These healthy pumpkin muffins are soft, moist, and have a perfectly crunchy muffin top. Make a batch of these pumpkin muffins for an easy breakfast or snack throughout the week!
The Best Healthy Snacks
What makes a healthy snack? Guess what, there are so many different answers to that question. Healthy snacks look different for everyone! Here on Fit Foodie Finds we focus on using whole, healthy, unprocessed ingredients in all of our recipes to create our version of healthy.
We believe that you should eat what your body craves and sometimes that can be very natural for some people and a bit more difficult for others. A good place to start is by choosing recipes that have simple ingredients that you love!
From there, the options are endless! A good place to start with healthy snacking is with these healthy pumpkin muffins!
Baking with Pumpkin
It used to be that pumpkin pie was one of the only options when baking with pumpkin. Not anymore! Pumpkin is a great addition to so many baked goods and even a delicious ingredient in savory recipes!
Some of our favorite pumpkin baking recipes are below:
Baking Tips + Tricks
Baking with pumpkin is easier than you think! Some people like to make pumpkin the main ingredient in a recipe and some people like to use it as an oil substitute or just to add an extra serving of veggies to a recipe.
Here are some other tips + tricks when baking with pumpkin.
- You can use canned pumpkin (not pumpkin pie filling) when a recipe calls for pumpkin puree or you can use homemade pumpkin puree.
- If you are substituting pumpkin for oil in a recipe, the ratio is 1:1.
- Don’t underbake pumpkin baked goods! You are adding a bit of moisture when you add pumpkin to a recipe. Be sure baked goods are fully cooked by using a thermometer and making sure the internal temperature is at least 200ºF.
- Don’t overmix pumpkin muffins! Mix this muffin batter by hand (rather than an electric mixer) to avoid dense hard muffins!
Everything You Need to Know
The options are endless when it comes to mix-ins for these healthy pumpkin muffins!
Nuts. Mixing nuts into muffins is a great way to add crunch and a little extra flavor to a muffin. Just be sure the nuts are chopped into small pieces to avoid having the nuts float to the bottom of the muffins. Here are some great chopped nut add-ins for these pumpkin muffins.
Chocolate Chips. Who doesn’t love adding a little bit of sweetness to muffins? Add chocolate chips to your pumpkin muffins to make them more of a sweet treat or dessert!
You can also put chocolate chips in half the batter and nuts in the other! Half of the muffins could be breakfast and half of the muffins could be dessert!
Raisins. Raisins, craisins, or dried cherries add a great sweetness or bite to these pumpkin muffins. It makes them more of a morning glory muffin, which would make them great breakfast muffins!
Nut Butter (toppings). After these healthy pumpkin muffins are done baking and are ready to serve, top them with nut butter!
These healthy pumpkin muffins are very forviging when it comes to ingredient swaps! Below are a list of ingredients and substitution options if you find that you are missing something or need to make a quick substitution!
Pumpkin. Feel free to swap any of the fruit or vegetable purees below if you are out of pumpkin!
- butternut squash puree
- mashed banana (for a sweeter muffin)
- shredded zucchini (remove the moisture)
Flour. We have only tested this healthy pumpkin recipe with white whole wheat flour! If you end up testing it with another flour, please let us know!
Oil. If you don’t have any coconut oil feel free to use an extra 1/4 cup of pumpkin or use vegetable oil, olive oil, or your favorite oil substitute.
Sweetener. We love the flavor that coconut sugar and maple syrup give these muffins! However, feel free to substitute honey for the maple syrup or brown sugar for the coconut sugar!
How do I make my muffins fluffy?
Make sure that you use baking soda (not baking powder) in this healthy pumpkin muffin recipe. Also, be sure to check that the baking soda you use is not expired! Expired baking soda is no bueno!
The only other thing to watch out for is to be sure you do not overmix. We mentioned it once, but over-mixing can cause a muffin to be flat and dense!
Do I need muffin liners?
You do not need muffin liners if you have a non-stick pan that you have sprayed with non-stick cooking spray! If you are worried that your muffins will stick to the pan, better safe then sorry. Use the muffin liners!
Does pumpkin puree go bad?
Yes, pumpkin puree does go bad! After opening a can of pumpkin, transfer pumpkin puree to an air-tight container and store it in the refrigerator for 5-7 days.
If you have canned pumpkin in the cupboard and you are not sure if it is still good check for the ‘best by’ date and the ‘expiration date’. The ‘best by’ date is just the manufacturer’s date for when you should use the pumpkin. Check for mold or smell and if it doesn’t have a smell or mold, you should be good!
If the pumpkin is past the ‘expiration date’ dispose of the pumpkin inside, rinse out the pumpkin can, and recycle the can!
Can I freeze pumpkin puree?
Yes! You can freeze pumpkin puree! Whether you have canned pumpkin or homemade pumpkin puree, we recommend placing the pumpkin puree into a freezer-safe glass container or reusable plastic bag.
Remove air and store in the freezer for up to 6 months.
Can I freeze pumpkin muffins?
Yes, you can freeze pumpkin muffins! Let the muffins cool completely before labeling a gallon-sized freezer bag and then placing the muffins in the bag. Remove air from the bag and store muffins in the freezer for up to 3 months.
Healthy Pumpkin Recipes
Healthy Pumpkin Muffin Video
- 1.75 cups white whole wheat flour
- ½ cup coconut sugar
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/8 teaspoon salt
- 1/2 cup chopped walnuts
- 2 eggs, large
- 1/2 cup maple syrup
- 1 cup pumpkin puree
- 1/2 cups almond milk, unsweetened
- 1 teaspoon vanilla extract
- 1/4 cup coconut oil, melted
- First preheat oven to 350ºF and spray a bread pan with nonstick cooking spray OR line a muffin tin with 12 muffin liners. Set aside.
- Next, beat eggs, coconut sugar, and maple syrup together in a large mixing bowl. Add almond milk, pumpkin puree, and vanilla and mix again.
- In a separate bowl, combine dry ingredients together (except for walnuts).
- Slowly add dry ingredients to wet and mix.
- Finally, add in walnuts and coconut oil, and mix well.
- Pour batter into greased bread pan or into 12 muffin cups (the muffins should be about 3/4 full). For the bread, bake at 350ºF for 45-50 minutes OR for the muffins, bake at 350ºF for 22-24 minutes.
- Remove pumpkin bread or muffins from oven, let cool for 5-10 minutes, and remove from pan to finish cooling.
Tips & Notes
- The loaf serves 8-10 and the muffins serve 12.
- Nutrition is for 12 muffins.
Nutrition FactsServing Size: 1 muffin Calories: 227 Sugar: 17 Fat: 9 Carbohydrates: 33 Fiber: 3 Protein: 4
Keywords: Healthy Pumpkin Muffins