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Pumpkin-Sauerkraut Muffins Recipe


Pumpkin-Sauerkraut Muffins

Pumpkin-Sauerkraut Muffins

© 2008 Barbara Rolek licensed to About.com, Inc.
This Pumpkin-Sauerkraut Muffin recipe isn't as strange as it sounds. If you're familiar with Chocolate-Sauerkraut Cake, you know that the sauerkraut adds moistness without any off flavors.

This version, adapted from a recipe by The Fremont Company, the makers of SnowFloss and Frank's Sauerkraut, combines three ingredients Eastern Europeans love -- pumpkin, raisins and sauerkraut! It's a good way to get the kids to eat their vegetables and, if you add 1 cup chocolate chips, they're bound to love them.

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Makes 8 jumbo or 12 regular Pumpkin-Sauerkraut Muffins

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes


  • 2 large eggs
  • 3/4 cup milk
  • 1/2 cup vegetable oil
  • 1 cup canned pumpkin, not pie filling (about 1/2 (14-ounce) can)
  • 1 1/2 cups sugar
  • 1 (14-ounce) can sauerkraut, rinsed, drained and squeezed dry
  • 2 teaspoons pumpkin pie spice or 1/2 teaspoon nutmeg and 2 teaspoons cinnamon
  • 1 teaspoon vanilla
  • 2 teaspoons baking powder
  • 2 1/2 cups all-purpose flour or white whole-wheat flour
  • 1 cup raisins
  • 1/2 cup chopped pecans
  • 1 cup mini chocolate chips (optional)
  • Coarse sugar


  1. Heat oven to 400 degrees. Lightly coat 8 jumbo muffin wells or 12 regular muffin wells with cooking spray. In a large bowl, mix together eggs, milk, oil, pumpkin, sugar, sauerkraut, spices and vanilla.

  2. In a medium bowl, combine baking powder with flour and add to pumpkin mixture along with raisins, pecans and chocolate chips, if using. Mix until just well incorporated. Don't overmix.

  3. Transfer to muffin tins and bake 10 minutes for jumbo muffins (or 8 minutes for regular muffins). Sprinkle with coarse sugar (for Halloween, you can use orange sugar, but white always looks nice) and bake an additional 10 minutes for jumbo and 8 minutes for regular.

  4. Serve warm or at room temperature. These muffins freeze well and will hold, covered, for a few days.
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  6. Pumpkin Sauerkraut Muffins Recipe - How to Use Canned Pumpkin - Sauerkraut Adds Moistness to Pumpkin Muffins

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