Pumpkin-Olive Oil Muffins
These warm, cozy muffins combine pumpkin and olive oil for a deliciously tender treat, perfect for fall baking.
Ingredients
Dry Ingredients
- 2 cups whole-wheat pastry flour or 2 cups gluten-free flour blend for a variation
- 1 cup rolled oats
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
Wet Ingredients
- 1 cup pumpkin purée
- 2 large eggs
- 1/3 cup extra-virgin olive oil
- 1/2 cup plain Greek yogurt
- 1/2 cup honey or maple syrup
- 1/2 cup chopped walnuts or almonds
- 1/3 cup dried figs or raisins Optional
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a 12-muffin tin with paper liners or lightly grease.
- In a large bowl, whisk together eggs, pumpkin purée, olive oil, Greek yogurt, and honey until smooth.
- In a separate bowl, combine the flour, oats, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Fold the dry ingredients into the wet mixture just until combined; stir in the nuts and dried fruit.
- Spoon batter into the muffin tin, filling each cup about two-thirds full.
Baking
- Bake for 18–22 minutes, or until a toothpick comes out clean and tops are lightly golden.
- Let cool in the pan for 5 minutes, then transfer to a rack to cool completely.
Notes
Measure flour by spooning it into the cup and leveling—don’t pack it down; this keeps muffins tender. If batter seems thick, add a tablespoon of milk or extra yogurt to loosen slightly. Rotate the pan halfway through baking for even coloring in older ovens. Use high-quality extra-virgin olive oil for the best flavor and a moist crumb. For a lower-sugar option, reduce honey/maple syrup to 1/3 cup and add a mashed ripe banana for natural sweetness.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 25gProtein: 4gFat: 8gSaturated Fat: 1gSodium: 120mgFiber: 2gSugar: 8g
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