Pumpkin Lactation Muffins

  Happy Halloween! To celebrate the holiday, I whipped up a batch of Pumpkin Lactation Muffins to enjoy,

These muffins come together in a jiffy and are delicious- dense but not heavy, not too sweet. I used maple syrup and, as written, I actually think they’re a bit savory & work great in place of a regular dinner roll or biscuit alongside a plate of turkey or chili. If you prefer a sweeter muffin try using honey or brown sugar, instead. When I tested this recipe I didn’t use muffin liners, I just oiled the pan with coconut oil and they popped right out with no problem.

These muffins freeze well, so you can make a big batch & save some for later. They’re effective, too! I only had one from the first batch & had noticeably more milk. The flavor of  brewer’s yeast isn’t noticeable to me, but some may be more sensitive to it. If that’s the case try decreasing the yeast by half a tablespoon &/or mixing in some yummy extras such as chocolate chips, dry cranberries, pecans, etc.

No one in your home breastfeeding? No problem, just leave out the yeast, no other adjustments are needed.



  • 1 cup pumpkin puree
  • 1/2 cup unsweetened applesauce
  • 1/2 cup maple syrup or honey 
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/4 c almond or coconut milk
  • 1/4 cup coconut oil
  • 1 1/2 cup oat flour
  • 1/2 cup rolled oats
  • 2 Tbsp nutritional yeast
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1/2 tsp sea salt
  • 1/2 tsp powdered ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg


  1. Preheat oven to 350 degrees Fahrenheit. Prepare a 12-cup muffin tin with liners.
  2. To a large bowl, add the pumpkin, applesauce, syrup/honey, eggs, milk, vanilla and oil. Whisk until combined.
  3. In a smaller bowl mix the flour, oats, baking soda, spices, yeast, and salt. Fold the dry ingredients into the wet. Don’t over-mix, you just need to stir until combined. Batter will look somewhat grainy.                                                                                          *If you’d like to add any mix-ins, like chocolate chips or walnuts, now’s the time to do so.
  4. Spoon the batter evenly into the cups.
  5. Bake the muffins for 20-22 minutes, until tops spring back when gently touched.
  6. Allow muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely, or they might fall apart.
  7. Enjoy!