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by Josée Fiset

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pumpkin muffins

Jack-o'-lanterns often meet a bad end. But after Halloween, I scoop mine out, peel it and cut it into small cubes and then freeze it raw on a cookie sheet. Then I get to use it all year round. It’s incredible how much flesh there is in a single fruit. Yes, botanically speaking, pumpkin is a fruit, as are its relatives, cucumbers and melons. Though it’s most familiar mixed with cinnamon, nutmeg, ginger and cloves, you should try it with turmeric, cumin, cardamom and smoked paprika! I purée the pumpkin and use that to make delicious pies, soups and muffins.

Preparation : 20 minutes

Baking : 25 minutes

Efficiency : 12 muffins



1. Preheat oven to 350°F (180°C). Grease (with butter or oil) and flour a non-stick 12-cup muffin pan.

2. In a bowl, mix the flour, wheat germ, baking soda, cinnamon, nutmeg and salt. Set aside.

3. In a large bowl, use a whisk to thoroughly mix the eggs and oil. Add the yogurt, pumpkin purée and honey, and then the flour mixture. Using a spatula, fold in the raisins, walnuts and oats.

4. Divide the batter into the muffin cups and garnish with pumpkin seeds. Bake on the middle oven rack for about 20 minutes or until a toothpick inserted in the centre of a muffin comes out clean.


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