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Healthy Pumpkin Muffins
Lately, my breakfasts have consisted of pumpkin everything so let’s just add some healthy pumpkin muffins to the mix. They would be perfect for chilly fall mornings with a hot cup of pumpkin spice coffee or tea. My healthier pumpkin muffins are made with almond flour and oats, sweetened with real maple syrup or honey, and call for coconut oil instead of butter.
This healthy pumpkin muffin recipe yields remarkably light, moist, and fluffy muffins. Believe me, these pumpkin treats have the magical power to convert “healthy muffin” skeptics into raving fans!
As you can see below Luke is one of my taste testers as well, as a raving fan of these muffins. He wanted them for breakfast followed by snack time the following day.
Healthy Pumpkin Muffin Notes & Tips
Change it up. Add nuts, chocolate chips, banana, or chopped fruit like cranberries. Yum!
Simplify the recipe. Substitute 1 1/2 teaspoons store-bought pumpkin spice blend for the individual spices (cinnamon, ginger, nutmeg, and allspice). Or, if your spice drawer is empty, simply use 1 1/2 teaspoons ground cinnamon.
Craving a sweet topping? You can easily add a glaze, by mixing some honey and cinnamon together and pour a little over to satisfy your sweet craving.
This muffin recipe is special diet-friendly. You can easily adjust this recipe to make it egg-free and/or gluten-free.
Want to read more about the benefits of pumpkin? Click here for the benefits of Pumpkin
Do you need to purchase some new muffin pans? These ones are my favorite ones as they are non-stick.
Healthy Pumpkin Muffins
- 1/3 c Melted Coconut Oil
- 1/4 c Natural Maple Syrup
- 1/4 c Honey
- 1 3/4 c Almond Flour Can substitute for whole wheat flour.
- 2 Eggs At Room Temperature.
- 1 c Pumpkin Purée
- 1/4 c Milk of your choice I often use Almond milk
- 1 tsp Baking Soda
- 1 tsp Vanilla Extract
- 1 1/2 tsp Pumpkin Spice Blend Alternative: ½ tsp ground cinnamon, ½ tsp ground ginger, ¼ tsp ground nutmeg, and ¼ tsp ground allspice or cloves.
- 1/3 c Old-fashioned oats Plus more for sprinkling on top if you wish
- 1 pinch salt, if you wish
- Preheat oven to 325 degrees Fahrenheit. If necessary, grease all 12 cups of your muffin tin with non-stick cooking spray.
- In a large bowl, beat the oil and maple syrup or honey together with a whisk. Add the eggs, and beat well. Mix in the pumpkin purée and milk, followed by the baking soda, vanilla extract, salt, cinnamon, ginger, nutmeg, and allspice.
- Add the flour and oats to the bowl and mix with a large spoon, just until combined. If you’d like to add any additional mix-ins fold them in now.
- Divide the batter evenly between the muffin cups. It’s ok to fill the cups a little higher than you normally would.
- Sprinkle the tops of the muffins with a small amount of oats, followed by a sprinkle of cinnamon.
- Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
- Place the muffin tin on a cooling rack to cool. These muffins are delicate until they cool down.
Jack would like to say that they are yum, yum kid-approved!
MAKE IT EGG FREE: Use flax eggs.
MAKE IT GLUTEN FREE: Bob’s Red Mill gluten-free all-purpose flour works well instead of the whole wheat flour.
Want to check out some of the supplies I used to make these deliciously healthy muffins? Click here to see my favorite kitchen items.