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  7. October Pumpkin Muffins

As you can see, I love everything pumpkin! Growing up in New England, pumpkin season was always my favorite time of the year.  It’s amazing how many delicious dishes you can make with pumpkin.
Pumpkin is a superfood! It’s chock full of vitamins and antioxidants that are good for you.
Raw pumpkin has only 15 calories per 1/2 cup, and is full of iron, zinc, and fiber. It’s high in vitamin C, antioxidants, and beta carotene. Pumpkins are also high in lutein and zeaxanthin, substances that may help prevent the formation of cataracts and reduce the risk of macular degeneration.

Here’s my favorite Pumpkin Muffin recipe, enjoy!

Use organic ingredients wherever possible.


  • ½ cup all-purpose flour (can substitute gluten free flour)
  • ½ cup whole wheat flour (can substitute gluten free flour)
  • ½ cup coconut sugar
  • 1 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 ¼ cups pumpkin puree
  • ½ cup milk (can substitute non-dairy milk)
  • 2 eggs, beaten
  • ¼ cup maple syrup
  • ¾ cup gluten free old-fashioned rolled oats


  • Preheat the oven to 375 degrees F (190 degrees C). Spray 6 muffin cups with cooking spray.
  • Whisk all-purpose flour, whole wheat flour, sugar, salt, pumpkin pie spice, baking powder, baking soda, cinnamon, and nutmeg together in a large bowl until thoroughly combined. Stir pumpkin puree, milk, eggs, and maple syrup into flour mixture until batter is smooth; fold oats into batter. Scoop batter into prepared muffin cups, filling them to the top.
  • Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 30 minutes; set aside to cool 5 to 10 minutes before serving.


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