This week, we experienced our first crisp fall air. Understand what that means? It’s time for pumpkin muffins. As I satisfied my hunger for pumpkin, I took some fresh pictures of my go-to recipe for pumpkin muffins. These pumpkin muffins are ideal for lunchtime snacks and chilly fall mornings.
Since they use whole wheat flour and oats, real maple syrup or honey as sweeteners, and coconut oil or olive oil in place of butter, they are healthier than most. Unbelievably, this healthy pumpkin muffin recipe produces muffins that are light and fluffy.
Without a generous amount of warming spices like cinnamon, ginger, and nutmeg, these pumpkin muffins wouldn’t be complete. The spice, not the pumpkin, is what gives “pumpkin spice” its predominant flavor.
With almond, peanut, or pecan butter smeared on top, I adore these muffins. Because nut butter contains more protein, I don’t get hungry before lunch. If you’re in the midst of a pumpkin craze right now, pair your muffin with a handmade pumpkin chai latte.
Skeptics of “healthy muffins” will be won over by these pumpkin-flavored goodies. Make some together!
Pumpkin Muffins at Their Best
This recipe for pumpkin muffins is great for five reasons:
- Simple ingredients can be used to make these muffins easily. Just one bowl is needed!
- Despite being made entirely of whole grains, they are fluffy and tasty. Nobody will be able to tell them apart.
- Additionally, they are naturally sweetened with honey or maple syrup as opposed to being stuffed full of refined sugar. I adore how the maple syrup (or honey) adds a little of extra flavor.
- These muffins taste just like your favorite pumpkin latte because they contain some of your favorite warming spices.
- For future use, they also freeze well. Simply warm up individual muffins in the microwave for 30 to 60 seconds to thaw them out. Don’t push yourself too much.
Healthy Pumpkin Muffin Notes & Tips
Change it up. Add nuts, chocolate chips or chopped fruit cranberries or crystallized ginger. See recipe notes for details.
Simplify the recipe. Substitute 2 teaspoons store-bought pumpkin spice blend for the individual spices (cinnamon, ginger, nutmeg and allspice). Or, if your spice drawer is empty, simply use 1 1/2 teaspoons ground cinnamon and call it good.
Craving a sweet topping? Liz topped these muffins with my maple glaze from my pumpkin scones recipe, which sounds marvelous.
This muffin recipe is special diet-friendly. You can easily adjust this recipe to make it vegan, dairy free, egg free and/or gluten free. See the recipe notes for details.
Baking Tips for Success
How to Measure Flour
How you measure your flour is important. Why? If you measure incorrectly, you could end up with up to 50 percent extra flour, which will make your muffins dense, dry and flavorless. Use the spoon and swoop method:
- Gently stir your flour to loosen any clumps.
- Spoon your flour into the measuring cup with a big spoon or a flour scoop. Do not scoop up the flour directly into the measuring cup.
- Level off the top of the cup with a knife. Repeat as necessary.
Use Baking Soda, Not Baking Powder
They are not the same thing. Both are leaveners that help your baked goods rise (baking powder contains some baking soda, but that’s a long story). For ideal results, always follow the recipe and measure carefully.
How to Stir Your Batter
This muffin batter is super simple to stir together by hand, and that’s how I recommend making these muffins. Why? Whipping your batter will make the flour’s gluten protein too strong, yielding tough muffins.
I know it can be tempting to use a stand mixer or hand mixer when it’s within reach. Please don’t! Follow the instructions below and you’ll end up with light, fluffy muffins.
More Pumpkin Treats & Fall Muffins
Craving more? You’re going to love these recipes:
- Healthy Pumpkin Bread (like these muffins, but in bread form)
- Pumpkin Pecan Scones with Maple Glaze
- Pumpkin Pancakes
- Perfect Roasted Pumpkin Seeds
- Healthy Banana Muffins
- Healthy Apple Muffins
Also read: Toasted Everything Bagel Seasoning
- Melted coconut oil or extra-virgin olive oil, plus 13 cup; and honey or 2 cups.
- at room temperature, two eggs
- 1 cup of pureed pumpkin
- 1/4 cup choice of milk (I used almond milk)
- Two teaspoons of pumpkin spice mix (or one teaspoon each of ground cinnamon, ground ginger, ground nutmeg, and ground allspice or cloves)
- one tablespoon of baking soda
- Vanilla extract, 1 teaspoon
- Salt, 1/2 teaspoon
- Whole wheat flour, 1 3/4 cups
- 13 cup old-fashioned oats + extra for topping
- Optional: For a delicious crunch, add two teaspoons of raw turbinado sugar.
- Set oven temperature to 325 degrees Fahrenheit (165 degrees Celsius). If required, use butter or nonstick cooking spray to coat each of the muffin tin’s 12 cups (my pan is non-stick and didn’t need any grease).
- Use a whisk to combine the oil and honey or maple syrup in a big bowl. Add the eggs and well beat. Add the milk, pumpkin spice mix, baking soda, vanilla extract, salt, and pumpkin purée.
- With a big spoon, blend the flour and oats in the bowl just until incorporated (a few lumps are ok). Fold in any other mix-ins***, like as nuts, chocolate, or dried fruit, if you wish to do so.
- Evenly distribute the batter among the muffin tins. Add roughly a tablespoon of oats to the tops of the muffins, then, if desired, a light dusting of raw sugar and/or pumpkin spice mix. A toothpick put into a muffin should come out clean after 22 to 25 minutes of baking.
- To cool, set the muffin pan on a cooling rack. When they are still warm, these muffins are delicate. To remove the muffins from the pan, you might need to run a butter knife around the outside edge of each one.
- These muffins taste much better after a few of hours of rest! They can last up to 2 days at room temperature or up to 4 days in the fridge. For up to three months, they store nicely in a freezer-safe bag (just defrost individual muffins as needed).