Healthy Pumpkin Muffins



  1. Pre-heat your oven to 175 degrees C
  2. Whisk together your pumpkin, baking soda, salt, spices, sugar or xylitol, eggs, oil & apple puree if using
  3. Then add in your flour and baking powder gradually
  4. Add in your dried cranberries (if using) and divide between 12 muffin cases
  5. Sprinkle your muffins with pumpkin seeds (or leave plain if using the frosting) & bake in the oven for 25-30 minutes until cooked
  6. Allow to cool
  7. FROSTING: Make date puree by blending dates and hot water to make a paste before mixing it into the extra light cream cheese. Add to your pumpkin muffins, allow to set and enjoy!


*You can get canned pumpkin and spelt flour from Amazon . To make a protein muffin use 120g spelt flour & 25g whey protein – if you use the protein powder you may need to reduce the baking time of this recipe by 5 minutes.

**I use the apple puree from the baby aisle!

***I used Sukrin Gold (a calorie free alternative to brown sugar)

****An alternative to the frosting is to use sugar-free icing sugar – I used Sukrin!


ROASTED PUMPKIN PUREE - To make your own pumpkin puree simply ¼ your pumpkin and lay the sections faced down in a baking tray with a little water. Bake at 175 degrees C or 350F for 45 minutes then scoop out the insides and blend.

ROASTED PUMPKIN SEEDS - Simply wash and dry the seeds then bake at 190 degrees C for 30-40 minutes shaking occasionally (add olive oil/salt if needed).

Recipe by Nics Nutrition at