Pumpkin Muffins

Pumpkin Muffins
Pumpkin Muffins

Fall is such a beautiful time of year. Gold, orange, red and bright yellow leaves contrasting with bright blue skies adds a special brilliance to autumn.  It is also a wonderful time of year to enjoy all the in season produce like apples, pears, winter squash, pumpkins, etc.

Pumpkin Muffins - These healthy pumpkin muffins are low in fat, low in sugar and are a good source of fibre.
Pumpkin Muffins

I love the spices associated with fall: warm spices like cinnamon, ginger, cloves, and nutmeg.  They perfume the whole house with cozy smells and taste delicious.  These healthy pumpkin muffins are low in sugar, low in fat, have a good source of fibre and are perfect for school lunches, snacks or breakfast.

Pumpkin Muffins 

Makes 12 large muffins

1 cup cooked and mashed pumpkin or winter squash such as butternut or buttercup

1/4 cup oil (I used avocado oil)

2 large eggs

1 tsp vanilla

3 tbsp molasses

1/4 cup brown sugar

3/4 cup buttermilk

1 cup whole wheat flour

1 cup all purpose flour

1 tsp cinnamon

1/2 tsp ginger

1/4 tsp cloves

1/8 tsp nutmeg

1 tsp baking soda

1/4 tsp salt

1/4 cup roasted salted pumpkin seeds

Directions:  Preheat oven to 350 degrees.  Prepare muffin tin with liners. Combine all wet ingredients and brown sugar and mix well.  In a separate bowl combine flours, spices, baking soda and salt.  Mix well.  Mix dry ingredients into wet ingredients and mix only until blended. Scoop into muffin liners and top with pumpkin seeds.  Bake 18-22 minutes until toothpick comes out clean.


This recipe is adapted from Ellie Krieger’s Pumpkin Muffin Recipe.  http://www.foodnetwork.com/recipes/ellie-krieger/pumpkin-muffins-recipe.html



8 thoughts on “Pumpkin Muffins”

  1. I love pumpkin seeds as a snack, they're so delicious and filling.
    It's a great idea to use them as a crunchy muffin topping! I'm
    knee-deep into recipe planning to use up all the squash I got from the
    market, so I'm definitely adding this one to the list!


  2. Your Pumpkin Muffins look and sound delicious! I've been wanting to
    use avocado oil in baking more and it's lovely to see how
    successfully you have used it here. What a wonderful fall breakfast!
    Pinned and sharing. Thank you for being a part of the Hearth and Soul
    Hop. Hope to see you again this week – the hop is open now!


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