My Pumpkin Bread recipe has become really popular recently. I think it’s because we all start craving a little pumpkin goodness when the weather cools down and the leaves start changing colors.  Well, cuddle up in your blanket and enjoy some of these warm Pumpkin Muffins.   I don’t think I’ve hidden my feelings on muffins.  I LOVE them!   This latest creation continues to check off my 3 MUSTS for muffins.  They’re light, fluffy, and moist.  Oooh… I need another one right now.


Pumpkin Muffins


  • 1 cup pumpkin puree
  • 1/2 cup applesauce
  • 1/2 cup honey or organic agave
  • 1/2 cup olive oil
  • 1/4 cup milk of your choice I have used coconut milk and vanilla almond milk
  • 1 tsp vanilla
  • 2 cups whole wheat flour I use Bob's Red Mill whole wheat pastry flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp salt
  • 1/2 cup walnuts finely chopped (optional)


  1. Preheat the oven to 375 degrees.
  2. In a separate medium-sized bowl, whisk together the pumpkin puree, applesauce, honey/agave, olive oil, milk, and vanilla.
  3. In a large mixing bowl combine all the remaining dry ingredients.
  4. Add the wet ingredients to the dry ingredients and stir to combine.
  5. Fill lightly greased muffin pan with about 1/4 cup mixture. Bake for 15-20 minutes or until the tops have browned. The inside will be moist!


Need a gluten-free recipe for Pumpkin Muffins?  I’ve got you covered.


Pumpkin Gluten-free and Vegan Muffins


Gluten-Free and Vegan Pumpkin Muffins- No Diets Allowed

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