Healthy Wholewheat Pumpkin Spice Muffins

Pumpkin Muffins‘Tis the season for all things pumpkin, so today Grae and I decided to experiment with making a healthy, but delicious, pumpkin treat.  I must say, we were definitely ‘winging it’, but our version of pumpkin spice muffins turned out great! They’re soft and moist inside, full of flavour, and perfectly sweet.  Not to mention, they contain no white flour, butter/margarine, or refined sugar.  Yay for that.

IMG 0389Here’s our line up of ingredients… Wholewheat flour, organic old-fashioned oats, ground flax seed, walnuts, pecans, baking powder, baking soda, cinnamon, nutmeg, ginger, pure organic pumpkin puree, grapeseed oil, organic eggs, pure maple syrup, and pure vanilla.

IMG 0390Of course, having a sweet little wispy haired sous chef helps too.

IMG 0394Start by putting the flour into a large mixing bowl.

IMG 0395Add the oats and ground flax.

IMG 0397Be sure to cram as many oats into your mouth as possible when no one’s looking.

IMG 0399Next up, add the baking powder, baking soda, and spices.

IMG 0401Give everything a good stir.

IMG 0405In a separate bowl, pour in the pureed pumpkin.

IMG 0407Add the maple syrup and vanilla…

IMG 0409The grapeseed oil…

IMG 0411And the eggs.

IMG 0413Then give everything a good mix.

IMG 0415Next, add the dry mixture into the wet one.

IMG 0417Mix until just combined.

IMG 0418Then add the nuts…

IMG 0422And gently fold them into the batter.

IMG 0425Prepare a muffin tin by lining it with silicone baking cups or a light layer of grapeseed oil.

IMG 0426Fill the muffin cups almost to the top, but not quite, then pop them in the oven.

IMG 0430Take them out once the tops are cracked and a toothpick comes out clean.

IMG 0434Let them cool for a couple of minutes and serve to your  very excited and very silly little munchkin.

Healthy Wholewheat Pumpkin Spice Muffins

(loosely based on this recipe by Bake or Break)

  • 1 3/4 cups of wholewheat flour
  • 1/2 cup of old-fashioned oats
  • 3 tablespoons of ground flax seeds
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1 teaspoon of cinnamon
  • 1/2 teaspoon of nutmeg
  • 1/4 teaspoon of ginger
  • 1 cup of pure pureed pumpkin
  • 1/2 cup of grapeseed or olive oil
  • 1/2 cup of pure maple syrup
  • 2 large organic eggs
  • 2 teaspoons pure vanilla
  • 1/4 cup of pecans, chopped
  • 1/2 cup of walnuts, chopped 

Preheat oven to 350 degrees and prepare muffin tin.

Mix together the dry ingredients (except the nuts) and set aside.  In a separate bowl, mix together the wet ingredients.  Add the dry mixture to the wet one and stir until just combined.  Fold in nuts.

Transfer batter into the muffin tin.  Bake for 18 to 22 minutes, or until a toothpick inserted into the centre comes out clean.

Allow to cool, then serve or store in an airtight container.



See our favourite banana muffins here and our favourite carrot zucchini muffins here.


24 thoughts on “Healthy Wholewheat Pumpkin Spice Muffins

  1. I LOVE your blog and will definitely try this with my munchkins! I’m a Texas mom/ wife and have a new blog with my single girlfriend that covers everything from fitness to fashion to kids for anyone looking for balance. You’ll have to check us out! Happy Thursday!!

  2. I am excited to try this recipe! We tried one that I found earlier this week and they tasted more like muffin-shaped pumpkin pancakes. Not so great alone. So fun that your daughter gets to help you bake! My little boy just turned one… I can’t imagine him being able to help with that anytime soon! : )

    1. Hmmm… You’re right, that doesn’t sound too yummy… Maybe that recipe would be better saved for pancakes cooked on a griddle. :) You’ll have to let me know what you think of these ones!

      Having G cook and bake with me really is so much fun. It definitely takes extra time (and sometimes extra patience), but we both really enjoy it. We started just after she turned one too… Simpler jobs at that point, but she was really into it. Just depends on the kid I guess! :)

  3. You’re doing great with your little one, Jen! She’s a cutie!!!! Keep up the sweetest blog ever… move over Gordon Ramsay…. except, of course, this is Heaven’s Kitchen…. U. André. (Trying this recipe on Justin and Zach for Sunday Brunch.)

    1. Uncle Andre!!! I had no idea you read the blog! So glad you do. :) You’ll have to let me know what the fam says about the muffins. I know Zach’s broadened his horizons, but if he likes them (heck, if he even thinks they’re edible at all), I just may do a happy dance! Send our love to everyone out your way.

  4. Just made a batch of these & they’re great! Of course, I never think to make these things with time to shop for the ingredients, so, as usual, I made substitutions. Sunflower seeds instead of the nuts & hemp hearts instead of flax. I like the spiciness of them–so many recipes call for 1/8 tsp of this & 1/4 tsp of that, but I like to actually taste the cinnamon, ginger & nutmeg. :)

  5. what would you recommend as a sustitute for the maple syrup? Honey? Agave? Not a huge fan of maple flavor. Otherwise sounds delicious.

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