Miso Pumpkin Muffins

When we were brainstorming ideas for pumpkin creations, we realized we were crafting primarily sweet recipes. We found the interweb saturated with pumpkin bread and we wanted to give this quintessential fall recipe a remodel. Bread into muffins and sweet into savoury, voila, Miso Pumpkin muffins are born.

Lately, we’ve been on a Miso kick- adding it to marinades, dressings, stir fry’s, and now, baked goods?

Miso is made by fermenting soybeans, and sometimes rice or barley, with fungus and salt and grinding. The result is an incredibly rich, salty, meaty-esque flavoured paste.

Besides miso’s high copper, manganese, and zinc content, the fermenting process creates millions of probiotic microorganisms. Probiotics are incredibly valuable for our digestive health as well as our immunity. They serve to reduce the amount of “bad bacteria” in our gut, which are often what lead to illness and infections. As well, if you are taking antibiotics (think penicillin), you will likely have made a dent in not just your intestinal “bad bacteria”, but also in your “good bacteria” or probiotic bacteria. This is why including probiotic containing foods such as miso, sauerkraut, or tempeh in your diet is essential to not only maintain the good bacteria to bad bacteria ratio but also to replenish depleted probiotic bacteria strains after antibiotic use.

Miso Pumpkin Muffins

Makes: 8-10 Servings Prep Time: 10-30 (canned puree vs making your own) minutes Cook Time: 15-20 minutes


  • 1 cup pumpkin puree (used the canned unsweetened version or make your own by roasting diced pumpkin, removing the skin, and blending with a little water until smooth)
  • 1 cup unbleached All Purpose flour
  • ½ medium yellow onion
  • 2 TBSP red miso paste
  • 1 TBSP tahini
  • 1 tsp lemon juice
  • 2 TBSP olive oil
  • 2 TBSP maple syrup
  • 1 clove garlic, minced
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ¼ cup non-dairy milk, unsweetened
  • ¼ cup raisins


  1. Preheat oven to 375 degrees.
  2. Dice or thinly julienne onion and caramelize for 10 minutes on low heat with 1 TBSP olive oil, until browned. Add minced garlic for the last few minutes of cooking.
  3. Mix wet ingredients together, except onions, in food processor, blend until smooth.
  4. In a separate bowl sift all-purpose flour into wet ingredients, stir until combined.
  5. Combine lemon, baking powder, and baking soda together in a separate bowl. Add to food processor and combine with other ingredients.
  6. Add onions, pumpkin seeds, and raisins, fold into batter.
  7. Scoop mixture into greased muffin tin, fill each spot around ¾ full.
  8. Bake at 375 degrees for 15-20 minutes or until toothpick comes out clean.

Combining miso with caramelized onion and garlic creates some seriously fantastic flavour depth, almost adding a smoky taste-note. The addition of pumpkin seeds creates some texture while the raisins add a sweet pop of flavour.

Bon appetite!