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Healthy Pumpkin Muffins

Healthy Pumpkin Muffins are full of pumpkin spices like cinnamon, ginger, nutmeg, and cloves, are made with whole-wheat flour, and no refined sugar! These pumpkin muffins are perfect for a quick on-the-go breakfast, a snack, and to pack in your kids lunch boxes.

When it comes to fall baking, I always go a little crazy with the pumpkin baked goods. I always make a pan of my Pumpkin Bars with Salted Caramel Cream Cheese Frosting, some Pumpkin Chocolate Chip Cookies, and my Starbuck’s Pumpkin Bread, but I also love to play around with new recipes, too. Every year I’ve tried to make some sort of healthy pumpkin muffins, but they’ve never turned out right. Well, we are in luck because I’ve finally nailed the perfect healthy pumpkin muffin recipe!

Healthy Pumpkin Muffins

What I was going for with these pumpkin muffins was no refined sugar, mostly whole wheat, and easy to make. I also wanted them to be good enough that they didn’t need any add-ins. When I add chocolate chips my kids just eat the muffin until all the chocolate chips are gone (or one kid in particular picks the chocolate chips out with his fingers and discards the rest) and when I add nuts, they pick them out. So to hopefully minimize on mess and crumbs, I wanted plain healthy pumpkin muffins with lots of great pumpkin spice flavor!

What You’ll Need

  • Pumpkin Puree – note this is NOT pumpkin pie filling!  Pumpkin pie filling has added sugar and spices, and the muffins will not turn out the same.
  • Maple Syrup
  • Coconut Oil
  • Eggs
  • Vanilla Extract
  • Cinnamon
  • Nutmeg
  • Ginger
  • Cloves
  • Baking Powder
  • Baking Soda
  • Salt
  • Whole Wheat Flour
  • All-Purpose Flour – I like to add a little bit of all-purpose flour when working with whole wheat flour to keep the texture fluffy, as I find my baked goods turn out dense when using only whole wheat flour.  You could also use white whole wheat flour in place of both the WW and AP flours.

How to Make Healthy Pumpkin Muffins

This recipe is a pretty straight forward muffin recipe. To start, whisk together the pumpkin puree, maple syrup, melted coconut oil, eggs, and vanilla extract. Then, add the cinnamon, nutmeg, ginger, cloves, baking powder, baking soda, salt and flours to the wet ingredients and stir until just combined. Divide the batter between the prepared muffin cups and then bake in a 350 degree oven for 15-18 minutes!

Pumpkin Muffins FAQ’s

Can these muffins be frozen?

Yes! These are great muffins to make ahead of time, freeze, and then take out for a quick breakfast or snack. I like to thaw them in the microwave on defrost mode.

Can I use pumpkin pie spice instead of the individual spices?

Yeah that will work. I like the individual spices because I can control the pumpkin pie taste more, but if you only have pumpkin pie spice, I would use 3 tsp of pumpkin pie spice in place of the individual spices.

Can I use a different type of oil?

Yes. I think canola or vegetable oil would work in place of the melted coconut oil. You could also use melted butter.

Can I substitute some of the oil for applesauce?

That should work, especially with the addition of pumpkin to make the muffins moist. I would start by doing 1/4 cup oil and 1/4 cup applesauce, as these muffins still benefit from the added fat from the oil.

Should I use muffin liners?

I didn’t use liners for the longest time, but then I found these silicone ones and I absolutely love them! Cleanup from the muffin pan is so much easier.

Can these be frozen? Yes! I love storing these in the freezer in an airtight container for an easy breakfast or snack.

Can I add in anything to these muffins?

Definitely! You could add 1 cup of any of the following: pecans, chocolate chips, cranberries, or walnuts.

Healthy Pumpkin Muffins

Healthy Pumpkin Muffins

Healthy Pumpkin Muffins are full of pumpkin spices like cinnamon, ginger, nutmeg, and cloves, are made with whole-wheat flour, and no refined sugar! These pumpkin muffins are perfect for a quick on-the-go breakfast, a snack, and to pack in your kids lunch boxes.
Print Pin Rate
Course: Breakfast, Snack
Cuisine: American
Keyword: breakfast, coconut oil, muffins, pumpkin, snack, whole wheat
Prep Time: 15 minutes
Cook Time: 18 minutes
Servings: 12 muffins
Calories: 194kcal
Author: Taylor

Ingredients

  • 1 cup pumpkin puree
  • 1/2 cup maple syrup
  • 1/2 cup coconut oil melted
  • 1 tsp pure vanilla extract
  • 2 large eggs
  • 1 cup whole wheat flour
  • 2/3 cup white flour
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt

Instructions

  • Preheat the oven to 350 degrees F.
  • Spray a muffin pan with cooking spray.
  • In a large bowl, mix together the pumpkin, maple syrup, melted coconut oil, vanilla extract, and eggs until well combined.
  • Add the spices, baking soda, baking powder, and salt, and mix to combine.
  • Add the wheat flour and white flour, and mix until just combined.
  • Distribute the batter evenly among the 12 muffin tin.
  • Bake in the preheated oven for 15-18 minutes, or until a toothpick comes out clean.
  • Let cool. Enjoy!

Nutrition

Calories: 194kcal | Carbohydrates: 24g | Protein: 3g | Fat: 10g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 201mg | Potassium: 148mg | Fiber: 2g | Sugar: 9g | Vitamin A: 3219IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg
Tried this recipe?Mention @greensnchocolate to let me know!
Need more ideas?Find all of my recipe pins @greenschocolate

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