Pumpkin Muffins

It’s well established that I love muffins. But sometimes, I want to be healthy and just can’t eat a big hearty muffin every morning. So I found a compromise – a muffin that’s filled with lots of healthy stuff and isn’t quite so sinful. See below.


Also, just a note, the blog will be quiet for the next two weeks because I will be attempting to survive my first set of law school finals. But I promise to be back on Wednesday, December 18, after all this craziness is over. Wish me luck!

Recipe adapted from here.

1 cup whole wheat flour
1/2 cup of protein powder (I used vanilla)
1 cup pumpkin puree
1/3 cup vegetable oil
2 eggs
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 cup brown sugar
1/2 cup honey
1 teaspoon baking soda
1 teaspoon baking powder

1 teaspoon cinnamon
1 tablespoon rolled oats

1. Preheat the oven to 350 degrees. Line a muffin pan with 12 liners.

2. Mix the flour, protein powder, baking soda, and baking powder in a bowl and set aside.

3. In a mixer, whisk the pumpkin, oil, eggs, spices, sugar, and honey. Then slowly add the flour mixture. Fill the muffin liners evenly.




4. In a small bowl, mix the cinnamon and oats and then drop a few pinches on the top of each muffin.


5. Bake for 25-30 minutes until a toothpick comes out clean.


We ate these every day for a week. After a couple days they dried out a little but if you just toast or microwave them for a bit with some butter, they’ll be just like good.


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