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!
- Mix all ingredients together.
- Put in greased loaf pan or muffin tin.
- Bake at 325 degrees.
- Bread (one loaf) = 65-80 minutes
- Muffins = 35-40 minutes
- Mini muffins = 25 minutes
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This recipe started out as your average run of the mill pumpkin muffin recipe, and I was sure I could tweak it to be more healthy. Here’s the recipe I started with, before I transitioned to “real food:”
The Original (not-so-healthy!!!) Pumpkin Muffin Recipe:
- 1 ½ c. sugar
- ½ t. cinnamon
- 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.
That recipe yielded 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. I also have a wonderful gluten-free pumpkin muffin recipe that is also egg-free and dairy-free!
Now the million dollar question: what do you do with the rest of the pumpkin in the can? Here’s my list of twenty ways to use up pumpkin!
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