Pumpkin Muffins - Cook For Your Life- anti-cancer recipes

Pumpkin Muffins

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Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 12 servings
Carrot Icon for Number of Ingredients Size 13 ingredients

These pumpkin muffins are crowd pleasers. They a perfect way of eating pumpkin that everyone can enjoy, in or out of treatment, kids or adults. And they’re easy enough to make that you can...


  • 1 cup canned pumpkin puree, plain and unsweetened
  • ⅓ cup melted coconut oil, or either grape seed or canola oil
  • 2 large eggs
  • 1½ teaspoons cinnamon, plus ¼ teaspoon reserved
  • ½ teaspoon freshly ground nutmeg (See Ann’s Tips)
  • ⅛ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup granulated sugar, plus 1 teaspoon reserved
  • 1½ cups whole wheat pastry flour (See Ann’s Tips)
  • ¾ cup kabocha or acorn squash, peeled and cut into ½-inch chunks
  • ½ cup roughly chopped pecans

Nutrition Facts


205 cals


10 g

Saturated Fat

6 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

3 g


27 g


14 g


3 g


3 g


163 mg


  1. Put a rack in the middle of the oven and preheat to 350 degrees. Put muffin liners in a muffin tray. Set aside.
  2. In a large bowl, whisk together the pumpkin puree, oil, eggs, cinnamon, nutmeg, cloves, ginger, baking soda, salt, and sugar until smooth. Stir in the flour until just combined. Fold in the kabocha or acorn squash and chopped pecans.
  3. Divide the batter among the muffin cups, filling them about ¾ full.
  4. In a small bowl, mix together the remaining 1 teaspoon of sugar and reserved ¼ teaspoon cinnamon. Sprinkle the tops of the muffins, then bake for 25 minutes, or until golden brown and a wooden pick comes out clean.
  5. Let the muffins cool in the tray for 5 minutes then move the muffins onto a wire rack. Eat warm or cool to room temperature.

Chef Tips

Please use pumpkin without any added flavorings or spices – you’re going to be adding in your own!

If you have it, you can use 2 teaspoons of pumpkin pie spice instead of the cinnamon, nutmeg, cloves, and ginger. Still use ¼ teaspoon of cinnamon for dusting.

If you cannot fine whole wheat pastry flour use ¾ cup all purpose flour and ¾ cup whole wheat flour instead.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.

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