Pumpkin Muffins

These pumpkin muffins stay moist and fluffy thanks to the Convection Humid mode on your Convection Steam Oven. They are perfect for fall, or any time of year!

PREP TIME: 20 minutes
COOK TIME: 10-12 minutes
YIELD: 24 muffins


  • 1 2/3 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 ¼ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 2 large eggs
  • ¾ cup granulated sugar
  • ½ cup light or dark brown sugar
  • ½ cup vegetable oil or canola oil
  • 1 ¼ cup pumpkin puree
  • ¼ cup heavy cream
  • ¼ cup cashews

Method of Preparation

  1. Preheat Wolf Convection Steam Oven to 375 degrees on the Convection Steam Mode. Grease a muffin pan or line with muffin liners. We made our muffins using mini bunt pans, so the muffins resembled pumpkins.
  2. In a large bowl whisk together flour, baking soda, cinnamon, ginger, nutmeg, and salt.
  3. In a medium bowl, whisk together eggs, granulated sugar, and brown sugar until combined. Add oil and whisk until combined. Add pumpkin and cream and whisk until combined.
  4. Pour pumpkin mixture into the flour mixture and mix gently just until combined.
  5. Portion the batter into your muffin pan and bake for 10-12 minutes in your Convection Steam Oven.
  6. Stick a toothpick in the muffins to ensure it is fully cooked. Toothpick should come out clean. Let muffins cool for 5 minutes and release them from the pan.
  7. Garnish with the cashews so they resemble a stem of a pumpkin.
  8. Serve and enjoy!

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