Nourishing body, mind, & soul.

Pumpkin Muffins – A Healthy Treat

on September 24, 2014

Yes, it’s that time of year where all things are pumpkin! My amazing friend, Tina, inspired me to make these delicious muffins.  She made them the other day and her original recipe is posted on her blog,  Of course, I tweaked the recipe to make my own version – I rarely follow recipes as directed.  Luna and I made these together this afternoon – it’s important to involve, teach and expand our children’s taste buds & mind for healthy eating.  

Ingredients: (all organic)  –  Serving size: 12 muffins

Coconut oil to grease cups or you can use unbleached baking cups to place in muffin molds

 1  15 ounce carton of Farmer’s Market Organic Pumpkin (you can use your brand of choice)

4 cups organic rolled oats (I use Bob’s Redmill)  *Gluten free oats are available for those with intolerances

1 egg

1 teaspoon apple cider vinegar (I use Bragg)

1/2 cup walnut pieces (I use Shiloh Farms Organic)

3 tablespoons of my homemade applesauce (see prior posts – it’s simply cooked apple, smashed) OR you can buy brand of choice

1 cup of my homemade cashew milk (see prior posts) OR you can use nut milk of choice

1/2 teaspoon baking soda

1 tablespoon baking powder (aluminum free)

1-2 tablespoons of cinnamon (you can as much or as least as you want)

1 tablespoon nutmeg (again, you can add more or less)

4 tablespoons of agave (I use Wholesome Sweeteners Organic Blue Agave) (You can use more if you like it sweeter)

Pinch Himalayan sea salt

**If you want to make them protein muffins, add a scoop of your protein powder to dry ingredients**



Preheat oven to 375F degrees

Grease muffin cups with coconut oil or place baking cups in holes

Mix dry ingredients in one bowl – rolled oats (can be blended to a fine powder or left as is), walnuts, baking soda, baking powder, cinnamon, nutmeg, salt

Mix wet ingredients in a separate bowl – pumpkin, agave, egg, applesauce, apple cider vinegar, cashew milk

Add wet ingredients to dry and mix well

Fill muffin cups to the top and place in oven for 20 minutes


You can eat these as a snack and even for breakfast with eggs.  Add almond butter or a homemade fruit preserve to top it off or simply eat as is!





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