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Powerhouse Pumpkin Muffins/Bread


Recipe and Images by: Brianda Younggren, MPH 09/2022 



4 mashed bananas

1 cup pumpkin puree (not pie mix)

2 cups rolled oats

2 cups white or whole wheat flour

1 cup full fat greek yogurt (plain)

1 cup white sugar

1/4 cup oil (vegetable/canola)

3 eggs

2 Tablespoons chia seeds

2 Tablespoons flax meal

2 Tablespoons pumpkin-pie-spice

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt



Mix the wet ingredients together and set aside.

Mix the dry ingredients together and slowly add the dry ingredients into the wet ingredients.

Spray muffin tins with non-stick spray, or if making bread, spray a 13x9 or several bread pans with nonstick spray.


Designer tip: sprinkle a few rolled oats over the tops of the muffin batter to give a coffee-house "oooh-lala" look! 

Bake at 350F until set, approximately 25 to 35 minutes.

Serve with coffee, and a book!


Why we love this recipe:

Grab-and-go items such as quick breads are practical, affordable and can be nutrient dense if done correctly. Here, we use chia seeds and flax meal to boost the omega-3 fatty acids, a natural free radical fighter helping us reduce inflammation. The Greek yogurt provides protein and probiotics, and the oats provide the pre-biotic fibers for the probiotics to digest and ferment - ultimately supporting a healthy gut. Lastly, the pumpkin spice provides the comfort of fall and warm sweaters.



If you don't have pumpkin spice, use a mix of Cinnamon, ground ginger, ground all spice or clove and a sprinkling of nutmeg. These muffins/bread freeze extremely well - reduce food waste by taking a handful of muffins out of the freezer every few weeks throughout the fall season. 

Pumpkin Bread 2.jpg
Pumpkin Bread 1.jpg
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