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Healthy and Delicious Pumpkin Muffins

healthy and delicious pumpkin muffins

Healthy and delicious pumpkin muffins that can be served as a side dish or eaten as a snack or lunchbox treat.

  • Duration
  • Cook Time
  • Prep Time
  • 18 MuffinsServings


  • 1 small pumpkin (smaller pumpkins are sweeter)
  • 5 ounces oil, any kind, for baking (plus more for pumpkin)
  • 2 cups whole wheat flour
  • ¾ cup sugar
  • 1½ teaspoon baking soda
  • ½ teaspoon pumpkin pie spice, optional
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg, optional
  • ½ teaspoon salt
  • 4 eggs
  • 1 ripe banana, mashed
  • 1 teaspoon vanilla


1. Cut pumpkin in half, take out seeds and rub inside with oil. 

2. Roast face down at 375° for about 1½ hours until pumpkin meat is soft, let cool.

3. Meanwhile in a medium bowl combine flour, sugar, baking soda, pumpkin pie spice, cinnamon, nutmeg, and salt.  

4. Scoop out pumpkin flesh and place in a large bowl.  Mix with oil, eggs, banana, and vanilla.  Slowly add dry ingredients to wet ingredients using a hand mixer or stand mixer to make it easier. 

5. Spoon batter into 18 muffin cups, bake at 350° for 15-20 minutes. They are ready when a toothpick inserted in the center comes out clean.  

6. Enjoy these muffins fresh or they can also be frozen in a freezer bag and placed in your child's lunch frozen. They will thaw within 30 minutes.

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