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Side shot of pumpkin muffins over each other.
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5 from 1 vote

Healthy Pumpkin Muffins

These delicious Healthy Pumpkin Muffins are made with whole wheat flour, and pumpkin puree, naturally sweetened with coconut sugar, and packed with plenty of warm fall spices. Great for breakfast, snack or add chocolate chips and make it dessert!
Prep Time8 minutes
Cook Time15 minutes
Total Time23 minutes
Course: Breakfast, Snack
Cuisine: American
Diet: Low Calorie, Vegetarian
Servings: 12 muffins
Author: Rena

Ingredients

  • 1 3/4 cups whole wheat flour
  • 2/3 tsp baking soda
  • 2 tsp 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 2 bowls. In the first one, mix the dry ingredients, flour, baking soda and spices.
  • In the second one, whisk the eggs, coconut sugar, oil, milk, and 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 completely cool on a rack.

Notes

Storing: These will stay fresh, covered, at room temperature for up to 2 days, or in the refrigerator for up to 4 days. For longer storage, freeze muffins for up to 3 months. Allow to thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired.

Nutrition

Serving: 1muffin | Calories: 190kcal | Carbohydrates: 24g | Protein: 4g | Fat: 10g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 95mg | Potassium: 151mg | Fiber: 3g | Sugar: 7g | Vitamin A: 4826IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg