I had a fall feeling in my bones when I picked up my friend, Katie Morford’s book, Rise and Shine: Better Breakfasts for Busy Mornings.   It was a cold, overcast and damp day as the leaves fell outside and I was hankering for baking something comfy cozy. I turned to Katie’s “Double Pumpkin Pie Muffin” recipe and thought, this is it!

Although I had the main ingredients – like pumpkin puree, white whole wheat flour, milk and eggs –  on hand, I didn’t have a few of the other ingredients, but I could easily make substitutions without ruining this recipe <I hoped! >.


Instead of:

  • pumpkin pie spice, I use gingerbread spice, which offers a subtle flavor difference with allspice instead of cloves.

  • pepitas (a.k.a. pumpkin seeds), I use ground flax seeds, which offers plant-based omega-3 fats and lignans.

  • honey, I use agave nectar, which offers lower-glycemic sweetness.


Fall flavors rock! Try my Pumpkin Gingerbread Muffins #recipe #wholegrains Click To Tweet


Pumpkin Gingerbread Muffins


Pumpkin Gingerbread Muffins

Vicki Shanta Retelny, RDN
These muffins are simple to whip up and are chock full of pumpkin spice fall flavors. 
Prep Time 10 mins
Cook Time 20 mins
Cool time 10 mins
Total Time 30 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 muffins


  • 3/4 cup flax seeds ground
  • 1 1/3 cups white whole wheat flour
  • 1/4 cup brown sugar
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 tablespoon gingerbread spice blend
  • 1/2 teaspoon salt
  • 1 egg
  • 3/4 cup pumpkin puree unsweetened
  • 1/4 cup milk 2% milk fat
  • 1/2 cup agave nectar
  • 1/3 cup canola oil


  • Preheat oven to 350 degrees F.  Grease or place paper liners in muffin tin pan.
  • In a large bowl, combine flax seeds, flour, baking soda, baking powder, spice blend and salt. Mix together and set aside. 
  • In a medium bowl, whisk egg, pumpkin, milk, agave nectar and oil until well blended.  Pour into the dry ingredients and stir gently until well blended. 
  • Pour batter into the muffin tins filling each one 3/4 of the way to the top. Place in the oven and bake for 20 minutes or until tops are golden brown. Remove from oven and let cool for a few minutes before popping out of the tins. 


*For added sweetness, drizzle the muffins with honey or blend 2 tablespoons honey with 1/4 cup cream cheese and spread on top of muffins. 
Keyword baking, easy recipe, fall flavors, fall foods, gingerbread, gingerbread muffins, muffins, pumpkin muffins, pumpkin spice, simple recipes

Enjoy eating simply,