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Pumpkin Muffins for Mother’s Day

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Spoil mom this Mother’s Day with sweet treat made from the heart and made with wholesome ingredients. I realize pumpkin is usually reserved for the fall, but these muffins are so good and so versatile they should be eaten year round. Bake yourself, or your favorite mom, some delicious Pumpkin Muffins and she won’t be disappointed.

Pumpkin Muffins

1 Cup All Purpose Flour

½ Cup Wheat Germ

¼ Cup Whole Wheat Flour

½ Cup Old Fashioned Oats

½ teaspoon Baking Powder

½ teaspoon Baking Soda

1 teaspoon Salt

1 teaspoon Cinnamon

½ teaspoon Pumpkin Pie Spice

½ Cup Brown Sugar

¼ Cup Vegetable Oil

4oz apple sauce

1 Cup Pumpkin

2 eggs

1/3 Cup Milk

1 teaspoon Vanilla

  • Preheat the oven to 350 degrees. Line your muffin tins with baking cups or, for larger muffins, parchment paper baking cups.
  • Stir together in large bowl; All Purpose Flour, Wheat Germ, Whole Wheat Flour, Old Fashioned Oats, Baking Powder, Baking Soda, Salt, Cinnamon and Pumpkin Pie Seasoning.
  • In a second bowl beat together the eggs and brown sugar. Add the vegetable oil and apple sauce and beat together. Finally add the pumpkin, milk and vanilla and combine. Mix half of the dry ingredients with the wet and carefully combine, then add final half of dry ingredients to pumpkin mixture and combine. Do not over-mix! You want your muffins fluffy, not dense.
  • Fill 14-18 regular muffin tins OR fill only 12 larger parchment paper muffin cups.
  • Bake for 15-18 minutes for smaller muffins OR 18-20 minutes for larger muffins.
  • Pumpkin Muffins are finished cooking when toothpick inserted comes out clean.

Why these Pumpkin Muffins are Amazing!

#1 It’s SO easy to add wholesome ingredients like; wheat germ, wheat flour, whole oats, apple sauce and not change the texture or flavor of the muffins. Conversely you could use just 1 ¾ Cup All Purpose Flour, skipping the wheat germ, whole wheat flour and old fashioned oats BUT you’d be missing out on nutrients like; soluble fiber from the oats, niacin and magnesium from the wheat germ and protein from the whole wheat flour.

Also using 4 ounces of apple sauce and ¼ Cup of vegetable oil saves you almost 500 calories and 55 grams of fat. You could use ½ Cup vegetable oil, skipping the apple sauce, BUT the apple sauce adds moisture and texture to the muffins, while oil just adds, well, oil.

#2 These Pumpkin Muffins are super easy to make and by adding; walnuts to the top of each muffin (diced and sprinkled on before baking) you can add nutrients like omega-3 fatty acids and a nice crunchy topping. You might also like a sprinkle of chocolate chips and walnuts added to the muffin mix (6 ounces semi-sweet chocolate chips and 6 ounces of diced walnuts) for a sweet and nutty flavor. Or go for my daughters’ favorite topping; cream cheese frosting (made with cream cheese, powdered sugar and lemon zest)! Just a dab of cream cheese frosting goes a long way and it really compliments the savory pumpkin flavor.

#3 Pumpkin itself is loaded with vitamin A, an antioxidant and powerful immune system booster. Beta-carotene, pre-vitamin A found in plants like pumpkins and leafy greens, is great for the immune system, participates in cell growth (such as making new cells), bone strength and is vital for proper vision. Hmmm, immune system, cell growth, visual improvements and strong bones, vitamin A sounds like the perfect nutrient during pregnancies!

Use pumpkin all year long, your body and growing baby will thank you. Make Pumpkin Muffins for mom, or mommy-to-be, and give the gift of health this Mother’s Day.

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