pumpkin muffinsHave I told you before how much I like pumpkin? Pumpkin not only tastes great and is super versatile, it is also a nutrient powerhouse. Pumpkin is a great source of vitamin A, fibre, beta-carotene – a cancer fighting antioxidant, vitamin C and potassium.

Did you know the how the pumpkin pie first debuted? The Pilgrims cut the top off of a pumpkin and scooped the seeds out. Next they filled the empty pumpkin with cream, honey, eggs and spices. They put the top back on and buried it in the hot ashes of a cooking fire. Once the pumpkin was all blackened on the outside and somewhat soft to the touch, they scooped the contents out along with the cooked flesh of the shell like a custard.

Source http://www.allaboutpumpkins.com/history.html

I find food history so interesting! But, alas back to the recipe I want to share today. While it isn’t actually for pumpkin pie, it is just as tasty. And, whats even better, they are totally portable! This is a recipe for pumpkin spiced muffins. These turn out every time & are always a big hit when we bring them places. You totally could make these a dessert by adding a little cream cheese icing or coconut whipped cream!

Healthy Breakfast

Pumpkin Spiced Muffins

Course: Breakfast, Snack
Cuisine: Baking
Keyword: Easy, kid approved
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 muffins
Calories: 256kcal
Mmm...pumpkin muffins! This is one of my favourite ways to use pumpkin. They make the house smell so good while they are baking and they are never a disappointment in the taste department. This recipe works great with gluten-free flour and egg alternatives.
Print Recipe


  • 1 3/4 cup light spelt flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1/4 cup flax seed ground
  • 1/2 cup butter or coconut oil melted
  • 2 eggs whisked
  • 1 tsp vanilla
  • 3/4 cup brown sugar
  • 1 cup pumpkin puree
  • 1/2 cup pecans, walnuts or chocolate chips


  • Preheat oven to 375 F. Gather wet & dry ingredients separately. Combine wet & dry ingredients being careful not to over stir. Bake for 18-20 minutes or until cake tester or toothpick come out clean.


Making your own pumpkin puree is pretty easy as long as you have a little time to let the oven do its work. Simply purchase a pie pumpkin. Pie pumpkins are smaller, making them way easier to work with. Wash the pumpkin, remove the stem & cut in half. Scoop out the seeds and place face down onto a baking sheet with about an inch of water in it. I use my Pampered Chef bar pan - no I don't sell this line, nor do I make any money from recommending - I just really like it! Pop it into a 350F oven and let it bake for about 45-60 minutes, depending on size. You'll know the pumpkin is finished when you can easily poke a fork through the shell. Remove from oven & allow to cool. Once cool enough to handle, scoop pumpkin from shell and blend either with a hand mixer or immersion blender. Yield: 3-4 cups.


Calories: 256kcal | Carbohydrates: 30g | Protein: 5g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 48mg | Sodium: 189mg | Potassium: 116mg | Fiber: 4g | Sugar: 14g | Vitamin A: 3453IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 2mg