Dairy Farmers of Canada

Pumpkin, chocolate and Cheddar muffins

Our dietitians' favourite

This is the Pumpkin, chocolate and Cheddar muffins recipe.

  • Prep: 20 min
  • Cooking: 25 min - 35 min
Yields 12 - 16 muffins
pumpkin chocolate and cheddar muffins


  • 2 eggs
  • 2/3 cup (160 mL) brown sugar
  • 1/4 cup (60 mL) unsalted butter melted
  • 1 cup (250 mL) homemade or store-bought pumpkin purée
  • 2/3 cup (160 mL) milk
  • 1/2 tsp (2 mL) pure vanilla extract
  • 1 cup (250 mL) wheat bran
  • 1 cup (250 mL) quick-cooking oat flakes
  • 1 1/2 cups (375 mL) unbleached flour
  • 2 tsp (10 mL) baking powder
  • 1 tsp (5 mL) baking soda
  • 1/2 cup (125 mL) bittersweet chocolate chips or chunks
  • 3/4 cup (180 mL) Canadian Mild Cheddar diced
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Preheat oven to 350oF (180oC). 

In a bowl, using an electric mixer, beat the eggs with the brown sugar. 

Add melted butter, pumpkin purée, milk and vanilla extract. 

In a large bowl, mix remaining ingredients and make a well in the centre. 

Pour liquid ingredients into the well and mix just until combined. 

Divide batter into a muffin pan, greased and floured, or use paper muffin cups. 

Bake in oven for 25–30 minutes or until a toothpick inserted in centre comes out clean. 


To make homemade pumpkin purée:

Wash exterior of pumpkin and cut in half. Remove seeds and fibrous parts. Cut into large chunks.

Put pumpkin chunks, with peel facing up, in an oven-safe dish.

Bake in an oven preheated to 350°F (180°C) for about 1 hour or until tender.

Using a spoon, remove flesh and thoroughly drain. Discard peel. In a food processor, blend pumpkin flesh to a purée.

Approximately 1 lb (450 g) of pumpkin yields about 1 cup (250 ml) of purée.

Purée can be frozen and kept for several months.


For a delicious variation, replace pumpkin purée with apple or banana purée.

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Nutritional information

Per serving
Energy: 272 Calories
Protein: 9 g
Carbohydrate: 38 g
Fat: 11 g
Fibre: 4.5 g
Sodium: 259 mg

Top 5 Nutrients

(% DV*)
Calcium: 14 % / 152 mg
Folate: 22 %
Magnesium: 29 %
Phosphorus: 22 %
Selenium: 27 %