Healthy Pumpkin, Seed & Nut Muffins

After making some delicious pumpkin cupcakes recently (recipe), I had some leftover tinned pumpkin that I wanted to make use of so I concocted the following recipe as a healthier alternative and am happy to report that it turned out really well! Try it for yourself if Healthy Pumpkin, Seed & Nut Muffins sound like something you might enjoy…

NOTE: In my experience, tinned pumpkin is quite hard to find – I’ve only really seen it in the shops around Halloween time, but you can order it online if you are willing to pay (I got mine from here a while ago when I wanted to order some other American food products…) Just use normal cooked and mashed or pureed pumpkin if you are unable to lay your hands on some…


1 cups all-purpose flour
1 cup sugar
1 cup oats
1/2 cup bran
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon all spice
1/2 teaspoon ginger
1 teaspoon cinnamon
1/2 cup sliced almonds
1/2 cup pumpkin seeds
1/2 cup raisins
1 cup cooked, mashed/pureed pumpkin (tinned or fresh)
1/3 cup vegetable oil (sunflower or olive etc)
3 large eggs
1/2 cup milk (soya or normal)


Couldn’t be easier! Throw all ingredients into a large bowl and mix by hand or with a beater until all ingredients are combined. Spoon the mixture into muffin trays lined with paper cases and bake at 180 degrees Celsius for approx 15 minutes (depending on the size of your muffin trays and speed of your oven – I always find my oven cooks faster than others…)


* Dont over-fill your muffin cases – up to the halfway mark will be sufficient
* Test whether your muffins are cooked through by stabbing one in the center with a toothpick – if it comes out clean, they are ready


2 thoughts on “Healthy Pumpkin, Seed & Nut Muffins

  1. van berger says:

    these sound delicious and right up my alley – love pumpkin flavoured things and muffins!

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