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Pumpkin Muffins

Pumpkin Muffins

These healthy muffins are made with whole grain flour, are low in fat and low in sugar.  The pumpkin and buttermilk make them deliciously moist and the spiced add a beautiful autumn spicy flavour.

Course Breakfast, Dessert, Packed Lunch, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 12
Calories 140 kcal
Author makinghealthychoices.ca


  • 1 cup pumpkin or squash, cooked and mashed
  • 1/4 cup oil, such as canola
  • 2 eggs, large
  • 3 tbsp molasses
  • 1/4 cup brown sugar
  • 3/4 cup buttermilk, 1%
  • 1 cup flour, whole wheat or barley
  • 1 cup flour, all purpose
  • 1 tsp cinnamon, ground
  • 1/2 tsp ginger, ground
  • 1/4 tsp cloves
  • 1/8 tsp nutmeg
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup pumpkin seeds, roasted


  1. Preheat oven to 350 degrees.  Prepare muffin tin with liners

  2. In a large bowl, combine all wet ingredients and brown sugar and mix well.

  3. In a separate medium size bowl combine flours, spices, baking soda and salt and mix until combined and spices are distributed throughout flour.

  4. Pour dry ingredients into wet ingredients and stir just until batter is combined. Scoop into muffin liners (a large cookie scoop or a 1/4 measuring cup works well). Top with pumpkin seeds.

  5.  Bake 18-22 minutes until a toothpick comes out clean.