These healthy pumpkin muffins are soft, moist, and are perfectly sweetened. Make a batch of these pumpkin muffins for an easy breakfast or snack throughout the week!
Do you need to use the rest of our pureed pumpkin in the refrigerator? Make this single-serve pumpkin mug cake or these fluffy pumpkin pancakes! You won’t regret it!
The Best Healthy Pumpkin Muffins
Is it pumpkin season? You’ve landed on one of our most popular (and delicious) healthy muffin recipes on Fit Foodie Finds. This healthy pumpkin muffin recipe is seriously so delicious and easy to make.
If you’re more of a loaf person, you should check out our healthy pumpkin bread recipe. It’s very similar to these delicious muffins, but it uses a loaf pan instead!
These healthy pumpkin muffins are:
- 100% whole grain
- Naturally sweetened
- Made with coconut oil
- Easy to freeze
Everything You Need to Know about Healthy Pumpkin Muffins
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 forgiving 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!
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!
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!
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!
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 seal.
- Store muffins in the freezer for up to 3 months.
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!
- Transfer batter into a standard-size greased bread pan.
- Bake at 350ºF for 45-50 minutes or until the center is fully cooked. Check the bread at 30 minutes and if the outsides are beginning to brown too much, tent it with a piece of tin foil.
Healthy Pumpkin Muffins
- 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 large eggs
- 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, the preheat oven to 350ºF and line a muffin tin with muffin liners. We also suggest lightly spraying with cooking spray.
- 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.
- Fill each muffin around 3/4 of the way full (these are going to be big muffins!). Then, sprinkle on more walnuts, if desired. Bake at 350ºF for 21-24 minutes or until the center is fully cooked.
- Remove pumpkin muffins from the oven. Then, let cool for 5-10 minutes. Remove muffins from the pan and transfer them to a wire rack to finish cooling.
Tips & Notes
- The loaf serves 8-10 and the muffins serve 12.
- Nutrition is for 12 muffins.
- Loaf directions: pour batter into a greased bread pan and bake at 350ºF for 45-50 minutes.
Healthy and delicious cakes . Easy to make.
Is there a flour substitute for the whole wheat flour?
I used all purpose flour and they turned out great!
Absolutely delicious and a big hit. Next time we will add chocolate chips plus the walnuts.
Thanks for getting us back into pumpkin mode in between our Christmas cookie baking.
These muffins are delicious ! Not too sweet and really moist ! I love them . Going yo try other variations .
I love this recipe! The first time I used it I followed it almost exactly and they turned out great (the only exceptions were using 1 duck egg vs. 2 chicken because I ran out, and did half maple syrup and half honey because I ran out of that too lol). The 2nd time around I used a lot of subs just to experiment and have some fun with it (used chocolate chips vs. nuts, replaced the oil with more purée, replaced some of the pumpkin with banana purée, added coconut flakes, replaced milk with coconut milk). They baked beautifully! As the original posters of the recipe stated, this recipe is very forgiving. I can’t wait to experiment more! And they are wonderful even if you just follow the recipe as is.
They look amazing! Glad your duck egg worked 😀
Great recipe. Had to make a few adjustments for the ingredients I had on hand…….Used 2% milk (I didn’t have almond milk); used 1/4 cup brown sugar vs. 1/2 cup coconut sugar, as I figured w/ the maple syrup they would have enough sweetness and I didn’t have coconut sugar, used 1 cup whole wheat flour, 1/4 cup regular and 1/2 cup protein powder graham cracker flavor, drizzled a small amount of honey. Did 1/2 with walnuts and 1/2 with dark chocolate chips. They are moist and just the right amount of fluffy! 🙂
Hello! Im making these tomorrow!
I’ve never measured 1.75. In the internet it says it is: 1 cup + 1/2 cup + 1/4 cup. Is that correct?
I will let you know how they turn out!!! 😛 Cant wait!
Hi! It’s 1 and 3/4 cup!
Everyone loved it. I made minimuffins and they were very moist. Even though I forgot to add the coconut oil.
I love this recipe and I’m going to try to prepare it for Halloween, since I visit my family and I think they’re going to love it.
Love that idea!
These turned out very well. Moist and delicious. Great recipe!
So good! Light, fluffy, and just overall delicious. I subbed olive oil for the coconut oil, cut the sugar to ~1/3 cup, used SF maple syrup, replaced 1/4 cup of flour with oat flour, added a bit extra ginger and walnuts. I’m sure they’d be delicious with choc chips.
I liked the way you show this recipe; your photos make people want to eat. The method by itself is straightforward and very well suited for beginners. It is essential to explain every detail, and you are very good at it. I’ll expect more cool recipes.
I also love the usual cupcakes, and that’s how I cook them:
Raisins pour boiling water. Butter melt and cool.
Egg whisk with sugar, add the yogurt.
Mix flour with salt and baking powder, sift. Add to dough and mix thoroughly.
Raisins, dry and roll in cornstarch. Add raisins to the dough.
Then portions of melted butter, each time thoroughly mixing the mixture.
Spread the dough into molds and bake in a preheated 180 oven for about 20 minutes.
This recipe is great! On the second batch, I substituted 1/4 cup of pea protein for 1/4 of the flour and doubled the ginger… gave them a nice protein boost and a little extra kick of flavo. They still baked really well with those changes.
SOOOOO GOOD. I swapped some ingredients because I didn’t have them in the pantry, such as granulated sugar for coconut sugar, and added the full can of pumpkin puree because it’s more than a cup and I was looking for a more moist muffin. Added dark chocolate chips and WHOOOOOA NELLY! So dang good. You won’t need another pumpkin muffin recipe EVER!
Do you think adding chocolate chips would be yummy? I haven’t made them yet, but love pumpkin and planning on it soon!
YES. I’ve made them with chocolate chips! So good.
Made it tonight and it was a winner, boyfriend even had two! It seems like it needs a glaze or icing since just by itself could be a bit dry. What would you suggest to spread on top?
You could do a classic powdered sugar + water glaze! Next time, take them out 2 minutes earlier! Everyone’s ovens are different, so that might be why they are a little dry!
Gotta say I prefer muffins too! 🙂 so much easier and quicker to bake. Love the idea of using a peach puree…so unique! 🙂
Yum yum yum!!! Delicious muffins that are perfect in so many ways. Thanks for the recipe!!! ?
The article is very nicely written and the content is very good keep on sharing the articles like this
It TOTALLY depends on my mood as to whether or not I’m team loaf or team muffin! I generally like muffins more, except if it’s banana bread or zucchini bread! 😀 YUM. Anyways, these muffins look absolutely incredible! I love the pumpkin flavor combined with walnuts!
Can regular whole wheat flour substitute for the white whole wheat? Or does this make a significant difference in the moistness of the loaf?
I haven’t tried it with normal whole wheat, but I don’t think it will make a huge difference!