Healthy Pumpkin Muffins

5 from 2 votes
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Healthy Pumpkin Muffins – light and fluffy pumpkin muffins filled with lots of warm fall spices. And they just happen to be good for you!

Pumpkin might be one of my favorite things to bake with. The warm and cozy spices that go with it always make the house smell amazing! Plus everything comes out so moist and tender, it is hard to beat!

close up pumpkin muffin with bite missing

 

Healthy Pumpkin Muffin Ingredients

  • Pumpkin – use the pumpkin puree not the pumpkin pie filling
  • Oil – coconut or avocado oil are great healthy choices
  • Eggs
  • Sweetener – Honey or maple syrup
  • Milk – you can use whatever type of milk you have
  • Vanilla Extract
  • Flour – all-purpose, whole wheat or a combination of the two.
  • Baking Powder
  • Baking Soda
  • Salt
  • Spices – cinnamon and pumpkin pie spice
pumpkin muffins in muffin tin

How To Make Healthy Pumpkin Muffins

  1. In a bowl whisk together all of the wet ingredients until they are well combined.
  2. In a separate bowl combine all of the dry ingredients.
  3. Add the flour mixture to the wet ingredients and mix until they are just combined. As soon as you no longer see flour streaks you have mixed enough.
  4. Divide the batter evenly into 12 greased or line muffin cups and bake or 18-20 minutes. You want them to spring back when you press the top lightly or a toothpick to come out clean when you test them.
pumpkin muffin on table

Mix-In Ideas

These muffins are so light and fluffy they stand up really well on their own, but I am never one to shy away from mix-ins in muffins!

  • Chocolate Chips – mini chocolate chips would be great in these.
  • Nuts – chopped walnuts or pecans
  • Dried Fruit – dried cranberries or raisins

Tips For The Best Muffins

With about 60 muffin recipes here on the blog, I have learned a couple things to make the perfect muffin every time.

  • Use two bowls when you are making your batter. I know it can be a pain to have to wash more and mix the wet and the dry separately, but it really does help give you a more light, fluffy, and tender muffin.
  • Use an ice cream scoop to fill the muffin cups. This will give you the same amount of batter in each cup and not leave any drips on the tray, so clean up is easier.
  • If you have leftovers freeze them. Muffins keep really well and are great to have in the freezer for busy mornings.
  • Be careful not to over bake your muffins. Test them early and keep an eye on them. You want a toothpick to come out mostly clean. It can have crumbs on it, just not batter. You can also gently press the top with your finger, if it springs back they are done.
pumpkin muffins in muffin tin

Can You Freeze Pumpkin Muffins

Yes, you definitely can freeze these muffins. I freeze pretty much every single muffin recipe that I make. They are great to take out and microwave for about 30 seconds for a quick breakfast. Just let them cool completely and then store in an air tight container for 2-3 months in the freezer.

close up of healthy pumpkin muffins

More Pumpkin Recipes To Try

close up pumpkin muffin
5 from 2 votes

Healthy Pumpkin Muffins

By Erin
Healthy Pumpkin Muffins – light and fluffy pumpkin muffins filled with lots of warm fall spices. And they just happen to be good for you!
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Servings: 12

Ingredients 

  • 1 cup pumpkin puree
  • 1/2 cup avocado or coconut oil
  • 2 whole eggs
  • 1/3 cup honey or maple syrup
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 2 cups flour, all-purpose or whole wheat
  • 2 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Instructions 

  • Preheat oven to 350 degrees F. Prepare a 12 cup muffin tin with liners or greasing well.
  • In a large bowl whisk together pumpkin, oil, eggs, honey, milk, and vanilla until smooth and well blended.
  • In a separate bowl whisk together flour, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt until evenly mixed.
  • Add flour mixture to wet ingredients and mix until just combined.
  • Divide batter evenly into the 12 muffin cups.
  • Bake for 18-20 minutes until a tester comes out mostly clean.
  • Remove from the oven and let cool for 10 minutes before removing from the pan to cool completely.

Nutrition

Serving: 1g | Calories: 209kcal | Carbohydrates: 26g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Cholesterol: 31mg | Sodium: 206mg | Fiber: 1g | Sugar: 8g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Erin
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Course: Breakfast Recipes
Cuisine: American
Servings: 12
Calories: 209
Like this recipe? Leave a comment below!

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About Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

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5 Comments

  1. I just made these with 1 and 1/4 cups sprouted whole wheat flour and 3/4 cup regular flour. I also scooped out 6 muffins for my 1 year old and then mixed chocolate chips and walnuts into the remaining batter for my 6 muffins. Super yummy and nice to have a tasty healthy muffin to share with my little one as well.