Easy Pumpkin Cinnamon Muffins or Cake

Easy Recipe, Not too long to prepare if you have a blender or bought pumpkin puree, and 30-40 minutes to bake. It makes 6-8 muffins, depending on your pan size.

The freshly baked pumpkin cinnamon muffins.


  1. 1 1/2 Cup of self rising flour unbleached (if you use all purpose flour, you ahve to add baking powder to the recipe for it to rise)
  2. 1/4 teaspoon of salt
  3. 1/2 teaspoon of baking soda
  4. 1 cinnamon stick
  5. some cinnamon powder sprinkle on 3 out of 4 of parts of a cut small pumpkin
  6. 3/4 cup of brown sugar
  7. 1/4 cup of milk
  8. 1/3 cup of grape seed oil (best to not taste the oil in mixture) or vegetable oil
  9. 2 eggs
  10. 1/8 of vanilla bean or a bit of vanilla essence

Sprinkle some cinnamon and a bit of salt on the inside part of the  3 pieces of pumpkin and bake until soft (20 min to 40) depending on your oven. Leave them to cool off once baked.

Add flour, salt, baking soda, and sugar to a big bowl. Mix.

Add to a smaller bowl, all the liquid ingredients, milk, oil and add the eggs last. beat the eggs in the mixture.

Add the cinnamon stick and the vanilla bean or essence in the liquid mix to soak in a way where you can find them to fish them out before you pour the batter into the pan.

Scoop off the pumpkin or peel the skin easily off and add to a blender. Blend until you get a puree. If you have no blender, mash with a fork until it is puree-like.

Pour puree into the dry mix, then pour the liquid and mix all together until smooth.

It should be this smooth before you pour.

Butter your cake pan, bread pan, or muffin pan, and pour the mixture in.

Bake for 30 to 40 min at 375 F or 190 C. Stick a knife or other thin utensil in the preparation to make sure it comes out clean to know if it is cooked.

How they look after baking in my muffin pan.


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