One of my favorite kitchen staples during pumpkin season is Whole Foods Pumpkin Puree. Its rich, velvety texture and pure pumpkin flavor make it the perfect ingredient for so many comforting recipes.
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How to make Whole Foods Pumpkin Puree
Whole Foods Pumpkin Purée is a canned pumpkin product sold under the 365 by Whole Foods Market brand.
Ingredients
Dry Ingredients:
- 1 ¾ cups all-purpose flour (or gluten-free flour if needed)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ tsp pumpkin pie spice (or substitute with 1 tsp cinnamon + ¼ tsp nutmeg + ¼ tsp ground ginger)
Wet Ingredients:
- 1 cup Whole Foods Pumpkin Puree (100% pumpkin, unsweetened)
- ½ cup granulated sugar (or coconut sugar for a natural option)
- ½ cup brown sugar
- ½ cup vegetable oil (or melted coconut oil)
- 2 large eggs (or 2 flax eggs for vegan muffins)
- ¼ cup milk of choice (dairy or plant-based)
- 1 tsp vanilla extract
- ½ cup chocolate chips or chopped nuts (like walnuts or pecans) for extra texture and flavor
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners or lightly grease with cooking spray.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
- Combine Wet Ingredients: In a medium bowl, whisk the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, milk, and vanilla extract until smooth and well-combined.
- Bring It Together: Gradually add the wet ingredients to the dry ingredients, mixing until the batter is just combined. Be careful not to overmix—this can make the muffins dense. If you’re using add-ins like chocolate chips or nuts, gently fold them in at this stage.
- Fill the Muffin Cups: Divide the batter evenly between the prepared muffin liners, filling each about ¾ full.
- Bake: Place the muffin tray in the oven and bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Enjoy: Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Tips for Perfect Pumpkin Muffins
1. Don’t Overmix: Mixing the batter too much can lead to dense muffins. The key is to mix until the flour is just incorporated—small lumps in the batter are okay!
2. Room Temperature Ingredients: Ensure your eggs and milk are room temperature to help the batter mix evenly.
3. Customize the Flavors: Love cinnamon? Add an extra ½ tsp for more spice! Want something indulgent? Swirl in a tablespoon of Nutella or peanut butter into the muffin tops before baking.
4. Storage Instructions: Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. You can also freeze these muffins—just store them in a freezer-safe bag for up to 2 months and microwave them for 20–30 seconds to reheat.
5. Make It Vegan: Use flax eggs instead of regular eggs (1 flax egg = 1 tbsp ground flaxseed + 2.5 tbsp water, mixed and left for 5 minutes), and replace milk with almond, oat, or coconut milk.
What to serve with
Whole Foods Pumpkin Puree is an incredibly versatile ingredient that works beautifully in both sweet and savory dishes.
Soups
- Pumpkin Soup: Transform the puree into a warm, creamy pumpkin soup. Serve with crusty bread or garlic bread for dipping. Add toppings like roasted pumpkin seeds, fresh herbs (parsley or sage), or a drizzle of olive oil.
- Pairing Suggestions: Serve as an appetizer alongside a spinach salad, or pair with a grilled cheese sandwich for a comforting lunch.
Curries and Sauces
- Blend the puree into a Thai or Indian curry for a rich, creamy base. Pumpkin pairs beautifully with coconut milk, ginger, curry powder, and lime. Serve this over jasmine rice or quinoa for a full meal.
- Create a pumpkin Alfredo sauce by mixing it with heavy cream or cream cheese, Parmesan, garlic, and nutmeg. Toss with pasta for a comforting dinner.
Savory Sides
- Mashed Pumpkin: Replace mashed potatoes with pumpkin puree seasoned with butter, salt, pepper, and fresh herbs. Serve alongside roasted meats like turkey, chicken, or pork loin.
- Rice or Risotto: Stir the puree into Arborio rice or risotto for added creaminess and color. Pair with roasted vegetables or a protein like sautéed shrimp.
Final Thoughts
Whole Foods Pumpkin Puree is an underrated kitchen MVP that can be the star of your table in countless ways. From creamy soups to decadent desserts, every spoonful can transport you to a world of autumnal flavors.
More Whole Foods Recipes:
Ingredients
Dry Ingredients:
- 1 ¾ cups all-purpose flourÂ
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ tsp pumpkin pie spice
Wet Ingredients:
- 1 cup Whole Foods Pumpkin PureeÂ
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 large eggsÂ
- ¼ cup milk of choiceÂ
- 1 tsp vanilla extract
- ½ cup chocolate chipsÂ
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners or lightly grease with cooking spray.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
- Combine Wet Ingredients: In a medium bowl, whisk the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, milk, and vanilla extract until smooth and well-combined.
- Bring It Together: Gradually add the wet ingredients to the dry ingredients, mixing until the batter is just combined. Be careful not to overmix—this can make the muffins dense. If you’re using add-ins like chocolate chips or nuts, gently fold them in at this stage.
- Fill the Muffin Cups: Divide the batter evenly between the prepared muffin liners, filling each about ¾ full.
- Bake: Place the muffin tray in the oven and bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Enjoy: Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
