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
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
- pumpkin pie spice
- baking soda
- Wet ingredients:
- canned pumpkin
- raisins (or chocolate chips)
- vanilla Greek yogurt
- unsweetened applesauce
- egg whites
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.
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!
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
- 1.5 cup whole wheat pastry flour
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup canned pumpkin
- 1/2 cup raisins (or chocolate chips)
- 1/4 cup vanilla Greek yogurt
- 1/4 cup unsweetened applesauce
- 2 egg whites (this is equal to 1/3 C liquid egg whites from a carton)
Preheat oven to 350.
- In two separate bowls, mix dry, then wet, and then combine, adding wet to dry and stirring gently until the mixture is uniform-ish.
- Depending if you are making bread or muffins, either spoon the mixture into a non-stick (or greased) muffin tray or bread pan.
- 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.