Healthy Pumpkin Pomegranate Muffins

READY IN: 25mins
Recipe by piccola

Needed something to use up the rest of a can of pumpkin. Pomegranate seeds were left over from a salad recipe. A lucky - and tasty! - coincidence.

Top Review by fitnfamished

Deserving of 5 stars on the health factor, the creative use of pomegranate seeds & pumpkin, and how beautifully they baked (just like the photo). 4 stars for the flavor- very good, but I've had better muffins, maybe not better being as healthy though! I also used Splenda which may be why we didn't LOVE these. One of my sons said they weren't as sweet as he'd have liked.
Over all a great recipe which we will make again! Wondered why the grape nuts as they added just a tiny bit of a crunch. Maybe I'll add more, omit, or substitute oats next time just to see how it changes the flavor and texture.

Ingredients Nutrition


  1. Preheat oven to 350. Coat 12 muffin cups with cooking spray.
  2. Mix dry ingredients in a large bowl.
  3. In a second bowl, combine wet ingredients.
  4. Toss pomegranate seeds in the flour mix to coat.
  5. Add wet ingredients to flour mix. Stir until just combined.
  6. Pour into muffin cups. Bake for 20-30 minutes. Let cool before unmolding.

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