A few years ago I came across this recipe for pumpkin muffins. It has been one of our favorites ever since. One of the reasons I love it so much is that it uses an entire can of pumpkin. Most recipes use 3/4 – 1 cup of pumpkin and then you have to figure out what to do with the rest of the can. Using the entire can of pumpkin also makes these muffins really moist, light and fluffy.
I have made several modifications to the original recipe to make them more healthy. The original recipe calls for 3/4 cup sugar. While I’m sure they are even more delicious with that much sugar, I just can’t use that much, especially for a breakfast food. I’m kind of picky when it comes to breakfast. I feel like loading up on sugar is not the best way to start the day. Instead, I use 1/3 cup sugar and they are still very delicious. The original recipe also calls for canola or vegetable oil. Since those are both processed oils I used coconut oil instead. I also used white whole wheat flour instead of all purpose to give the muffins an extra boost of nutrients and fiber.
Now I know a lot of people love to cook with pumpkin in the fall but I’m a fan of it all year round. Last fall I bought about 14 cans of organic pumpkin for $1 a can so I have been able to make lots of pumpkin goodies for super cheap. Plus, pumpkin is so good for you. A whole can has 14 grams of fiber and pumpkin is loaded with vitamin A and rich in carotenoids and beta-carotene. It’s also low in calories. Foods that are low in calories but high in fiber and nutrients are ones that should be a regular part of your diet. The problem with many pumpkin recipes is that they are loaded with sugar and processed flours. That’s why these muffins are perfect. Since I use whole wheat flour and minimal sugar you can enjoy the health benefits of pumpkin without all the unhealthy ingredients.
This is an easy and simple recipe that would be perfect to make with your kids. Getting them involved in the cooking process will increase the likelihood that they will eat what you make. If you are new to cutting out processed foods and decreasing sugar you could always start with 1/2 cup sugar and then switch to 1/3 cup sugar the next time you make these muffins.
- 1½ cups white whole wheat flour (or whole wheat pastry flour)
- ⅓ cup brown sugar
- 1 tsp baking powder
- 1 teaspoon baking soda
- pinch salt
- 1½ tsp pumpkin pie spice
- 1 can 100% pure pumpkin
- 2 large eggs, lightly beaten
- ½ cup oil (I used coconut oil)
- ⅓ cup Greek yogurt
- Preheat oven to 375 degrees.
- Coat muffin tin with oil or line with baking cups.
- Mix flour, sugar, baking soda, baking powder, pumpkin pie spice and salt in a large bowl.
- In a separate bowl whisk together the pumpkin, eggs, oil and yogurt.
- Combine the wet and dry ingredients until just blended.
- Fill muffin cups about ⅔ cup full. I use an ice cream scoop to make it even easier.
- Bake for 18 - 24 minutes or until toothpick comes out clean.
- Transfer muffins to rack to cool.
If you like these muffins you should give Our Favorite Sweet Potato Muffins a try. Both recipes are a great way to incorporate some vegetables into your diet.