Pumpkin muffins

Contributed by Kate Land, MD

Pumpkin muffins

As the season turns to fall my family's appetite turns to pumpkins. They ask for pumpkin everything: bagels, pie, soup, pancakes and ice cream - but especially pumpkin muffins. This craving began when my three kids were in preschool. It was a wonderful, parent-cooperative school where the parents worked at the art table, block area, play yard and in the kitchen.

Each fall, we cooked up the famous muffins that every child - no matter how picky - seemed to love. Now that my kids are out of preschool and into junior high, high school and college, they still love those pumpkin muffins. They are healthy, hearty and perfect for breakfast or in lunches. After baking they freeze well. My boy in college will even be getting a care package of them soon.

I find this to be a very forgiving recipe. I usually use all 1 3/4 cups as whole wheat "pastry" flour or, 1 cup white, 1/2 cup wheat and 1/4 flax meal or other flour at times. I have used this recipe for many a birthday cake by using all cake flour and adding more sugar.  

Servings: 12

Prep time: 15 minutes


  • 1 cup white flour
  • 3/4 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 cup sugar
  • 1/2 cup canola oil
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 cup pureed, canned pumpkin


  1. Line a standard 12 muffin cup pan with paper liners 
  2. Whisk together dry ingredients. 
  3. In a separate bowl whisk together wet ingredients. Add wet ingredients to dry ingredients and then stir until blended. Fill cups with batter. 
  4. Bake at 350 degrees for about 25 minutes or until the tops spring back when touched.

Nutrition information (per serving)

  • Calories: 230
  • Total fat: 11 g
  • Saturated fat: 1 g
  • Cholesterol: 35 mg
  • Sodium: 210 mg
  • Total carbohydrate: 31 g
  • Dietary fiber: 2 g
  • Total sugars: 17 g
  • Protein: 4 g