Healthy Pumpkin Muffins

4.69 from 99 votes

Recipe from Two Peas and Their Pod

These Healthy Pumpkin Muffins are moist, naturally sweetened, and packed with warm fall spices. Made with wholesome ingredients, they’re a cozy, guilt-free treat you’ll want to bake all season long.

Prep Time15

Cook Time20

Total Time35

Course: Breakfast

Cuisine: American

Keyword: healthy pumpkin muffins, pumpkin

Servings: muffins

Calories: 163kcal

Ingredients

1 3/4 cups white whole wheat flour or whole wheat flour (can use all-purpose)
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon kosher salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 cup pumpkin
2 large eggs, at room temperature
1/2 cup pure maple syrup
1/3 cup coconut oil, melted and slightly cooled (can use avocado oil)
1/4 cup unsweetened vanilla almond milk, at room temperature (or any milk)
1 1/2 teaspoons pure vanilla extract
Turbinado sugar, for sprinkling on muffins, optional

Instructions

Preheat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners or grease the cups with nonstick cooking spray. Set aside.
In a medium bowl, whisk together the flour, baking soda, cinnamon, salt, ginger, nutmeg, and cloves. Set aside.
In a large bowl, combine the pumpkin, eggs, maple syrup, cooled coconut oil, milk, and vanilla extract. Stir until smooth.
Add the dry ingredients to the wet ingredients and stir with a spatula until just combined. Don't over mix.
Pour the muffin batter evenly into the prepared muffin cups. Sprinkle the muffins with turbinado sugar, if using. Bake for 20-24 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool and enjoy!

Notes

How to Store the Muffins:

At Room Temp: Store in an airtight container for up to 3 days.
In the Fridge: Will last up to a week. Reheat in the microwave for 10–15 seconds to soften.
In the Freezer: Let cool and freeze for up to 2 months. Thaw or pop in the microwave straight from frozen.

Nutrition