Whole Wheat Pumpkin Muffins

Yes….pumpkin.  Those round, orange things you carve up at Halloween or make into a pie at Thanksgiving also make a delicious muffin, well actually, it is the smaller pie pumpkins that are the best, not the huge jack-o-lanterns as they are too tough and stringy.  But back to the muffins…

Why on earth would someone want to use pumpkin in muffin recipes you ask?

Because it doesn’t taste like pumpkin…that’s why.

With all the other yummy stuff in them, you would have no idea pumpkin was in them unless someone snitched.  What else is great about my muffin recipe, is that there is NO added oil, butter or other type of fat – I know, you may think I am crazy, but, you don’t need added fat to make things taste good.  Contrary to what my family says.

Go ahead and see for yourself.  You will be impressed, your kids will be impressed, even your mother-in-law will be impressed. DSC08474

Whole Wheat Pumpkin Muffins


2 Cups Whole Wheat Flour                          1/4 Cup Ground Flax Seed
1 tsp. Baking Powder                                    1/4 tsp. Baking Soda
1/2 tsp. Salt                                                    2 Eggs, slightly beaten                                   
1/2 Cup Brown Sugar (packed)                     1/2 Cup Applesauce, unsweetened
2 tsp. Pumpkin Pie Spice  (you can make your own, see below for the recipe)
1 Cup Pumpkin puree (plain, unsweetened)
1/3 Cup Skim Milk with 1 tsp. Lemon Juice added
1/3 Cup Raisins (optional)


Preheat oven to 375F°.

In a large bowl, whisk together the flour, ground flax, baking powder, baking soda, salt and pumpkin pie spice.

In a separate bowl, beat eggs into the milk (that you have added the lemon juice to), then add the brown sugar.  Mix well.  Add pumpkin puree and applesauce; again, mix well.

Add the wet ingredients to the dry ingredients and mix just until it comes together.  Do not over mix as this makes for tough muffins!  It is ok if there is still some flour bits visible.

Gently fold in raisins.

Divide batter evenly into a 12 cup muffin tin (grease muffin pan or use paper liners).  Bake in a 375F° oven for 15 to 20 minutes.  Muffins are done when toothpick inserted into centre comes out clean.  Cool on wire rack. 

These muffins freeze beautifully, just wrap individually and you have a perfect, healthy snack for those on the go days or to pop into your kids lunches.

Makes 12 muffins.

Pumpkin Pie Spice


4 Tbsp. Ground Cinnamon
4 tsp. Ground Nutmeg
1 tsp. Ground Ginger
2 tsp. Ground Allspice
1/2 tsp. Ground Cloves

In a small bowl, mix all ingredients together.  Store in an air tight container.  Makes about 1/2 cup.

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