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Healthy Pumpkin Muffins Recipe

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3.9 from 43 reviews

These Healthy Pumpkin Muffins are tender, moist, and perfectly spiced, made with whole wheat flour and naturally sweetened for a nutritious fall breakfast or brunch option. Easy to prepare in just 30 minutes, they offer a wholesome twist on classic pumpkin muffins without sacrificing flavor or texture.

  • Total Time: 30 minutes
  • Yield: 12 muffins

Ingredients

Wet Ingredients

  • 1 cup pumpkin puree
  • ¼ cup salted butter (melted)
  • ½ cup vanilla Greek yogurt
  • ½ cup maple syrup
  • 2 eggs
  • 1 teaspoon pure vanilla extract

Dry Ingredients

  • 1 ½ cups whole wheat flour
  • 2 teaspoons ground cinnamon
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt

Optional Ingredients

  • 4 Tablespoons raw sugar (for sprinkling)
  • 1 cup mix-ins such as chocolate chips, nuts, or seeds

Instructions

  1. Preheat Oven: Preheat your oven to 375 degrees F. Lightly grease a standard 12-cup muffin tin and set it aside while you prepare the batter.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the whole wheat flour, ground cinnamon, pumpkin pie spice, baking powder, baking soda, and sea salt until well combined. Set this aside.
  3. Combine Wet Ingredients: In a large bowl, whisk the pumpkin puree, melted butter, vanilla Greek yogurt, maple syrup, eggs, and vanilla extract together until the mixture is smooth and uniform.
  4. Incorporate Dry into Wet: Gradually add the dry ingredients to the wet mixture. Stir gently until the batter is smooth and free from lumps, being careful not to overmix.
  5. Add Mix-ins (Optional): If using, fold in any desired mix-ins like chocolate chips, nuts, or seeds into the batter evenly.
  6. Fill Muffin Cups: Spoon about 3 to 4 tablespoons of batter into each prepared muffin cup, filling them evenly. If desired, sprinkle raw sugar on top for a sweet, crunchy finish.
  7. Bake: Place the muffin tin in the preheated oven and bake for 17 to 20 minutes. The muffins are done when a toothpick inserted in the center comes out clean and the tops spring back when lightly touched.
  8. Cool: Allow the muffins to cool in the pan for 2 to 5 minutes before transferring them to a wire rack to cool completely.
  9. Serve: Enjoy the muffins warm or at room temperature as a nutritious breakfast or snack.

Notes

  • Ingredient Substitutions: You can use canned pumpkin puree or homemade pumpkin puree. Unsalted butter, coconut oil, or ghee can replace salted butter. Any yogurt variety, including Icelandic, works well in place of vanilla Greek yogurt. Honey can substitute maple syrup. For egg alternatives, use chia or flax eggs (2 tbsp ground seeds + 5 tbsp warm water, let sit 10 minutes), but muffins may be flatter. Alternate flours like all-purpose, spelt, whole wheat pastry, or white whole wheat can be used. Use either store-bought or homemade pumpkin pie spice.
  • Storage: Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
  • Freezing: After cooling completely, freeze muffins in an airtight container or freezer bag for up to 2 months.
  • Reheating: Warm muffins in the microwave for 40 seconds, or thaw overnight then warm in a 325°F oven for 5-10 minutes.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast, Brunch
  • Method: Baking
  • Cuisine: American
  • Diet: Low Calorie, Vegetarian

Find it online: https://recipesvibe.com/healthy-pumpkin-muffins-recipe/