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4.8 from 129 votes

Healthy Pumpkin Muffins

These easy pumpkin muffins are perfect for fall! They're moist, tender, and filled with pumpkin spice flavor.

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 12
Course: Breakfast
Cuisine: American

Ingredients

  • 1 cup pumpkin puree
  • 2 large eggs
  • ⅔ cup milk
  • ⅓ cup melted coconut oil or vegetable oil
  • ⅓ cup maple syrup
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour spooned and leveled
  • ¾ cup whole wheat flour spooned and leveled
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt

Instructions

    Cup of Yum
  1. Preheat the oven to 350°F and lightly grease or spray a 12-cup muffin tin.
  2. In a large bowl, combine the pumpkin puree, eggs, milk, oil, maple syrup, vinegar, and vanilla and whisk until combined.
  3. In a medium bowl, whisk together the flours, pumpkin pie spice, baking powder, baking soda, and salt.
  4. Add the dry ingredients to the wet ingredients and stir until just combined.
  5. Use a ⅓-cup measuring scoop to divide the batter into the muffin tin. Bake for 18 to 20 minutes, or until a toothpick inserted comes out clean.
  6. Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

Notes

  • To make gluten-free pumpkin muffins, replace both flours with 2 1/4 cups Bob's Red Mill Gluten Free All-Purpose Baking Flour and bake for 22 to 26 minutes.
  • Make these vegan by replacing the eggs with 1/4 cup ground flaxseed mixed with 1/2 cup warm water. Bake for 20 to 22 minutes, or until a toothpick comes out clean.