Healthy Pumpkin Muffins Recipe

Healthy Pumpkin Muffins Recipe

Photos of Healthy Pumpkin Muffins Recipe

How To Make Healthy Pumpkin Muffins

Made with pumpkin puree, pumpkin spice, oats, and more, these light, tasty, and healthy naturally-sweetened pumpkin muffins will be your new favorite!

Preparation: 10 minutes
Cooking: 23 minutes
Total: 33 minutes



  • cupcoconut oil,or extra-virgin olive oil, melted
  • ½cupmaple syrup,or honey
  • 2eggs,at room temperature
  • 1cuppumpkin puree
  • ¼cupmilk,such as almond milk, or your choice of milk
  • 2tsppumpkin spice blend,or 1 tsp ground cinnamon, ½ tsp ground ginger, ¼ tsp ground nutmeg, and ¼ tsp ground allspice, or cloves
  • 1tspbaking soda
  • 1tspvanilla extract
  • ½tspsalt
  • cupswhole wheat flour,or all-purpose flour, or gluten-free all-purpose flour
  • cupold-fashioned oats,plus more, for topping
  • 2tspturbinado raw sugar,optional, for topping


  1. Preheat the oven to 325 degrees F. If necessary, grease all 12 cups of the muffin tin with butter or non-stick cooking spray.

  2. In a large bowl, beat the oil and maple syrup (or honey) together with a whisk. Add the eggs, and beat well.

  3. Add the pumpkin purée, milk, pumpkin spice blend, baking soda, vanilla extract, and salt.

  4. Add the flour and oats to the bowl and mix with a large spoon, just until combined (a few lumps are ok). If desired, add any additional mix-ins like nuts, chocolate, or dried fruit, and fold them in now.

  5. Divide the batter evenly between the muffin cups. Sprinkle the tops of the muffins with about 1 tablespoon of oats, followed by a light sprinkle of raw sugar and/or pumpkin spice blend, if desired.

  6. Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.

  7. Place the muffin tin on a cooling rack to cool. These muffins are delicate until they cool down. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan.

Recipe Notes

  • These muffins taste even better after they have rested for a couple of hours. They can be kept at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They can also be kept well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed).
  • To make it egg-free, use flax eggs.
  • To make it vegan, use maple syrup, flax eggs, and non-dairy milk.
  • To make it dairy-free, simply use your non-dairy milk of choice.
  • To make it oat-free, simply omit the oats. No other changes are necessary.
  • To make it lower in fat, you can replace the oil with applesauce if you’re following a low-fat diet. Choosing olive oil instead of coconut oil will reduce the saturated fat content. The total fat content will remain the same.


  • Calories: 178.24kcal
  • Fat: 7.59g
  • Saturated Fat: 5.71g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 0.76g
  • Polyunsaturated Fat: 0.52g
  • Carbohydrates: 25.59g
  • Fiber: 2.72g
  • Sugar: 9.55g
  • Protein: 3.92g
  • Cholesterol: 27.17mg
  • Sodium: 169.96mg
  • Calcium: 37.86mg
  • Potassium: 161.04mg
  • Iron: 1.22mg
  • Vitamin A: 172.68µg
  • Vitamin C: 0.92mg
Share your thoughts on this healthy pumpkin muffins recipe in the Recipe Sharing forum and let us know if you have any tips or variations to make them even better!

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