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Pumpkin Cinnamon Muffin Homemade Recipe

Pumpkin is a plump, nutritious orange-colored squash rich in Vitamin A and other vitamins and minerals. Pumpkin blends well with Cinnamon and spreads beautiful aroma. A naturally sweet and mildly spiced twist to regular muffins.

Nutrition Information per serve

  • 116.4 kcal
  • 13.1 gm
  • 1.4 gm
  • 5.7 gm
    Total Fat
  • 2.0 gm
    Total Fiber
1/2 Cup(73.0 gm) Wheat Flour (Whole)
30.0 Gm(30.0 gm) Dates
2 Grated Tbsp(18.0 gm) Pumpkin
1/2 Tsp(5.0 gm) Pumpkin Seeds
1/2 Cup(121.0 gm) Nestlé A+ Curd
1/2 Cup(51.0 ml) Nestlé A+ Milk
1/2 Tsp(1.0 gm) Cinnamon
3 Tbsp(24.0 ml) Oil
1/8 Tsp(0.56 gm) Salt
1/4 Tsp(1.0 gm) Baking Soda
1/4 Tsp(0.89 gm) Baking Powder
1/4 Tsp(0.83 gm) Vanilla Extract
  • In a mixing bowl, add 3 tbsp oil and mashed dates and mix well.

  • Then, add 1/2 cup whole wheat flour and 2 tbsp of grated pumpkin.

  • Add 1/4 tsp each of vanilla extract, baking soda, and baking powder and 1/8 tsp salt.

  • Mix all the ingredients well.

  • To this, add 1/4 cup of Nestlé A+ Milk, 1/2 cup Nestlé A+ Curd, and 1 tsp of pumpkin seeds, and mix well.

  • Pour into the prepared muffin mould.

  • Bake muffins at 180 degrees Celsius for 20 mins.

  • Remove from the oven and cool.