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Pumpkin Muffins

Welcome to the Carrington Kitchen!
Browse through recipes from Breakfasts to Dinner and every dish in between, using all of our delicious natural foods. Let us know how they come out @carringtonfarms

Pumpkin Muffins

Pumpkin Muffins


For The Muffins

  • 1 ¾ cup Carrington Farms Sweet Potato Flour
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • ½ tsp salt
  • ½ cup canola oil
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • 1 ½ cup pumpkin puree
  • 2 large eggs, at room temperature
  • ¼ cup buttermilk, at room temperature
  • 1 tsp pure vanilla extract
  • ½ cup cinnamon sugar, optional

For the Cinnamon Maple Glaze

  • ½ cup powdered sugar
  • 1 tsp ground cinnamon
  • 2 tbsp maple syrup
  • 1-2 tbsp heavy cream


For the Muffins

  1. Preheat the oven to 425 and line 2 muffin pans with 16 total liners.
  2. In a medium mixing bowl, whisk together the Carrington Farms Sweet Potato Flour, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside.
  3. In a large bowl, whisk together the oil, sugars, pumpkin puree, eggs, buttermilk, and vanilla.
  4. Use a rubber spatula to fold the dry ingredients into the wet, mixing until just combined. Don’t over mix.
  5. Use a large ice cream scoop with a trigger to portion the batter into the prepared pans. The muffin liners should be filled almost to the top.
  6. Optional, add 2 tsp cinnamon sugar to the top of each muffin.
  7. Bake at 425 for 5 minutes, then lower the oven temp to 350 and continue to cook for an additional 20-22 minutes, or until a toothpick comes out clean.
  8. Let muffins cool, while you make the glaze.

For the Cinnamon Maple Glaze

  1. In a medium bowl, whisk together the powdered sugar, cinnamon, and maple syrup.
  2. Add in the heavy cream a little at a time until you reach your desired consistency.
  3. Pour glaze over muffins right before serving.