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.
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 ate chips.
Pumpkin Spice Muffins
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.
Tammy says
You can never get enough pumpkin.
Cher says
These are fabulous!! I am excited to bake them and hide them from the family - yes, I am selfish! Thanks for sharing!!
Jessica says
These look amazing! I am a sucker for spiced breads and muffins, so the ingredients alone are making me salivate!
Elle says
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.
LindySez says
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.