Monday Munchies - Pumpkin Muffins

There is nothing more delicious in Autumn than a warm pumpkin muffin. Okay...maybe there are a few other things that are either more delicious or just as delicious, but you have to admit...pumpkin muffins are soooooo good!

I’ve tried quite a few different recipes for pumpkin muffins throughout the years, but I seem to always go back to the Betty Crocker recipe. It has never failed me! I do change it up a bit because I just love making them just a bit healthier. Bon appetit!



  • 1 1/2 cup whole wheat flour

  • 1 cup oat or organic all-purpose flour

  • 1 1/2 teaspoons baking soda

  • 1/2 teaspoon sea salt

  • 1 1/4 teaspoons Saigon cinnamon

  • 1 1/8 teaspoons nutmeg

  • 3/4 teaspoon ground clove

  • 1/2 teaspoon ground ginger

  • 1 cup sugar

  • 2/3 cup extra virgin coconut or olive oil

  • 1/2 cup water

  • 3 organic eggs

  • 1 can pumpkin (or 2 cups fresh pumpkin puree)

  • Whole sprouted pumpkin seeds (optional)


  • Preheat your oven to 350 degrees and place paper baking cups in your muffin pan. Or you can spray them with coconut oil cooking spray.

  • In a large bowl, mix all the flours, baking powder, salt, and spices together and make a well in the center.

  • In a medium bowl, mix the sugar, oil, water, and eggs together. Stir in the pumpkin. Add the wet ingredients to the well of the dry ingredients and stir just until moistened.

  • Divide the batter among the muffin cups and top with some pumpkin seeds. Bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Cool for 5 minutes (or if you’re like me, enjoy right away) ;).

They are so delicious and very satisfying on a chilly morning. Enjoy with a cup of coffee or your favorite black tea, and you’re good to go! I hope you are enjoying your week.

Until next time,