Holiday Pumpkin-Spice Muffins

by Diane Lofshult on Nov 01, 2006

Looking for a holiday treat that is brimming with healthy ingredients but still sure to appeal to kids and adults alike? Try these hearty muffins for breakfast or as part of a traditional holiday dinner.

Preheat oven to 400 degrees. Spray 12-cup muffin pan using nonstick cooking spray. In large bowl, combine all dry ingredients and spices, stirring well.

In medium bowl, combine pumpkin, oil, buttermilk, eggs and vanilla; mix well. Pour liquid mixture into bowl with dry ingredients and stir.

Divide combined mixture among 12 muffin cups. Top with chopped walnuts, if desired.

Bake about 20 minutes or until muffins bounce back when gently pressed. Makes 12 servings (1 muffin per serving).

Per Serving: 174 calories; 7 grams (g) fat; 26 g carbohydrates; 3 g fiber; 158 milligrams sodium.

nonstick cooking spray

11/2 cups whole-wheat flour

1/2 cup all-purpose flour

1/2-cup packed brown sugar

11/2 teaspoons (tsp) baking powder

1/4 tsp baking soda

1/4 tsp salt

11/2 tsp cinnamon

1/4 tsp each cloves, ginger and nutmeg

1 cup canned pumpkin

1/3 cup light canola or olive oil

1/3 cup nonfat buttermilk

1 large egg

1 large egg white

1 tsp vanilla

1/4 cup chopped walnuts for topping (optional)

Source: The American Institute for Cancer Research’s The New American Plate for Breakfast.*

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About the Author

Diane Lofshult

Diane Lofshult IDEA Author/Presenter

Diane Lofshult is an award-winning freelance author who specializes in nutrition and weight management topics. She is the founder of In Other Words, an editorial consulting firm based in Solana Beach, California. Reach her at