Healthy Pumpkin Muffins Recipe!
These Healthy Pumpkin Muffins are naturally sweetened, moist, and made with wholesome ingredients like whole wheat flour, pumpkin puree, and Greek yogurt. A perfect guilt-free fall treat!
Ingredients
- 1 cup pumpkin puree or mashed sweet potato
- 1 1/2 cups whole wheat flour or almond flour for gluten-free
- 2 eggs or flax eggs for vegan
- 1/2 cup maple syrup or honey or coconut sugar
- 1/2 cup Greek yogurt or dairy-free yogurt
- 1/3 cup coconut oil or olive oil/melted butter
- 1 tsp baking soda or 1.5 tsp baking powder
- 1 tsp cinnamon or pumpkin spice blend
- 1/2 tsp nutmeg or extra cinnamon
- 1 tsp vanilla extract or almond extract
- 1/4 tsp salt omit if using salted butter
Instructions
- - Preheat oven to 350°F (175°C). Line or grease a muffin tin.
- - In a large bowl, whisk pumpkin puree, eggs, maple syrup, Greek yogurt, oil, and vanilla extract until smooth.
- - In a separate bowl, mix flour, baking soda, cinnamon, nutmeg, and salt.
- - Gradually add dry ingredients to wet ingredients and stir gently until combined. Do not overmix.
- - Divide batter evenly into the muffin tin, filling each cup about 3/4 full.
- - Bake for 20–25 minutes, or until a toothpick inserted comes out clean.
- - Cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
- For extra moisture, don't overbake and use fresh pumpkin puree.
- Customize with mix-ins like chocolate chips, nuts, or cranberries.
- Sweeten more with a touch of coconut sugar or extra maple syrup.
- Store in an airtight container at room temp for 3 days, or refrigerate for up to a week.
- Freeze for up to 3 months and reheat before serving.