LIVE

I have searched for a moist and delicious healthy pumpkin muffin recipe for a long time. Finally, I modified a very old banana bread recipe and voila--it makes muffins or a loaf and it is fantastic! These muffins also taste great with a cream cheese icing.

Gallery

Recipe Summary

prep:
15 mins
cook:
20 mins
additional:
5 mins
total:
40 mins
Servings:
12
Yield:
12 muffins
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 425 degrees F (220 degrees C). Line a 12-cup muffin tin with paper liners.

    Advertisement
  • Combine butter, white sugar, and brown sugar in a large bowl; beat with an electric mixer until smooth and creamy. Add pumpkin puree, almond milk, eggs, and vanilla extract; beat until well combined.

  • Combine flour, baking powder, and baking soda in a separate bowl. Mix in ground flax seed, cinnamon, nutmeg, allspice, and cloves. Make a well in the center and pour butter mixture into the well. Stir just until batter is combined. Fold in pecans and spoon batter into the prepared muffin cups, filling each 3/4 full.

  • Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Cook's Notes:

You can use any type of milk in this recipe.

To make a loaf, fill batter into a greased loaf pan and bake at 350 degrees F (175 degrees C) for 45 to 50 minutes.

Nutrition Facts

227 calories; protein 4.6g; carbohydrates 26.5g; fat 12.7g; cholesterol 47.6mg; sodium 306.2mg. Full Nutrition
Advertisement