Pumpkin has got to be one of my favorite fall flavors, especially in healthy pumpkin muffins or whole wheat pumpkin bread. Add a generous dose of cloves, cinnamon, and nutmeg, and I’m in love. You can’t find an easier pumpkin muffin recipe than this one, and it can be made super healthy, too.Pin It
Here are the perks of this little recipe gem:
- One bowl
- No fancy order of ingredients – just dump together and mix
- Super moist! Everyone LOVES the taste!
- Healthy Upgrades to basic recipe:
- Option for healthy fats; lower in fat than some recipes
- Recipe works great with whole wheat flour
- Pumpkin is a super food!
If you always wonder how to bring healthy snacks when you’re on the go, wonder no more. This pumpkin muffin recipe is a KS favorite, but there are over 30 more in “Healthy Snacks to Go,” our popular eBook. If 14 variations on a homemade Larabar don’t tempt you, the granola bars just might! Click here to learn more about Healthy Snacks to Go, now in its second edition with more grain-free recipes and less sweetener than ever!| Healthy Pumpkin Muffins or Bread |
- 3/4 cup honey
- 2 eggs
- 1 2/3 c. whole wheat or sprouted flour*
- ½ c. melted butter or coconut oil**
- 1/4 c. cold water
- 1 c. pumpkin (about half a 15 oz can)
- ½ t. cinnamon
- ½ t. nutmeg
- ¼ t. baking powder
- 1 t. baking soda
- ¾ t. salt
- ½ t. cloves
- 1 Tbs. molasses (opt.)
- Mix all ingredients together. Put in greased loaf pan or muffin tin. Bake at 325 degrees.
- Bread (one loaf) = 65-80 minutes
12 Muffins = 35-40 minutes
24 Mini muffins = 25 minutes
Watch timing carefully as honey browns faster!
*I often use part or all “white whole wheat flour” for muffins.
**Find out why I use butter and coconut oil.
Here’s the recipe I started with, before I transitioned to “real food:”
The Original (not-so-healthy!!!) Recipe: Easy Pumpkin Muffins or Bread
2 eggs ½ t. nutmeg
¼ t. baking powder 1 2/3 c. flour
1 t. baking soda ½ c. oil
¾ t. salt ½ c. cold water
½ t. cloves 1 c. pumpkin (about half a 15 oz can)Mix all ingredients together. Put in greased loaf pan or muffin tin. Bake at 325 degrees.
- Bread (one loaf) = 75-90 minutes
- 12 Muffins = 45 minutes
- 24 Mini muffins = 25 minutes
Cost: about $1.50
Super foods: 3
An awesome and sort of healthy muffin that tasted amazing – but I knew I could do better. I tweaked the recipe bit by bit until, in my humble opinion, it became totally healthy. Here are the steps I followed:
- Level one: decrease the sugar by 1/4 or even 1/2 cup (1 c. sugar total)
- Level two: use half whole wheat flour
- Level three: make the “oil” melted butter
- Level four: get rid of the refined sugar and white flour altogether
Once I had made the first few changes, moving to level four (the top recipe) wasn’t that huge of a leap, but if I had tried to start there, I don’t think it would have been possible. May your “baby steps” become possible with your “not-so-healthy” favorite recipes as well!
Eventually I even fiddled with another Healthy-EST upgrade: check out the SOAKED pumpkin muffins recipe. Get your FREE soaked grains eBook here.
Leftover Pumpkin?
Now the million dollar question: what do you do with the rest of the pumpkin in the can? Here’s my simple system for leftover pumpkin including six ways to use it up.
Other Pumpkin Recipes:
- Crispy (Soaked) Spicy Pumpkin Seeds
- Healthy Pumpkin Cookies (with various levels of nutrition, just like this recipe)
- Low-carb Pumpkin Pancakes (or any orange vegetable)
- Cabbage Pumpkin Soup
Other Fall Recipes:
- Apple Breakfast Bars (or dessert!)
- 5 Ways to Preserve Your Apples
- Chicken Barley Leek Soup
- Carnival of Super Foods
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Kitchen Stewardship is dedicated to balancing God’s gifts of time, health, earth and money. If you feel called to such a mission, read more at Mission, Method, and Mary and Martha Moments.
Delish, and I love all the healthy upgrade options. Tooooo cute! I will follow for sure
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Katie Reply:
October 13th, 2009 at 3:53 pm
Welcome! So glad you like what you see!
Katie
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Connie Seymour Reply:
October 20th, 2012 at 1:37 pm
In your suggestions for a healthier pumpkin bread you switched the oil to melted butter. I was wondering why you choose to use melted butter when canola oil is much better for the human body. Butter is a saturated (bad) fat whereas canola is a polyunsaturate (good) fat?
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Elizabeth Reply:
October 22nd, 2012 at 9:12 am
Among many other things, canola, or genetically modified rapeseed oil which is what it truly is, depletes vitamin e stores and interferes with the body’s ability to metabolize foods. It’s an industrial product, not food. Butter has been used for centuries, is chock full of nutrients including CLA, and helps to minimize inflammation, something else caused by canola and other vegetable oils. When’s the last time you squeezed oil out of a vegetable in your kitchen? I personally believe that if I can’t recreate it, I shouldn’t be eating it.
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Katie Kimball @ Kitchen Stewardship Reply:
October 28th, 2012 at 1:53 am
http://www.kitchenstewardship.com/2009/10/05/food-for-thought-the-evils-of-saturated-fats/
and
http://www.kitchenstewardship.com/2009/10/19/food-for-thought-are-polyunsaturated-oils-healthy/
And what Elizabeth said above.
Katie
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I was just talking to a new farmer at our mid-week market and I asked him if he was going to have pumpkins since he was selling other winter squashes. He said there’s a virus that did a lot of damage, so you’re right about the upcoming shortage. I was pretty bummed because I love pumpkin too!
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This sound wonderful! I love the healthy version recipe…Great idea!
.-= Lisa´s last blog ..Ham and Greens Pot Pie =-.
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Hi!
Sounds really easy and yummy! Thanks for sharing. Have a great day!
Sherrie
.-= Sherrie´s last blog ..TEMPT MY TUMMY TUESDAY =-.
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delicious! You can easily substitute sweet potato for the pumpkin, if you can’t find pumpkin in your area. We do this all the time since my hubby is allergic to pumpkin.
.-= SnoWhite´s last blog ..Chicken and Noodles Skillet =-.
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Katie Reply:
October 13th, 2009 at 3:55 pm
I had forgotten about that option – GREAT thing to remember for this year especially!
Thanks, SnoWhite!
Katie
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yum! i like how you broke down the different options for how healthily these could be made.
.-= emily´s last blog ..Luscious Fall Dessert: Baked Apples with Cream and Almonds =-.
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Wow! You have so much great information here on your blog! I’m very interested in nutrition and so many of the things you post about are exactly up my alley. Also, the pumpkin bread recipe looks great and I like that you include healthy upgrades. I read in the newspaper though that stores are currently out of canned pumpkin due a decreased harvest last year. I keep looking at my grocery store and still no pumpkin…boo!
Thanks for your great work on this blog!
.-= Greta´s last blog ..Fresh Tomato Soup =-.
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I love EASY!!! and HEALTHILY!!! recipes. THANKS!!! Geri
.-= Geri@heartnsoulcooking´s last blog .." BLUE CORNMEAL MUFFINS " =-.
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It’s funny because I came online to find a pumpkin bread/muffin recipe, and here one was on one of my favorite blogs! I made the healthy version, but instead of using pumpkin used butternut squash puree and added a sprinkling of mini chocolate chips. It was delicious! I think next time, however, I would eliminate the cloves or add less. It was pretty strong. Thanks for the recipe!
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Katie Reply:
October 13th, 2009 at 3:57 pm
Melissa,
You’re right about the spices – that’s one of the things I love about the recipe, but it’s not for everyone I guess. Glad it worked out!!
One of your fav blogs? *blush* That’s not good for my humility, you know.
Katie
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I love one bowl recipes!
.-= Brenda´s last blog ..Chipotle Pork Tacos, Slow Cooker/TMTT =-.
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I love the different levels of healthy options! Great recipe.
Thanks for sharing with TATT!
.-= Cole´s last blog ..Tuesdays At The Table – Apple Cake & Apple Chips =-.
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We just bought my son a fall pumpkin. He’s not quite 2, so instead of carving, we’re going to draw a face. I’m sure it’s not especially grown for cooking, but that’s just what I’m going to do anyway.
I will try these muffins for sure!
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I’m smitten with your blog. I’m the Dad in the house w/ 3 little ones — I do all the cooking — and I too like to keep it simple and healthy and frugal. My little boy, 7, just gobbled down one of these fantastic muffins — a good little eater makes me happy.
Jim
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Katie Reply:
October 20th, 2009 at 9:34 am
Jim, I misplaced your comment for a while, but I think it’s just fantastic that you are cooking for your kids and involved enough to research stuff online. I’m tickled that your son liked the muffins! I’ve found them to be definite crowd-pleasers as well.
I hope to see you again – welcome aboard!!
Katie
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Pumpkin bread is such a tradition at our house. I usually bake somewhere around 60-70 loaves that my husband distributes around town during Christmas. I may have to switch to sweet potatoes because of the shortage, but I have been stocking up a few cans of pumpkin at a time. He will be so disappointed if he doesn’t get to play Santa. I have your blog carnival button posted on my blog. I think you have a great idea going. Come share a slow cooker favorite for Crock Pot Wednesday whenever you get a chance.
.-= darnold23´s last blog ..CROCK POT WEDNESDAY – Louisiana Red Bean Gumbo =-.
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Last year, I bought Jack-o-Lantern pumpkins in early November on clearance for $1. They are not the “ideal” pumpkins for baking, but they do work, and that is pretty cheap for pumpkin. I pressure-cooked a pumpkin and froze the cooked pumpkin in 2-cup increments. There seem to be plenty of fresh pumpkins in the store this year, so that might be a good option.
.-= Rachel R.´s last blog ..Giveaway – Progresso =-.
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Pennywise Platter Thursday 10/15 // Oct 15, 2009 at 10:57 am
[...] Perfect for sharing with a group next time you have to bring a snack, the ease of these throw-everything-in-the-bowl pumpkin muffins/bread is my favorite part. They’re heavy with fall spices and so moist you’ll be sure [...]
Will this be OK without molasses? i don’t have any in my pantry.
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Katie Reply:
October 16th, 2009 at 11:21 pm
For sure…I just try to sneak it into things in place of other sweeteners, just a smidge, b/c I don’t know what else to do with it! I would sub it out for more honey if you’re doing the “sugar-less” version.
Katie
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Pumpkin Recipes | The Finer Things in Life // Oct 18, 2009 at 9:20 pm
[...] One Bowl Pumpkin Bread [...]
Great recipe and one bowl awesome!! Thanks for linking up to my pumpkin roundup!
.-= Jenna @ Newlyweds´s last blog ..Pumpkin Round-up =-.
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Pumpkin Round-up « Newlyweds! // Oct 18, 2009 at 10:59 pm
[...] One – Bowl (Healthy) Pumpkin Muffins [...]
Those look soooo good! I’ll definitely have to try them!
.-= Cassie´s last blog ..What makes you happy? =-.
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I love pumpkin, too. My favorite way to use leftover pumpkin – eat it with cottage cheese, cinnamon, nuts, and a little stevia. Yum!
I bookmarked these…might have to try them GF/SF.
Thanks so much for linking to Slightly Indulgent Mondays!
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Do you have any idea what a HUGE HIT these muffins were at a pumpkin carving event on my campus tonight?? Such a hit. And they washed the muffins down with real milk. It was bliss
.-= Lisa Sargese´s last blog ..Need Pumpkin Recipe!! =-.
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Pumpkin Spice Cheesecake, Slightly Indulgent Mondays, & A Give-Away : Simply Sugar & Gluten-Free // Oct 26, 2009 at 10:04 pm
[...] Salmon3. Ari-Food Intolerances Cook (Mini Chicken Meatloaves& How to make ground chicken)4. Kitchen Stewardship (One-Bowl Pumpkin Muffins – Sugar-less option)5. Kari @ Eating Simply (Heartwarming Almond-Oat Scones)6. Kim, The Food Allergy Coach (Buckwheat [...]
Love anything pumpkin! Thanks for joining in the fun at Cupcake Tuesday!
~Liz
.-= Liz@HoosierHomemade´s last blog ..Cupcakes and A Giveaway =-.
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Those are great healthy alterations:-)
.-= Susie’s Homemade´s last blog ..Tackling Werewolf Cupcakes =-.
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25 Scrumptious Pumpkin Recipes « Wholesome Womanhood // Nov 11, 2009 at 9:26 am
[...] One-Bowl Pumpkin Bread Muffins – This recipe is described as moist…I love moist muffins! What a perfect way to enjoy [...]
Thank You for a very easy Pumpkin Bread Receipe
I have one question, Can you use Pumpkin Spice for the 1/2 tsp of cloves, cinnamon and nutmeg?
Also would it change the results if I use 1/2 water & 1/2 pumpkin syrup that I use to flavor my coffee with? Instead of using a regular size loaf pan, can I use 2 mini loaf pans?
One last question, on your healthy add ins, can you add nuts or dried cranberries or even chocolate chips?
I apologize for all the questions, but my family loves pumpkin & If I can add some of their favorite add In’s would it change the texture of this recipe?
Thank You in advance!
Roz
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Katie Reply:
November 13th, 2009 at 8:55 am
Roz,
Here are my best guesses:
1. Pumpkin pie spice would change it a bit, but probably not for the worse!
2. I have no idea on the syrup – just make sure to still use the pumpkin puree if you try it.
3. mini loaf pans = definitely, just reduce the time
4. Add ins – chocolate and nuts are always awesome!
Hope these work great for you!
Katie
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Hello, I am happy to say that Ive just made your recipe. The muffins are moist, beautiful and delicious. I am encouraged to have found this great recipe and hope to try more from your stash.
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Katie Reply:
January 18th, 2010 at 12:25 am
Monica,
Katie
Welcome!
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Easy Pumpkin Muffins « Team Willms // May 3, 2010 at 9:56 pm
[...] Easy Pumpkin Muffins or Bread (from Kitchen Stewardship [...]
Here Comes The Sun! « In The Willows // May 22, 2010 at 5:43 pm
[...] found this pumpkin muffin recipe that I used to start over this morning- and as I just got to sit down with a couple of these and a [...]
These muffins were delicious- I made them this morning after finding your recipe through a Google search. I also added some organic raisins and walnuts to the mix. Perfect flavor and moistness! Excited to check out the rest of your site.
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Katie Reply:
May 24th, 2010 at 2:59 am
Tina,
Katie
Wonderful! I always love to hear recipe successes, and welcome to KS!
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Healthy Snacks + A Giveaway! | Frugal Granola // Jun 21, 2010 at 2:21 am
[...] also adapted her delicious whole wheat muffin recipe to make a moist gluten-free applesauce bread that we all love. I used the “reduced [...]
Oh my goodness these were delicious! My 1 year old thought they were co cakes (cupcakes). How great is that! I used 1 cup of sugar and 1 1/3 cups white whole wheat flour and 1/3 cup white. And I used pumpkin pie spice and cinnamon for the spices. I will be making this A LOT!!!!!!!! And I got about 36 mini muffins and cooked them for 20 minutes. I guess my pan was smaller than yours.
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Healthy Lunch Ideas — Musings of a Housewife // Sep 19, 2010 at 10:01 pm
[...] homemade whole grain muffins [...]
Thanks for the great pumpkin recipe. I found it at the link-up at Life as Mom. I was disappointed scanning all the different recipes looking for something that had healthy ingredients. I should’ve just started at your blog! I knew that you wouldn’t disappoint! Thanks so much!
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Our Family's Meal Plan for the Week // Oct 10, 2010 at 11:23 pm
[...] Pumpkin Muffins [...]
a day in the life of a cracked pot.... · Got Pumpkin? // Oct 15, 2010 at 7:58 pm
[...] One Bowl Pumpkin Bread [...]
Made these today! I was looking for a simple yet yummy recipe and found it! They came out great, not too sweet like a lot of online recipes are. I added a minor touch though.. mixed a tad bit of the batter with cocoa and dotted the centers of each muffin with the chocolate cocoa colored mix and swirled it around. For the final touch, I added homegrown crumbled pecans to the tops and sprinkled with cinnamon and they are super! The pecans really give the muffins a wonderful flavor. Thanks for the recipe again, and Happy Halloween all!
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Katie Reply:
October 19th, 2010 at 4:33 pm
Suzette,
Katie
What a great addition! Glad they worked out so well for you, and welcome to KS —
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Menu Plan Monday 10.25-10.31 | Frugal Granola // Oct 24, 2010 at 8:06 pm
[...] Breakfast: Healthy Pumpkin Muffins, Eggs Lunch: Cheese Sandwiches, Pears Dinner: Stir-Fry (with leftovers), Brown [...]
Wow – I made these muffins this afternoon using the halthy remake plus a few more of my own. They were FABULOUS! Thanks for the recipe. My changes were that I decreased the sugar by 3/4 cup, decreased the oil by half and added unsweetened applesauce and flax meal in substitution. Thanks again! I’ll be back
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Katie Reply:
October 25th, 2010 at 12:57 am
Kathy,
Katie
Welcome! So glad you liked the muffins; they’re a favorite at our house for sure –
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This Month’s Healthy Bite: What is your favorite Halloween recipe? | FaveDietsBlog // Oct 29, 2010 at 10:31 am
[...] have some pumpkin shaped muffin tins that I make these favorite healthy pumpkin muffins in every [...]
I have made these muffins three times in the last week! My husband gobbles them up for breakfast.
I also added applesauce instead of oil or butter and it worked very well! Thanks for the great recipe!
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I use the recipe to introduce people to the joys of traditional fats (raw butter from the farm!!!) Warm muffin with cold homemade vanilla raw ice cream? To die for!!
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Hello, I just came across your blog today and made the ‘healthy’ version of these muffins. They turned out wonderful and VERY moist! And I look forward to making your whole wheat tortillas next weekend. Thanks!
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Thanks so much for the recipe. I just made your healthy version & for my son with an egg allergy I made another batch substituting 1/4 c of homemade applesauce & 1/2 teasp. of baking soda for each egg. Both turned out delicious!
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looking for a recipe for pumpkin chocolate bread any ideas?
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Katie Reply:
December 13th, 2010 at 1:03 am
Robert, I betcha you could add cocoa powder to this one, start with 1/4 cup and go until it looks almost as dark as a brownie (?) but no more than 1/2 cup. I don’t really do box mixes anymore, but you can simply add 2 cups pumpkin to a box of chocolate cake mix (and nothing else) and bake. Good luck!
Katie
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Wow! Finally tried these and all 4 kids AND the husband loved them. Got to be a first for anything other than a dessert.
Didn’t have molasses so substituted maple syrup which apparently didn’t hurt anything.
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Katie Reply:
January 20th, 2011 at 1:39 am
Great results!
Katie
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What Do You Feed Your Real-Food Kid Panel | Modern Alternative Mama // Mar 6, 2011 at 1:17 pm
[...] Let them mix their roast chicken with mashed potatoes and peas! Also our fav snacks: One Bowl Pumpkin Bread Muffins , Whole Wheat Crackers, Homemade Chicken Nuggets, Hamburger Helper Substitute, Sausage and Spinach [...]
I love this recipe!!! Also, I made it with flaxseed by deleting 2/3c. of the flour and using 2/3c. ground flaxseed instead – very yummy and even healthier!
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