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healthy pumpkin muffins recipe
October 19, 2019

Healthy Pumpkin Muffins (or Bread)

Vegetarian Breakfast + Brunch Muffins + Breads Snacks Bake
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These Healthy Pumpkin Muffins have a great flavor, the perfect amount of sweetness, and a nice, soft texture. They’re nutritious, too! The perfect fall snack or portable breakfast.

Autumn means crunchy leaves, apple cider, and of course pumpkin! There’s no denying pumpkin is a crazy popular flavor, especially during this time of year. And for good reason: it’s comforting, nutritious, and so tasty! So I’m excited to share one of my favorite fall-inspired pumpkin recipes with you.

healthy pumpkin muffins recipe

Healthy Pumpkin Muffins

These pumpkin muffins are lightened up, but just as comforting as traditional muffins. I love when they’re baking and the pumpkin spice smell fills the house. Totally puts me in a cozy autumn mood!

The great thing about this recipe is that it’s versatile. You can add whatever you like (chopped nuts, shredded coconut, dried fruit) and it will still taste amazing! And, if you’d rather make bread instead of muffins, I’ve also included the instructions for that below.

Pumpkin Muffins Recipe Ingredients

To make these muffins, you’ll need:

  • Dry ingredients:
    • whole wheat pastry flour
    • brown sugar
    • cinnamon
    • pumpkin pie spice
    • salt
    • baking soda
  • Wet ingredients:
    • canned pumpkin
    • raisins (or chocolate chips)
    • vanilla Greek yogurt
    • unsweetened applesauce
    • eggs

Be sure to use whole wheat PASTRY flour (or white whole wheat flour), not regular whole wheat flour. Otherwise, these will come out tough or too dense.

If you don’t have pumpkin pie spice, you can make your own! To make homemade pumpkin pie spice, just mix together 1 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/8 teaspoon ground cloves.

How to Make Pumpkin Muffins

Per my usual standard, this recipe comes together quickly!

Start by preheating your oven to 350 degrees Fahrenheit. Next, mix the dry and the wet ingredients in separate bowls. Then gently combine into one bowl. Stir until the mixture is mostly uniform.

If making muffins, spoon the batter into a non-stick or greased muffin tin. If making bread, pour into a loaf pan. Bake muffins for 25 minutes, or bread for 75 minutes. (This is when your kitchen will start to smell amazing!).

Take the muffins/bread out of the oven and check for done-ness with a fork or toothpick. If it doesn’t come out clean, bake a little while longer.

healthy pumpkin muffin recipe

Then it’s time to enjoy. 🙂 The full healthy pumpkin muffins recipe is at the bottom of this post. I hope you love them like I do!

healthy pumpkin muffins recipe

For more delicious muffin/bread recipes, check these out:

  • Sweet Potato Muffins with Coconut
  • Vegan Zucchini Muffins with Lemon
  • Whole Wheat Peanut Butter and Jelly Muffins
  • Vegan Carrot Cake Muffins
  • Whole Wheat Banana Bread with Peanut Butter
  • Whole Wheat Irish Soda Bread Recipe
  • Healthy Rhubarb Strawberry Bread Recipe
  • Pear Ginger Honey Muffins
  • Spiced Butternut Squash Muffins

And if you’re looking for more pumpkin recipe inspiration, I’ve got you covered:

  • Vegan Oatmeal Cookies with Pumpkin
  • Gluten Free Spiced Pumpkin Pancakes
  • Pumpkin Pie Oatmeal
  • Pumpkin Pie Chia Pudding
  • Comforting Pumpkin Quinoa
  • Pumpkin Bean Dip
  • Pumpkin Pie Smoothie
  • Whole Wheat Pumpkin Goji Biscotti
  • Black Bean and Pumpkin Veggie Burgers

how to make pumpkin muffins healthy

Pumpkin Muffins of Deliciousness

Pumpkin Muffins of Deliciousness
May 14, 2019

These Healthy Pumpkin Muffins have a great flavor, the perfect amount of sweetness, and a nice, soft texture. Nutritious, too!

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Yield
12 muffins or one loaf
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Ingredients:

Dry:

  • 1.5 cups whole wheat pastry flour (or white whole wheat flour, or all-purpose flour)
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda

Wet:

  • 1 cup canned pumpkin
  • 1/2 cup raisins (or chocolate chips)
  • 1/4 cup vanilla Greek yogurt
  • 1/4 cup unsweetened applesauce
  • 2 eggs

Instructions:

Preheat oven to 350.

  1. In two separate bowls, mix dry, then wet, and then combine, adding wet to dry and stirring gently until the mixture is uniform-ish.
  2. Depending if you are making bread or muffins, either spoon the mixture into a non-stick (or greased) muffin tray or bread pan.
  3. Pop them in the oven for about 25 minutes (for muffins) or 75 minutes (for bread) and do a fork check near the end to test done-ness.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

- anne
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Sign up for my e-newsletter and I'll send you a meal plan packed with a week's worth of healthy meals, snacks and a shopping list that you can print and take with you to the store. Happy eating!

you might also like:

Pumpkin Pie Oatmeal

Spiced Butternut Squash Muffins

sweet potato coconut muffins

Sweet Potato Muffins Recipe with Coconut

Pear Ginger Honey Muffins Recipe

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4 comments
  • Caroline October 5, 2020 · 6:38AM:
    Hello! Any suggestions on what to use instead of yogurt if I wanted to make this dairy free? Looks like a delicious recipe :-)
    Reply
    • Anne
      October 5, 2020 · 10:03AM:
      I would just use a dairy free yogurt, like coconut or soy yogurt!
      Reply
  • Natalie October 12, 2020 · 7:53AM:
    Hi! I'm wondering if there is a reason this recipes uses egg whites instead of whole eggs. They basically have no fat so would using whole eggs instead be a problem to add in some fat? Thanks!
    Reply
    • Anne
      October 12, 2020 · 10:35AM:
      Sure, you can use the whole egg! This is a really old recipe - not sure why it used egg whites originally, actually - maybe it's just what I had on hand when I created it! Nowadays I'm definitely a fan of the whole egg.
      Reply
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anne mauney fannetastic food
Hi, I’m Anne! I'm a Washington D.C. based Registered Dietitian, mother, runner, and lover of travel, adventure, and the great outdoors. I've been blogging since 2009, sharing a mix of lifestyle content, recipes, and fitness tips. Come for the recipes – stay for the fun!
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I’m Anne, a Registered Dietitian and mother. I've been blogging since 2009 and love showing others that eating nutritious foods and staying active can actually be fun rather than overwhelming!

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