Saturday, October 11, 2014

Pumpkin Muffins

Pumpkin Muffins

These tasty muffins are the perfect treat on a cold Fall day!  I made a large batch and put a bunch in the freezer.  They are one of my favorite muffins so enjoy this recipe!  

Active Time: 20 minutes
Makes: 24 Muffins
Total Time: 1 hour

Olive oil spray (I use a misto olive oil sprayer)
3 1/2 cups white whole wheat flour
1 tsp. salt
1/2 tsp. baking soda
2 tsp. baking powder
1 15oz can pumpkin puree (2 cups)
1 cup sugar
3 large eggs
1 1/2 cups buttermilk
1/4 cup pumpkin seeds


  1. Preheat oven to 375º F. Coat 24 muffin cups with olive oil spray.  In a bowl whisk flour, salt, cinnamon, baking soda and baking powder.
  2. In another bowl, whisk pumpkin and sugar.  Whisk in eggs, one at a time, then the buttermilk, until it's well combined.
  3. Pour pumpkin mixture into flour mixture.  Stir briskly with a spatula until batter is combined. Batter will be thick.  DO NOT overmix.  Fill each muffin cup with about 1/3 cup of the batter.  sprinkle each with the pumpkin seeds.  Bake until a toothpick inserted into the center of the muffins comes out clean, about 18 minutes.  Remove muffins from tins while still warm.  Serve warm or let cool.


  1. Make a batch in advance; store in fridge for up to three days in an airtight container or freeze for up to a month in a plastic freezer bag.  Microwave on High for 30 seconds before serving.
  2. You can use whole wheat flour to make these but please note they will be a little bitter (not as sweat) then if you used white whole wheat flour.  I have made it both ways and I enjoy both of them.  The white whole wheat flour is a little sweater in taste.

Nutrition Per Muffin:
Calories: 169
Protien: 6g
Fat: 3g (1g sat. fat)
Carbs: 32g
Sugar: 13g
Fiber: 3g
Iron: 1mg
Calcium: 69mg
Soduim: 234mg 


Post a Comment