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Recipe: spiced pumpkin muffins

Recipe: spiced pumpkin muffinsPumpkin and apple season is officially here. I don’t know about you, but I plan on taking full advantage of autumn’s best treats. Still, I’d like to keep my waistline while I’m at it. Rather than heading to the local apple grove for deliciously fried donuts caked in powdered sugar, I like to create my own baked goods at home.

These muffins are absolutely amazing and would make an amazing breakfast on the go for all you busy runners and walkers out there. Feel free to toss in some chunks of fruit (about a pound in all) for variety. Or chocolate chips, if you’d like some extra indulgence.



  • 1/2 cup dark brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon baking powder
  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 1/4 cup ground flax meal
  • 1/2 teaspoon salt
  • 1/2 cup melted butter or substitute (I used Earth Balance)
  • 1/2 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 1/2 cup apple cider
  • 1/4 cup yogurt (I used nonfat Greek yogurt)


  1. Preheat your oven to 375 degrees Fahrenheit. Generously grease the cups of a standard muffin tin with butter or substitute and side aside. Alternatively, you can line your muffin tin with paper liners.
  2. Whisk together your dry ingredients, the brown sugar, cinnamon, baking powder, flours, flax meal, and salt. And set aside. You may not be able to break up all the clumps in the brown sugar, but that’s OK and will turn out beautifully.
  3. Then in another bowl combine the melted butter, pumpkin puree, vanilla extract, apple cider, and yogurt.
  4. Fold the wet mixture into the dry using a spatula. Mix until just combined before spooning into equal portions into your muffin tin.
  5. Bake for 18-20 minutes — until golden at edges — and then let cool on a rack before eating.
  6. If you’d like to freeze, let cool completely before wrapping in plastic wrap and storing in a zip-top freezer bag for up to 6 months.

Written by Ashley Marcin.