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!
- 100% whole grain
- Naturally sweetened
- Made with coconut oil
- Easy to freeze
CHeck it out!
6 Healthy Muffin Recipes – 1 Base Batter
Are you a muffin queen just like us? Here’s our favorite base recipe for healthy muffins + 6 different healthy muffin recipes you can make with it! Get all 6 healthy muffin recipes HERE!
- Healthy Banana Nut Muffins
- Healthy Chocolate Muffins
- Cranberry Orange Muffins
- Apple Cinnamon Muffins
- Chocolate Pumpkin Zucchini Muffins
- Chocolate Chip Pumpkin Muffins
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!
- walnuts
- pecans
- pistachios
- almonds
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!
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!
- butternut squash puree
- applesauce
- mashed banana (for a sweeter muffin)
- shredded zucchini (remove the moisture)
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!
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!
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.
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.
Loaf Directions
- 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.
More of our Favorite…
Healthy Pumpkin Recipes
- Healthy Pumpkin Bread
- Homemade Pumpkin Spice
- Pumpkin Oatmeal Bars
- Healthy Pumpkin Pie Bars
- Chocolate Pumpkin Bread
- Chocolate Chocolate Chip Pumpkin Bread
- Pumpkin Cream Cold Brew
Dry
- 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
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
- 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.
- Enjoy!
- 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.
