A few weeks ago, I made some 21 Day Fix Banana Cherry muffins, and they were a hit. Not only do they taste great, but three muffins are equal to only one yellow container, so what’s not to love?! I knew that I would have to create a 21 Day Fix pumpkin muffin version, and that’s exactly what I did.
And yes, as I write this post, it IS May…not quite pumpkin season. But I fully support year-round pumpkin eating, so I’m rolling with it (also, I had a can of pumpkin in the fridge that has probably been there since September of last year).
21 Day Fix Pumpkin Muffins
I made these muffins two ways – one with chocolate chips, and one without. If I’m being honest, I don’t love pumpkin and chocolate together. I don’t know what’s wrong with me (surely, something has to be wrong with me if I don’t love that combo, right?!). But I think it’s because I love pumpkin so much that I’d rather just have it alone. My son, however, is all about the chocolate chips. And even though I like them better without, it didn’t stop me from trying one or five chocolate chip versions. With butter. But only a teaspoon!
But that’s what I love about the Fix…you can have muffins. With chocolate chips. And butter. And still be sticking with the program!
Of course – chocolate chips will make this a yellow treat swap! So keep that in mind as you make these and work them into your weekly meal plan.
Prep time: 10-15 minutes
Cook time: 20-25 minutes
Yields: 12 (see container counts below for 1, 2, and 3 muffins)
Here’s what you need to make them:
- 1 cup whole wheat flour
- 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp pumpkin pie spice
- 1 cup pumpkin puree
- 1 cup lowfat Greek yogurt
- 1 egg
- 1/4 cup almond milk
- 2 tsp honey (you can add more if you want them extra sweet)
- optional: 1/2 cup chocolate chips
How to make them:
Preheat your oven to 325.
Spray a muffin tin with non-stick cooking spray, or line with paper liners.
In a medium bowl, mix the flour, baking soda, baking powder, nutmeg, cinnamon, and salt.
In another medium bowl, combine the pumpkin, yogurt, egg, honey, and almond milk and mix until blended together.
Add the pumpkin mixture to the dry ingredients and mix until everything is wet (be careful not to overmix). Mix in the chocolate chips, if you’re adding them (or you can sprinkle them over the top, which is actually what I did here).
Divide evenly into 12 muffin tins. Bake for 20-25 minutes, depending on your oven. Mine were ready right at 20. You’ll know they’re done when they are a pretty golden color and a toothpick stuck in a muffin comes out clean.
21 Day Fix Pumpkin Muffins
Ingredients
- 1 cup whole wheat flour
- 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp pumpkin pie spice
- 1 cup pumpkin puree
- 1 cup lowfat Greek yogurt
- 1 egg
- 1/4 cup almond milk
- 2 tsp honey you can add more if you want them extra sweet
- optional: 1/2 cup chocolate chips
Instructions
- Preheat your oven to 325.
- Spray a muffin tin with non-stick cooking spray, or line with paper liners.
- In a medium bowl, mix the flour, baking soda, baking powder, pumpkin pie spice, and salt.
- In another medium bowl, combine the pumpkin, yogurt, egg, honey, and almond milk and mix until blended together.
- Add the pumpkin mixture to the dry ingredients and mix until everything is wet (be careful not to overmix). Mix in the chocolate chips, if you're adding them (or you can sprinkle them over the top, which is actually what I did here).
- Divide evenly into 12 muffin tins. Bake for 20-25 minutes, depending on your oven. Mine were ready right at 20. You'll know they're done when they are a pretty golden color and a toothpick stuck in a muffin comes out clean.
Notes
Nutrition
The 21 Day Fix program is always changing, and while I do my very best and never want to mess up, please always double check the container counts yourself.
If you add chocolate chips, I’d just call two muffins a yellow treat swap.
Container counts for the ENTIRE recipe, without chocolate chips:
- 4 yellow
- 1 purple
- 1.75 red
- less than 1 tsp for the almond milk
- 2 teaspoons sweetener
Container counts, per serving (serving size = 3 muffins)
- 1 yellow
- .25 purple
- .5 red (a little less, but I rounded up)
- .5 tsp sweetener
These freeze well – making them great for batch cooking, and to grab on-the-run! They’re also a kid-favorite.
Here are some other pumpkin recipes you might like:
And if it’s baked goods you’re after, try these:
These are delicious!! Other than the much needed extra honey.. but I do wonder— Where does the purple come in? Isn’t pumpkin considered a vegetable?
Great question! Pumpkin is actually a purple when it’s pureed. Here’s Autumn’s explanation of why that is: https://www.facebook.com/autumncalabresefitness/videos/1713793852184485/
Would it work to sub the almond milk for skim cow’s milk? We don’t use almond milk at home, so I don’t know what we’d do with the extra. Otherwise, could I maybe use some culinary coconut milk? Would that add too much fat?
Thanks!
Yes, for sure! You can definitely sub it out. I haven’t tried it with culinary coconut milk but I feel like it would work!
Have you ever subbed the wheat flour for almond flour? We are trying to minimize our gluten as well. Thank you!
I haven’t tried it with these…I do have an almond flour-based muffin recipe that you might try but it’s not pumpkin. The almond flour can really change the recipe up so I don’t think I’d do a staight sub in this recipe.
Thank you for this recipe! I’m now making it and smells so wonderful. I’m wondering is this 132calories for 3 muffin counts?
132 for two muffins. And I’m sorry, that is kind of confusing because the container counts and WW points are based on 3 muffins…I’ll clarify that!
It tastes wonderful! My 15month old loves it! I will be making it again. Thank you for the recipe!
Yay! So glad you liked them!
Can you use oat flour instead of wheat flour
Hi Elissa! You can, but I haven’t tried it so I don’t have the exact directions for you. I’m sorry!