tablespoons unsalted butter, melted

STEP 1: Making homemade pumpkin puree

First she preheated the oven to 200* C and sliced a small piece of skin off the one side of the pumpkin so when laid on its side, the pumpkin will lay flat without rolling. Then, she removed the stem and split the pumpkin in half from top to bottom, scooped out the seeds and fiber with a large metal spoon. 

Then she laid the halves, flesh side down, on a parchment paper-lined half sheet pan and roasted the pumpkin until a paring knife could be easily inserted and removed from the pumpkin. The baking last 30 to 45 minutes.

Then she removed the half sheet pan to a cooling rack and cooled the pumpkin for at least 30 minutes. After half an hour Teti by using a large spoon, removed the roasted flesh of the pumpkin from the skin to the bowl of a food processor and transformed the flesh into a smooth pumpkin puree. 

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Processed with VSCO with a5 preset

Processed with VSCO with nc preset

STEP 2: Making the golden muffins

Making the muffins was very easy! Teti, preheated again the oven to 218°C and lined with cupcake liners a 12-count muffin pan.  (This recipe makes 15 muffins, so prepare a second muffin pan in the same manner). 

Then, in a large bowl, whisked the flour, baking soda, cinnamon, nutmeg, and salt together until combined and set aside. Meanwhile, in a medium bowl, Teti whisked the oil, granulated sugar, brown sugar, pumpkin puree, eggs and milk together until combined.

Then, the fairy godmother touched both bowls with her magic wand and the wet ingredients poured into the dry ingredients, next, everything folded together gently just until combined and no flour pockets remained. Teti filled cupcake liners, almost full. 

STEP 3: Making the crumb topping

Once again, the fairy godmother touched flour, granulated sugar, brown sugar, cinnamon and nutmeg with her magic wand and everything folded together until combined. Then she poured into the melted butter until crumbs formed. Teti, placed crumbs evenly on top of the batter and gently pressed them down into the batter.

Teti and the fairy godmother baked the muffins for 5 minutes at 200*C, kept the muffins in the oven and reduced the oven temperature to 180*C. They baked for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. 

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Processed with VSCO with nc preset

Processed with VSCO with a5 preset

The fairy godmother suggested to add some icing. Thus, Teti whisked 180g confectioners’ sugar, 2 Tablespoons of pure maple syrup and 2 tablespoons of milk together until combined and she added the icing over muffins.

Then the fairy godmother magically disappeared and Teti’s prince returned home from work..eeh, from the battle. Teti and her prince ate all the muffins before midnight and lived happily ever after. 

The end. 

P.S.: I hope this post to make sense. 


  1. mistimaan says:

    Loved your pumpkin recipe……..its awesome 🙂

  2. annika says:

    These are gorgeous… love that you made your own puree as well!

  3. Sumith says:

    Amazing recipe and beautiful photos!

  4. A fairy tale recipe for a pumpkin lover! Super soft, delicate and perfect choice for the advent’s season table…
    Well done dear Teti! This “flake” worth trying and tasting!

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