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.
Clare
Pumpkin Spice Muffins are my go-to muffins. I always have a batch , individually wrapped, in my freezer. I have been happy with my recipe for many years but after trying your healther version, I’ve switched.
I followed your recipe almost exactly.
These are my only changes.
1. I used regular whole wheat flour
2. I used oatmeal that had been ground in the food processor
3. I needed an extra 1/3 cup of water but it was obvious before mixing
4. I added 3/4 cup of chopped 72% chocolate
5. I added 1 cup of whole raw cranberries (dried cranberries usually have around 72% added sugar and the raw ones give some moisture and tang.
6. I put the chocolate and cranberries into the wet ingredients so I wouldn’t over mix.
Thanks, I love my new muffins.
Kate
Thank you for sharing!
Genevieve
Made this with my 3 year old this morning, added chocolate chips and they were so delicious! Saving this recipe for sure!
BakerB
Yes, quite bland and I even added extra spices after reading the reviews.
Kate
I’m sorry you didn’t love this recipe. What brand of pumpkin did you use?
Meg
Hi Kate,
My family loves these pumpkin muffins! Do you think puréed sweet potato would work here as well?
Thanks!
Lisa
These are delicious and have to be my favorite pumpkin muffin yet! I love pumpkin but can’t stand how many recipes use sugar to overpower the flavor of pumpkin. This was the perfect balance of sweetness and flavor, not at all bland. I made my own pumpkin puree for this recipe, otherwise I did not and would not change a thing. Thank you for sharing!!!
Kate
Hooray! I love to hear that. Thanks for sharing your thoughts on the flavor.
Alyson
These were great! I made them with no oil and substituted apple sauce. I also made them with Kodiak protein pancake mix instead of the flour. I added raisins, chia, and hemp seeds to the mix and put pumpkin seeds on top. super delicious, healthy breakfast muffin!
Kate
Thanks for sharing your take on these!
Riverfe
Followed recipe exactly, and ended up with pretty, delicious, and healthy muffins for my family.
Would appreciate nutrition information for the recipe, though.
Kate
Hi! Sorry for the inconvenience, but the nutrition information is not working at the moment. My team is working to resolve it quickly. I appreciate your patience!
A
Trader Joe’s sells white whole what flour.
Kate
I typically could find it there, but not in my area. I’m happy to hear you have access to it!
Lorraine C Liggera
I’m going to make some this morning, they look delicious. I easily find white whole wheat flour at Trader Joe’s, and Walmart, here in Sacramento, CA, and always use WWW in pumpkin and banana based baked goods. I’m going to try them with apple sauce and flax egg, too. Thanks for sharing.
Kate
I know! I’ve been having trouble too. Whole wheat flour will work, too.
Lorraine C Liggera
I made them last weekend with WWW, flax egg, applesauce instead of oil, and monkfruit sweetener. They turned out fabulous. Just like the ones pictured here on the website, and moist and tasty, too. Of course I load up on the spices, because I like it that way!!! Thanks for the wonderful recipe. A keeper.
sara
what’s www?
fran
white whole wheat :)
Eve
I just tried this and the muffins ended up delicious. I was mainly attracted by the fact that honey was used instead of sugar, since I can’t tolerate sugar very well but I did not expect it was going to end this good. I feel the honey gives it a richer taste and flavour. I did not have any oat flakes but I replaced them with almond flakes and some crushed wallnut. I used them in the batter and for decoration as well. I think I just found my new favourie fall muffin recipe.
Thank you for sharing it.
Kate
I’m glad you really loved this recipe and were a little surprised! Thanks for your review, Eve.
Sara
Yum! I love that they aren’t too sweet.
Kate
Great to hear, Sara!
Donna Wilson (momblogger)
My kids love these!! Thank you so much for this! I have used this recipe for the last few years, and it’s still a favorite. :-)
Kate
You’re welcome! I’m glad this one is a favorite for you.
Anna Vos
These muffins are really good. I wanted to use some (but not all) almond flour so I used 1 and 1/4 all purpose and 1/2 cup almond flour. Great spices!
Kate
Thank you for sharing, Anna!
Marli
Love this recipe! I didn’t change a thing. Super moist and delicious. Love the warmth and texture, and that the muffins don’t crumble. I didn’t read the part stating that this recipe is best mixed by hand until afterwards, so I used my big mixer, and they still turned out beautifully. I’d like to try this recipe in a loaf pan next time, along with some walnuts. Thank you for a new favourite pumpkin recipe!
Kate
Thank you, Marli! Thank you for your review and feedback.
Cianna
This has been a huge hit with my family and friends. I’m now known as a good baker because of this recipe! Thank you!! The changes I’ve made is adding 1/4 tsp of cardamom to the recipe, and reducing the amount of honey by 25% for my health conscious friends. Sometimes I’ll add pumpkin seeds to the top.
Kate
Thank you for sharing, Cianna!
Emma
Would it work to add frozen cranberries to this recipe? I have had a pack in the freezer for ages!
Cathy
Can you use fresh cranberries?
Kate
Hi Cathy! I would try this recipe: https://cookieandkate.com/fluffy-cranberry-orange-muffins-recipe/
Suzie
Just made these and they are delicious! I added whole cranberries and chocolate chips as another reviewer suggested, and used real ginger instead of ground. Otherwise, followed recipe exactly and they turned out great. Will definitely make these again!
Kate
Thank you for sharing, Suzie!
NICOLE HATTER
Hi! I found white whole wheat flour at my local Giant food store. Of course Amazon as well.
The brand is King Arthur Flour!
Delicious muffins!
Kate
I’m glad you found some and enjoyed it!
Lindy Suarez
I just made these using WWW that I found at Whole Foods. Added fresh blueberries and whipped cream cheese.
Barbara
Made as written, bland and uninteresting. Definitely need to add nuts, raisins and/or chocolate chips. No wonder you eat this with some form of nut butter. It wasn’t a total failure but I’m not sure I’d ever make it again.
Kate
Thank you for your feedback, Barbara. I’m sorry you didn’t love them.
Sabrina
Loved these! I’ve been making your other muffin recipes too, my husband eats one every day. Have you tried alternate flours such as sorghum and tiger nuts? I know it can be a it tricky fight disorder g the correct ratios. Thanks, Sabrina
Kate
I haven’t tried those, Sabrina. Sorry!
Brittany Hansen
I made these muffins for the first time last week when San Antonio had its first fall feeling day (i.e. our first day below 80 degrees). They were such a hit with everyone who tried one! I added walnuts to the mix the first time and pecans the second time. They have a wonderful pumpkin flavor (thanks to all that spice) and aren’t too sweet, so eating one for breakfast doesn’t feel like you’re eating dessert, but is still such a treat!
Kate
Wonderful! I like your additions, Brittany.
Molly
Have you ever tried replacing the flour with almond meal? Or changing the ratios of whole wheat flour and almond meal?
Kate
Hi Molly, unfortunately I haven’t had luck with almond flour in this recipe as it’s more delicate.
Fernanda Gomes
Hello Katie I have a couple of question before start doing these seemingly gorgeous muffins. Where I live I don’t have pumpkin purée available to purchase. I was wondering if I should use roasted or boiled pumpkin in place and which type of pumpkin should I use. Can you please let me know your thoughts on this? I really want to try it but don’t want to end with nothing else as pure gorgeousness. By the way let me compliment you on the recipes you develop. I’m new to the vegetarian diet and your blog has been an inspiration and your recipes nothing but tasteful and delicious. We loved your pesto! Best one we ever ate
Kate
Hi! You can roast you’re own pumpkin and use that! You will want to make it soft enough. I hope this helps and you are able to make it!
Megs
Hi,
I have made and loved many of your recipes…. you are a go to for me! Do you think I could sub oat flour (ground oats) for the whole wheat etc? It doesn’t need to be perfect, just edible ha ha.
Kate
Hi Megs, sorry I’m not sure about oat flour. But, you can a gluten free flour blend.
Danielle
I made these this morning. So yummy. I like that these muffins do not have an overwhelming pumpkiny-clove taste. Will make again.
Kate
Thank you, Danielle! I’m happy you enjoyed them.
rachel
Made these with applesauce instead of oil, 50/50 maple syrup and honey, and used 1 cup of Kodiak’s seasonal Pumpkin Flax pancake mix and 1 cup of their honey oat flax pancake mix and they are ahhhhazing! So much pumpkin flavor and none of the guilt. I’m IN HEAVEN!
Gracie
Another Cookie and Kate recipe to add to my list of favorites! After reading the reviews I was a little hesitant to make these but they turned out really really well. I did coconut oil and honey rather than maple syrup and olive oil. Added 3/4 cup mini semisweet chocolate chips. I didn’t have pumpkin spice but did the DIY mix you that was recommended. These muffins are not super sweet but they are far from bland and definitely a treat! Can’t wait to take them to work to get my coworkers reviews.
Thanks Kate!
Kate
I’m glad you made them and enjoyed them! Thank you for your feedback, Gracie.
Jenna
I really loved these muffins! I followed the recipe exactly (Using EVOO and maple syrup), and I think they turned out great. The pumpkin flavor was subtle, and the muffins were moist. I will absolutely make these again
Kate
Thank you for your review, Jenna! I’m happy to hear you will make these again.
Kim
These pumpkin muffins are a hit with my two toddlers. I used applesauce instead of oil and they turned out great. Always looking for healthier treats to give the family. Thank you!
Kate
Fantastic, Kim! Thank you for your review.
Dena Englander
I didn’t get 12 muffins (I doubled the recipe and got less than 18). Maybe more specific measurements of how far to fill it?
Kate
Hi Dena, I’m sorry you didn’t get the same. Are you using a standard size muffin tin? You don’t want to fill all the way to the top. Leave a little space so the muffins aren’t too big. See the process photos for reference.
Samantha
These are great! I followed the recipe exactly and even my picky toddler likes them! The flavor is subtle without being bland and they’re wonderful with a warm cup of tea. Thank you!
Yuka
I just baked these but I was disappointed to find out that they ended up rather dry and crumbly, despite the fact that I did not use a mixer. I’d love to give the recipe another go, but would like a few pointers on how I can bake them moist.
Kate
I’m sorry yo didn’t love them. How long did you bake them for?
Tamara
I replaced the oil with applesauce and I used coconut flour. They turned out great!
Esti
This recipe is incredible!! I’ve made it more times than I can count and the fact that it starts with my favorite ingredient (coconut oil!) Just reinforces my love for this recipe! I wanted to know if I can sub spelt flour for the flour as I’m trying to watch my gluten intake, and what would the switch be in terms of measurements. Thank you!
Kate
I’m happy to hear that, Esti! Thank you for your review.
Christina
I love these muffins so much. They are really the best in the muffin category I have ever had! But because of health reasons I have had to switch the flour I eat. Right now Buckwheat is the best choice for me while I am getting better. Can I substitute Buckwheat in this recipe? Do you have any suggestions how? Thank YOU
Kristina
Delicious!!! I followed the recipe exactly, and the muffins are perfect! Next time I will follow the suggestion to add some nuts :) Thank you!
Christine
Can I sweeten with ripe bananas instead of honey or maple syrup?
Kate
I haven’t tried it with this recipe, sorry! You also need that to help with the moisture.
Pat Broughton
Wonderful! I made 6 “double-size” muffins instead of 12 and they still turned out perfect. 26 min. at 325F.
Wendy
I love these because they aren’t too sweet, and they taste like autumn. I followed the recipe exactly (with olive oil, and chocolate chips) and they came out delicious.
**I have yet to make a Cookie & Kate recipe I don’t like, and I’ve made many from both the blog and cookbook!
Kate
Thank you, Wendy!
Kimberley
Just made these muffins again but made a few modifications this time. I combined all the wet ingredients first and in a separate bowl mixed all the dry, including soda, salt and spice mix and add ins (I did pumpkin seeds, milled chia seeds and hemp seeds, chocolate chips). I folded wet and dry together and they came out really great! The texture was lighter than the first attempt according to your recipe. 5 year old daughter approved!
Kate
Thank you for sharing!
Lucia
Hi! Is the pumpkin puree just pureed raw pumpkin or is it cooked? If it is cooked, how? Also, what type of pumpkin do you recommend using? I know they have different names in the US (squash etc) but in Europe everything is called pumpkin :P
Thank you!!
Kate
Hi Lucia! It’s pumpkin puree from the can. If you don’t have access you can roast the pumpkin. Here is a recipe you could try! https://cookieandkate.com/creamy-vegan-pumpkin-soup
Alicia
Followed the recipe except replaced oil for organic unsweetened cinnamon apple sauce and replaced flour for Kodiak protein pancake mix and then used a sprinkle of mini semi sweet chocolate chips. Brought them into work and they were a hit!
Kate
Thank you for sharing, Alicia!
SandraM
Really good! Will be making these again for sure. Using honey instead of sugar helped make these not taste too sweet, which really lets the pumpkin and the spices shine.
Kate
Thank you for sharing, Sandra!
Stacie Marie Gummere
I ended up adding another cup of flour and made a batch of cookies out of them because I have no muffin liners and done want to scrub my muffin tin. Delicate, as per the warning, but absolutely delicious!
Kate
Thanks for sharing!
sarah
Made these today as a healthy muffin for my dad who’s diabetic, they turned out amazing! I used the whole can of pumpkin and just cooked them a little longer, so moist! I did add another teaspoon of pumpkin spice blend as I love that flavor and thought that was the perfect amount for me, will definitely keep these in the rotation!
Kate
Great to hear, Sarah! Thanks for your review.
Emily Lipper
WOW. Simply AMAZING. You cannot even tell these are healthy. I did add a few white chocolate chips, but it does not make the recipe! Thank you for this outstanding recipe. Going to have a second now, don’t tell anyone!
Kate
Thank you for sharing, Emily!
Kelly
I don’t know what went wrong, but these did not turn out for me! They were like a semi-solid pudding after 25 minutes. I followed exactly as stated. :( I’m going to see how they cool down and then figure out a way to present them to my 4 year old. :) They taste fine! Just odd texture / underbaked feeling.
Kate
Oh no! I’m sorry to hear that. I wonder if your puree was a little more wet or if you possibly overfilled your cups?
Anna
These muffins are fabulous, and I pretty much made them as written except I didn’t have pumpkin spice so I used the other combination of spices. I also used the olive oil because my son has a tree nut allergy. Finally, my husband and I are part of a farm share so I used a fresh pumpkin from this week’s batch and pureed it for the pumpkin purée. Amazing! I think plenty of sugar taste and could honestly do with less but excited for my two year old to try. Thanks for posting!
Julia
These were my first try at pumpkin spice muffins and they turned out really well. Full of flavor, nice and fluffy. And super easy to make. I’m gonna make them again for sure!
Kate
I’m excited you will make them again, Julia! I appreciate your review.
Janet
I did not make these yet, but I just wanted to make a comment. I know some people commented that they were bland, but what more could have been done to make them less bland? They seem to have all the ingredients that make a delicious pumpkin muffin or bread. I think the “problem” here is the low sugar content. Most recipes call for about 1 1/2 cups of sugar. We are so accustomed to eating high sugar foods we associate that with flavor. I’m still going to make them…but just add extra spices…and maybe a little brown sugar. I’ll let you know what I think afterwards. :)
Kate
I didn’t think they were bland at all and even increased the spice quantity per feedback. I think they are plenty sweet, but if you add more sugar it might change the recipes some in terms of output (size, texture, etc.)
Raygunb
Hi,
Can you add bananas to this recipe as well? And, if so, how would you recommend adding them?
Your whole wheat banana bread recipe is our go-to and I’d love to combine the two but I’m not sure how…
My daughter and I just made your whole wheat pumpkin cookies and they were fantastic!
Thanks!
Kate
I haven’t tried it and wouldn’t know without trying it myself, sorry.
KELSEYP
This recipe is the best pumpkin muffin recipe I’ve ever had! Making it tonight to bring to a dinner and it is nice knowing I have a recipe that will for sure be a crowd pleaser :). Thank you!
Kate
I’m glad you love it!
Polly
Fantastic recipe! Really tasty and nice to know how healthy they are. We used whole wheat pastry flour and they were nice and light as you said they would be. We’ll certainly be making them again, thank you!
Kate
You’re welcome, Polly! Thank you for your review.
Ariana
Just made this recipe and the consistency was good (I used the honey instead of maple syrup). I liked the flavor, but wished there was more of it within the muffin. Overall I enjoyed the muffins, just wished there was a little more flavor.
Kate
You can always add a little more pumpkin spice or try a different pumpkin puree as sometimes they can vary. Thanks for your feedback!
Catherine
Delicious! Found these on a google whim. Had everything in the cupboard to make them so I went for it. I added an extra tsp of the pumpkin pie spice blend, a handful of raisons, choc chips and a store bought pumpkin seed mix. Turned out awesome!!!’n
Kate
Wonderful, Catherine!
David
These are great! What are the nutritional facts?
Kate
Hi David! Sorry for the frustration, but we are working through a bug to fix so they aren’t currently populating now. I hope to have them working again soon!
Anna P.
Recommendations for high elevation? I live in Denver
Kate
Sorry, I don’t have much experience. But you could see what has worked for other readers by searching through the comments!
Juanita OConnor
Increase your liquid by 2 to 4 tablespoons. and increase your oven temperature by 15 to 25 degrees.I usually go the lower temp first ti see how that works for the recipe, especially on muffins or cupcakes and check a few minutes before listed time. I usually use the higher temp for yeast breads. I haven’t tried this recipe yet so can’t give you anything more specific.
Michele
This recipe is fantastic! I added crystallized ginger chips and I love how they taste. Texture is perfect. Thanks for making me seem like a baker!
Kate
Thank you for sharing your variation, Michele! Thanks for your review.
Audrey
Hi Kate. I have attempted to make these muffins twice now and both times I’m left with undercooked muffins. I love your apple muffin recipe, so I’m bummed that this one isn’t turning out so good. I cook in C. Atty first i tried your suggested 165C but they were undercooked. Did I increased to 185C for 15-17 min but I got similar results. Hard crust and undercooked inside. Any tips?
Kate
Hi Audrey, I’m sorry to hear that! What type of muffin tin are you using? Here are a few thoughts, your oven temperature might be off, possibly filling the cups too full or adding too much of a wet ingredient. Let me know!
Susannah
I made these muffins for the first time this week and I’m already super hooked! I used a combination of white and whole wheat flours and protein powder, which can often lead to dry, crumbly muffins but these are not only super moist but also really flavourful and absolutely delicious. Going out this afternoon to buy more pumpkin to make another batch!
Kate
Hooray! I love it, Susannah. Thanks for your review.
Jenny
These muffins are def more healthy than others- pretty much not sweet at all. More like a pumpkin bread in my opinion. Which is good for me and my husband, but my son refused to eat them lol. I may make these again with a bit more honey next time.
Kate
Sorry you didn’t love it. I appreciate your review!
Lucile
I used a mix of whole wheat and all purpose flours but otherwise left the recipe the same. We also didn’t have a muffin tin so I baked it in a larger pan. They came out super dense but otherwise tasted fine, any insight as to what might’ve went wrong?
Kate
Hi Lucile! I’m sorry you didn’t have a great result. Mixing the flours would likely impact your result as may require more leavener and also baking in a larger pan. Next time, possibly try my pumpkin bread!
Briana
I made a bunch of pumpkin puree with an extra pumpkin from Halloween, and it was great in these muffins. I made them in the air fryer, so I had to tweak the temp and time, but they still came out wonderfully moist. My kids eat these too, so I love that the recipe uses honey as a sweetener. Thanks!
Kate Thorlakson
I used this as a cookie dough. Let sit for 10 minutes or so to firm up, used cookie scoop, dipped in a little turbinado sugar for crunch, smoosh it down because it won’t really spread, then bake at 350 degrees Fahrenheit for 12 minutes. They are great!!!
Kate
Thanks for sharing! That is interesting, but happy they worked for you.
sange
I’ve made this recipe many times now and they are such a reliable, healthy-ish option for pumpkin muffins! I usually double the spices plus a dash of cardamon, and let the batter sans flour/baking soda rest in the refrigerator for about half an hour. I find this really infuses the batter with the flavor of the spices. I mix in the baking soda/flour right before I plop everything in muffin tins.
Kate
I’m happy you loved it, Sange! Thank you for your review.
Allie K
Such a great recipe! I subbed ground almonds for 1/2 of the flour and they turned out great! I baked them for 5 extra minutes and they turned out super light, moist, and fluffy. Yum!
Caroline
New to your recipes and sooooo in love! Do you have a trader Joe’s in your area? They sell white whole wheat flour. Can’t wait to try this as we are enjoying this new flour type!
Kate
Hi Caroline! I do, but wasn’t able to find any when I was there.
Ruth
So easy to make. I think this is a pretty forgiving recipe and possibly could use ripe banana instead of pumpkin or even cooked apples. Eager to try out a few varieties. I like that there is nothing too highly processed and not too sweet as many recipes call for copious amounts of sugar.
Kate
Thanks for sharing! I’m happy you enjoyed it, Ruth.
Janice O'Malley
Hello Kate….. I am a big fan and usually go to your website when I’m looking for a new recipe, and I’ve never
been disappointed in the results.
I’m going to make your pumpkin muffin recipe for a brunch this week, and want to make them in my mini muffin tray (probably 2 bites per muffin). I’ve never made muffins this size and wonder how long I should bake them.
Many thanks, Janice
Kate
Hi Janice! Bake them for half the time, checking on them to make sure they don’t get overdone.
Natalie Roberts
My family (with 6 kids) decided to do a year of not eating treats or anything with more than 3 grams of sugar (not including natural sweeteners like fruit, honey, and maple syrup) or artificial sweeteners. It forced us to seek out new recipes for snacks and desserts. These pumpkin muffins were a staple and have continued to be so. We quadruple the recipe and the muffins are devoured. They were also used as our “birthday cakes” with homemade whipped cream on top. Thank you for all of your hard work so you could get to a point where you can share so many healthy, delicious recipes. My next challenge involves eating more vegetables, so I’ve found myself once again on your site! Again, thank you so much for sharing your gift with the world!
Allie
I️ love this recipe as much as I️ love your Healthy Banana Bread, which is a weekly staple in my house. I️ have made it in a bread pan and as muffins. Bob’s Red Mill Whole Wheat Pastry Flour works great. Thanks for the wonderful recipes.
Tessa
These were lovely! I toasted and puréed my own pumpkin the other day and was looking for a healthier alternative than a “pumpkin muffin” recipe that’s basically just cupcakes disguised as a muffin.. I decided to give these a go, and neither myself nor my husband were disappointed!
I love that they aren’t very sweet. A nice weekend breakfast treat for sure!
Kate
Thank you for sharing, Tessa! I’m happy you were’t disappointed.
Susan P
I’ve been making these for the last several years as breakfast once a month or so. We make the olive oil/maple syrup/whole wheat flour option without any mix-ins, although I do stir the oats in instead of putting them on top. My kids ask for them often! I love them for how healthy they are. I’ve found that the kids like it best if I sprinkle about 1/2 teaspoon of cinnamon sugar on top of each one before I bake them. Thanks for a great recipe!
Laura
Made these muffins more than once and always love them. The taste, the sweetness, and the texture are just right! They are very delicious, not bland at all! Definitely keeping this recipe.
P.S. I love your recipes in general because they are easy to follow and most importantly, they are healthy.
Michele
Plan to try these tonight. Thanks for all your notes. King Arthur makes a white whole wheat flour I find right in the grocery store. Sorry it is not available where you are.
luu
Made these in full and mini-muffin sizes. Added 3/4 chocolate chips. Baked the regular size for 22 minutes and the minis for 13 minutes. Topped with maple glaze and the family, including my picky littles, gobbled them up! Thanks for the recipe!
Kate
Sounds amazing! Thank you for sharing, Luu!
Denise
These muffins were AMAZING! I followed the recipe (used coconut oil and all whole wheat flour). I did add mini chocolate chips and baked in a mini muffin pan reducing the bake time to 13 minutes. They puffed up beautifully and were very moist and flavorful. I also opted to use honey (not maple syrup). Everyone is asking for more! Definitely a keeper!
Kate
I’m glad you loved them!
Jenny M.
These muffins are really good and my kids liked them too! I didn’t have regular whole wheat flour so I used rye flour instead.
Liz
Loved these! They’re my new favorites! I did tweak the recipe a little by using half all purpose flour and half whole oats, a 15 oz can of pumpkin, an extra teaspoon of cinnamon, and I added some pecans. Other than that, I followed the recipe as posted. They came out wonderfully moist and satisfyingly dense. Love the taste and the texture. Thanks!
Kate
Thanks for sharing, Liz!
Diana Doescher
i made these last week and LOVED them. added extra dark chocolate chips… yumm!! made them again just now and used homemade applesauce instead of oil, and lessened the honey (cuz the sauce has some) and am excited to try these!!
Kate
Thanks for sharing, Diana!
Jan
I have made this recipe numerous times! I use whole wheat flour and add dark chocolate chips. Sometimes I add the dried cranberries. I will start using the chopped fresh cranberries to cut back on the sugar. I also like to put almond butter on top when eating them! Delicious!!!
Kate
I love your creativity, Jan! Thanks for sharing.
Jacquelyn Snyder
I love this recipe! I followed this recipe but I put a splash of milk and 1/4 cup Greek yogurt it made the muffin nice and moist I couldn’t have just one and I made cinnamon honey butter to spread on this delicious muffin!
Kelly
These muffins are delicious! I used white flour because I had it on hand, honey to sweeten and added chopped walnuts. Sooooo good!
Could you use almond flour in these?
Kate
Hi Kelly! Almond flour doesn’t typically work well as a 1:1 substitute. I do know Bob’s Red Mill gluten free baking flour works well if you need these to be gluten free.
Noreen
The finished muffins are delicious, but making them was a nightmare! The melted coconut oil started to congeal as soon as I added the maple syrup (probably because it was cold). No amount of mixing, even with an electric mixer, could eliminate the hunks of oil.
Diana
I made these and they were perfect. Thank you for this recipe, it has been added to my favorite list.
Kate
You’re welcome, Diana!
Lorraine C Liggera
White Whole Wheat flour
Tina
These are my new favorite muffins! I made my own pumpkin puree and used spelt wholemeal flour. They turned out delicious!
Kate
Happy to hear that, Tina! Thank you.
Laurie
Four stars for flavor and method…but with my substitution of applesauce for oil and use of maple syrup the muffins not only came out of the oven a bit gummy, but after storing in air-tight container…got more sticky. I used whole wheat pastry flour, measured carefully.
I added ginger chips & walnuts which worked well insofar as taste is concerned.
Any ideas why?
Kate
Hi Laurie, I’m sorry to hear that! I wonder if your applesauce is a little more watery.
Laurie
I worked with the recipe again the next day to replace the applesauce with butter and replace the WW pastry flour with King Arthur flour and the result was excellent. I also replaced plain milk with buttermilk. This time I had no problems with the tops of the muffins becoming gummy.
As with the first batch, the inside was light, perfect and tasty. The tops did not become gummy when I put the new batch into an airtight container.
Kate
Thank you for sharing, Laurie!
Mylissa
I used 1/4 of a cup of agave to replace the honey and 2 Tbs of brown sugar. I put raisins in it. And instead of canned pumpkin I used fresh pumpkin puree. For the oats on top I put about a Tbs of agave and pumpkin spice to taste and it worked great! This recipe was right up my ally, I’m always tweaking recipes to make them healthier. I use coconut oil in EVERYTHING, and am always halving the sugar.
Kate
Thank you for sharing!
Becky
OMG!! So heavenly
So easy to make and tastes so so good.
I didn’t have any maple syrup so I substituted with a combination of date honey/syrup and regular honey.
I used cow’s milk (and let’s not tell anyone that I skipped the pumpkin spice blend because I didn’t have…)
Thank you so much for this recipe Kathryne.
Kate
Thanks for sharing your variation, Becky!
Andree-Anne Pelland
Definitely the best of all !!
Kate
Thank you, Andree-Anne!
Tessa
SUCH a good recipe! Perfect amount of pumpkin and not too sweet which I like! Added a little extra spice and they were perfect! Thanks Kate for another great recipe!!
Kate
You’re welcome, Tessa! I’m happy you enjoyed them.
Debra Gash
Sorry, I have to agree with those who found the muffins bland. Not enough flavor or sweetener.
Kate
I’m sorry to hear that! What brand of pumpkin did you use?
Nicole
I love these muffins! If I were to bake in a loaf pan, how long do you think it would need to cook?
DebbieD
I’ve just finished a batch as a Christmas treat for my son! I make them exactly as your recipe says to, and they are moist and delicious every time. Thanks for creating healthy, yummy recipes that still feel like you’re getting a real treat!!
Debby File
very good. I added some chocolate chips and used less sweetener.
Shirley Chapman
How many carbs in this muffin recipe?
Kate
Hi Shirley! The nutrition information is below the recipe notes. You need to click to expand and ensure you allow cookies in your browser.
Nadenia
My husband and I made the Healthy Pumpkin Muffins together. We used Bob’s Red Mill whole wheat pastry flour, olive oil, maple syrup and folded in 1/2 C. chopped pecans and 1/4 C. raisins. We were good kids and allowed the muffins to rest several hours, to cool down in the tin then moved in their paper baking cups to a wire rack. They were perfect! Tender, light and calmly yummy. Using a few simple searches and basic math I assigned 170 calories per muffin. Thank you Kate, I love your recipes!
Kate
Thank you for sharing, Nadenia! I’m glad this worked out perfect for your changes.
Usha
Hello ,
Lovely vegetarian recipes ! I would like to know when you say a cup, what is the measurement in grams or size of your cup?
Usha
Canada
Kate
Hi Usha! I use US standard measurements. I don’t provide gram measurements, yet. Sorry!
Kelly Allen
I love these muffins! They’re great to keep in the freezer for a quick breakfast or snack. I’d like to make small muffins and I’m wondering if you have tried this. Would the oven temperature be the same? How long would I bake them?
Thank you so much for the recipe!
Kate
A great snack to have on hand! Thanks for your review, Kelly.
Kelly
How long should I bake these for small muffins? What temperature?
Thanks!
raerae
These are quite yummy! I substituted King Arthur’s Gluten Free flour cup for cup and everything turned out well. I also used maple syrup and unsweetened vanilla almond milk. We gobbled up the first batch with glee and have another dozen in the oven right now. Thanks for sharing such a great recipe!
Kate
You’re welcome, Raerae!
Rebecca
I made this recipe today and unfortunately it did not turn out. The batter was so dry & crumbly! I went ahead and baked it in the muffin tin but it didn’t do much. Cannot figure out what went wrong.
Kate
Oh no! I’m sorry to hear that, Rebecca. Did you add the liquid?
Rebecca
Yes, I used Almond milk & even added a bit more. I’m guessing it was the flour I used. I used Coconut flour. All the other ingredients were the same as the recipe.
Rebecca B.
So good and they freeze so well!