Healthy Pumpkin Muffins


  • 2 tbsp ground flax
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 1/2 tsp pumpkin pie spice
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup ED Smith Pure Pumpkin
  • 1/2 cup maple syrup
  • 1/3 cup olive oil
  • 1/4 cup plant milk (almond, oat or soy)
  • 1 tsp vanilla extract
  • 1/3 cup toasted pumpkin seeds

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  1. Preheat oven to 350F. Place cupcake liners in a 12-cup muffin tin.
  2. In a medium bowl, combine ground flax and 5 tbsp water. Set aside for 5 minutes to thicken.
  3. In a large bowl, combine flours, pumpkin pie spice, baking powder, baking soda and salt.
  4. Add to flax mixture: Pure Pumpkin, maple syrup, olive oil, plant milk and vanilla extract. Whisk to combine.
  5. Pour pumpkin mixture into dry ingredients and mix just until combined. Scoop into prepared pan and top with pumpkin seeds.
  6. Bake for 25 to 30 minutes, until a cake tester inserted in the center of a muffin comes out clean.
  7. Cool on a wire rack.


  • Add 1/2 cup dried fruit, if desired