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healthy pumpkin muffins baked into the tin.
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4.72 from 7 votes

Healthy Pumpkin Muffins

These Healthy Pumpkin Muffins are made with whole wheat flour, pumpkin puree, and maple syrup for a naturally sweetened treat. Perfect for breakfast or snacking, this pumpkin muffin recipe is moist, flavorful, and ready in just 30 minutes!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: American
Diet: Vegetarian
Servings: 12 muffins
Author: Melissa Griffiths

Ingredients

  • ⅓ cup melted coconut oil
  • ½ cup real maple syrup
  • 2 eggs
  • 1 cup pumpkin puree
  • ¼ cup milk of choice (I used almond milk.)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 ¾ cups whole wheat pastry flour or regular whole wheat flour
  • ⅓ cup old-fashioned oats plus more for sprinkling on top

Instructions

  • Preheat oven to 325°. 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.

Notes

Extra Muffins: If you want to use up the whole (15 ounce) can of pumpkin in one baking session, just double this recipe and add the entire can instead of 1 cup. You'll get 24 muffins, perfect for a make ahead prep.
Chocolate-y Muffins: If you want these to taste more like dessert, try adding in 1 cup of good chocolate chips. Pumpkin and chocolate are always a good idea in my book!
No Sticking: Grease your muffin tin really well with coconut oil or cooking spray, making sure to get into all the corners. You can also use paper muffin liners for easy removal, though I find greasing the pan gives you those beautiful golden edges.

Nutrition

Serving: 1 of 12 muffins | Calories: 183kcal | Carbohydrates: 25g | Protein: 4g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 202mg | Potassium: 166mg | Fiber: 3g | Sugar: 9g | Vitamin A: 3219IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg

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