Healthy Pumpkin Muffins
Easy, healthy pumpkin muffins made with whole grains, natural sweetener (maple syrup) and real pumpkin! These muffins are fluffy and delicious.
Updated by Kathryne Taylor on August 30, 2024
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We caught our first cool fall breeze this week. Do you know what that means? It’s pumpkin muffin time.
I snapped some new photos of my favorite pumpkin muffin recipe as I satisfied my pumpkin craving. These pumpkin muffins are perfect for chilly fall mornings and afternoon snacks.
They’re healthier than most, since they’re made with whole wheat flour and oats, sweetened with real maple syrup or honey, and call for coconut oil or olive oil instead of butter. Believe it or not, this healthy pumpkin muffin recipe yields light and fluffy muffins.
These pumpkin muffins wouldn’t be complete without plenty of warming spices, including cinnamon, ginger and nutmeg. Most “pumpkin spice” flavor comes from the spice, not the pumpkin!
I love these muffins with a spread of almond butter, peanut butter or pecan butter on top. Nut butter adds some extra protein, which means that I’m not hungry before lunchtime. If you’re going pumpkin-crazy this time of year, enjoy your muffin with a homemade pumpkin chai latte.
These pumpkin treats have the magical power to convert “healthy muffin” skeptics into fans. Let’s make some!
The Best Pumpkin Muffins
Five reasons to love this pumpkin muffin recipe:
- These muffins are easy to make with basic ingredients. Only one bowl required!
- They’re made with 100% whole grains, yet they’re fluffy and delicious. No one will know the difference.
- They’re also naturally sweetened with maple syrup or honey, rather than loaded with refined sugar. The maple syrup (or honey) offers a touch of extra flavor, which I love.
- These muffins feature a few of your favorite warming spices so they taste like your favorite pumpkin latte.
- They freeze well for later, too. Just defrost individual muffins in the microwave for 30 to 60 seconds, or until gently warmed through. You don’t want to overdo it.
Healthy Pumpkin Muffin Notes & Tips
Change it up. Add nuts, chocolate chips or chopped fruit cranberries or crystallized ginger. See recipe notes for details.
Simplify the recipe. Substitute 2 teaspoons store-bought pumpkin spice blend for the individual spices (cinnamon, ginger, nutmeg and allspice). Or, if your spice drawer is empty, simply use 1 1/2 teaspoons ground cinnamon and call it good.
Craving a sweet topping? Liz topped these muffins with my maple glaze from my pumpkin scones recipe, which sounds marvelous.
This muffin recipe is special diet-friendly. You can easily adjust this recipe to make it vegan, dairy free, egg free and/or gluten free. See the recipe notes for details.
Watch How to Make Healthy Pumpkin Muffins
Baking Tips for Success
How to Measure Flour
How you measure your flour is important. Why? If you measure incorrectly, you could end up with up to 50 percent extra flour, which will make your muffins dense, dry and flavorless. Use the spoon and swoop method:
- Gently stir your flour to loosen any clumps.
- Spoon your flour into the measuring cup with a big spoon or a flour scoop. Do not scoop up the flour directly into the measuring cup.
- Level off the top of the cup with a knife. Repeat as necessary.
Use Baking Soda, Not Baking Powder
They are not the same thing. Both are leaveners that help your baked goods rise (baking powder contains some baking soda, but that’s a long story). For ideal results, always follow the recipe and measure carefully.
How to Stir Your Batter
This muffin batter is super simple to stir together by hand, and that’s how I recommend making these muffins. Why? Whipping your batter will make the flour’s gluten protein too strong, yielding tough muffins.
I know it can be tempting to use a stand mixer or hand mixer when it’s within reach. Please don’t! Follow the instructions below and you’ll end up with light, fluffy muffins.
More Pumpkin Treats & Fall Muffins
Craving more? You’re going to love these recipes:
- Healthy Pumpkin Bread (like these muffins, but in bread form)
- Pumpkin Pecan Scones with Maple Glaze
- Pumpkin Pancakes
- Perfect Roasted Pumpkin Seeds
- Healthy Banana Muffins
- Healthy Apple Muffins
Please let me know how these pumpkin muffins turn out for you in the comments. I love hearing from you, and hope these pumpkin muffins become your new favorite.
P.s. That beautiful mug in the photos above and below? That’s handmade by my friend Margaret.
Healthy Pumpkin Muffins
Easy, one bowl, healthier pumpkin muffins made with whole wheat grains and naturally sweetened! These pumpkin muffins are as light, fluffy and delicious as their coffee shop counterparts. Recipe yields 12 muffins.
Ingredients
- ⅓ cup melted coconut oil or extra-virgin olive oil*
- ½ cup maple syrup or honey
- 2 eggs, at room temperature
- 1 cup pumpkin purée
- ¼ cup milk of choice (I used almond milk)
- 2 teaspoons pumpkin spice blend (or 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon ground allspice or cloves)
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 ¾ cups whole wheat flour**
- ⅓ cup old-fashioned oats, plus more for sprinkling on top
- Optional: 2 teaspoons turbinado (raw) sugar for a sweet crunch
Instructions
- Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius). If necessary, grease all 12 cups of your muffin tin with butter or non-stick cooking spray (my pan is non-stick and didn’t require any grease).
- In a large bowl, beat the oil and maple syrup or honey together with a whisk. Add the eggs, and beat well. Add the pumpkin purée, milk, pumpkin spice blend, baking soda, vanilla extract and salt.
- Add the flour and oats to the bowl and mix with a large spoon, just until combined (a few lumps are ok). If you’d like to add any additional mix-ins***, like nuts, chocolate or dried fruit, fold them in now.
- Divide the batter evenly between the muffin cups. Sprinkle the tops of the muffins with about a tablespoon of oats, followed by a light sprinkle of raw sugar and/or pumpkin spice blend if you’d like. Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
- Place the muffin tin on a cooling rack to cool. These muffins are delicate until they cool down. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan.
- These muffins taste even better after they have rested for a couple of hours! They’ll keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed).
Notes
Recipe adapted from my healthy pumpkin bread.
*Oil options: I love coconut oil here. I used unrefined coconut oil and can hardly taste it in the final product. Olive oil might lend an herbal note to the muffins, if you’re into that (I tested with California Olive Ranch’s “Everyday” variety and couldn’t even taste it). Vegetable oil has a neutral flavor but the average vegetable/canola oil is highly processed, so I recommend using cold-pressed sunflower oil or grapeseed oil if possible.
**Flour alternatives: White whole wheat flour works great, if you can find it. Whole wheat pastry flour yields extra light and fluffy muffins that are delicate until cooled. All-purpose flour and gluten-free all-purpose flour blends work as well.
**Change it up: You could really go crazy with add-ins here. After stirring in the flour and oats, gently fold in up to ¾ cup chocolate chips, chopped nuts like pecans or walnuts, and/or some chopped dried cranberries or crystallized ginger.
Serving suggestions: These muffins are great on their own, with a pat of butter, or spread with almond butter. They would also be fantastic with homemade pecan butter or coconut butter.
Make it egg free: Readers report that these muffins turn out well with flax eggs!
Make it vegan: Use maple syrup, flax eggs and non-dairy milk.
Make it dairy free: Simply use your non-dairy milk of choice.
Make it gluten free: Bob’s Red Mill gluten-free all-purpose blend works well instead of the whole wheat flour. You could use 2 ½ cups certified gluten-free oat flour instead or follow my recipe for almond flour-based pumpkin muffins.
Make it oat free: Simply omit the oats. No other changes necessary.
Make it lower in fat: I would argue that this bread contains a healthy amount of fat, but you can replace the oil with applesauce if you’re following a low-fat diet. Choosing olive oil instead of coconut oil will reduce the saturated fat content; total fat content will remain the same.
Update September 24, 2019: I removed white whole wheat flour as an option simply because I can’t find it in stores any more. I also upped the amount of spice from 1 ½ teaspoons to 2 teaspoons.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
I love this recipe! I use 1-1 gluten free flour for 1 cup of the wheat flour and equal parts of ground flax meal and almond meal for the remaining 3/4 cup of wheat flour. I absolutely love the results! they have a slightly heartier texture, which makes me feel like they are extra healthy yet equally delicious!
Thanks for sharing how this worked gluten free, Lori! Enjoy.
Love this recipe. So easy. Made these this morning, Iysed Paleo Flour and I added 1 tbsp of ground flaxseed and 2 tbsp of oats. I was out of milk so I substitued french vanilla creamer on for the milk. They still came out wonderful.
That’s great! Thank you, Anne for sharing the substitutions you used. I like to hear how those work for you. I appreciate the review!
Made these last night and they were awesome! First time I ever made muffins that didn’t turn into hockey pucks. Subbed half the maple syrup for blackstrap molasses, and doubled the batch to have leftovers but already ate most of them haha…
Great! I’m happy they worked nicely, Chelsea. I appreciate the star review.
I’ve made this recipe more times than I can count, and it never fails to deliver. I love that only one mixing bowl is required! Thanks for the healthy family favorite that makes mornings special.
Wonderful! Thanks for sharing, Annie.
I wish I could give this a good review but these muffins came out terrible. They came out dense, bland and took way longer than 25 minutes to fully bake. I’m always looking for healthy recipes to make with my 2 yr old daughter. This is not one we will be making again.
I’m sorry you had that experience! I’m curious, did you make any alterations? Sometimes if you aren’t using fresh baking soda, it can impact how bread can rise.
I added fresh blueberries to this. ::thumbs up:: I also added ginger, flax and brewers yeast to make these breast feeding “super snacks”.
Thank you, Tiffany for sharing!
Mine turned out more like form pudding cups…realized the recipe calls for 1 CUP – not CAN of pumpkin purée – oops! Still enjoyed eating them topped with some hazelnut butter and coconut manna for dessert warm out of the oven with a spoon :) I had added frozen blueberries and some chopped pecans. Will try again later this week
That would make a difference! Thank you, Simone for trying it. Let me know how the second version goes. :)
When making this recipe, I realized that I didn’t have baking soda. In place of it, I put a cup of greek yogurt to introduce acidity. I followed the recipe besides that, and it turned out delicious! With the yogurt, it has a very unique, dense texture, and I had to leave it in the oven for about 15 minutes longer. Overall, such a delicious recipe, thank you! By the way, I put golden raisins and almond slivers inside, and wow it was good.
The baking soda helps with making it rise and not be as dense. But, I’m glad you liked it even with your substitution! Thank you, Natasha for sharing.
The healthy pumpkin muffins are the best but when I log in the ingredients from the Web they go in ok on my app but when I try to put them on my diary for “My Fitness Pal” app it shows 1 serving is 1,312 calories and the nutrition facts are way off. The sodium says 21,578 MG. Even divided by 12 muffins it’s still a lot. Even that many calories divided by 12 doesn’t work out to 190 like yours say. What to do
Thanks
Linda
The Project Direct link does not go to the right place…
Awesome. I make many of the muffins from Cookie & Kate blog with great success. Me & my fiance love these for an easy snack or fast breakfast.
Here are my notes:
– Organic Unrefined Coconut Oil – Kirkland brand
– Organic Unsweetened Vanilla Almond Milk – Kirkland brand
– 1/2 cup packed organic brown sugar (instead of the maple syrup / honey) mostly just to save on cost a little bit
– Bob’s Red Mill GF flour blend (instead of traditional flour)
– 2 tsp. pumpkin spice from Trader Joe’s to replace all suggested spices
– Organic Madagascar vanilla powder from Thrive Market (it has the best vanilla flavor!) to sub out the vanilla extract
– Added 3/4 cup golden raisins + walnuts (just 3/4 total, not for each)
– Sprinkled on top with oats and a little extra brown sugar – totally adds to the cuteness/presentation
– No greasing. I use silicone baking cups for ease (they just pop right out) and I love them
I found that they made 12 huge muffins! I definitely filled them to the top. Baked for 25 minutes since I had the 3/4 cup of mixin’s.
Thank you! :-)
This recipe was fantastic! I was very impressed by how perfect the muffins turned out. This was my first time using whole wheat flour which definitely gave the muffins a more nutty flavor so I can see why the white whole wheat flour might be more desirable. I’ll have to try that next time! Can’t wait to make variations of this. These were not overly sweet which I like, but my boyfriend has a sweet tooth so I think I’ll double the honey next time :)
Thank you for sharing your recipe!
Thanks so much for this recipe, Kate!
I’ve made it twice, gluten-free both times, and I wanted to share some modifications I made the second time in case others find them helpful.
I used Namaste brand Perfect Flour blend, a 1:1 flour substitute. The first time, they were definitely good, but a little spongy and “substitute flour-y” for my liking.
The second time, I decreased the flour to a cup and increased the oats to a little over a cup. I ramped up the the volume of the add-ins, adding half a chopped up apple, a bunch of raisins, and cacao nibs. I was also probably pretty liberal with the spices and vanilla; I didn’t actually measure them exactly. I’m definitely making them this way from now on; they were delicious! I brought them to a work meeting with coworkers who eat wheat, and much more sugar than I do. They loved them too – even with competing whole grain muffins (with wheat flour, and probably much sweeter) from a local bakery on hand!
I didn’t add nuts because of someone with nut issues, but I would another time.
Thanks again, Kate!
Thank you, so much for sharing! I always like to know how these work for you gluten-free, especially with different gluten-free flour variations.
I made these and they turned out beautifully. I’ll definitely be making them again. Thank you for a healthy muffin recipe!
You’re welcome, Caitlin!
These were very good. I used sweet potato that I had rather than pumpkin, and muesli rather than plain oats, which was nice because it incorporated some raisins and slivered almonds as well. I do think a little texture is always nice. If Kate is reading this, I’m curious about the unorthodox incorporation of the baking soda (and spices) with the wet ingredients rather than the dry, and then the adding the dry to the wet rather than vice versa?
Hi Laura! I’m so glad you enjoyed the muffins. I wish I had a perfectly logical explanation for you, but that methodology just made the most sense when I created the recipe. I was working from a one-bowl recipe at the time. It would work just as well if you added the spices/baking soda to the dry mix and poured the wet into the dry, I think. :)
My daughter and I bake a lot of muffins and this recipe is the favorite. We use regular whole wheat flour which is a bit heavy but a cup of blueberries leavens the texture with juicy sweetness. Thank you for posting this!
You’re welcome, Kryss!
I made these last fall for my 7 month old (at the time). She loved these and the apple muffins. My husband also can’t eat enough. So easy to make, and I love how happy they make my family!
Great for the family! It’s wonderful your family enjoys them so much. Thanks for the review, Lindsay!
Loved them! Perfect temp and set for 22 minutes in the oven.
Using silicone muffin cups helps to keep them in place.
Thank you for this wonderful recipe!
I did put less maple syrup (given the calories) and an equivalent amount of stevia to give it more taste.
Thank you, Sophia!
Okay, so I have to laugh. I am making aeropress coffee right now, looking up this recipe to make my kids breakfast. This is a well-approved menu item in our home, but the thing I forgot was that it was through your blog I heard about aeropress. We bought our’s a few years back and have loved it. Thanks for both shares!
That’s great, Naomi! Thanks so much for sharing.
I love this recipe and have made it many times for my 2 year old. I have some baked sweet potato leftovers right now and am wondering how you think it would be to use that instead of the pumpkin? Thanks!
You could try it! Make sure they are pureed enough. Thanks for the review, Liz.
Hi Kate, great recipe. .coming from the food industry, i love creating recipes for my family. It’s such a fun and healthy activity for the family
given how busy we are normally throughout the day with all sorts of activities,plus work days.
Muffins taste delicious, but their coming out uncooked on bottom of muffin. baking at 350 for 30 minutes, and still uncooked on bottom half of muffin. need help with this, and suggestions are much appreciated.:) thank you great storyline
Rochelle
absolutely delicious! used home made pumpkin puree and spelt flour. added choc chips. toddler approved. man approved. and easy
Thank you, Danna!
Could you add grated zucchini to these?
I have a healthy zucchini muffins you should try! https://aspect-lift.pro/2017/healthy-zucchini-muffins-recipe/%3C/a%3E%3C/p%3E
Do you make your own pumpkin purée? What sort of pumpkin do you use? Or do you just buy a an of pre puréed?
I typically use canned for convenience!
could I use gluten free flour and would I use SF or Plain
Gluten free flour should work well too! I know Bob’s Red Mill gluten free flour usually works well.
A+++ These are delicious and they turned out perfectly moist and wonderful. It made 12 very nice sized muffins. After reading all the reviews I doubled all the spices and used 2 tsp cinnamon. Added 2 tsp of chia seeds and chopped pecans. For the flour I processed rolled oats and used all oat flour. I haven’t had sugar in years so these were perfect for me – not sweet. When I make them for friends or family I might add 1/4 cup coconut sugar so they will enjoy them as much as I did. These are perfect warmed up with a pat of kerigold butter and a cup of tea. WOW!!!
Thank you for sharing a wonderfully healthy recipe. Much gratitude!!
Thanks so much for sharing! I appreciate the comment and review.
My daughter and I made these today. It was grey and drizzly, and seemed a perfect day for baking with pumpkin. We chose this recipe because it did not require butter, which we did not have in the house. We DID have a can of pumpkin, and we were looking for a recipe that had a lower sugar (some of the other recipes had a sugar to flour ratio of 1:1, which seemed outrageous to us).
So we found yours, and it fit the bill, so we went for it! They turned out amazingly good, even my husband liked them, and asked for a new batch to take and share at work.
I look forward to trying MORE of your whole food vegetarian recipes!
And we both love Cookie!
Thank you! I appreciate your comment and review.
Just made these and I they seriously can’t cool fast enough. My place smells like fall and these muffins turned out amazinglu (by the looks of it). These were incredibly simple and quick to make. Thanks for sharing this recipe Kate!
I love when the kitchen fills with such a wonderful smell! Thank you, Amy! Hopefully you found them just as delicious.
Can’t wait to try these! Would there be a way to use pumpkin pie spice instead of the individual spices listed?
Thanks!
Sure, if you like. The taste result would be a little different, but should still work. Since pumpkin spices can vary, I’m not sure on exact quantity as I didn’t try it. Possibly start with 1 tsp and see what you think. If it needs more, maybe add 1/4 more. Let me know what you end up doing!
These sound delicious!! I happen to have 2 very ripe bananas just waiting to be used in a baked goodie. Since I’m just dying for some fall weather to come I am craving pumpkin over banana bread, do you think I could use mashed banana in place of the oil like you would applause? Or will it not work the same with bananas?
I don’t think I have ever tasted a better pumpkin muffin (or bread!) Before in my entire life! And that is certainly saying something! I absolutely love cocnut oil so already that as the first ingredient had me totally hooked and that love took me throughout the entire recipe! I’ve had family members say they were dreaming about it, others were saying they needed the recipe NOW, while others (and myself:)) could not stop eating them to make a comment! Which I think is the greatest compliment! Thank you so much for this insanely amazing home run and I’m looking forward to see what other amazing recipes you have on your website!
P.s. I’m dairy free and I’m trying to be off of sugar and wheat. So I use the maple syrup and plain almond milk, but I also use spelt flour and I’m so impressed that you cannot even taste the difference! They are so moist and incredibly delicious!!
Hooray! Thank you for the compliment, it means a lot! Thanks for sharing your variation too, Esther.
First comment ever and just have to say these came out AWESOME! I snuck in shredded zucchini and carrots, chia & ground flax and my three kids love them. Thank you for making it easy to feed my kids breakfast muffins they’re looking forward to!
I was wondering if hiding any veggies in it would work so I’m glad to note this!
My husband LOVED this recipe almost as much as our 10 month old daughter! Thank you :)
That’s great, Anna! Pumpkin season is upon us. :)
Not quite in our part of the world (Australia) , we‘re heading into spring/summer. But I can bake this anytime of year!! :)
Just made these minus the oats, added half a cup of dark chocolate chips, increased the pumpkin spice to 2 teaspoons and used sugar free maple syrup….soooo good! Had to increase the baking time about 10 minutes. Thanks for sharing this awesome recipe! I’m 7 months pregnant and going crazy for pumpkin spice anything, so it’s nice to come across something that doesn’t make you feel guilty when you eat it. Can’t wait to make the banana bread one!
Thank you, Nicole for sharing! I really appreciate your review.
I made these muffins according to your instructions, and added chocolate chips. I did change the baking temperature, however! I started baking for 5m at 425F and then dropped the oven to 350F for the remaining time (about 10m). The muffins came out nice and tall, crispier on the outside, and soft and moist on the inside. Thank you for the recipe! Happy to have made it on the first day of fall :)
Thank you, Alexandra for sharing! I appreciate the comment!
These look so good! I live in Belgium and pumpkin is not used here in sweet treats but ever since I’ve spent two years in Chicago I am totally addicted to pumpkin. Canned pumpkin doesn’t exist here, so I rely on my Mom’s vegetable patch. She grows lots and lots of pumpkins (even butternut squash, only recently “discovered” in Belgium) so we can both stock our freezers with pumpkin.
I am defenitely going to give these a try!
Fresh pumpkin, delicious! Thanks for sharing. Let me know what you think, Julie!
I tried this recipe with Cassava flour and it was a FAIL… any suggestions on conversion? The packaging says 1:1 ration, but it definitely did not work for this recipe…
I’m sorry to hear that! I’m not too familiar with Cassava flour, sorry! If you want to make this gluten free, I would recommend using a gluten free all purpose flour. I know Bob’s Red Mill has worked well in the past.
I use cassava flour frequently and find you usually need to combine it with another flour in a baked good for optimal texture. I made these with a few changes, only 1/4 cup of oil, upped the eggs to 3, no milk, and 1 cup of cassava flour plus 1/2 cup of coconut flour instead of regular flour. Everything else the same, no mix-ins, and they turned out great after baking them for 25min in a 350 degree oven!
Holy moly! I NEVER rate recipes, but these turned out so perfect I couldn’t resist. I used Avocado oil and added Guittard chocolate chips … They are legitimately perfect. This pregnant girl is very happy with these delicious (and healthy-ish!) morsels.
Congrats! And thanks, Chelsea.
Can you use pumpkin pie spice in place of the individual spices? Also, is it possible to sub melted butter for the coconut oil/olive oil?
Hi Cathrine, I really like the quantities of the individual spices, but I believe other readers have tried that. You can search through to see what worked best. I would recommend keeping the oil base here for moisture purposes. Thanks for your question!
These were really easy to make and so yummy for Fall. Thank you for sharing!
You’re welcome, Miranda!
I’d like to make mini muffins with this recipe. What’s the baking time in that case?
Hi Vanina, I’m sorry, I don’t have a mini muffin tin and haven’t tried. Keep the same baking temperature, but your baking time will be reduced significantly (I’d guess somewhere between 10 and 20 minutes).
Just made the pumpkin muffins but instead of oats I topped them with Bourbon Maple Candied Pecan pieces from Love Real Food. I’m sure the oats would have been healthier but….yum!
Oh delicious, Julie! Thanks so much.
Just made a batch of these instead of your blueberry muffins for the week. These are pretty delicious!!
I used “flax eggs” as we have an allergy in the house. They turned out great.
Will make again for sure!
Thanks for sharing, Amy!
I liked the one bowl concept. The texture was good but barely a “pumpkin,” flavor, which was disappointing because I was craving it.
Maybe increase the pumpkin content?
I’m sorry to hear that! You can increase your favorite spices if you like.
Been making these for a couple of years; in fact, I am going home tonight to make a double batch of these awesome muffins after a friend and I polished off the last batch last night.
My tips?
Always use coconut oil; the high fat content helps the flavor.
Use fresh spices! Don’t expect last year’s dusty old nutmeg to taste good.
Up the pumpkin to 1 1/2 cup for a more dense muffin.
Include 1 cup good quality, high cacao chocolate chips (e.g. Ghiradelli’s 60%).
This is my favorite fall treat–thanks so much, Kate!!
Thanks for sharing your tips since this is a go-to recipe. I appreciate your review!
Hi Kate
May be a silly question but could you tell me how to make the pumpkin puree please?
Hello Kate!
Do you happen to know the nutrition information for these muffins when using coconut oil, maple syrup, Bob’s Red Mill gluten-free flour along with all the original ingredients? Even a rough estimate would be helpful. Thanks!
Hi! You can buy it in a can or roast a sugar pie pumpkin then to puree. See this recipe for more information https://aspect-lift.pro/2014/creamy-vegan-pumpkin-soup/%3C/a%3E%3C/p%3E
I made these yesterday to have for breakfast all week and they are INCREDIBLE. The perfect hearty, not too sweet pumpkin muffins!! I put pecans in mine and I had them with homemade pecan butter as you suggested. Next level. Will definitely be making these again and again!!
Great!
These turned out pretty good for whole-wheat healthy muffins. The texture was perfect and I got more rise than I had anticipated, but the flavor was a little bland (might just be because pumpkin can be a light flavor). I might add some mix-ins next time as suggested.
I’m sorry you thought the flavor was bland. Feel free to increase your favorite spice! I appreciate you sharing your thoughts.
Just made these and they were so easy and yummy!
I substituted apple sauce for the oil.
Do you think that’s why they stuck to my muffin papers?
Thank you for sharing:)
Likely so, yes. Make sure you have something non-stick to help with that.
Amazing muffins – my 4 year old is crazy over them- I made them with 2 flax eggs to make them vegan and whole wheat flour as I didn’t have white whole wheat, but I’m eager to try them with that lighter flour. Either way I am sure they are great! To lower the fat content if one wanted, would you just reduce the oil and substitute applesauce? Thanks again Kate for your delicious recipes!
Thank you for sharing, Asha! I appreciate the review.
They were really yummy! Thanks a lot!
Mine turned out a little compact only. Perhaps I did some mistake with the measurements converting to European sizes…