The girls and I did a little baking this weekend and concocted a pumpkin muffin recipe that I just had to share. Using pumpkin not only gives these muffins a distinctly autumnal flavor, it keeps the muffins moist without a lot of fat. I added oatmeal for extra fiber and dark chocolate chips for a little extra zip. My daughters love them and they make for a quick but surprisingly filling breakfast — the perfect snack before heading out on a long bike ride offering five grams of protein and 4 grams of fiber. If you have a tasty dish to share, please add it to the Healthy Recipe group.
Check out the recipe when you read more.
Inspired by Carrots-n-Cake and About: Lowfat Cooking
Ingredients
1 1/2 cups whole wheat flour
1 1/2 cups old fashioned oats
3/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon allspice
1/4 teaspoon ground nutmeg
1 1/2 cups canned pumpkin
3 tablespoons canola oil
one large egg
one large egg white
1/4 cup lowfat milk
1/2 cup dark chocolate chips (optional)
1/2 cup chopped walnuts (optional)
Directions
- Preheat oven to 375 degrees F and line muffin tin with muffin cups.
- Whisk dry ingredients and spices together in a large bowl.
- Add pumpkin, oil, milk, and egg and egg white to a medium size bowl and mix thoroughly. Add wet ingredients to dry ingredient and mix well. Stir in chocolate chips and walnuts.
- Fill muffin cases evenly and bake for 18 to 25 minutes
Makes 14 muffins.
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This sounds great, but how do I use it with fresh pumpkin? I have no idea how to add that, do I take the seeds out? I have a whole pumpkin for carving as usual and I usually end up throwing the insides away cause I have no idea how to deal with them. What a waste!
1Thanks for the nutrition data! Does the calorie count include the two optional items, or does it omit them?
2that literally looks like sh*t.
3i actually think it looks really good! But I really love pumpkin flavored deserts... and chocolate of course.
4These sound so good! Can I replace the canola oil with safflower oil? Also, instead of the 1 egg and 1 egg white, what could I use (i'm vegan)?
5Yay love Tina!!!
6The nutritional information includes the walnuts and chocolate chips. And I do not know how to use fresh pumpkin instead of canned, but I think you need to roast it. Also, to make these vegan I would try whatever you normally use as egg substitute but am not sure how they will turn out.
7Those look so good! I love pumpkin - definitely going to make these!
8These sound amazing!!! I'm not much of a cook, but I'm going to try this. Thanks Fit!
9If you want to use fresh pumpkin, you can't use the kind of pumpkin that you buy for carving. You must use "pie pumpkins", which are usually smaller.
10Looks delish!
11I love carrots n' cake!
12I baked these last night, and they're great! I substituted 1/2 cup of silken soft tofu for the eggs and soy milk for the milk, and they still turned out perfectly!
I'd recommend getting those little aluminum cupcake liners, as this recipe makes 14 muffins. I just took two extra liners, put them in a small cake pan, and they baked up fine.
13Thank you for finally adding nutritional info to your recipes. Looks divine!
14Gave these a whirl tonight. The recipe was very easy and made 13 moist muffins. However, I only used half as much chocolate as described - I'm guessing/hoping that's why they turned out a little bland? I think I'd prefer the original recipe 's raisins to the chocolate.
15@Anon (#5): A vegan version should of these turn out fine. I have used Ener-G Egg Replacer to make vegan muffin recipes before and they turned out very nice indeed
16thanks for the vegan tips snapperdoodle, I will be trying this very soon, going under the recipe bookmark
17So I made them and I like them and of course my kids were not impressed. They were too hearty for them and not "cake-like" enough like the usual crap muffins that my husband brings into the house. So I guess I'm stuck eating all the muffins myself.
18Just made these - they're a bit more bland than I would have expected. Next time I'd add more of all the spices. Still satisfying for a baked good craving!
19Made these this past weekend and they are delish!
20These look ultra festive and super yummy! I'm gonna give them a shot with a couple little vegan-friendly, extra-healthy modifications... swapping out the brown sugar for amber agave nectar (less refined and no sugar spike), coconut oil for the canola (a heart-healthy metabolism boosting fat), almond milk, vegan choc chips, and tofu for eggs (thanks snapperdoodle!)...
Am I pushing it if a add some ground flax for an Omega boost?
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