Healthy Pumpkin Muffins

pumpkin muffins on a napkin with some cinnamon sticks on the left side by the muffins.

5 from 1 vote

These Healthy Pumpkin Muffins are soft, moist, and full of warm pumpkin spice flavor. They’re easy to make with simple ingredients and are perfect for breakfast, snacks, or lunch boxes.

Prep Time8

Cook Time15

Total Time23

Course: Breakfast, Snack

Cuisine: American

Diet: Low Calorie, Vegetarian

Servings: muffins

Author: Rena Awada

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.

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