Dense, hearty, healthy Pumpkin Muffins

I love my favorite pumpkin bread recipe and could just about live on pumpkin bread alone. I’ve been trying to find a way to turn this favorite into a fast, reasonably healthy breakfast that my college students can grab on their way out the door. Naturally, I landed on the idea of muffins because they’re so portable. After a good bit of experimentation, this is what I’ve settled on:

healthy, hearty pumpkin muffins

Dense Pumpkin Muffins In a large bowl, mix together the following:

  • 1/3 c. oil
  • 1/3 c. applesauce
  • 2. c. sugar
  • 4 eggs
  • 2 1/2 c. pumpkin (either fresh or canned)
  • 2/3 c. water
  • 2 t. cinnamon
  • 1 t. allspice
  • 1 t. ground cloves
  • 1 1/2 t. salt
  • 2 t. baking soda
  • 1/2 t. baking powder
  • 1/2 c. ground flax meal
  • 1/2 c. oat bran
  • 1 c. whole wheat flour
  • 2  1/2 c. all purpose flour
  • 1/2 c. almonds, chopped or slivered and toasted in a dry skillet
  • 1/2 c. pecans, chopped
  • 1 c. raisins

If you have someone in your household that doesn’t like either raisins or nuts, you CAN make these without one or both of those ingredients but it does affect the texture.

almonds are toasted in a dry skillet before being mixed into batter

Mix thoroughly. Bake in greased muffin pans at 350° for about 25 minutes or until the tops spring back when touched. These muffins don’t really need butter but invariably, someone in my house PUTS butter on them!

hot pumpkin muffin with butter

These pumpkin muffins also freeze really well. I put them on a paper or plastic plate and slip the entire plate inside a ziplock bag….and just that fast, breakfast is ready!

 

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7 thoughts on “Dense, hearty, healthy Pumpkin Muffins

  1. I found an easy trick for freezing muffins, so they don’t get crushed as easily. Put them IN the tins to freeze. Put a piece of plastic wrap over the top, in case you forget them for a day or two. When they are frozen, individually wrap each muffin and put in a freezer bag. They will keep longer this way. You can also seal them in a vacuum bag after they are frozen…Or you can just put them in the bag. I have found they hold up better, don’t get mushed as easily, this way. At least until they defrost.

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  3. I like to make nutrient dense muffins like this in mini muffin tins and freeze them. Then I take them out as needed to have a supply of healthy, nearly “guiltless” snacks. Add a piece of fruit or a cup of juice or milk and you know your kids are set. I can’t wait to try this recipe. Thanks 🙂

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  5. These sound amazing and I plan on making them asap. One thing I do is use white whole wheat flour for the whole amount of flour. It is made from a lighter wheat with all the fiber and nutrients! Love your blog!

  6. I just made these. I have made pumpkin muffins before but I have never had any taste nearly this good. Wow, these are the best!!!!! I just hope I can keep from eating the whole batch.

    I only had one can of pumpkin so I used some butternut squash puree I had in the freezer. I love butternut. It is even sweeter than sweet potato or pumpkin, and has beautiful color. I use golden flaxseed and grind it at the time I use it to retain its nutritional value. I didn’t toast the almonds just because I just didn’t feel like it and it was still great. I chopped them really fine in a chopper and omitted the raisins because I don’t like raisins in muffins. The texture was still coarse and nutty just the way I love it.

    The amount of batter makes 2 dozen muffins if you fill the muffin tins full to the top. They don’t puff up or overflow because it is such a dense batter. Just perfect! Next time I might make them in the mini pans for snack size. Paired with a glass of juice, that is a perfect snack and it’s easy if you have a small scoop. It’s the perfect size for equal muffins.

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