Whole Grain Pumpkin Muffins

4.87 from 23 votes
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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 wonโ€™t regret it!

healthy pumpkin muffins on the counter top

The Best Healthy Pumpkin Muffins

Is it pumpkin season? Youโ€™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 youโ€™re more of a loaf person, you should check out our healthy pumpkin bread recipe. Itโ€™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
Pumpkin muffin batter in a bowl

Everything You Need to Know about Healthy Pumpkin Muffins

Mix-ins

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.

  • walnuts
  • pecans
  • pistachios
  • almonds

Chocolate Chips: Who doesnโ€™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!

Substitutions

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
  • applesauce
  • 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 donโ€™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!

Pumpkin batter in a bowl

FAQ

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?
Does pumpkin puree go bad?
Can I freeze pumpkin puree?

Can I freeze pumpkin muffins?

Yes, you can freeze pumpkin muffins!

  1. Let the muffins cool completely before labeling a gallon-sized freezer bag and then placing the muffins in the bag.
  2. Remove air from the bag and seal.
  3. Store muffins in the freezer for up to 3 months.
healthy pumpkin muffins stacked

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.

Donโ€™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 200ยบF.

Donโ€™t overmix pumpkin muffins! Mix this muffin batter by hand (rather than an electric mixer) to avoid dense hard muffins!

Loaf Directions

  1. Transfer batter into a standard-size greased bread pan.
  2. Bake at 350ยบF 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.
4.87 from 23 votes

Healthy Pumpkin Muffins

These delicious healthy pumpkin muffins are made with white whole wheat flour, canned pumpkin, maple syrup, and walnuts!
Prep: 10 minutes
Cook: 45 minutes
Total: 55 minutes
Servings:
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Ingredients 

Dry

Wet Ingredients

  • 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

Instructions 

  • First, the preheat oven to 350ยบF 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.
    batter in bowl.
  • 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.
    batter in bowl.
  • 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 350ยบF 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.
  • Enjoy!

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 350ยบF for 45-50 minutes.

Watch It

[adthrive-in-post-video-player video-id=โ€Y22SHalQโ€ upload-date=โ€2019-09-30T09:00:00.000Zโ€ name=โ€Healthy Pumpkin Muffinsโ€ description=โ€Healthy pumpkin muffins made with 100% whole wheat four, pumpkin puree, and maple syrup. โ€œ]

Nutrition

Calories: 227 kcal, Carbohydrates: 33 g, Protein: 4 g, Fat: 9 g, Fiber: 3 g, Sugar: 17 g

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Lee Funke

Lee is the founder of Fit Foodie Finds and based in Minneapolis, MN. She started this website in 2010 as a way to share her love for real food and wellness. The internet has changed so much since then and so has Fit Foodie Finds. Today we're a female-run recipe website publishing hundreds of tried and true recipes developed and tested by our team.

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Brittany Audra @ Audra's Appetite
September 14, 2018 9:32 pm

Gotta say I prefer muffins too! ๐Ÿ™‚ so much easier and quicker to bake. Love the idea of using a peach pureeโ€ฆso unique! ๐Ÿ™‚

Raegan
Raegan
September 9, 2018 1:55 pm
Recipe Rating :
     

5 stars
Yum yum yum!!! Delicious muffins that are perfect in so many ways. Thanks for the recipe!!! ?

Mukesh
September 28, 2017 5:30 am

The article is very nicely written and the content is very good keep on sharing the articles like this

Cassie Autumn Tran
September 25, 2017 10:52 am

It TOTALLY depends on my mood as to whether or not Iโ€™m team loaf or team muffin! I generally like muffins more, except if itโ€™s banana bread or zucchini bread! ๐Ÿ˜€ YUM. Anyways, these muffins look absolutely incredible! I love the pumpkin flavor combined with walnuts!

Gav
Gav
September 21, 2017 7:46 pm

Can regular whole wheat flour substitute for the white whole wheat? Or does this make a significant difference in the moistness of the loaf?

Sean Mahan
September 20, 2017 8:58 am

They look super yummy! I generally donโ€™t eat muffins that much, but Iโ€™ll give these a try!

Lindsey | This Miss Cooks
September 19, 2017 11:54 am

Team Loaf over here, thereโ€™s just something that screams Fall when I bust out my loaf pan. ๐Ÿ™‚

Paula
Paula
September 19, 2017 7:29 am

I am pregnant and diabeticโ€ฆ.AND I want to make this really bad! Do you have a nutrition facts on it? I want to see if I can make it โ€˜as isโ€™ or if I need to change the flour. Thanks!

Paula
Paula
September 19, 2017 12:17 pm
Reply to  Lee Funke

Thank you!!!

Marina
Marina
September 19, 2017 5:04 am

I was just having this debate last night with my bfโ€ฆI think Team LOAF! Honestly, is there anything better than a hunk of sweet bread with nut butter on it?!

Marina
Marina
September 21, 2017 6:20 am
Reply to  Lee Funke

UPDATE! I made this bread yesterday with olive oil instead of coconut and it turned out AMAZE-BALLS! Itโ€™s already 2/3 gone ๐Ÿ˜€

Chelsey
Chelsey
September 19, 2017 4:58 am

Team muffin for sure. 1) easier to portion, 2) easier for kids to hold and eat, 3) donโ€™t get as dried out when prepping things ahead of time, 3) easier to grab and GO!! Hoping to make your recipe soon!