Simple Healthy Pumpkin Muffins
Warm, cozy, and delightfully nutritious, these Simple Healthy Pumpkin Muffins are the ultimate autumn-inspired treat you can feel good about! Made with wholesome ingredients like whole wheat flour, pure pumpkin puree, and a touch of natural sweetness from maple syrup, these muffins are as flavorful as they are nourishing. Infused with aromatic spices like cinnamon, nutmeg, and ginger, each bite bursts with the unmistakable taste of fall. Greek yogurt keeps them moist and tender, while optional mix-ins like chopped nuts or dark chocolate chips add a boost of texture and indulgence. Ready in just 35 minutes, they’re perfect for busy mornings, snack breaks, or even dessert. These guilt-free pumpkin muffins are a seasonal must-try that’s easy, healthy, and delicious!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Ground ginger
- 0.25 teaspoons Ground cloves
- 0.25 teaspoons Salt
- 1 cups Pure pumpkin puree
- 2 large Eggs
- 0.5 cups Maple syrup
- 0.5 cups Plain Greek yogurt
- 1 teaspoons Vanilla extract
- 0.5 cups Chopped nuts or dark chocolate chips (optional)
Instructions
Preheat the oven to 350°F (175°C) and line a standard 12-cup muffin tin with paper liners or lightly grease with non-stick spray.
In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
In a separate medium bowl, combine the pumpkin puree, eggs, maple syrup, Greek yogurt, and vanilla extract. Mix until smooth and well blended.
Gradually fold the wet ingredients into the bowl of dry ingredients. Stir gently until just combined. Do not overmix; the batter should be slightly lumpy.
If desired, fold in the chopped nuts or dark chocolate chips for added texture and flavor.
Divide the batter evenly between the prepared muffin cups, filling each about 3/4 full.
Bake the muffins in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and let the muffins cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Enjoy your healthy pumpkin muffins warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
2096 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.2 g | 108% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 384 mg | 128% | |
| Sodium | 2336 mg | 102% | |
| Total Carbohydrate | 295.7 g | 108% | |
| Dietary Fiber | 42.1 g | 150% | |
| Total Sugars | 125.3 g | ||
| Protein | 72.8 g | 146% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 444 mg | 34% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 2092 mg | 45% | |
*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.
