Healthy Pumpkin Muffins Recipe
These Healthy Pumpkin Muffins are soft, warmly spiced, and just sweet enough to enjoy any time of day. Made with wholesome ingredients and adaptable for gluten-free diets, they’re an easy muffin recipe that feels like a treat but doubles as a nutritious snack. Perfect for cozy fall mornings!
Equipment
- Muffin tin + liners
- Mixing Bowls
- Whisk and spatula
- Measuring cups & spoons
Ingredients
- 1 ¾ cups gluten-free all-purpose flour or 1 cup oat flour + ¾ cup almond flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp pumpkin pie spice or cinnamon + nutmeg + ginger
- 2 large eggs
- 1 cup pumpkin puree not pumpkin pie filling
- ½ cup maple syrup or honey
- ¼ cup coconut oil or olive oil melted
- 1 tsp vanilla extract
- 2 –3 tbsp milk of choice to adjust batter consistency, if needed
- Optional add-ins: ½ cup mini chocolate chips chopped walnuts, or pumpkin seed
Instructions
- Preheat your oven to 350 °F (175 °C). Line a 12-cup muffin tin with liners or lightly grease it.
- In a large bowl, whisk together flour, oats, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt.
- In another bowl, whisk together pumpkin puree, eggs, maple syrup (or honey), melted coconut oil, and vanilla extract until smooth.
- Pour wet ingredients into dry ingredients. Stir gently until mostly combined—don’t overmix. If using, fold in chocolate chips or nuts now.
- Divide the batter evenly among the 12 cups. They should be about ¾ full.
- Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean.
- Let muffins cool in the tin a few minutes before transferring to a wire rack. Serve slightly warm or at room temperature.
Notes
- Gluten-Free Option: Use a 1:1 gluten-free flour blend for the simplest substitution.
- Extra Protein Boost: Add 1–2 scoops of unflavored or vanilla protein powder (reduce flour by ¼ cup).
- Storage: Store at room temp for 3 days, refrigerate up to 1 week, or freeze up to 2 months.