Healthy Pumpkin Muffins: Your Go-To Recipe for Fall
These healthy pumpkin muffins are a perfect autumn treat, made with whole wheat flour, pumpkin purée, and natural sweeteners. They are easy to make and ideal for breakfast or a snack.
Equipment
- Oven
- Muffin Tin (12-cup)
- Large bowl
- whisk
- Large Spoon
- Cooling rack
- butter knife
Ingredients
Muffin Ingredients
- ⅓ cup melted coconut oil or extra-virgin olive oil *
- ½ cup maple syrup or honey
- 2 eggs at room temperature
- 1 cup pumpkin purée
- ¼ cup milk of choice (I used almond milk)
- 2 teaspoons pumpkin spice blend (or 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon ground allspice or cloves)
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 ¾ cups whole wheat flour **
- ⅓ cup old-fashioned oats plus more for sprinkling on top
- 2 teaspoons turbinado (raw) sugar Optional: for a sweet crunch
Instructions
Preparation
- Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease all 12 cups of your muffin tin if necessary.
- In a large bowl, whisk together the melted oil and maple syrup or honey. Incorporate the eggs, then add the pumpkin purée, milk, pumpkin spice blend, baking soda, vanilla extract, and salt, beating well after each addition.
- Add the whole wheat flour and old-fashioned oats to the bowl, mixing with a large spoon until just combined; a few lumps are acceptable. If desired, fold in any additional mix-ins like nuts, chocolate, or dried fruit at this stage.
- Divide the batter evenly among the muffin cups. Sprinkle the tops with additional oats, followed by a light sprinkle of raw sugar and/or pumpkin spice blend if you like. Bake for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
- Transfer the muffin tin to a cooling rack to cool; the muffins are delicate until fully set. You may need to use a butter knife to gently loosen them from the edges of the pan.
- For best flavor, allow the muffins to rest for a couple of hours after baking. Store at room temperature for up to 2 days, in the refrigerator for up to 4 days, or freeze in a freezer-safe bag for up to 3 months, defrosting individual muffins as needed.
Notes
*You can substitute the coconut oil with extra-virgin olive oil for a different flavor profile. **If you do not have whole wheat flour, you can use all-purpose flour instead. ***Optional mix-ins like nuts, chocolate chips, or dried fruit can be folded into the batter before baking for added texture and flavor.