We caught our first cool fall breeze this week. Do you know what that means? It’s pumpkin muffin time.
I snapped some new photos of my favorite pumpkin muffin recipe as I satisfied my pumpkin craving. These pumpkin muffins are perfect for chilly fall mornings and afternoon snacks.
They’re healthier than most, since they’re made with whole wheat flour and oats, sweetened with real maple syrup or honey, and call for coconut oil or olive oil instead of butter. Believe it or not, this healthy pumpkin muffin recipe yields light and fluffy muffins.
These pumpkin muffins wouldn’t be complete without plenty of warming spices, including cinnamon, ginger and nutmeg. Most “pumpkin spice” flavor comes from the spice, not the pumpkin!
I love these muffins with a spread of almond butter, peanut butter or pecan butter on top. Nut butter adds some extra protein, which means that I’m not hungry before lunchtime. If you’re going pumpkin-crazy this time of year, enjoy your muffin with a homemade pumpkin chai latte.
These pumpkin treats have the magical power to convert “healthy muffin” skeptics into fans. Let’s make some!
The Best Pumpkin Muffins
Five reasons to love this pumpkin muffin recipe:
- These muffins are easy to make with basic ingredients. Only one bowl required!
- They’re made with 100% whole grains, yet they’re fluffy and delicious. No one will know the difference.
- They’re also naturally sweetened with maple syrup or honey, rather than loaded with refined sugar. The maple syrup (or honey) offers a touch of extra flavor, which I love.
- These muffins feature a few of your favorite warming spices so they taste like your favorite pumpkin latte.
- They freeze well for later, too. Just defrost individual muffins in the microwave for 30 to 60 seconds, or until gently warmed through. You don’t want to overdo it.
Healthy Pumpkin Muffin Notes & Tips
Change it up. Add nuts, chocolate chips or chopped fruit cranberries or crystallized ginger. See recipe notes for details.
Simplify the recipe. Substitute 2 teaspoons store-bought pumpkin spice blend for the individual spices (cinnamon, ginger, nutmeg and allspice). Or, if your spice drawer is empty, simply use 1 1/2 teaspoons ground cinnamon and call it good.
Craving a sweet topping? Liz topped these muffins with my maple glaze from my pumpkin scones recipe, which sounds marvelous.
This muffin recipe is special diet-friendly. You can easily adjust this recipe to make it vegan, dairy free, egg free and/or gluten free. See the recipe notes for details.
Watch How to Make Healthy Pumpkin Muffins
Baking Tips for Success
How to Measure Flour
How you measure your flour is important. Why? If you measure incorrectly, you could end up with up to 50 percent extra flour, which will make your muffins dense, dry and flavorless. Use the spoon and swoop method:
- Gently stir your flour to loosen any clumps.
- Spoon your flour into the measuring cup with a big spoon or a flour scoop. Do not scoop up the flour directly into the measuring cup.
- Level off the top of the cup with a knife. Repeat as necessary.
Use Baking Soda, Not Baking Powder
They are not the same thing. Both are leaveners that help your baked goods rise (baking powder contains some baking soda, but that’s a long story). For ideal results, always follow the recipe and measure carefully.
How to Stir Your Batter
This muffin batter is super simple to stir together by hand, and that’s how I recommend making these muffins. Why? Whipping your batter will make the flour’s gluten protein too strong, yielding tough muffins.
I know it can be tempting to use a stand mixer or hand mixer when it’s within reach. Please don’t! Follow the instructions below and you’ll end up with light, fluffy muffins.
More Pumpkin Treats & Fall Muffins
Craving more? You’re going to love these recipes:
- Healthy Pumpkin Bread (like these muffins, but in bread form)
- Pumpkin Pecan Scones with Maple Glaze
- Pumpkin Pancakes
- Perfect Roasted Pumpkin Seeds
- Healthy Banana Muffins
- Healthy Apple Muffins
Please let me know how these pumpkin muffins turn out for you in the comments. I love hearing from you, and hope these pumpkin muffins become your new favorite.
P.s. That beautiful mug in the photos above and below? That’s handmade by my friend Margaret.
PrintHealthy Pumpkin Muffins
- Author:
- Prep Time: 10 mins
- Cook Time: 23 mins
- Total Time: 33 minutes
- Yield: 12 muffins 1x
- Category: Baked Good
- Method: Baked
- Cuisine: American
Easy, one bowl, healthier pumpkin muffins made with whole wheat grains and naturally sweetened! These pumpkin muffins are as light, fluffy and delicious as their coffee shop counterparts. Recipe yields 12 muffins.
Ingredients
- ⅓ cup melted coconut oil or extra-virgin olive oil*
- ½ cup maple syrup or honey
- 2 eggs, at room temperature
- 1 cup pumpkin purée
- ¼ cup milk of choice (I used almond milk)
- 2 teaspoons pumpkin spice blend (or 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon ground allspice or cloves)
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 ¾ cups whole wheat flour**
- ⅓ cup old-fashioned oats, plus more for sprinkling on top
- Optional: 2 teaspoons turbinado (raw) sugar for a sweet crunch
Instructions
- Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius). If necessary, grease all 12 cups of your muffin tin with butter or non-stick cooking spray (my pan is non-stick and didn’t require any grease).
- In a large bowl, beat the oil and maple syrup or honey together with a whisk. Add the eggs, and beat well. Add the pumpkin purée, milk, pumpkin spice blend, baking soda, vanilla extract and salt.
- Add the flour and oats to the bowl and mix with a large spoon, just until combined (a few lumps are ok). If you’d like to add any additional mix-ins***, like nuts, chocolate or dried fruit, fold them in now.
- Divide the batter evenly between the muffin cups. Sprinkle the tops of the muffins with about a tablespoon of oats, followed by a light sprinkle of raw sugar and/or pumpkin spice blend if you’d like. Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
- 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.
- These muffins taste even better after they have rested for a couple of hours! They’ll keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed).
Notes
Recipe adapted from my honey-sweetened pumpkin bread.
*Oil options: I love coconut oil here. I used unrefined coconut oil and can hardly taste it in the final product. Olive oil might lend an herbal note to the muffins, if you’re into that (I tested with California Olive Ranch’s “Everyday” variety and couldn’t even taste it). Vegetable oil has a neutral flavor but the average vegetable/canola oil is highly processed, so I recommend using cold-pressed sunflower oil or grapeseed oil if possible.
**Flour alternatives: White whole wheat flour works great, if you can find it. Whole wheat pastry flour yields extra light and fluffy muffins that are delicate until cooled. All-purpose flour and gluten-free all-purpose flour blends work as well.
**Change it up: You could really go crazy with add-ins here. After stirring in the flour and oats, gently fold in up to ¾ cup chocolate chips, chopped nuts like pecans or walnuts, and/or some chopped dried cranberries or crystallized ginger.
Serving suggestions: These muffins are great on their own, with a pat of butter, or spread with almond butter. They would also be fantastic with homemade pecan butter or coconut butter.
Make it egg free: Readers report that these muffins turn out well with flax eggs!
Make it vegan: Use maple syrup, flax eggs and non-dairy milk.
Make it dairy free: Simply use your non-dairy milk of choice.
Make it gluten free: Bob’s Red Mill gluten-free all-purpose blend works well instead of the whole wheat flour. Or, use 2 ½ cups certified gluten-free oat flour instead.
Make it oat free: Simply omit the oats. No other changes necessary.
Make it lower in fat: I would argue that this bread contains a healthy amount of fat, but 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; total fat content will remain the same.
Update September 24, 2019: I removed white whole wheat flour as an option simply because I can’t find it in stores any more. I also upped the amount of spice from 1 ½ teaspoons to 2 teaspoons.
Saren
These are currently in the oven now!! My boyfriend is driving to Nashville tomorrow morning for a wedding (8 hours away). So I wanted to gather up some more healthful options on his road trip, including these muffins!!
Erin
I made these for my daughter to get her out of a breakfast rut. I believe I followed this recipe closely. I didn’t have all the spices on hand so I used ground ginger, cinnamon, and a touch of fresh cracked pepper. I also 100% used a very generous heaping cup of pumpkin purée with no regrets. They turned out so tender and moist and pumpkin-y. A little smear of cream cheese may have to make an appearance. Very delicious. Thanks for sharing.
Kate
Cream cheese sounds lovely! Thank you for sharing, Erin.
Alice
All your muffin recipes are so good and this is no exception. I followed recipe exactly except for the 3/4 cup flour I always add 1/4 cup flour, 1/4 cup ground flax and 1/4 cup protein powder. I do this in all your muffin recipes and it always works. I also used instant oatmeal as that’s what I had on hand. I bake in mini muffin trays so that I can pack them in my daughters school lunch, Because of this I always leave out nuts. Perfect fluffiness, perfect amount of sweetness. Thanks!
Kate
I’m glad you were able to get creative and adapt this to what works for you, Alice! I appreciate you sharing.
Muffins because it's saturday
So – I was just trying to cut back on sugar. I used heavy whipping cream and browned the butter for the fat.
I think next time I’ll use 2% b.c these bad boys are so dense to be a bit custardy, but they’re wicked tasty though.
Ralitza Iankova
Protein powders are a bad idea, since they are oxidized cholesterol damaged by heat.
Also, baking with honey is not recommended, since heating honey destroys its beneficial properties: it kills the natural enzymes, nutrients and probiotics present in raw honey.
Joan Walsh
Hi Ralitza. I am a Registered Dietitian with a Ph.D. in Nutrition. I have to reach out to let you know that however well-meaning you are, your comments are incorrect. The amount of possibly oxidized cholesterol in protein powder would be insignificant. As far as raw honey, the amount of enzymes, nutrients and probiotics are trivial, so no one should worry about cooking with it. Respectfully, Joan Walsh
jess
Thank you for your comment, Joan! It was very helpful. I was wondering what I had missed.
Kelly Benise
Thank you
Kate
Good points. People tend to go a bit overboard…
Angelique Chatelier
Really love this recipe and all the other stuff you do. Would it be possible to have the ingredients by weight? Just goes so much faster and allows easier substitutions of ingredients. Thanks for Outremont, Quebec, Canada
Kate
Hi, Angelique, I don’t have the weights for this recipe. Sorry!
Angelique Chatelier
Thanks for the reply. It just makes substitution easier when weights are provided for a recipe. I try and use what I have in the kitchen instead of running to the store. Love your recipes.
Kate
Thank you, Angelique!
kate h
Agreed on weights for everything! Especially dry ingredients – a must!
Jessica
Hello! Here are the weights for some of the ingredients:
Coconut oil – 70g
Maple syrup -160g
Pumpkin puree – 250g
Milk – 65g
Whole wheat flour – 240g
Old fashioned oats – 31g
Enjoy!
Angelique Chatelier
That is so kind of you! Thank you. I think I put too much oats. Oats were stil l”crunchy” after cooking. Will try again with the weight of 31 g. I have “real old fashione oats”, almos steel cut.
Debbie
The flour amounts to 222 grams. I prefer to weigh my flours as it’s so easy to mess up there.
Angelique Chatelier
So Debbie. So true! 222 grams instead of 240 of whole wheat flour?
Debbie
I got 222 grams with my math but that doesn’t say much. Lol. However, it’s what I used and the recipe turned out great. I’m sure it would have worked with 240 as well.
Summer
Really good and the longer they sit the more moist they seem
Anna
These were a great success, thank you!
Kate
Thank you, Anna! I appreciate your review.
wendy isbell
I didn’t have any vanilla and they are still AMAZING! I used oat milk and chose the coconut oil. Just the right amount of sweetness. ;)
Kate
I’m glad you loved them Wendy!
Bev Bishop
Great recipe. Easy and delicious. Light as a feather too.
Kate
I’m glad you loved them, Bev! Thank you for your review.
Jayme
I had plans to make this as directed but half way through, realized I was out of coconut oil and eggs! I ended up subbing butter and mashed bananas, leaving the milk out to make up for the moisture. They turned out AMAZING and best part, my kids can’t even tell they’re healthy!
Mary
Curious about substituting in the mashed banana. Think this could be done instead of the oil? I’d plan to leave in the eggs. Thanks!
Kate
Hi Mary, I haven’t tried it so I can’t say for sure.
Maggje
Hi Kate, I would like to make these as mini muffins. Do you know how long I should bake them and at what temperature?
Thank you!
Kate
Hi Maggie! You will want to keep them at the same temperature, just about half the time. Keep an eye on them though. I hope you love them!
Jennifer
These muffins are PERFECT! If you’re looking for an easy, healthy but super tasty muffin recipe to kick off the Fall baking season, this one is for you. I loved how I had most if not all of the ingredients in my pantry already. I used all purpose flour instead of whole wheat pastry flour and baked for just about 20 minutes at 325. Perfection!
Jess Chun
I absolutely love your banana muffin recipe so I’m excited to try this one too! I’m planning to make my pumpkin purée from a fresh pumpkin, what is the measure? 8oz?
Kate
Hi Jess, you use the cup measurement listed once you make your puree.
Caitlin
These are great! I love that they aren’t overly sweet and I only take one bowl! Also love that there is no “white” ingredients which I prefer (sugar, white flour, etc.). My house smells wonderful, too. Thanks!
Kate
You’re welcome, Caitlin!
Kyla
I made these last night for my kids to have for breakfast this morning. I tasted the batter and it was delicious! However, when the muffins were cooked, I noticed they weren’t very flavorful. Any idea what I can do to help with that? Just add more spices?
Kate
Hi Kyla, I’m sorry to hear that! Yes, you can always increase your spices and make sure they aren’t past their best used date.
Tracy
I’ve made this recipe dozens of times and it always turns out delicious! With 4 kids I. The house, I have to triple the recipe so I’m not making it once a week. Freezes very well.
Shana
An overall nice recipe! Tender muffins, but just a tad bland for my preference. I’ll probably add a bit more of the spices next time.
Kate
Thank you for sharing, Shana!
Annie Schubert
Amazing! They taste fantastic. Breakfast snack or dessert absolute winner!
Kate
Thank you, Annie!
Julia Levasseur
These were so good! I’ve been having one for breakfast with some almond butter every day this week
Edna Axelrod
I have some open light coconut milk. Would that work as the milk in the recipe?
Kate
It should work. Let me know what you think, Edna!
Gretchen
Excellent, used flax eggs and 100% whole wheat flour. Added vegan choc chips and walnuts.
Kate
That’s great to hear, Gretchen. Thank you for your review.
Sue
Awesome!! Moist, yummy, not too sweet! I also added some wheat bran and wheat germ, fresh cranberries, pumpkin seeds and sunflower seeds Definitely will be making these again!! Thank you!
Kate
Thank you for sharing your variation, Sue! I appreciate your review.
Jess
Thanks for this recipe! I use your recipes for the lions share of my baking and really appreciate the healthy alternatives. Other pumpkin muffin recipes I came across had even more sugar than flour.
Michelle
These are truly amazing! I didn’t use oats or add in anything like nuts this time (will try in the future) and they were perfect as is. I’m trying to give up processed foods (especially processed sweets!) and this recipe did not make me feel like I was eating a “health food” version of a muffin.
Ron WATT
Made the “Healthy Pumpkin Muffins.” Sprinkled them with a mueslli mix, came out great!
Andy
Looking for a DYNOMITE healthy pumpkin recipe, I stumbled into tour site. I love the ingredients and instructiions you provide and am very anxious to try them.
I noticed in your remarks at the end of your recipe in your September 24th, 2019 update you commented that since you could no longer find “white whole wheat flour” you were removing it.
I went on to Amazon and found several manufacture’s of white whole wheat flour including King Arthur Flour.
Being new to cooking stuff I don’t know if this is different and should I use it to replace “whole wheat flour’ in your recipes.
Thank You for such GREAT recipes I am a HUGE fan!!! Andy
Robyn Gilmore
Dear Katherine, thankyou for posting the pumpin muffin recipe with gf and df options. I use olive oil however as my husband Ian is on aheart diet and also low cholestrol I wonderfed how muchbapple sauce do I replace the olive oil with and also would this reduce tge cholestrol. I am so eager to try this as I have so many dietry restrictions and love to find a treat. I can manage 1 pumkin muffin every 3 or 4 days as pumkin is a moderate salicylate so have to be minful of this but I am sure these lovely muffin muffins would be a delight to my taste buds. My heart is full of gratitude for your recipe. Kindess regards Robyn
Kate
Hi Robyn, I wish I could provide some more guidance. I haven’t tried it so I can’t say for sure. Sorry!
Debra Silberman
These came out great. They are sweet enough and moist. I didn’t air any substitutions. I added 1/2C mini chocolate chips, and a oat streusel topping that didn’t stick. I did press it on but maybe because I used vegan butter instead of butter to keep the recipe nondairy? Not sure. Very happy to have a healthy pumkin muffin recipe!
Kate
I’m glad you enjoyed it! It could have been the difference in the butter.
Kathleen
Delicious and we will make these again. They were a hit with my very picky 3 and 5-year-old and I had to hide them from my husband! Thank you for this recipe!
Kate
You’re welcome, Kathleen! Thank you for your review.
Daniel Loraditch
Diabetic version
Cassava, almond, coconut flour mix. Proportions? Stevia is natural sugar substitute. Agave is flavorful an low glycemic but still fructose. A mix would be good too.
kate h
Great recipe! Have made it twice and delish both times.
Natalie
so good! I added in some chopped dates, almonds , and dark choc chips! easy breakfast to bring with me for classes :)
Julie
So light and fluffy! Some of the best muffins I ever made – thank you so much for the recipe. Used the coconut oil and stirred in 1/2 C chopped walnuts. Yum!
Amanda
These are scrumptious and just what I needed on a cool, fall morning. They are surprisingly super moist for a whole wheat muffin. I used TJs seasonal bourbon maple syrup as the sweetener, which added some depth and richness. Also topped with a cinnamon-sugar-walnut topping before popping into the oven. Perfection. Kate, thank you!
Melissa
Would it be possible to cook in a loaf pan to make bread instead?
Kate
Hi Melissa! Yes, follow my pumpkin bread recipe instead. It’s nearly the same and offers timing for the loaf pan, etc.
Laura Daley
Hi Kate
I have used baking soda when I bake but it leaves an after taste which I don’t like. I started using Aluminum free baking powder, and it works for me.
Anyway thanks for the baking tip.
Karen
My husband didn’t think they tasted pumpkiny enough, I will ramp up spices next time.
Kate
That’s a great way to increase the pumpkin spice flavor. Thank you for sharing!
Deb
Love these. I use half all purpose flour and half almond flour. I add walnuts, pumpkin seeds and sunflower seeds. I switch off between these and the banana muffins about every two weeks. Thanks so much!
Kate
I’m glad you enjoyed them, Deb!
Heidi
Hi, love your recipes! I try not to add sweeteners to anything I eat, a half a cup of maple syrup feels like a big thing to leave out of the recipe, feels like it will really alter the end product. Any advice on that? Thank you!
Kate
Hi Heidi, If you change the sweetener, you won’t have the same result. It also helps add to the moisture of the muffins.
Fatima
Amazing versatile recipe! I made them with Butternut squash today and they were a success! Thank you for sharing s such delicious, healthy recipes!
Kate
You’re welcome, Fatima!
Mamacancook
These sounded great and the texture is very good but they lack flavor. I will increase the spices next time and add raisins and slivered candied ginger. Good starting point.
Kate
I’m sorry you didn’t love these. Thank you for your feedback.
Regan
These muffins are so delicious! Moist and pumpkin-y and not too sweet! Will definitely make a double batch next time!
Kate
I’m glad you loved them, Regan! I appreciate your review.
Jeanne Hackett
Lovely! Thank you for the recipe. I could not use flax eggs and used aquafaba instead……worked fine. Otherwise followed this recipe exactly. And all organic! Will be making this again for my husband loving pumpkin.
Jodie D
Made them last night and Wow!!! Amazing thank you!
Is there an aprox calorie number for these?
Kate
You’re welcome, Jodie!
Ayesha
I love these muffins so much!!
I wonder if anyone has made it with bread flour though. I had some at home and wanted to try it. If you have, what measurement did you use?
Thanks!
Lisa Bylund
These are so yummy! I made them as mini muffins for a baby/toddler Halloween party for a healthy baby friendly treat, and used the maple syrup option so it was safe for the littles. I made them the morning of the party, but should have made them the night before. Simply because the longer they cooled the better they were in all regards, as you mentioned. Particularly sticking to the muffin liners. One day later and those are peeling right off, no problem. Everyone loved them!
Kate
I’m glad you loved them, Lisa. I appreciate your review!
Linda Norman
For the healthy pumpkin muffins it calls for a can of pumpkin purée. There are at least two sizes of cans and mine is 796ml. Could you specify which size is suitable for this recipe? ThanksLinda
Kate
Hi Linda, you will want one cup of the puree for a single recipe. A 15 oz can is more than one cup.
Ribhu Nirek
Hi Kate,
I loved the recipe. Thanks for sharing!
Modifications: I swapped 1/4 cup of whole wheat flour with almond flour, and its so good <3.The rich, savory texture is yum!
Improvement: It was very less sweet with Kroger's low calorie maple syrup in same volume. I would use additional sweetner the next time.
Mary
These turned out great; even better than expected. I doubled the recipe, used whole wheat pastry flour, vanilla soy milk, and cut down on the sweetener. Used brown sugar instead of honey, left out the oats, added 1 cup of toasted chopped walnuts and 1/3 cup diced crystallized ginger. After they completely cooled, I iced them with cream cheese/honey frosting. Just 8 0z of cream cheese whipped with 1/4 cup of honey. They are really delicious. Thank you!
Kate
You’re welcome, Mary! Thank you for sharing.
Kate
These are tasty! I reduced the honey by 1/4 cup and added dark chocolate chunks and turbinado sugar on top. I also replaced the coconut oil with applesauce and they are still super moist and delicious. Thank you! My kids will love these as much as I do.
Kate
You’re welcome, Kate! Thank you for your review.
Stacy
My kids LOVE these. I make them with maple syrup and add mini chocolate chips. I adapted it to a 1.5 recipe in order to use a full can of pumpkin since the leftover bits drive me nuts and I make 24 muffins so they are a bit smaller for littles (or to justify eating two, take your pick). Yum and thanks!
Victoria Perez
Hello Kate & Cookie, my first misunderstanding came from clicking on 3X.. However, let me describe my baking experience of this recipe… I substituted Spectrum Culinary Organic All-vegetable shortening for the first ingredient; 1-1/4 c maple syrup instead of 1-1/2 c; 5-1/4 c Bob’s Red Mill GF 1 to 1 Baking Flour; and I added 2t monk fruit sugar to the recipe–instead of adding that to the top of the muffins. I used every other ingredient as stated in your recipe. I pre-heated oven to 325 F, I filled paper and/or silicone baking cups 1/2 to 3/4 full and placed into aluminum cupcake baking trays which were 6-count each. I placed and baked two 6-count cupcake trays at a time on the second level from the top of the oven; set the timer for 23 minutes; I set the first two trays of cupcakes 12-count on a cooling mesh tray outside, eagerly awaiting to taste the scrumptious recipe; continued placing the remaining dough into trays, etc., recipe yielded 40 muffins. When I tasted one of the first cooled batch it was soft in the middle and I thought umm, is this raw, yes they all turned out raw in the middle. The end result I returned them to oven and baked all an additional 15-20 minutes, even slicing them in half to continue fully baking. I allowed all to cool in the kitchen on mesh cooling trays. Finally, they were cooked. Please help me understand what went wrong? Thank you. I’ve had success with all other C&K recipes I’ve made. Thank you very much. Victoria
Victoria Perez
Oh, C&K, before making the Healthy Pumpkin Muffins, I made your Pumpkin Soup recipe with two pumpkins from Angelic Organics Farm in Caledonia IL, where we are CSA members. Absolutely wonderful, what full-bodied rich flavor, I also clicked on 3X for this recipe, and I’m happy I did because this will be our first offering at our family Thanksgiving dinner. After thoroughly enjoying a large bowl with roasted green pumpkin seeds, aka pepitas, I froze the remaining quantity. And if it’s a bit thickish I will add additional full fat coconut milk to provide optimal consistency. I will share with you any/all comments that this delicious soup elicits from family. Thank you very much.
CAdam
Can you substitute the oil with unsweetened applesauce and if so how much?
Kate
Hi, I haven’t tried it so I can’t say for sure. I would suggest to see if others have tried it in the comments.
Jackie Miller
I made these todayThey were great. Perfect. Followed everything to a T. The only thing I changed was I used canola oil instead of coconut oil. It was to expensive.
Sherry Sheldon
Thanks for this recipe that turns out a very tasty and healthy muffin! I added pecans and raisins.
A muffin and a cup of coffee and I’m good to go!
Kate
Thank you for sharing how you changed these muffins up! I’m glad you liked them.
Stephanie
Wow- I have to say these were really delicious! I wasn’t expecting them to be so good and so “more-ish” but they are! I used the coconut oil and added a little chopped crystallized ginger, some raisins, chopped toasted walnuts and chia seeds. I highly recommend and will be making them again soon and often. Thank you!
Cat
Best pumpkin muffin ever!
1) I split the maple syrup/honey so both were used.
2) Used cows milk as that is what I had in the fridge
3) Used 1/4 cup oat bran and reduced the flour by 1/4 cup (RED FIFE – milder flavor over whole wheat
4) Used grapeseed oil and about 3/4 cup toasted pecans cut up very small.
Muffins were very light but “meaty” and not heavy like a lot of recipes produce. Thanks for posting the recipe Kate!
Sherry
Hi….I just love all your recipes! I have not made these yet, but can I eliminate the salt? My husband can’t have any salt. Thank you!
Kate
Hi Sherry, sure you can omit. I hope they are a hit!
Nikki
Made a double batch and will be making them again. I think some of my spices where old so on the second batch before popping them in the oven I added more spices, walnuts, and fresh ground cardamom. Soooo good with the cardamom!!! Definitely a great base recipe to play with modifications on.
Kate
That’s great, Nikki!
Marie
Making these tmo as it’s going to be a cold rainy day in Mn.Every single one of your recipes I have made are 5 star and I’m sure this one will follow!!! Thanks again!!!!
Deborah Fisher
Really interesting. Those must be the “official weights.” I’ve made the Maple-Sweetened Banana Muffins a million times and use 251 g of whole wheat flour and 56 g of oats (but none on top because my kids would be offended by the sight).
KATJA
Thank you for all your amazing recipies, they are so easy to follow and always turn out great! My partner calls the muffins and banana bread I make following your recipes “THE BEST muffins/banana bread EVER!” :)
And we both really appreciate that you use whole ingredients without too much sugar.
The ease of procedure and unfailable results encouraged me to try out new variations by swapping a few ingredients. I thought I’d share a version I made this Sunday based on your pumpkin muffins, which turned out really delicious! We’re having them for breakfast or desert every day now :)
CHOCOLATE BEETROOT RASPBERRY MUFFINS
⅓ unrefined sunflower oil (didn’t have coconut oil, but I think all of the versions listed above would work)
½ scant cup agave syrup (run out of honey too, but I think honey or maple syrup would work)
2 eggs, at room temperature
1 cup beetroot puree (I just pureed preecooked, unsalted beetroots; you can of course also cook beetroots yourself and puree them)
a little less than ¼ cup red porto wine (Tawny) + a little brown rum (I really like booze in my bakes :))
1 generous tablespoon greek yogourt
1 heaped teaspoon cinamon
3 teaspoons baking powder (didn’t have baking soda, if using the latter, follow the above recipe with 1 teaspoon)
a generous ½ teaspoon of pure grinded vanilla
½ teaspoon salt
1 ¾ cups whole wheat spelt flour
⅓ cup shredded cocconut
3 tablespoons unsweetened cocoa powder
MIX INS: dark chocolate chips and frozen raspberries
2 teaspoons sugar + some cinnamon on top
The procedure is the same as for the pumpkin muffins. I would be curious to think whether people liked them if they try them out.
(I hope it’s ok me sharing this here, I’m not a food blogger or anything like that, I just wanted to share it with you since it’s the first time I dared trying out something like that, and it’s really thanks to how you nailed your muffin recipes that this turned out so good :))
I can’t wait to try some other recipies from your blog – my next baking adventure will be with the cofee blondies, or the pumpkin scones. So much goodness here! :)
Kate
I’m glad it inspired you! Thank you for sharing.
Lainey H.
My insanely picky eaters gobbled these right down, much to my surprise (and delight!). Made these with white whole wheat flour and went heavy on the 2t pumpkin spice. Loved them! Thanks for a delicious, healthy recipe!
Amy
I’m glad that so many people are enjoying these muffins. Unfortunately, we did not. It’s true that they improve after sitting a few hours, so I don’t advise eating them straight out of the oven. Regardless, they were bland and flavor-less —- topping them with a little maple-butter improved them slightly and I’m going to try cream cheese too. Otherwise we’re going to have to compost them because my kids agreed that they were terrible. It’s disappointing because it was a lot of effort to make the pumpkin purée from scratch, and I could have used it to make more of the pumpkin cookies that everyone is gobbling up.
They are certainly healthier than most muffins, so if you’re looking for a healthy choice rather than a treat, these might be for you.
Kate
I’m sorry you didn’t love the result.
Lori
I made these yesterday with my daughters and we all love them! It was a great project for 3 and 5 year olds to help with. We made them as written with syrup and coconut oil. They have such a nice texture and are just sweet enough.
Jen M
Pleased with how light and fluffy they are. But I have to admit I’m wishing they were a little sweeter, as well as more pumpkin flavor. I used honey so maybe maple syrup would be better. They are tasty with a little whipped cream cheese as well.
Kate
I’m sorry you didn’t love them as is. You can increase your amount of pumpkin spice if you like, since most of the pumpkin flavor comes from the seasoning.
Kd
I tried to make these Gluten free and almost completely vegan and they were a bit heavy. I used a GF flour mix and 1 cup GF oat flour. I feel like they needed baking powder for some loft and will try adding that next time. I also used 3/4 vegan eggs and one regular egg because I was scared they would be rocks without at leas one real egg! They tasted great though! But yes, they need more rise. I wonder if a tsp of lemon juice would make the baking soda have more rise? Like buttermilke does?
Kate
I’m sorry it didn’t work out! I would need to try it to be sure, sorry. If you try it again, let me know.
Melissa
These are delicious, especially with the addition of chocolate chips! My 4 and 6-year-old kids like them too.
Natalie
Thank you for the recipe! I tried it with honey and wish I had maple syrup, because it just wasn’t sweet enough for me. :) Husband made me add m&ms to half of them, and he loved them!
Susan
Moist and delicious! The maple syrup sweetened it perfectly.
Carole
I have to make these vegan for my daughter. What can be substituted for the eggs?
Kate
Others have reported flax eggs work well! Let me know how it turns out for you, Carole.
Jen
I made these tonight with the suggested maple syrup glaze from the scones! They were delish!! I substituted 1/4 cup of coconut flour for 1 cup of the flour to make them a bit easier on my stomach and they were wonderful!!! I will definitely be making these again! Also the whisking of the melted coconut oil and (I warmed the syrup a tad) maple syrup seemed to whisk together so well!! I added homemade vanilla that I made last year along with those beautifully warm spices and OMG! A family hit
Kate
Wonderful, Jen! I’m glad your family loved them.
Tony H.
Kate – Post-Halloween these muffins were a great treat to make – and eat! Oven was preheated from roasting seeds of the pumpkins we carved. And you inspired me to hunt up a can of pumpkin purée left over from last year’s holiday baking and put it to good use. One-bowl prep was simple and convenient. Individual spices were right on the kitchen shelf. Chopped up some bar chocolate when I realized we were chip-less. Only suggestion (my wife agrees with comments to ramp up the flavor) is to use more of the pumpkin spice mix – next time. Guess I’ll have to break down and join Instagram to share a pic with you of the finished gems in their muffin pan. – Tony
Nancy
These turned out great! I used sunflower oil, maple syrup (substitute for honey) and added in 1/2 cup raisins. Besides the eggs, I also had the pumpkin puree, maple syrup and milk at room temperature. Also I used two bowls: I mixed all the dry together and all the wet together. Then I added the dry to the wet as per the recipe and folded in the raisins.
Kate
Thank you for sharing, Nancy!
Kate
Hello, would it be possible to omit the honey or maple syrup completely. I have a sugar sensitivity right now. I didn’t know if it would mess up the consistency of this recipe?
Kate
Hi Kate, you do need the liquid sweetener here to get the best results.
Susanna
I’ve now made these twice! My kids loved them. Thanks!
Ken
I also made these from the large amount of pumpkin puree that I made from a 16-pound pumpkin. Of course, I just used one cup of that puree as is stated in the recipe.
I cook a lot but don’t bake a lot so I always am a little apprehensive about how things will turn out. These were perfect and very good. I added chocolate chips and walnuts. I thought that we had turbinado sugar to sprinkle on the top but it must have been used up or thrown away. It would be a great addition and if I make these again next fall I will add some to the top.
Jane
Oh yum. Made these this morning for breakfast, and they are wonderful! I really expected them to be a bit heavy because I used regular WW flour, but they’re perfect (especially since I like my muffins to have a little bit of substance, as opposed to being cupcakes). Husband and MIL loved them too. I will be making these again…..maybe later today! I added 3/4 cup chopped pecans.
Carol
These are delicious! Mine turned out more like a pumpkin bread muffin because I used more pumpkin (about 1 1/3 c.). I added a couple additional TBs of milk because the batter was very thick. I subbed a 1/4 c. ground flax and chia seeds for 1/4 c. flour. And I topped them with the maple glaze from the scone recipe – Yum!
Grace
So, I try lots of your recipes and have one of your cookbooks – thank you for the always-wonderful recipes!
I just tried this one and I’m watching them, thinking okay, this is one of those healthy recipes where they don’t rise much…or, like, at all…
I was eating one before I realized I forgot the baking soda entirely. But with pecans and chocolate chips, it turned into something akin to delicious, cinnamony cookie dough. And I just ate two, so really, five stars for a tasty recipe regardless of my failing at life. Next time I’ll remember the baking soda!
Debbie
Made these for hubby. He said was good. So this recipe is a keeper. He said it doesn’t have a lot of pumpkin taste but was very good. I used my own canned pumpkin.
Kate
That’s great, Debbie!
Barb
Very delicious. Thank you so much!
Michelle
Amazingly moist and flavourful muffins. My whole family loves them. Thanks for your recipe!
Kate
I’m glad they were a hit, Michelle!
Alicia
My wet ingredients got clumpy because my coconut oil re-solidified! Maybe I didn’t move fast enough. My house is room temperature though and I even made sure to warm the eggs. I re-heated it gently on the stove before adding the flour.
Kate
Hi Alicia, I’m sorry to hear that! Was it too warm when it mixed with the other ingredients or the others still cool?
Scott Shinn
Followed the recipe to the T and these were perfect. We live in the Philippines. Pumpkins here are green and called calabasa. We always have some on hand for soups, stews and chili, so we love the flavor. The kid’s vote: Do it again soon dad!
Kate
That’s great, Scott! Thank you for sharing.
Linda S Foster
I used sugar substitute 2nd time I made recipe. It was still delicious
Mona
Hi Kate
Simply love your recipes. I would like to substitute with Einkorn flour in this pumpkin muffin recipe. Any suggestions on quantity would be appreciated. Also, do I have to adjust the liquids?
Thanks
Kate
I haven’t tried it so I can’t say for sure.
Patricia Peterson
I’ve just a question. Would/could I use what bread flour.
Thank you
Connie
How many calories per muffin using your recipe without variations
Kate
Hi Connie, the calories are as listed as the ingredients are listed. I don’t provide customized ones. I would suggest using an online calculator to tailor to your specific inputs.
Ashley Teresa
Great recipe! Perfect for the fall in Toronto❤ I added granola & pecans to the top. Yummy.
Bailey
What time and temp would you recommend for a 6 muffin pan instead of 12?
Kate
Hi Bailey, I haven’t tried it so I can’t say for sure.
Lisa
Kate, loved this recipe! Thank you. As the muffins sit out the flavor comes thru more. Tempting to eat warm, but Wait for the flavor! I made as you specified with a few slight nuances – sifted the wheat flour, used a high end bourbon syrup, still added the vanilla, heaping teaspoon of the baking soda, skipped adding the oats which probably keeps them moister, used coconut oil and added a pecan half to the top with a sprinkling of coconut sugar. When they came out of the oven I sprinkled a little more coconut sugar and shaved some chocolate on top. I will
Post a photo on Instagram. Mmmmm!
Amira
Can i use oat flour ?
Kate
Sure! Use my How to Make Oat Flour.
Joanne
So easy and delicious! Family of all ages love them. Can’t make them often enough. Thank you!
Kate
I’m glad you love them, Joanne!
Julie W.
We are currently on a long (long) car trip for the Thanksgiving holiday. These muffins have been ideal alternatives to icky road food; we have enjoyed them for mid-afternoon pick-me-ups and a filling healthy breakfast this morning on dreaded day two. They are not too sweet and travel really well in a zip lock bag thrown in the cooler. Thank you very much for the perfect – and perfectly versatile – recipe. Let’s hope the rest of the trip goes as well!
Natasha Bryant
Hi, can I use almond flower instead? Would the measurements be the same?
Kate
Hi, Almond flour isn’t a great 1:1 substitute. I would suggest Oat flour.
Linda
The muffins look delish. I would like to make mini muffins. Do I change the bake time or temp?
Thanks, Linda
Kate
Hi Linda! Try cutting the time in half. Keep an eye on them. I hope you love them!
Catherine Smith
Awesome recipe!! Loved making these for me and my toddler, a lovely end of autumn treat ♥️
Kate
You’re welcome, Catherine!
Nancy Morgan
Hi Kate, I made these this weekend for a brunch with friends that contains a number of very good cooks. I was looking for a recipe that used a good amount of pumpkin instead of just a tiny bit for color and possibly flavor. I also liked this recipe because it leaned to the healthy side, and used oats in the batter, and oats as a cute topping, well very cute until they get all over the kitchen if they don’t adhere to the batter very well, LOL!! I was making these at my partner’s house, and did make a couple of substitutions. I didn’t want to use the coconut or olive oil during to possible taste concerns, so I used melted butter instead, and I used 2% dairy milk as my choice. We didn’t have enough maple syrup, my strongly preferred sweetener, so I wound up using half maple syrup and half honey. I did go ahead and add some slightly toasted pecans, and I used whole wheat pastry flour, except that we were a little low on that too, so the last quarter of a cup was white cake flour, because that’s what I had! I did use the pumpkin pie spice blend, but because I’m a little crazy for mace, I sprinkled some of that in too, probably about 1/8 tsp. As I do with almost everything I make, I used only half the amount of salt. I didn’t have any crystallized ginger, but I did have fresh, so at the last second, I peeled some and grated it into the batter, and I think I would grate more in, in the future. After making a slight reduction in the baking soda for high altitude baking (at a little over 5000′), and in the oven temperature, because my partner has a convection oven, which would normally have us cook it at 50゚lower, but because of the high altitude baking adjustment on the King Arthur Flour table, I actually only reduced it by 25゚and cooked them at 300゚. Started checking them a little earlier as also recommended by the King, but they probably took about the amount of time you specified in your recipe. At first, I wasn’t sure I liked how they’d come out when I tasted a little sample off the edge of my silicone baking cups, but by the following morning, I thought they were pretty good, and they were a hit at the brunch. And I just finished eating one of the leftovers, and I think they are actually really delicious, either at room temperature or slightly microwaved, either plain, or with a bit of butter on top. They have a rich “pumpkin spicey” flavor, and I really like that they come out tender even with using (almost) entirely wholegrain flour. I will keep this recipe, and I know I will make them again. Thank you for the yum!
Shelaine Pizunski
These muffins were AMAZING! Thank you so much! Grand kids, adult kids and teens all gobbled them up! Shared the recipe with my mom. Can’t wait to make them again! Thank you for all the variations!
Kate
You’re welcome, Shelanie!
Dawn Self
Can I use almond flour or coconut flour in the healthy pumpkin muffin?
Kate
Hi! I don’t recommend using those flours. Oat flour could work here. Let me know what you think if you try it!