Pumpkin Spice Muffins

This basic recipe is adapted from The Chopra Center Cookbook, by Deepak Chopra. It has quickly turned into the favourite muffin we serve here at Sugar Ridge and group after group raves about it. Try it yourself at home…. but we know you will be back for more!

Makes twelve muffins.

Dry Ingredients:

2 c. whole wheat flour (preferably “soft”)
1/2 c. granulated sugar
1 tsp. cinnamon
1 tsp. nutmeg
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt


Wet Ingredients:

1 c. soy / rice milk
1 tbsp. vegetable oil
1/4 c. maple syrup
3/4 c. pumpkin puree
1/2 c. sliced almonds, sunflower seeds or your favourite nut/seed
1/2 c. raisins or dried cranberries (I use a bit of both!)

Heat oven to 350 degrees.


1. Grease muffin tin.
2. Mix dry ingredients in a large mixing bowl and the wet ingredients in a smaller one.
3. Pour the wet ingredients into the large mixing bowl and combine with the dry to make a smooth batter.
4. Mix in nuts/seeds and dried fruit.
5. Scoop the bater into the muffin tins and bake for 20 – 25 minutes.

Muffins should be golden brown, and check by an inserted toothpick coming out clean. If not, put them in for 5 more minutes.


If you don’t have maple syrup, brown sugar can be substituted, but you will have add a few extra tablespoons of milk to increase the moistness. Add a bit at a time…