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pumpkin muffins

Healthy Pumpkin Muffins

Warm, spiced, and naturally sweetened, these healthy pumpkin muffins are the perfect fall treat. Made with wholesome ingredients like real pumpkin purée, maple syrup, and whole wheat flour, each bite offers cozy comfort and nourishing goodness without sacrificing flavor or texture.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 190
Ingredients Method Notes

Ingredients
  

For the Moist Base
  • 0.33 cup melted coconut oil or extra-virgin olive oil adds richness
  • 0.5 cup maple syrup or honey for natural sweetness
  • 2 large eggs room temperature
  • 1 cup pumpkin purée not pumpkin pie filling
  • 0.25 cup milk of choice almond, oat, or dairy
For Flavor & Warmth
  • 2 tsp pumpkin spice blend
  • 1 tsp vanilla extract
  • 0.5 tsp salt
For Structure & Texture
  • 1 tsp baking soda
  • 1.75 cups whole wheat flour
  • 0.33 cup old-fashioned oats
For Topping (Optional)
  • 2 tsp turbinado sugar
  • to taste additional oats and pumpkin spice for sprinkling

Method
 

  1. Preheat oven to 325°F (165°C). Lightly grease a 12-cup muffin pan if not non-stick.
  2. In a large bowl, whisk melted oil and maple syrup (or honey). Add eggs one at a time and whisk until glossy. Stir in pumpkin purée, milk, pumpkin spice, vanilla, baking soda, and salt until smooth.
  3. Gently fold in whole wheat flour and oats until just combined. Do not overmix.
  4. If using, fold in optional mix-ins like nuts, chocolate chips, or dried fruit.
  5. Divide batter evenly among muffin cups. Top with oats, a sprinkle of turbinado sugar, and a dash of spice.
  6. Bake for 22–25 minutes or until a toothpick inserted into the center comes out clean. Tops should be domed and springy.
  7. Cool muffins in the pan for 5–10 minutes, then transfer to a wire rack. Use a knife to help release if needed.

Notes

Use plain pumpkin purée, not pie mix. To make it vegan, use flax eggs. Customize with your favorite mix-ins like chocolate or nuts. Store at room temp for 2 days, in the fridge for 4, or freeze up to 3 months.