Pumpkin Muffins & Pumpkin Puree


I love my breakfast oatmeal porridge and omelettes, but this morning I decided to bake some pumpkin muffins. By varying your meals, and trying new foods, you’ll get nutritional variety and won’t get bored with your diet. These muffins are perfect for breakfast, or as a snack. They contain healthy fats, protein and lots of fiber which will help you feel full longer and are perfect for those of us who wants to stay away from gluten and dairy.

Servings: 6 – 8 Prep time: 5 min Cook time: 15 min Ready in: 20 min


  • 1 tbsp chia seeds
  • 1 1/2 dl buckwheat flour
  • 1 1/4 dl almond flour
  • 1 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1 1/4 dl pumpkin puree *
  • 1/2 dl milk ( I used almond milk)
  • 1 egg
  • 1/4 dl coconut oil (melted)
  • 1/2 dl pumpkin seeds


  1. Preheat oven to 175°C.
  2. Combine chia seeds, flour, baking powder and cinnamon in a bowl.
  3. Combine pumpkin puree, milk, egg and coconut oil in an other bowl.
  4. Combine them.
  5. Pour the mixture into 6-8 muffin tins.
  6. Bake for 5 minutes.
  7. Sprinkle pumpkin seeds on top.
  8. Bake for an additional 10-15 minutes or until the mixture has set.
  9. Store in the fridge for a couple of days, or in the freezer.


*  I’ve used butternut squash, but you can use other winter squash for the pumpkin puree.


  1. Preheat oven to 175°C.
  2. Slice the squash in half and scoop out the seeds and strings.
  3. Cut in small pieces and place on parchment lined baking sheet.
  4. Bake for 30 minutes or until fork tender.
  5. When cool, carefully scrape the squash meat from the skin.
  6. Using a food processor or hand blender puree until smooth.
  7. Store in the fridge for up to one week, or in the freezer.



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