Healthier Pumpkin Muffins
Start your day on a wholesome note with these Healthier Pumpkin Muffins, a perfect balance of cozy fall flavors and better-for-you ingredients. Made with whole wheat flour, heart-healthy rolled oats, and naturally sweetened with maple syrup, these muffins are moist and satisfying thanks to the addition of pumpkin puree, Greek yogurt, and unsweetened applesauce. Spiced with warm notes of cinnamon, nutmeg, and cloves, they’re a guilt-free treat that pairs perfectly with your morning coffee or tea. Customize with optional dark chocolate chips or chopped nuts for a hint of indulgence! Ready in just 35 minutes, this easy recipe delivers 12 tender, nutrient-packed muffins that can be enjoyed fresh out of the oven or saved for a quick, grab-and-go snack during the week.
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Recipe Information
Ingredients
- 1.5 cups whole wheat flour
- 0.5 cups rolled oats
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 0.25 teaspoon salt
- 1 cup pumpkin puree
- 0.5 cup plain Greek yogurt
- 0.25 cup unsweetened applesauce
- 0.5 cup maple syrup
- 1 teaspoon vanilla extract
- 1 large egg
- 0.5 cups dark chocolate chips (optional)
- 0.25 cups chopped nuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with non-stick spray.
In a large bowl, whisk together the whole wheat flour, rolled oats, baking soda, baking powder, ground cinnamon, ground nutmeg, ground cloves, and salt.
In a separate medium bowl, mix the pumpkin puree, Greek yogurt, unsweetened applesauce, maple syrup, vanilla extract, and egg until smooth and well-combined.
Make a well in the center of the dry ingredients and pour in the wet ingredients. Gently fold the mixture until just combined, being careful not to overmix as this can result in dense muffins.
If using, fold in the dark chocolate chips and/or chopped nuts.
Distribute the batter evenly into the prepared muffin tin, filling each cup about 2/3 full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove from the oven and allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Enjoy the muffins warm or store them in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Nutrition Facts
Calories |
2309 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.8 g | 98% | |
| Saturated Fat | 29.1 g | 146% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 237 mg | 79% | |
| Sodium | 2504 mg | 109% | |
| Total Carbohydrate | 374.3 g | 136% | |
| Dietary Fiber | 47.3 g | 169% | |
| Total Sugars | 176.9 g | ||
| Protein | 66.2 g | 132% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 472 mg | 36% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 2570 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
