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Healthy Pumpkin Muffins made with oats, real maple syrup and whole wheat flour are perfect for breakfast, snacks, or a dinner side!
I always love finding ways to make my favorite treats a little healthier, and these pumpkin muffins do not disappoint! The pumpkin adds natural sweetness and moisture, making these muffins not only delicious but also packed with nutrients.
These muffins are made entirely from scratch but only take about 30 minutes to make, which is perfect for a quick breakfast or snack. You can enjoy them on their own, spread with a little almond butter, or paired with a warm cup of tea.
Serve these healthy pumpkin muffins with a recovery smoothie, eggs, or a spread of nut butter for a balanced and satisfying meal.
Table of Contents
Why You’ll Love This Recipe
- The texture is soft and moist.
- The pumpkin and spices add a rich, warm flavor that’s perfect for fall.
- They’re super easy to make and can be ready in about 30 minutes.
Recipe Ingredients
Salt—Enhances the other flavors in the muffins.
Whole Wheat Flour—Adds a bit of heartiness and extra fiber to the muffins.
Pumpkin Puree—Be sure to use pure pumpkin puree, not pumpkin pie filling.
Eggs—Help bind the muffins together and add a bit of protein.
Maple Syrup—Provides natural sweetness and complements the pumpkin flavor.
Coconut Oil—Adds moisture and a hint of coconut flavor.
Baking Soda—Ensure that the muffins rise well and are light and fluffy.
Cinnamon, Nutmeg, and Ginger—These warm spices are essential for that classic pumpkin spice flavor.
See the recipe card for full information on ingredients and quantities.
How To Make Healthy Pumpkin Muffins
Step #1. In a medium bowl, add the melted coconut oil, pure maple syrup, egg, pumpkin puree, milk and vanilla. Whisk to combine well. In a large bowl, add the soda, salt, cinnamon, flour, and oats. Stir to combine. Add the wet ingredients to the dry ingredients and stir until just combined. Don’t over mix here.
Step #2. Divide the batter among the 12 muffin cups. Sprinkle with additional oats. Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean and the muffins spring back when lightly touched. Let the muffins cool for 5 minutes in the pan and then remove and allow them to cool on a wire rack. Enjoy warm or at room temperature.
Recipe FAQs
If you prefer using fresh pumpkin, simply roast it and puree it until smooth. Keep in mind that fresh pumpkin may have a slightly different moisture content, so you might need to adjust the amount of flour slightly.
Yes! Feel free to add your favorite mix-ins like chopped nuts, dried cranberries, or dark chocolate chips. Just be sure not to add too much, as it could affect the baking time and texture.
How to Serve and Store Healthy Pumpkin Muffins
These pumpkin muffins are a great grab-and-go breakfast or snack. Enjoy them warm with a little nut butter or simply on their own. They’re also perfect for meal prepping and can be stored in an airtight container on the counter for up to 3 days or in the fridge for up to 5 days.
For longer storage, you can freeze these muffins. Simply place them in a single layer on a baking sheet to freeze individually, then transfer them to a freezer-safe bag or container. They’ll keep well for up to 3 months. To enjoy, just thaw at room temperature or warm them up in the microwave.
Expert Tips
- You can substitute half of the whole wheat flour with oat flour for a different texture and added flavor.
- Be careful not to overmix the batter; stir until just combined to keep the muffins tender.
- For an extra touch of sweetness, sprinkle a little cinnamon sugar on top of the muffins before baking.
- If you prefer a more robust spice flavor, increase the amount of cinnamon, nutmeg, or ginger to your taste.
More Muffin Recipes To Consider
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Perfect Blueberry Streusel Muffins
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Spice Up Your Morning With Gingerbread Muffins
Breakfast Recipes
Pineapple Zucchini Muffins
Muffin Recipes
Maple Sweetened Healthy Banana Muffins
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
Healthy Pumpkin Muffins
Ingredients
- 1/3 cup melted coconut oil
- 1/2 cup real maple syrup
- 2 eggs
- 1 cup pumpkin puree
- 1/4 cup milk of choice, I used almond milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 3/4 cups whole wheat pastry flour or regular whole wheat flour
- 1/3 cup old-fashioned oats, plus more for sprinkling on top
Instructions
- Preheat oven to 325 degrees. Grease a 12-cup muffin tin well and set aside.
- In a medium bowl, add the melted coconut oil, pure maple syrup, egg, pumpkin puree, milk and vanilla. Whisk to combine well. In a large bowl, add the soda, salt, cinnamon, flour, and oats. Stir to combine. Add the wet ingredients to the dry ingredients and stir until just combined. Don’t over mix here.
- Divide the batter among the 12 muffin cups. Sprinkle with additional oats. Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean and the muffins spring back when lightly touched. Let the muffins cool for 5 minutes in the pan and then remove and allow them to cool on a wire rack. Enjoy warm or at room temperature.
Gave it 5 stars with my changes; it’s a great base recipie. I used: pancake syrup cuz maple is too expensive; regular canola oil cuz that’s what we have; white flour and 1/3 cup whole wheat; added about 1/4 cup chopped apple and dried cranberries. It’s really good, “healthy…er” and just sweet enough. Took a few tries to get it where the whole family gave it 5 stars.