This post may contain affiliate links. Please read our disclosure policy.
These Healthy Pumpkin Muffins are soft, moist, and full of pumpkin spice flavor. They’re easy to make with simple ingredients and are perfect for breakfast, an afternoon snack, or packing in the kids’ lunchboxes. I love making a batch when fall rolls around because they make the kitchen smell so good.
With five kids, I’m always looking for easy breakfasts and snacks that I can make ahead, and these pumpkin muffins are one of my favorites in the fall. I love that they come together with simple ingredients and are easy to grab on busy mornings. My nutrition coaching background also makes me appreciate recipes like this that can fit easily into a balanced breakfast or snack.
What Makes These Pumpkin Muffins a Lighter Choice?
These muffins use simple ingredients: pumpkin puree, whole wheat flour, and warm spices. Pumpkin also adds moisture and flavor, so you don’t need a long list of ingredients to make them taste good.
You can also control the sweetness depending on whether you use coconut sugar or another sweetener.
Why I love this recipe
- Easy to make in one bowl
- Soft and moist
- Full of pumpkin and warm spices
- Made with real pumpkin puree
- Great for breakfast or snacks
- Kid-friendly and Freezer-friendly
- Easy to make ahead and Perfect for fall baking
Ingredients needed
These pumpkin muffins are made with healthier ingredients that you can feel good about eating. Here’s what you’ll need:
- Pumpkin Puree: Use plain pumpkin puree, not pumpkin pie filling. Pumpkin puree gives the muffins their moisture and pumpkin flavor without adding extra spices or sweeteners.
- Whole Wheat Flour: Whole wheat flour adds a little more texture and makes these muffins more filling. You can also use a combination of whole wheat and all-purpose flour if you prefer a lighter texture.
- Coconut Sugar: Coconut sugar adds sweetness and works well with the pumpkin and warm spices. You can adjust the amount slightly depending on how sweet you like your muffins.
- Pumpkin Pie Spice: This is what gives the muffins that classic fall flavor. If you don’t have pumpkin pie spice, you can make your own with cinnamon, ginger, nutmeg, and cloves.
- Cinnamon: A little extra cinnamon makes the pumpkin flavor stand out and gives the muffins that cozy flavor we all love in the fall.
- Eggs: Eggs help bind everything together and give the muffins structure.
- Coconut Oil: Melted coconut oil adds moisture and helps give the muffins a tender texture.
How to Make Pumpkin Pie Spice
If you’re out of pumpkin pie spice, you can make a quick homemade version with:
- 3 tablespoons ground cinnamon
- 2 teaspoons ground ginger
- 2 teaspoons ground nutmeg
- 1 teaspoon ground allspice
- 1 teaspoon ground cloves
Mix everything together and store it in a small airtight jar.
Can I Use Fresh Pumpkin Instead of Canned Pumpkin?
Yes, you can use homemade pumpkin puree, but make sure it isn’t too watery. Homemade pumpkin can contain more moisture than canned pumpkin, which can change the texture of the muffins.
For the most consistent results, I usually recommend canned pumpkin puree.
How to make pumpkin muffins
Making this pumpkin muffin recipe is very easy! Simply mix the wet ingredients in one bowl and the dry ingredients in another, combine them, and pour into a muffin tin. Here’s the simple method:
Prep: Preheat the oven to 400°F and lightly spray a muffin pan with cupcake liners.
Combine dry ingredients: Use two bowls. In the first one, mix the dry ingredients: flour, baking soda, and spices.
Mix wet ingredients: In the second one, whisk the eggs, coconut sugar, oil, milk, and pumpkin puree.
Stir together the liquid and dry ingredients: Pour the wet mixture over the flour mixture and stir just until combined.
Bake: Divide the batter among your cupcake liners. Bake for 14-16 minutes, or until a toothpick inserted in the center comes out mostly clean.
Common Questions
Yes, just be sure to grab the can that has only pumpkin listed in the ingredients. I love Libby’s brand. You’ll find the canned pumpkin down the baking aisle near other canned fruit products.
No. Use plain pumpkin puree for this recipe. Pumpkin pie filling already contains sugar and spices, so using it would change the flavor and texture of the muffins.
One 15-ounce can of pumpkin usually is about 1 1/2 cups, so you will need about one full can for this recipe.
Yes. You can use all-purpose flour if that’s what you have. The texture may be a little lighter.
For the easiest and most consistent results, use canned 100% pumpkin puree. Don’t use canned pumpkin pie filling because it already contains sugar and spices. If you’re using homemade pumpkin puree, make sure it isn’t watery. If it contains a lot of extra moisture, the muffins may turn out too soft.
Are These Pumpkin Muffins Good for Kids?
Yes. These are an easy breakfast or snack for kids, especially during the fall.
You can make them in a standard muffin pan or use a mini muffin pan for smaller portions. If your kids like chocolate chips, adding a few to the batter is an easy way to change them up.
Pin this now to find it later
Pin ItWays to Change Up These Pumpkin Muffins
- Add Chocolate Chips: Fold in ½ to 1 cup of chocolate chips before baking.
- Add Pecans: Chopped pecans are a great addition and give the muffins a little crunch.
- Add Walnuts: Walnuts also work well with pumpkin and warm spices.
- Add Dried Cranberries: For a sweet-tart flavor, add a handful of dried cranberries.
- Make Them Dairy-Free: This recipe is already easy to keep dairy-free. Just check the ingredients on any mix-ins you add.
- Add a Streusel Topping: Top the muffins with a simple cinnamon oat streusel before baking for a more dessert-like muffin.
Common Mistakes to Avoid
- Using Pumpkin Pie Filling: Make sure you’re using plain pumpkin puree. Pumpkin pie filling has added sugar and spices.
- Over-mixing the Batter: Mix the batter just until the ingredients are combined. Overmixing can make the muffins dense.
- Using Too Much Pumpkin: Measure the pumpkin carefully. Adding extra can make the muffins too wet and affect how they bake.
- Overbaking: Watch the muffins toward the end of baking. They’re ready when a toothpick inserted in the center comes out mostly clean.
- Cutting Into Them Too Soon: Let the muffins cool for a few minutes before eating. They’ll continue to set as they cool.
How to Store Pumpkin Muffins
Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to 5 days.
Can You Freeze Pumpkin Muffins?
Yes. These muffins freeze well, which makes them great for meal prep. Let them cool completely, then place them in a freezer-safe bag or container. Freeze for up to 3 months.
I like to freeze them individually so I can pull out exactly what I need.
How to Reheat Pumpkin Muffins
If you like your muffins warm, microwave one for about 10-15 seconds. For frozen muffins, let them thaw overnight in the refrigerator or microwave them in short intervals until warmed through.
More pumpkin recipes
- Healthy Chocolate Chip Pumpkin Bread
- Protein Pumpkin Donuts
- Pumpkin Cake
- Pumpkin Waffles
- Pumpkin Baked Oatmeal
- Easy Pumpkin Recipes
- Pumpkin Banana Muffins
- Pumpkin Oatmeal Cookies
- Healthy Pumpkin Pancakes
- Pumpkin Pie Overnight Oats
Quick Tips
- Use pumpkin puree: Don’t substitute pumpkin pie filling.
- Don’t overmix: Stir just until the batter comes together.
- Add chocolate chips: A handful makes these extra good for kids.
- Make a double batch: These freeze well, so it’s easy to save some for later.
If you try a recipe and you like it, leave me some feedback in the comment section below, and don’t forget to rate it! I would love it if you shared it with friends and family.
Healthy Pumpkin Muffins
Ingredients
- 1 3/4 cups whole wheat flour
- 2/3 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 2 large eggs
- 2/3 cup coconut sugar
- 1/2 cup melted coconut oil
- 1/3 cup milk of choice
- 1 1/2 cups pumpkin puree
Instructions
- Preheat the oven to 400°F and lightly spray a muffin pan with cupcake liners.
- Use two bowls. In the first one, mix the dry ingredients: 1 3/4 cups whole wheat flour, 2/3 teaspoon baking soda, and 2 teaspoons pumpkin pie spice.
- In the second one, whisk the 2 large eggs, 2/3 cup coconut sugar, 1/2 cup melted coconut oil, 1/3 cup milk of choice, and 1 1/2 cups pumpkin puree.
- Pour the wet mixture over the flour mixture, and stir just until combined.
- Divide the batter among your cupcake liners. Bake for 14-16 minutes or until a toothpick inserted in the center comes out mostly clean.
- Allow the muffins to cool completely on a rack.
Notes
- Use plain pumpkin puree, not pumpkin pie filling.
- Don’t overmix the batter, or the muffins can become dense.
- Add chocolate chips, chopped pecans, or walnuts if desired.
- Let the muffins cool for a few minutes before removing them from the pan.
- Store at room temperature for up to 3 days or refrigerate for up to 5 days.
- Freeze cooled muffins for up to 3 months.
- For a sweeter muffin, add chocolate chips or a simple streusel topping.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So good. I could eat this every day