Spiced Pumpkin Whole Wheat and Jaggery Muffin with Oats and Berries

Pumpkin aka kaddu in our household was just another vegetable, cooked as a curry to be consumed as a side dish, until one day when a friend from the States asked me to bake a pumpkin Pie for her around the Thanksgiving. It was indeed a new experience for e scroll through a few recipes and with a skeptical heart my first attempt at doing anything more than just cooking a gravy out of our humble pumpkin.

After this successful escapade with Pumpkin, there was no looking back as now, Its presence started to appeal to me while I would scan through menus, and I started cooking more often with Pumpkin.

Variety of Pumpkins available locally, here in India

I had always known two varieties all my life is the raw green pumpkin, which is used in making sweets in India, and the Ripe Yellow flesh kinds used to make curries. Raw Pumpkin was extensively used in our Pharmacology Lab also while I studied Indian system of medicines.

How I hated pumpkin as a child and started liking its flavour later in life. I am sure your kids will make faces if you say Kaddu Kha Lo (eat pumpkin) . So did I as a child.  It is a bit underrated vegetable here in India.

With Halloween Culture picking up, it got a bit of recognition. But a long way to go before we appreciate this wonder vegetable with some great properties .

How fancy can A humble Pumpkin Get

But the fancy part of Pumpkins’ existence in my life came only after the pumpkin Pie episode, And now I utilise it more often and without a second thought as I now relish its sweet fragrance and an earthy taste that it lends to anything it is added to. Its natural sweetness also imparts a unique caramelisation when cooked on the grill. The grilled toasted Pumpkin makes a great component to salads, and it puree by itself is a great soup. The pumpkin creates a great base for My ravioli, and many more. Hope to write about all with some great pictures on the course of my blogging.

Why This Recipe is Super close to me

All this while, when I cooked Pumpkin in all possible ways to make it appealing to my kids, and they more or less always liked it in its fancy avatar, I never heard I want to eat it always, or love for this beautiful Produce, which is so inexpensive, so rich in nutrients, and my mind always wandered, that maybe I have not done enough to break that stigma off this fruit.

This is one recipe where I started off the experiment, I started first making it with refined sugar and all-purpose flour ( refined flour). Then I got a bit brave and switched to whole wheat flour, then changed the sweet medium, then added all my favourite healthy ingredients like oats etc.


And voila, every one after they tasted this version, they just freaked out. Finished eating 12 muffins amongst 5 of us in a day. And what is the best part that everyone from my Dad In law to my fussy daughter Si, everyone wanted to have them soon again.

What else could have I asked for ……A happy Baker, became a Happy Mom, satisfied Homemaker…

That A healthy recipe Won !!

So I would like to request all my followers to go out and try this without any inhibitions and I assure You won’t fail to please everyone around !!


Print Recipe
Spiced Pumpkin Whole Wheat Muffin
These are Super healthy muffins with the goodness of whole wheat, sweetened by natural sugars from pumpkin and a bit of zing from the berries. A complete snack, full of fiber, vitamins, and carbohydrates. An apt Kids Tiffin Snack, and great for a quick energy bite
Course Dessert, Snacks
Prep Time 20 Minutes
Cook Time 25 Minutes
Course Dessert, Snacks
Prep Time 20 Minutes
Cook Time 25 Minutes
  1. Preheat The oven @ 180 Degree C.
  2. Prepare the pumpkin puree by steaming the pumpkin pieces over boiling water or microwave ( 3 minutes) and puree it once cooled.
  3. Mix whole wheat flour, Baking Powder, Baking Soda, and spice mix in a bowl
  4. In another bowl beat eggs and Jaggery together to form a nice pale mixture.
  5. Add oil and Yogurt. Beat for a few seconds.
  6. Fold in the Pumpkin Puree, oats and the whole wheat flour mix.
  7. Lightly Fold in the berries.
  8. Now Pour equally in 12 muffin cups to fill them 3/4 th.
  9. Bake in preheated ob=ven @ 180 Degree C for 20-25 minutes, till they are firm and the tester comes out clean.
  10. Store In a n airtight container once cooled.
Recipe Notes

1. Spice mix Is a mix of cinnamon, fennel powder, nutmeg powder, and ginger powder, here for this recipe

2. I like my Muffins a bit low on sweetness, and there is enough of sweet notes from the pumpkin. You may increase the quantity of sugar by up to another 1/4 cup if desired but beyond that.

3. You may use fresh berries, or nuts if desired.