Healthy Pumpkin Muffins
User Reviews
4.1
Healthy Pumpkin Muffins
Description
The Healthy Pumpkin Muffins combine whole wheat pastry flour and rolled oats with pumpkin puree, honey, Greek yogurt, avocado oil, eggs, and vanilla extract. Pumpkin pie spice and baking soda provide warm, aromatic flavors and leavening, respectively. The oat topping adds visual appeal and a slight crunch to the soft crumb. Careful mixing ensures a moist texture without over-developing gluten.
Baked at 350°F for 22 to 24 minutes, the muffins come out golden with a tender center. The natural sweetness from honey or maple syrup complements the earthiness of pumpkin and warm spices, making these muffins flavorful yet not overly sweet.
They’re ideal for enjoying fresh or storing at room temperature for 2–3 days, refrigerated for up to 5 days, or frozen for up to 3 months to preserve freshness. Optional mix-ins like nuts or chocolate chips can add variety as desired.
Sweetness can be adjusted by reducing honey or syrup. For gluten-free or vegan adaptations, special flour blends or alternative recipes should be used. Adding mix-ins last keeps their texture intact.
Ingredients
- 1 ½ cup whole wheat pastry flour or white whole wheat flour
- ½ cup rolled oats plus more for topping muffins, old fashioned
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- ½ teaspoon salt sea salt
- 1 cup pumpkin puree canned or homemade
- ¾ cup honey or maple syrup
- ½ cup Greek yogurt
- 2 Tablespoons avocado oil or olive oil
- 2 egg
- 1 teaspoon vanilla extract pure
Instructions
- Preheat oven to 350°F. Line a muffin tin with silicone or paper liners.
- Whisk together the pumpkin puree, honey, greek yogurt, oil, eggs and vanilla in a large bowl.
- Combine the flour, oats, pumpkin pie spice, baking soda and salt in a medium mixing bowl.
- Add the dry ingredients into the bowl with the wet ingredients and mix until just combined. There may be a few lumps, that’s totally fine. Just don’t over mix!
- Divide the batter evenly between muffin cups. Sprinkle a few oats on the tops of each muffin.
- Bake muffins for 22 to 24 minutes, or until a toothpick inserted into a muffin comes out clean.
- Place the muffin tin on a cooling rack to cool. Once cool enough to handle, remove from the muffin tin and to cool completely.
- They’ll keep at room temperature for up to 2-3 days, or in the refrigerator for 4-5 days. They keep well in the freezer in a freezer-safe container for up to 3 months.
Notes
- Reduce sweetener to ½ cup honey or maple syrup to lower sugar, though ¾ cup honey yields better flavor.
- Substitute gluten-free all-purpose flour for whole wheat pastry flour to make gluten-free muffins.
- For vegan muffins, follow a dedicated vegan pumpkin muffin recipe.
- Add chopped nuts, chocolate chips, or dried cranberries as mix-ins, keeping the total around ½ cup; fold in after wet and dry ingredients are combined.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 204 kcal
% Daily Value*
| Serving | 1 muffin | |
| Calories | 204kcal | 10% |
| Carbohydrates | 40g | 13% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 31mg | 10% |
| Sodium | 187mg | 8% |
| Potassium | 23mg | 0% |
| Fiber | 4g | 16% |
| Sugar | 18g | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.1
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