Pumpkin Muffins

Name: Pumpkin Muffins
Prep time: 15

5 out of 5 stars (based on 8 reviews)

15 min prep

12 servings

Carrot Icon for Number of Ingredients Size

13 ingredients

These pumpkin muffins are crowd pleasers. They a perfect way of eating pumpkin that everyone can enjoy, in or out of treatment, kids or adults. And they’re easy enough to make that you can pull...

1 cup canned pumpkin puree, plain and unsweetened
⅓ cup melted coconut oil, or either grape seed or canola oil
2 large eggs
1½ teaspoons cinnamon, plus ¼ teaspoon reserved
½ teaspoon freshly ground nutmeg (See Ann’s Tips)
⅛ teaspoon ground cloves
¼ teaspoon ground ginger
½ teaspoon baking soda
½ teaspoon salt
¾ cup granulated sugar, plus 1 teaspoon reserved
1½ cups whole wheat pastry flour (See Ann’s Tips)
¾ cup kabocha or acorn squash, peeled and cut into ½-inch chunks
½ cup roughly chopped pecans

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Nutrition Facts

Calories

205 cals

Fat

10 g

Saturated Fat

6 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

3 g

Carbohydrates

27 g

Sugar

14 g

Fiber

3 g

Protein

3 g

Sodium

163 mg

Directions

Put a rack in the middle of the oven and preheat to 350 degrees. Put muffin liners in a muffin tray. Set aside.
In a large bowl, whisk together the pumpkin puree, oil, eggs, cinnamon, nutmeg, cloves, ginger, baking soda, salt, and sugar until smooth. Stir in the flour until just combined. Fold in the kabocha or acorn squash and chopped pecans.
Divide the batter among the muffin cups, filling them about ¾ full.
In a small bowl, mix together the remaining 1 teaspoon of sugar and reserved ¼ teaspoon cinnamon. Sprinkle the tops of the muffins, then bake for 25 minutes, or until golden brown and a wooden pick comes out clean.
Let the muffins cool in the tray for 5 minutes then move the muffins onto a wire rack. Eat warm or cool to room temperature.

Chef Tips

Please use pumpkin without any added flavorings or spices – you’re going to be adding in your own!

If you have it, you can use 2 teaspoons of pumpkin pie spice instead of the cinnamon, nutmeg, cloves, and ginger. Still use ¼ teaspoon of cinnamon for dusting.

If you cannot fine whole wheat pastry flour use ¾ cup all purpose flour and ¾ cup whole wheat flour instead.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society