Pumpkin Muffins

Pumpkin Muffins

  • Servings: 12 medium muffins
  • Difficulty: easy
  • Print

Another way to use pumpkin in baking. 10 net grams of carbs per serving according to MyFitnessPal.


  • 1/2 cup pumpkin puree
  • 1 cup quick cooking oats
  • 1 1/2 cup almond meal
  • 2 large eggs
  • 4 tbsp oil (I used olive oil)
  • 4 tsp baking soda
  • 1 tsp salt
  • 1 tbsp cinnamon
  • 1 tsp ground ginger
  • 1 tsp ground nutmeg
  • 1/4 tsp ground clove
  • 3 tsp honey (optional, I included it for extra sweetness)


  1. Pre-heat oven to 325F.
  2. In large bowl whisk together pumpkin, oil, eggs, and honey. Gradually mix in remaining dry ingredients.
  3. Spoon mixture evenly into a lined or greased muffin pan.
  4. Bake for 30 minutes or until a toothpick comes out clean. Remove from tin and let cool on a wire rack.


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