Pumpkin Muffins with Fruit Toppings

For Mother’s Day, I decided to make a treat everyone could eat.  That meant I would have to make something that was low fat, low sodium, and mostly paleo.  I found this recipe that looked pretty good on Paleomg.  My husband wanted something in individual servings so he wouldn’t eat too much!  I used parchment muffin cups that worked really well.  This recipe made enough for seven people with a little left over for the next day.

Pumpkin Muffins with Fruit Toppings

Pumpkin Muffins with Fruit Toppings


  • Pumpkin Muffin
  • 1-16 oz can of pumpkin
  • 1 cup of honey or sweetener of your choice
  • ⅔ cup of olive oil
  • 9 eggs
  • 3 tsp vanilla
  • ¾ cup of ground flax seed
  • 3 T cinnamon
  • 1 T ground ginger
  • 1½ tsp baking powder
  • 1½ tsp baking soda
  • 2 tsp sea salt
  • Fruit Topping
  • 6 cups of fresh or frozen berries. I made three separate batches. One blueberry, one raspberry, and one strawberry. 2 cups for each small batch.
  • For each small batch:
  • 2 T honey or sweetener of your choice
  • 2 T lemon juice
  • 2 T arrowroot powder


  1. Preheat oven to 350′
  2. Setup muffins tins with muffin paper cups or grease 3 4×4 dishes.
  3. Mix together pumpkin, honey, oil, eggs, vanilla, and spices.
  4. Add ground flax seed, baking soda, baking powder, and salt. Mix well.
  5. Fill muffin tins or separate and fill 3 4×4 dishes.
  6. Bake for 20-30 minutes.
  7. Using three medium saucepans or one large saucepan, add berries and cook over medium heat.
  8. Add honey, lemon juice, and arrowroot powder. Stir frequently.
  9. Cook until berries break down. About 10-15 minutes.
  10. Take berries off of heat and let thicken for about 5 minutes.
  11. When muffins are done top with berry mixture.
  12. These are best when warm. Store in the refrigerator.

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