
06/23/2025
I brought these organic pumpkin muffins along to a postpartum visit today. 🧺✨
They’re full of warming spices like cinnamon, nutmeg, and clove to support digestion and circulation, and the pumpkin is rich in fiber — which is helpful for recovery in those early days!
They freeze well, reheat beautifully (especially with a smear of grassfed butter 🧈), and pair perfectly with a sweet baby and a cup of something warm. ☕️
—
🧡 Postpartum Pumpkin Muffins (makes 12–14)
• 1 ½ cups organic pumpkin purée
• 2 eggs
• ½ cup softened unsalted butter
• ½ cup brown sugar
• ¼ cup cane sugar
• 2 cups flour
• 1 tsp baking soda
• ½ tsp baking powder
• 1 tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp clove
• ½ tsp real salt
• Cinnamon sugar for topping
Preheat to 350°F. Line muffin tin with unbleached liners.
Whisk dry ingredients in one bowl.
In another, cream butter + sugars. Add pumpkin + eggs + vanilla and mix.
Stir in dry ingredients until just combined.
Scoop into muffin cups, sprinkle cinnamon sugar.
Bake 18–22 min. Cool 5 min in pan, then move to rack.
Warm them. Butter them. Freeze the extras. Or drop some off to a new mom in your life! 🤎
Save this recipe — or send it to a friend prepping her postpartum snack stash. ✨