Pumpkin Muffins

Mmm! Love fall! Love fall colors! Love fall leaves! Love fall muffins, and cider and hot chocolate. And I love pumpkin, so these are a treat~!


The key to adding less sugar to any muffin recipe is using a super sweet, super ripe banana. These muffins are sweet, but not too much, hearty and delicious. Pair them with a smoothie or hot chocolate and you have the perfect fall breakfast.

Pumpkin Muffins

1 ripe banana
1/2 cup pumpkin puree (any squash will do. I also like acorn squash in this recipe!)
1/4 cup butter
1/4 cup coconut oil
3/4 cup unrefined sugar or honey
2 eggs
1 cup buttermilk

Whip all of these together until smooth and add two eggs.

Finally add:
1 tsp cinnamon
1 tsp baking soda
1 T baking powder
2 cups freshly ground wheat flour (I used a mix of soft and hard white wheat)
Mix until just combined and stir in:
1 cup Chocolate Chips

Bake at 350 for 15 to 20 min.
Makes 18ish muffins.

Wholesome pumpkin muffins
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  1. They look delicious come by and share at the Real Food Fridays Link Up, runs through Dec. 2, 2013. Also we decided to keep it going due to all the comments.

  2. That is good news Joyce. I will be there on Fridays

  3. These sound so delicious! And I love your fall pictures!

    1. Thanks, I found some beautiful colors when I was in Oregon last week!

  4. Oh my gosh those sound AMAZING! May have to try them out with my leftover pumpkin puree! Thanks for linking up with us at Tips and Tricks Tuesday!

    1. Hope they turn out delicious for you Kristin!

  5. Those look good. Pumpkin muffins are always delicious. :)