Peter, Peter, Pumpkin Eater

Fall! What a beautiful time of year. The colors of the Earth actually change before your eyes and the depths of the summer heat are finally relieved. The changes in weather unite people for a short time to the outdoors. Even those who are not normally ‘outdoorsy’ tend to find themselves practicing their indoor routines more often outdoors. Reading a book on your back porch, kicking the leaves on your way into the office, taking your pup on a walk… What a beautiful time of year.

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Not only does Fall bring these amazing changes, but the warmth of ovens and rising smell of spices can entrap you. The food of fall is so scrumptious. Personally, I believe pumpkin is amazing. I look forward to Fall specifically for the excuse to use this amazing ingredient in everything I make. My kids are big fans of pumpkin pancakes and pumpkin waffles. I love pumpkin banana bread, but I especially love pumpkin muffins. Muffins to me are the perfect excuse to eat a delectable pastry at any time of day. Even as an after dinner snack, muffins are the perfect answer. I believe this for any flavor of muffin, of course. For Fall specific, though, pumpkin muffins just warm my soul.

I would like to share with you my favorite pumpkin muffin recipe. It has, as most things do, evolved over time and I have modified it from the original. I hope that you find this recipe to your liking and hopefully share it with those you love and modify it to your personal taste. The beauty of food is that we can add, or take away ingredients and there will always be someone who it appeals to.

Daleen’s Pumpkin Muffins:

  • 1 1/2 cups flour
  • 1/2 cups flaxseed meal (optional, but if not used, increase flour to 1 3/4 cups)
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger (optional)
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 2 eggs (organic if you can!)
  • 1 (15oz) can organic pumpkin puree
  • 1/2 cup melted (organic) butter (you can substitute coconut oil for a healthier option)
  • 1 tablespoon milk
  • 1 teaspoon vanilla

Preheat oven to 375°. Line a muffin pan with liners. I personally like to spritz the liners with non-stick spray for easier release.

In a bowl, combine all the dry ingredients (flour, sugars, soda, powder, salt & spices).


I am a strong believer in less dishes the better, so I make a well in my dry ingredients (a nice deep hole right in the middle) then add the wet ingredients.


Add the wet ingredients into the well (eggs, pumpkin, butter, milk & vanilla).  I use a standup mixer, but you can also use a whisk to just combine the ingredients until a thick batter forms.


Once combined, use a spoon or a 1/4 cup measuring cup to fill the muffin liners.


Bake for approximately 23 minutes or until a toothpick inserted into the center comes out clean.

Share with loved ones and enjoy the warmth and the love that a muffin can bring!


*Song pick for this post: Mountain Sound by Of Monsters And Men

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