Pumpkin Pie Muffins

Adapted from Cynthia Lair’s Pumpkin Pecan Muffins from her cookbook, Feeding the Whole Family. These tasty muffins are sure to please and are a great way to add vegetables to a picky eater’s diet.

3 cups flour (spelt, whole wheat) 1 tablespoon baking powder

1 teaspoon sea salt

1 teaspoon cinnamon

1?2 teaspoon cloves, ground

1?2 teaspoon cardamom, ground

1?4 teaspoon nutmeg, ground

2 cups pumpkin or winter squash mashed

1?2 cup maple syrup or 1?3 cup agave nectar

1?2 cup milk (cow, soy, rice, almond, coconut) 1?3 cup cold pressed vegetable oil or coconut oil 2 teaspoon vanilla extract

1?2 cup pecans, chopped (optional)

Preheat oven to 375 F. Lightly oil muffin tins or line with paper muffin cups. Mix together dry ingredients in a large bowl and set aside. Put pumpkin/squash, maple syrup or agave, milk, oil and vanilla in blender; blend until smooth. Add wet ingredients to dry mixture and fold gently using minimum strokes to mix well. Gently fold pecans into batter. Fill muffin cups to top with batter. Bake 25-30 minutes.



2 teaspoon of pumpkin pie spice instead of the individual spices.


Use gluten free baking mix and add 1?2 cup more of the pumpkin

squash puree

Nut free

Omit pecans

Leave a Reply