These are the best healthy pumpkin muffins ever! They're tender and moist with a beautiful crumb, naturally sweetened, perfectly spiced and made with whole wheat flour but you'd never guess they're good for you! This healthy pumpkin muffin recipe is easy to make in 30 minutes, and is a nutritious fall breakfast!
Preheat oven to 375 degrees F. Lightly grease a standard, 12-cup muffin tin. Set aside.
In a medium bowl, combine whole wheat flour, cinnamon, pumpkin pie spice, baking powder, baking soda and sea salt. Set aside.
In a large bowl, whisk together pumpkin puree, melted butter, yogurt, maple syrup, eggs and vanilla until smooth.
Add dry ingredients and stir until mixture is smooth and there are no lumps.
If desired, add mix-ins (chocolate chips, nuts, seeds, etc.).
Measure 3-4 Tablespoons of batter into each cup of the prepared muffin tin. If desired, sprinkle the tops of the muffins with raw sugar.
Bake in the preheated oven for 17-20 minutes, or until the tops spring back when touched and a toothpick inserted in the center of the muffins comes out clean.
Let cool in the pan for 2-5 minutes. Then transfer to a wire rack to cool completely.
Serve.
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Notes
Ingredient Substitutions
Pumpkin Puree. Fresh or canned both work well.
Salted Butter. Unsalted butter, coconut oil, ghee, etc. can be used in place of salted butter if desired.
Vanilla Greek Yogurt. Any yogurt variety works well. My top preferences are Greek and Icelandic yogurts for their thickness and creaminess.
Maple Syrup. I've used honey in place of maple syrup with great results.
Eggs. You can use chia or "flax" eggs by combining 2 TBS ground chia seeds or flaxseed meal and 5 TBS warm water and letting it set for 10 minutes, then use in the recipe. The muffins might bake flatter if you do this.
Whole wheat flour. All-purpose, spelt, whole wheat pastry flour, white whole wheat flour, etc. can be used in place of regular whole wheat flour.
Pumpkin Pie Spice. Use store bought or make your own with this recipe:
Homemade Pumpkin Pie SpiceUse this recipe to make your own homemade pumpkin pie spice! Or, to make only 1 tablespoon of pumpkin pie spice combine:
1 ½ tsp cinnamon
½ tsp nutmeg
½ tsp cloves
½ tsp allspice
StoreStore these healthy pumpkin muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. Freeze
Let muffins cool completely
Transfer to an airtight container or freezer-friendly plastic bag.
Transfer to the freezer and freeze for up to 2 months.
ReheatReheat the healthy pumpkin muffins in one of three ways:
Warm in the microwave for about 40 seconds per muffin.
Remove from the freezer and let them thaw to room temperature overnight.
Warm in the oven preheated to 325 degrees F for about 5-10 minutes or until warmed through.