top of page

Best Pumpkin Muffins EVER

Updated: Nov 9, 2022

This is my go-to pumpkin muffin recipe!

*This post might contain referral links for products I recommend. My Body My Life Food & Fitness will earn a small commission on these links at no cost to you. My opinions remain my own and I only recommend products that I trust.

Why is it the best pumpkin recipe ever? Because they’re outrageously delicious! But also because they are made with flaxseed* walnuts, and whole wheat flour, all of which are nutritional powerhouses. Flaxseeds and walnuts are high in omega 3 fatty acids and whole wheat flour is an excellent source of B vitamins, magnesium, and fiber.

Also, did you know.....canned pumpkin* is an excellent source of beta-carotene (powerful anti-oxidant). In fact, canned pumpkin has three times more beta-carotene than fresh pumpkin!

If you’re concerned about the sugar content, keep in mind that this recipe yields 24 muffins, making the sugar content of each muffin fairly moderate. You can substitute Splenda if you wish (sugar substitute) without changing the taste or use half sugar and half Splenda (or honey but the texture might be gooey), or you can simply reduce the sugar to a lesser amount (I wouldn't reduce it by more than 1/2 cup or they won't be as tender or as delicious!)

These muffins freeze well so make a double batch and enjoy!

Pumpkin Flaxseed Muffin Recipe

  • 3 eggs, slightly beaten

  • 1.5 cups sugar (Splenda works well too)

  • 1/2 cup flaxseed oil (or canola if you don't have flaxseed oil)

  • 1 15 oz can of pure pumpkin*

  • 3 cups whole wheat flour (or blend of white and wheat)

  • 1 cup chopped walnuts (optional)

  • 3 Tbs ground flaxseed*

  • 1.5 tsp salt

  • 2 tsp baking soda

  • 2 tsp cinnamon

  • ¾ tsp ground nutmeg

  • ¾ tsp ground cloves


  1. Preheat oven to 350 degrees

  2. Combine eggs, 1 cup of sugar, oil, and pumpkin in a mixing bowl, mix well

  3. Sift flour, salt, baking soda, 1/5 tsp of cinnamon, nutmeg, and cloves

  4. Add flour mixture, walnuts, and flax seed to pumpkin mixture. Combine until blended (low speed if using a mixer).

  5. Fill oiled or paper lined muffin pans with batter

  6. Combine remaining cinnamon and sugar; sprinkle over top of muffins.

  7. Bake for 25 – 30 minutes.

Yield: 24 muffins

Let me know what you think by commenting below!

*This post might contain referral links for products I recommend. My Body My Life Food & Fitness will earn a small commission on these links at no cost to you, and the links will always be marked with an asterisk. I love transparency!

--> Are you wanting to eat less meat and more plant-based foods but not sure how to start? Then check out my 4-week self-guided course Transitioning to a Plant-Focused Diet.

This 4-week self-study course provides you with a proven system to get nourishing, plant-based meals to the table fast without breaking a sweat in the kitchen. In just four weeks, you’ll have a repertoire of plant-based meals and snacks you can count on to transition to plant-focused eating.


bottom of page