Lightened Up Pumpkin Muffins

Who can’t resist pumpkins this time of year? Since the theme of “Fall Fest” this week is Pumpkin, I thought these Pumpkin Muffins would be a hit. “Fall Fest, as I mentioned in my post last week for Black-Eyed Pea Salad over Arugula, is a cross-blog recipe swap. I love this recipe for Pumpkin Muffins which is lighter than the average recipe made with a mixture of whole wheat and all purpose flour, canned pumpkin, nonfat buttermilk and Canola oil. Speaking of Canola, I was so excited to attend an event last night at the Viking Cooking School in Atlanta featuring the talented Chef and Cookbook Author, Virginia Willis and Nutrition Expert and Author, Carolyn O’Neil. Another busy week for me. Please leave a comment and let me know what type of pumpkin recipes you have been making lately. Happy Thursday!

Pumpkin Muffins

Cook Time:

20 minutes

Prep Times:

20 minutes


12 minutes


1 cup all-purpose flour
1 cup whole-grain pastry flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
3/4 cup packed dark brown sugar
3 tablespoons molasses
1/4 cup canola oil
2 large eggs
1 cup canned pumpkin
1 teaspoon vanilla extract
3/4 cup low-fat buttermilk
1/4 cup confectioners sugar, sifted or chopped, toasted pecans


1. Preheat oven to 400 degrees F. Spray a 12-cup muffin pan with cooking spray.

2. In a medium bowl, whisk together the all-purpose and whole-wheat flours, baking soda, salt, cinnamon, ginger, allspice, and nutmeg.

3. In a large bowl, whisk the sugar, molasses, oil and 1 egg until combined. Add the other egg and whisk well. Whisk in the pumpkin and vanilla. Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk just until combined.

4. Pour the batter into the prepared muffin pan and sprinkle with the powdered sugar or toasted pecans. Tap the pan on the counter a few times to remove any air bubbles. Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean.

5. Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack. Top with powdered sugar or pecans.

19 thoughts on “Lightened Up Pumpkin Muffins”

  1. These look delish! Pumpkin baked goods are wonderful at this time of year — just made pumpkin pie and want to make pumpkin cookies soon. Looking forward to trying your muffins too!

  2. Dude, I can’t resist pumpkin on ANY time of the year, so I immediately started drooling when I saw you muffins. Love the variety of spices you threw in there!

  3. You probably already know that in Australia pumpkin is used more in savoury rather than in sweets so I’m always a bit hesitant trying it although i know it is devine this way. So…without further ado..i’m going to give these muffins a go. I’ll have to puree the pumpkin myself because in the can is not a regular supermarket shelf item. fingers crossed!

  4. Hey, Alison,great to meet you too! I look forward to lunch next week & we can all talk leisurely. I have stopped by your blog before & it is so pretty. I love food too & do quite a few recipes on my blog, but I’ll definitely have to keep an eye out for some new ones to try on here. See you soon!

  5. I can’t resist pumpkin anything. These are so easy to make, taste yummy, and made my house smell so good while baking. Thanks.

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