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    Home » Breads – Biscuits & Muffins » Pumpkin Spice Muffins

    Pumpkin Spice Muffins

    Published: Feb 20, 2013 · Modified: Oct 27, 2022 by Linda Baker · This post may contain affiliate links

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    I hated sending my son off to school without a proper breakfast so I came up with these Pumpkin Spice Muffins to get him through his morning.

    Pumpkin Spice Muffins

    The story behind Pumpkin Spice Muffins

    When my son was younger, I hated sending my son off to school without a proper breakfast, but with his teenage “need to sleep” trumping his “need to eat” (“No, mom, I’m fine, I’m not hungry”); I found it necessary to come up with some new ways to get some healthier food into him. Something he could grab and go. And something he would actually eat. 

    Him being a lover of Pumpkin Pie, I thought these muffins would be a perfect fit, and they were. Easy to make and delicious to eat. 

    A plate of healthy potable Pumpkin Spice Muffins 

    And no, Trevor, chips are not “healthy” food, even if they are cooked in 100% pure vegetable oil.

    Nor is a diet of In N Out burgers; even though they are delicious.

    So here’s a fairly healthy portable breakfast for him to eat on his way to class…Pumpkin Spice Muffins; low in fat, high in vitamins (thanks to pumpkin) with enough bulk to get him through the morning and into lunch. Where he probably at chips. 

    Pumpkin Spice Muffins

    Pumpkin Spice Muffins

    LindySez
    I hated sending my son off to school without a proper breakfast so I came up with these Pumpkin Spice Muffins to get him through his morning.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
    Course Breads – Biscuits & Muffins
    Cuisine American
    Servings 12 muffins
    Calories 187 kcal

    Ingredients
      

    • 2 ¼ cups all-purpose flour use a combo of all-purpose and whole wheat, if you want
    • 1 ½ teaspoons pumpkin spice mix
    • ½ teaspoon ground cinnamon
    • ¾ teaspoon ground ginger
    • 1 ½ teaspoons baking soda
    • ¼ teaspoon salt
    • 1 cup packed brown sugar
    • 1 15 ounce can pumpkin puree (not pumpkin pie filling)
    • ⅓ cup low-fat plain yogurt
    • ⅓ cup extra virgin olive oil use a mild oil or other vegetable oil
    • ¼ cup molasses
    • 1 teaspoon vanilla extract
    • 2 large eggs
    • For the Topping:
    • 2 tablespoons sugar
    • 1 tablespoon ground cinnamon
    • ¼ cup dry-roasted chopped pecans or walnuts

    Instructions
     

    • Heat the oven to 375° F. Spray a muffin tin with cooking spray or line with cupcake liners.
    • Combine the flour, pumpkin spice, cinnamon, baking soda, ginger, and salt together in a bowl.
    • In the bowl of an electric mixer (or by hand if you want to use some muscle); mix together the brown sugar, pumpkin puree, yogurt, olive oil, molasses, and vanilla. Add the eggs, one at a time; mix until well combined. Set the mixer to low and add the dry ingredients. Mix until just combined.
    • Spoon the batter into the prepared muffin tin. Mix together the sugar and cinnamon. Top each muffin with some of the pecan pieces, then sprinkle generously with the sugar/cinnamon mixture.
    • Place in the middle of the oven and cook 25 to 30 minutes, or until a toothpick, when inserted into the center, comes out clean. Serve warm or at room temperature.

    Nutrition

    Serving: 1gSodium: 46mgFiber: 1gCholesterol: 24mgCalories: 187kcalPolyunsaturated Fat: 5gSaturated Fat: 1gFat: 6gProtein: 3gCarbohydrates: 31g
    Keyword muffins, pumpkin muffins
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Elle

      January 14, 2014 at 2:57 pm

      Hi Linda - I can convert these easily enough to gluten free but what would you recommend that could replace the yoghurt, since I have dairy allergies? Would love to hear your thoughts.

      Reply
      • LindySez

        January 14, 2014 at 3:34 pm

        Well, it's only a third of a cup…so whatever you use in place of dairy should probably work. The yogurt gives it a bit of a tang, but you can replicate that by adding a half a teaspoon or a bit more to whatever you decide to substitute it with. OR just forget the tang and use coconut milk or almond. Vanilla almond milk would be good.

        Reply
    2. Jessica

      January 14, 2014 at 6:03 pm

      These look amazing! I am a sucker for spiced breads and muffins, so the ingredients alone are making me salivate!

      Reply
    3. Cher

      January 15, 2014 at 3:54 pm

      These are fabulous!! I am excited to bake them and hide them from the family - yes, I am selfish! Thanks for sharing!!

      Reply
    4. Tammy

      January 15, 2014 at 9:17 pm

      You can never get enough pumpkin.

      Reply

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    Hi, I'm Lindy.

    I am a home-trained chef who loves to cook and eat delicious food. As I like to say, "Life is too short to eat mediocre food". And I find too much food out there is mediocre. I don't think good food needs to be fussy, or difficult to prepare. Most of my recipes are fresh, quick, easy, and tasty while keeping both calories and fats in check. 

    More about me →

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