Pumpkin Muffins
These pumpkin muffins are a tasty treat to have as part of a on-the-go breakfast or lunch, or to enjoy as a snack. Whip up a batch of these Pumpkin Muffins on the weekend for a quick addition to your meals or snacks. These freeze well.
These Pumpkin Muffins are loaded in beta-carotene from the pumpkin and rich in comforting fall flavours.
Leftover pumpkin puree is delicious in a DIY Pumpkin Spice Latte, in pancakes, in smoothies or in yogurt.
- 3 cups whole wheat flour
- 2 tsp baking powder
- 2 tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- 1 tsp ginger
- 1 tsp nutmeg
- 1 cup raisins or chopped dates
- 2 eggs
- ½ cup sugar
- ⅔ cup neutral flavoured oil
- 2 cups cooked pumpkin puree (not pie filling)
- 1 cup milk
- Pre-heat oven to 400 degrees F.
- Combine first 8 dry ingredients into a large bowl. Stir thoroughly. Make a well in the center.
- In a medium bowl, whisk the eggs until frothy. Mix in sugar, oil, pumpkin and milk.
- Pour the "wet" ingredients into the "dry" ingredients. Stir to moisten.
- Line muffin tins with muffin liners or lightly mist with vegetable oil spray. Fill muffin tins until ¾ full. Bake for ~17 -19 minutes. Remove from pan.
- Enjoy with a dollop of fruit jam or a piece of cheese.
Tagged in: Calgary Dietitian, Calgary Nutritionist, Muffins, dietician, dietitian, feeding kids, healthy snack, healthy snacks, kid-friendly, lunch, meal planning, recipe, snacks, vegetables
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How much energy is in this muffin? Ta
Hello Jacqueline, I haven’t run it through a nutrient analysis. You can certainly enter this in to a nutrient analyzer if that information is important. From my perspective this recipe will contribute to whole grains and therefore B vitamins, fiber, b-carotene not to mention satisfying fall flavours and texture. Pair with a hot unsweetened latte for a satisfying snack. Add in some nuts or peanut butter for a satisfying meal.