I’ve been obsessed with anything and everything pumpkin since even before the PSL popped onto the scene about a decade ago. You know a society is obsessed when you immediately knew that I was referring to Starbucks’ famous Pumpkin Spice Latte with that acronym.
Even though pumpkin itself is loaded with fiber, Vitamin A, and all sorts of nutritional goodness, most of the pumpkin-flavored treats we love to devour when fall rolls around are loaded with refined sugars, gobs of fat, and a ridiculous amount of calories. For pumpkin addicts like me, it’s hard to resist the plethora of pumpkin products, so every fall I scour out healthy pumpkin recipes to add to my baking rotation in order to avoid slipping into the trap of ordering a PSL every day.
That’s why I’m starting a new fall series here on Veggies and Glitter entitled Pumpkin without the Pooch. Every week, I plan on sharing with you a new pumpkin-flavored recipe that won’t give you a muffin top or a pooch belly. If you just can’t wait to get the pumpkin party started, you can always click here to check out some of my older recipes. Just make sure to forgive the terrible photos; I was a beginning blogger!
This recipe is from a 1970s cookbook called Smart Muffins that my mom gifted to me a few years back. I judged the book by its undesirable cover for a while and pushed it to the back of my shelf of cookbooks (Yes, I do have one of those. ), but now I use it frequently for healthy breakfast and dessert ideas.
What do I need?
- 2 eggs
- 3 tablespoons honey
- 2 tablespoons olive oil
- 1 tablespoon molasses
- 1 cup pure pumpkin puree
- 1 cup whole wheat pastry flour
- 2 tablespoons wheat germ
- 2 tablespoons oat bran
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon pumpkin pie spice
- 2 teaspoons cinnamon
- 1 tablespoon grated orange peel
- 1/2 cup chopped walnuts*
What do I do?
- Preheat your oven to 400 degrees and spray a 12-cavity muffin pan with nonstick spray.
- Blend together eggs, honey, oil, molasses, and pumpkin using a mixer or food processor.
- In a separate bowl, combine the remaining ingredients.
- With a wooden spoon, mix together the contents of both bowls. Fill each muffin cup with a heaping tablespoon of batter.
- Bake for 20-25 minutes, or until a toothpick comes out clean.
*Recipe Tip: If you aren’t a fan of walnuts, substitute a dried fruit, such as raisins. You could also use a different variety of nut if you like a nutty crunch but dislike walnuts specifically.