Description
These Healthy Pumpkin Muffins are a wholesome, flavorful treat made with whole wheat flour, pumpkin purée, and natural sweeteners like maple syrup or honey. Perfectly spiced with pumpkin spice blend, they offer a moist, tender crumb and a light, fluffy texture. Ideal for breakfast or a snack, these muffins are easy to prepare in one bowl and bake to golden perfection.
Ingredients
Scale
Wet 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 (e.g., almond milk)
- 1 teaspoon vanilla extract
Dry Ingredients
- 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
- ½ teaspoon salt
- 1 ¾ cups whole wheat flour
- ⅓ cup old-fashioned oats, plus more for sprinkling on top
Optional Toppings
- 2 teaspoons turbinado (raw) sugar for a sweet crunch
Instructions
- Preheat Oven: Preheat your oven to 325°F (165°C). If your muffin tin isn’t non-stick, lightly grease all 12 muffin cups with butter or non-stick spray to prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk together the melted coconut or olive oil and maple syrup (or honey) until well combined. Beat in the eggs thoroughly. Stir in the pumpkin purée, milk, pumpkin spice blend, baking soda, vanilla extract, and salt until fully incorporated.
- Add Dry Ingredients: Add the whole wheat flour and old-fashioned oats to the wet mixture. Gently fold everything together with a large spoon just until combined. It’s okay if the batter has a few lumps. If you want, fold in any additional mix-ins like nuts, chocolate chips, or dried fruit now.
- Fill Muffin Cups: Evenly divide the batter among the 12 muffin cups. Sprinkle the tops with about a tablespoon of oats, and if desired, add a light sprinkle of raw sugar or extra pumpkin spice on top for added texture and flavor.
- Bake Muffins: Bake in the preheated oven for 22 to 25 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean when done.
- Cool Down: Remove the muffin tin and place it on a cooling rack. Let the muffins cool in the pan as they are delicate when hot. Use a butter knife to gently loosen the edges if any muffins stick.
- Store and Serve: These muffins taste best after resting for a couple of hours. Store at room temperature for up to 2 days, refrigerate for up to 4 days, or freeze in a freezer-safe bag for up to 3 months. Defrost muffins individually as needed.
Notes
- Easy one-bowl recipe for healthy pumpkin muffins using whole wheat flour and natural sweeteners.
- Light, fluffy texture comparable to coffee shop muffins.
- Recipe yields 12 muffins.
- Optional mix-ins like nuts or dried fruit can be added for variety.
- Ensure muffins cool before removing from pan to maintain their shape.
Nutrition
- Serving Size: 1 muffin
- Calories: 182
- Sugar: 8.7 g
- Sodium: 220.2 mg
- Fat: 7 g
- Saturated Fat: 5.3 g
- Unsaturated Fat: 1.7 g
- Trans Fat: 0 g
- Carbohydrates: 25.7 g
- Fiber: 3.2 g
- Protein: 3.4 g
- Cholesterol: 31 mg
