Remember those pumpkin spice cookies with 2 ingredients – a can of pumpkin and a box of dry spice cake mix?  As delicious and easy and they were, they are certainly not health-promoting.  Loaded with sugar, preservatives, hydrogenated oils, and hard-to-pronounce ingredients, there is no place for them in our diet – especially when such delicious alternatives exist.  I created these breakfast muffins (you can make them into cookies too!) out of real, nourishing ingredients.  Even better, they are only sweetened with bananas (and of course, the optional chocolate chips).  Make these part of your fall traditions!

Pumpkin Breakfast Muffins

  • Servings: 6 (makes 12 muffins)
  • Difficulty: easy
  • Print


  • 3 ripe bananas
  • 1/2 cup pumpkin puree
  • 1 egg
  • 1 tsp vanilla
  • 2 tsp. cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 2 cups oats
  • optional add ins: 1/2 cup chocolate chips, 1/3 cup chopped walnuts


Preheat oven to 350 degrees.  Line 12 muffin cups with liners.

Blend bananas, pumpkin puree, egg, vanilla, and spices in a blender or food processor.  Stir in oats and optional add-ins.  Spoon into muffin cups and bake for 15 minutes.

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