Best Pumpkin Muffins

FullSizeRender (8) Listen folks, these are the best pumpkin muffins for a few reasons:

  1. They taste delicious (which is always important!)
  2. They are EASY to make. Just some canned pumpkin, a couple of other ingredients and DONE!
  3. They are so versatile and you can change them up with different variations, which of course I’ll tell you about.
  4. They are made with whole wheat flour. I love white whole wheat flour. I buy mine at Trader Joe’s and it’s pretty inexpensive there. It has a more mild flavor than regular whole wheat flour but all of the nutritional qualities of regular whole wheat flour.
  5. Since they’re relatively low in sugar, you can eat them as breakfast, brunch, snack, side dish or any time of day, really. I’ll have a couple of these muffins with a hard-boiled egg and call it a delicious breakfast.
  6. Try them and let me know what YOU love about them!

NOW, the recipe!


1/3 cup sugar (or 1/2 cup if you need your muffins sweeter

1 cup white whole wheat flour

1 teaspoon baking soda

1 1/2 teaspoons cinnamon

1/4 cup chia seeds

1 14 oz can pumpkin (not pumpkin pie filling)

1 large egg

1/4 cup neutral oil (I used canola)

1 apple, shredded with peel OR 1/3 cup unsweetened applesauce


  1. In a medium-sized bowl mix together sugar, flour, baking soda, cinnamon and chia seeds.
  2. Add pumpkin, oil, egg, and apple.
  3. Mix to combine.
  4. Divide batter into 12 lined muffin tins.
  5. Bake at 350 F for 30 minutes, or until toothpick inserted comes out clean.


Remove 1/3 cup pumpkin from can and reserve for another use. Add 1 small shredded zucchini.

Chocolate chips will also make a great addition.



Enjoy the recipe and please let me know if you try them!


Hope you all have a great weekend!



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