4.1 from 171 votes
Healthy Pumpkin Muffins
These Healthy Pumpkin Muffins use whole wheat pastry flour, rolled oats, pumpkin puree, and warm spices to create moist, tender muffins with a natural sweetness from honey and maple syrup. The batter is gently mixed to maintain texture, and muffins topped with oats add a subtle crunch. Their balance of spice and sweetness makes them suitable for breakfast or snacks.
Prep Time
10 mins
Cook Time
22 mins
Total Time
32 mins
Servings:
12
Calories:
204 kcal
Course:
Breakfast
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 204
% 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.