Pumpkin "Bread-Pudding" Muffins



Perfect use for Fall pumpkins, and good with carrots when pumpkins aren't in season! Top with a lemon cream cheese frosting to turn it into carrot cake (this was adapted from C. Lipori's blue ribbon carrot cake recipe.) Uses a whopping 7 cups of veggies, whole wheat, olive oil, & half the sugar, but doesn't sacrifice taste!

The pumpkin has a lot more water content than carrots, giving you the unique super-moist bread pudding consistency inside the delicious muffin crust. I love the peaches in this, too.

Delightful warm. 11 sec. in the microwave for 1 muffin does the trick.

★★★★★ 1 vote
15 Min
40 Min


1 1/2 c
olive oil, light flavored (or walnut oil)
1 c
2 tsp
baking powder
1 1/2 tsp
baking soda
1 tsp
5 tsp
2 tsp
1 tsp
ginger powder
1 large
(or 2 15 oz.) can peaches, drained (or can crushed pineapple drained)
2 c
whole wheat flour ( i use king arthur white whole wheat)
6-7 c
shredded fresh pumpkin (or carrot, but won't be quite as moist like bread pudding)
3/4 c
pecan pieces
1 c
raisins; put in bowl, cover with hot water

How to Make Pumpkin "Bread-Pudding" Muffins


  • 1Cover raisins in hot water & let soak.
  • 2Shred pumpkin into bowl & set aside.

    Preheat oven to 350 degrees F.
  • 3Mix eggs, oil, sugar, baking powder, baking soda, & spices with electric mixer. Add drained peaches & use mixer to break peaches up into bits. Stir in flour, then pumpkin, nuts, and drained raisins.
  • 4Scoop batter into 24 lined cupcake tins, and the rest into a greased 8" or 9" square baking pan, to bake all at once...or do all cupcakes, in batches.

    Bake at 350 degrees F for about 40 minutes, until golden on top.
  • 5*King Arthur unbleached white whole wheat flour uses a whole wheat berry that has a natural light color and flavor...still completely whole grain.

    I use "light" canned peaches. Either should work fine.

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About Pumpkin "Bread-Pudding" Muffins