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I LOVE pumpkin! It is high in antioxidants, nutrients and is high in fiber! It is great to bake with because it adds so much moisture to baked goods! This week I think I created the cleanest pumpkin muffin recipe ever! (clean meaning using whole foods, nothing processed) I made them so they are free from all the major allergens since I was sharing the batch with two of my girl friends, who both have different allergies. They were so good, I immediately made another batch before I even cleaned up my kitchen! Both batches were gone is 24 hours!


  • 1¼ cups oat flout (grind of oats in blender)
  • ½ cup raw sugar (use brown sugar if you don’t have raw)
  • ½ cup canned pumpkin
  • ½ tsp baking soda
  • ¼ tsp sea salt
  • ½ tsp vanilla
  • 1 tb ground cinnamon
  • ½ cup soymilk (or any other milk you have)


  1. Preheat oven to 350. Line 12 muffin cups with liners.
  2. Combine flour, sugar, baking soda, cinnamon and salt in a bowl. In another bowl, combine the pumpkin, soy milk and vanilla extract.
  3. Add the wet ingredients and combine.
  4. Divide the muffins among the 12 muffin cups. Bake for 15 minutes or until lightly browned.