Feel-Good Pumpkin Muffins

These pumpkin muffins are moist, spiced, and packed with feel-good ingredients—perfect for fall baking!

45 min Serves 18 Easy American

Our own summary of the original by Monica | Nourish and Fete — the full post and photos live at nourish-and-fete.com.

These pumpkin muffins combine pure pumpkin purée, olive oil, applesauce, and warm spices for a moist and flavorful treat. Whole wheat flour adds a wholesome touch, and the optional oat and seed topping gives a pleasant crunch. Bake them in a 350°F oven for about 25–30 minutes for a delicious, feel-good snack.

Directions

Set your oven to 350°F. Give your muffin tins a light coating of cooking spray and set them aside.

In a large bowl, mix together the pumpkin purée, oil, applesauce, eggs, and sugar until smooth. Then add the pumpkin pie spice, baking powder, baking soda, and salt, and whisk again until everything is evenly blended. Gently fold in the all-purpose and white whole wheat flours using a spatula or spoon, mixing just until no dry streaks remain—the batter will be thick and slightly lumpy.

Spoon the batter evenly into the prepared muffin cups. If you like, sprinkle the tops with rolled oats and pumpkin seeds. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.