Pumpkin Muffins a Healthy Morning Meal


Lately, we’ve preferred toasted bread and oats as a quick breakfast hack but this just comes under the bad-breakfast category. Want to add some faves recipe in your morning breakfast list? Say no to toasts, the toothsome Pumpkin Muffins couldn’t disappoint you at all! These healthy fluffy muffins, lightly spiced and crisp outer surface are worth every single bite. The best part is, they are gluten-free; the taste and the flavor won’t make you feel it’s on the healthy side, but yes they are! The Pumpkin Muffins are quick and easy to make, suitable for your morning make-ahead breakfast without waiting for too long to get in cook. That’s totally a kind of breakfast you’ve been longing for so long.

  • Serves: 2
  • Prep-time: 5 minutes
  • Cooking time: 35 minutes
  • Total Time: 40 minutes

Baked Pumpkin Muffins in breakfast keeps the Junk Away


  • ¾ Cups of almond flour
  • ½ Cup of pumpkin puree
  • 2 Medium eggs
  • 1/2 Tsp baking powder
  • ½ Tsp baking soda
  • ¼ Tsp ground cinnamon
  • ¾ Tsp of parsley
  • 1/8 Tsp sea salt
  • 1 Tsp of stevia
  • 1 Tsp ghee
  • Coconut oil
  • ½ Cup of pumpkinseeds


  1. Preheat oven to 375℉.
  2. Chop the parsley.
  3. Coat muffin tins with coconut oil.
  4. Mix all ingredients but the pumpkin seeds and pour evenly into 6 tins.
  5. Bake for 30 minutes.
  6. Sprinkle pumpkin seeds on top immediately after taking them out of the oven.


  • You can substitute the stevia with 1 tbsp. of xylitol (warning: toxic for dogs) or ¼ cup of raw honey.
  • You can substitute the pumpkin seeds with almonds.

Craving for the best tasteful nourishment? The pumpkin muffin packed with nutrition is definitely a win-win for you! Save the process and make it into action. Though it is healthy it didn’t compromise to the flavor or even the texture for that matter. We Being Fit couldn’t resist sharing this healthy pumpkin muffins delight for breakfast.

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