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.
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!
- ¾ cup honey
- 2 eggs
- 1⅔ c. whole wheat or sprouted flour*
- ½ c. melted butter or coconut oil**
- ¼ 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
UPDATE: I have a new and improved gluten-free pumpkin muffin recipe posted that is also egg-free and dairy-free!
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.
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.
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. Update: I now have a list of twenty ways to use up pumpkin!
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
- Pumpkin Pie Baked Oatmeal
Other Fall Recipes:
- Apple Breakfast Bars (or dessert!)
- 5 Ways to Preserve Your Apples
- Chicken Barley Leek Soup
- Spaghetti Squash Lasagna
- Carnival of Super Foods
- Roasted Fall Vegetables
- DIY Squash Soup with multiple flavor variations
If you missed the last Monday Mission, click here.