Fall Pumpkin Muffins

By Anne Wilfong, RD, LD & Alexa Sparkman, MA, RD, LD – November 17, 2012
Brian Fitzsimmons

Looking for a quick recipe? These Fall Pumpkin Muffins are a delicious and great treat to bake with your children and share with others during the holidays.

What You Need

1 1/2 cups whole wheat pastry flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/2 cup plus 2 tablespoons brown sugar
1/4 cup canola oil
1 1/2 cup pumpkin puree
2 eggs

Streusel Topping:
3 tablespoons whole oats
3 tablespoons brown sugar
2 tablespoons whole wheat pastry flour
1/4 teaspoon cinnamon
1 tablespoon butter, softened

How You Make it

  1. Preheat oven to 350 degrees.
  2. Line muffin pan with cupcake liners.
  3. For the streusel topping: In a small bowl, combine the oats, sugar, pastry flour, cinnamon, and butter. Using a fork, stir until well combined.
  4. In large bowl, combine flour, baking powder, salt, spices, and sugar. Stir to mix.
  5. In a separate bowl, whisk together the canola oil, pumpkin puree, and eggs.
  6. Add the pumpkin mixture to the flour mixture and stir until just combined.
  7. Drop the mixture into the muffin liners and top with streusel topping.
  8. Bake for approximately 20-25 minutes or until tester comes out clean.


Serving Size: 1 Muffin

Calories 190
Fat 7 g
Protein 3 g
Carbohydrate 30 g
Fiber 4 g
Sodium 200 mg

Price per serving: $0.58

This recipe is brought to you by Whole Foods Market.


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