Healthy Pumpkin Muffins
Start your day right with these fluffy and flavorful Healthy Pumpkin Muffins, a guilt-free baked treat perfect for breakfast or snacking. Made with wholesome ingredients like whole wheat flour, rolled oats, and unsweetened pumpkin puree, these muffins are naturally sweetened with maple syrup (or honey) and boast warm spices like cinnamon, nutmeg, and ginger for that irresistible autumnal flavor. Moist and tender, thanks to the addition of Greek yogurt and coconut oil, these muffins are easy to make and ready in under 40 minutes. Customize with a handful of dark chocolate chips or crunchy walnuts for added indulgence, or enjoy them plain for a simple, nutritious boost. Deliciously comforting and kid-friendly, these high-fiber pumpkin muffins can be stored for days, making them the perfect make-ahead snack or lunchbox staple!
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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 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 0.5 teaspoon salt
- 1 cup pumpkin puree (unsweetened)
- 0.5 cup maple syrup (or honey)
- 0.5 cup plain Greek yogurt
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.25 cup coconut oil (melted)
- 0.5 cup dark chocolate chips or walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large bowl, mix together the whole wheat flour, rolled oats, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.
In a medium bowl, whisk together the pumpkin puree, maple syrup, Greek yogurt, eggs, vanilla extract, and melted coconut oil until smooth.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix.
If using dark chocolate chips or walnuts, fold them into the batter.
Divide the batter evenly among the muffin tin cups, filling each about 3/4 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 the muffins from the oven and let them cool in the tin for 5 minutes before transferring them 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 |
2510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.8 g | 146% | |
| Saturated Fat | 76.5 g | 382% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 384 mg | 128% | |
| Sodium | 3104 mg | 135% | |
| Total Carbohydrate | 336.0 g | 122% | |
| Dietary Fiber | 41.7 g | 149% | |
| Total Sugars | 134.3 g | ||
| Protein | 67.4 g | 135% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 540 mg | 42% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 2897 mg | 62% | |
*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.
