Description
These Healthy Pumpkin Muffins are a delicious and wholesome treat made with whole wheat flour and naturally sweetened with maple syrup or honey. They feature warm pumpkin spice flavors and a moist, tender crumb, perfect for a nutritious breakfast or snack.
Ingredients
Scale
Wet Ingredients
- ⅓ cup melted coconut oil or extra-virgin olive oil
- ½ cup maple syrup or honey
- 2 eggs, at room temperature
- 1 cup pumpkin purée
- ¼ cup milk of choice (almond milk recommended)
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 teaspoons pumpkin spice blend (or 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon ground allspice or cloves)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ¾ cups whole wheat flour
- ⅓ cup old-fashioned oats, plus more for sprinkling on top
Optional Toppings
- 2 teaspoons turbinado (raw) sugar for a sweet crunch
Instructions
- Preheat the Oven: Preheat your oven to 325°F (165°C). Prepare your muffin tin by greasing all 12 cups with butter or non-stick spray if it’s not non-stick.
- Mix Wet Ingredients: In a large bowl, whisk together the melted coconut or olive oil and maple syrup or honey. Beat in the eggs until well combined. Then add pumpkin purée, milk, pumpkin spice blend, baking soda, vanilla extract, and salt. Mix thoroughly.
- Add Dry Ingredients: Stir in the whole wheat flour and oats with a large spoon just until combined. A few lumps are fine. If desired, fold in extra mix-ins such as nuts, chocolate chips, or dried fruit.
- Fill Muffin Cups: Divide the batter evenly into the 12 muffin cups. Sprinkle each muffin’s top with a tablespoon of oats, then optionally add a light sprinkle of raw sugar and/or extra pumpkin spice blend for added texture and flavor.
- Bake Muffins: Bake for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean, indicating that the muffins are fully baked.
- Cool and Serve: Set the muffin tin on a cooling rack. Allow muffins to cool completely to firm up, running a butter knife along the edges if needed before removing from the pan. These muffins taste best after resting for a few hours.
- Storage: Store at room temperature for up to 2 days, refrigerate for up to 4 days, or freeze in a freezer-safe bag for up to 3 months. Defrost individual muffins as needed.
Notes
- These muffins are easy to prepare in one bowl, making cleanup simple.
- Using whole wheat flour and natural sweeteners creates a healthier alternative to traditional pumpkin muffins.
- The recipe yields 12 muffins.
- The muffins become more flavorful after resting for a few hours.
- Feel free to customize with mix-ins like nuts, chocolate chips, or dried fruits for added texture and taste.
- Omitting optional toppings is perfectly fine and won’t affect the core taste.
Nutrition
- Serving Size: 1 muffin
- Calories: 182
- Sugar: 8.7 g
- Sodium: 220.2 mg
- Fat: 7 g
- Saturated Fat: 5.3 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 25.7 g
- Fiber: 3.2 g
- Protein: 3.4 g
- Cholesterol: 31 mg
