November- Pumpkin Muffins

Pumpkin Muffins

Pumpkin Muffins by Sarah Nottingham2 cups whole wheat flour
¾ cup of brown sugar
Pumpkin Pie Spice (1 t. ground cinnamon, 1/2 t. ground ginger, 1/4 t. ground nutmeg, 1/8 t. ground cloves)
1 t. baking soda
1½ t. baking powder
¼ t. ground Sea Salt
2 eggs
1 cup pureed pumpkin
½ cup buttermilk
¼ cup vegetable oil

Buttermilk substitute, add 1 t. of lemon juice to ½ cup of milk and let stand for five minutes.


  1. In a large bowl, whisk flour, pumpkin pie spice, baking powder, baking soda and salt.  In a separate bowl, whisk eggs, blend in pumpkin, brown sugar, buttermilk and oil.  Pour over dry ingredients and stir just until moistened.  Spoon into large paper-lined muffin cups.
  2. Bake in centre of 375º oven for 20 minutes or until a toothpick inserted comes out clean. Let cool on a rack.  Freezes well in an airtight container for up to one month.
  3. The following is a list of options to make these muffins nutrition packed: pumpkin seeds, sunflower seeds, raisins, cranberries, chopped walnuts or protein powder.

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