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–+ servings

Healthy Pumpkin Muffins

Moist, warmly spiced whole wheat pumpkin muffins sweetened with maple syrup (or honey) and topped with crunchy pumpkin seeds—an easy fall breakfast or snack.
Amanda
Prep Time 10 minutes
Cook Time 22 minutes
Cool 5 minutes
Total Time 37 minutes
Serving Size 12 muffins

Equipment

  • Standard 12-cup muffin tin
  • Paper liners or cooking spray
  • Large mixing bowl
  • medium mixing bowl
  • Whisk
  • Measuring cups and spoons
  • rubber spatula
  • Ice cream scoop or large spoon
  • Cooling rack
  • toothpick

Ingredients

  • 1 3/4 cups whole wheat flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1 cup pumpkin puree not pumpkin pie filling
  • 1/2 cup maple syrup or honey
  • 2 large eggs
  • 1/3 cup coconut oil melted; or olive oil
  • 1/4 cup Greek yogurt
  • 1 tsp vanilla extract
  • 1/4 cup pumpkin seeds (pepitas) for topping
  • 1 tbsp honey for topping (optional, helps seeds stick)
  • ground cinnamon pinch, for topping

Instructions

  • Preheat the oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or lightly grease it.
  • In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until evenly combined.
  • In a medium bowl, whisk the pumpkin puree, maple syrup (or honey), eggs, melted coconut oil, Greek yogurt, and vanilla until smooth.
  • Pour the wet ingredients into the dry ingredients and fold just until no dry flour remains. Do not overmix.
  • Divide the batter between the muffin cups, filling each about 3/4 full.
  • (Optional) Toss the pumpkin seeds with 1 tablespoon honey and a pinch of cinnamon, then sprinkle over the tops (or simply sprinkle plain seeds on top).
  • Bake for 20–22 minutes, or until the tops spring back lightly and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Cool in the pan for 5 minutes, then transfer the muffins to a wire rack to cool completely.

Notes

Storage: Keep in an airtight container at room temperature for up to 3 days, refrigerate for up to 1 week, or freeze (individually wrapped) for up to 3 months. For best texture, avoid overmixing the batter and use pure pumpkin puree (not pumpkin pie filling).

Nutrition

Calories: 200kcal | Protein: 4g | Saturated Fat: 5g | Cholesterol: 35mg | Sodium: 180mg