My kids have been eating these since I don’t know when. Well, let’s see. You can’t give honey to a baby before age 1 — nor would I dream of letting an infant have honey or sugar — but I let M have sweetened things starting around 18 months. J a little earlier. Second baby 😉 So that’s when. Still, it feels like I’ve been making batches of these for ages and ages. It’s one of their very favorites and I know why. These are loaded with pumpkin and lovely spices and have a wonderful moistness to them. The oil makes them nice and hearty, too, and I feel good about giving them some healthy fats.
And they make your house smell AMAZING!Another great fall muffin recipe you might want to check out is these apple cider muffins that are also whole grain and naturally sweetened.
Recipe Notes:
Flour: I use white whole wheat flour, which is 100% whole grain but has a lighter consistency and taste. You can also use whole wheat flour, all-purpose flour, or use a mixture of all-purpose and whole wheat flour if you prefer. Oil: I use canola oil for these muffins. You could substitute vegetable oil or coconut oil if you prefer. Lightened up: If you want a lighter version for adults, you can sub part or all of the oil with unsweetened applesauce. Bread: If you want to bake this as pumpkin bread, instead of muffins, just pour the batter into a greased 9x5 bread pan and bake for 30-40 minutes, until a toothpick inserted in the middle comes out clean. Nuts: You can add ½ cup chopped walnuts or pecans to the batter if you’d like.
Pumpkin is a year-round thing in our house, not at all reserved for autumn. See pumpkin chocolate chip oat bars. A fave! And these whole wheat pumpkin muffins are one of our “restaurant/weekend” lunches for the kids. We know it will make them happy and eating, so we can enjoy our food, too. Beet hummus does the trick, as well.
I’ve also got a peanut butter pumpkin muffin recipe, with optional chocolate chips, for a different twist!And my healthy pumpkin bread is a fall favorite of the kids and adults. It’s so light and springy! I love muffins, though, for how portable they are. And they also freeze great.
Storage Tips:
Pumpkin muffins, once cooled, can be stored in a covered container at room temperature for up to 3-4 days. You can also store them in the refrigerator to extend the shelf life. They’ll keep for 5-6 days. They freeze beautifully too! Let the muffins cool completely then wrap each one in aluminum foil. Place the wrapped muffins in a freezer-safe ziplock bag. Label and date it and freeze the muffins for up to 5-6 months. Let thaw overnight in the refrigerator or unwrap and pop in the microwave, directly from the freezer, to reheat.
It’s so helpful to have healthy, homemade food like this on hand to make breakfast, school lunch packing and after school snacking that much easier. Hope you get as addicted to these as we are! Enjoy!
XO,Kathryn Flour: I use white whole wheat flour, which is 100% whole grain but has a lighter consistency and taste. You can also use whole wheat flour, all-purpose flour, or use a mixture of all-purpose and whole wheat flour if you prefer. Oil: You can sub applesauce for part or all of the oil if you want to cut some calories. I used canola oil but you can use coconut oil if you prefer. Nuts: You can add ½ cup chopped walnuts or pecans to the batter if you’d like. Bread: If you want to bake this as pumpkin bread, instead of muffins, just pour the batter into a greased 9x5 bread pan and bake for 30-40 minutes, until a toothpick inserted in the middle comes out clean. Storing: Store the muffins, once cooled, in a covered container at room temperature for up to 3-4 days. Or store in the refrigerator for up to 5-6 days. Freezing: Once cooled, wrap individual muffins in a strip of aluminum foil. Place the wrapped muffins in a freezer-safe ziplock bag, that has been labelled and dated, and freeze for up to 5-6 months.
title: “Healthy Pumpkin Muffins” ShowToc: true date: “2024-10-16” author: “Kenneth Yanes”
4.06 23 Published Sep 03, 2024, Updated Nov 04, 2024 I have shared a few pumpkin muffin recipes over the years, but I wanted to share more of a classic pumpkin muffin recipe that’s a bit healthier.
Why You’ll Love These Muffins
Healthier – These muffins are naturally sweetened, made with whole wheat flour and rolled oats and use Greek yogurt to replace some of the oil. No refined sugars or flour over here! Easy to Make – This recipe is super easy to make and I bet you already have all the ingredients on hand. From start to finish these muffins take about 30 minutes to whip up. Perfect Texture – These muffins come out soft, moist and oh-so fluffy! Festive – It’s the perfect fall recipe You’ll love the slightly sweet pumpkin flavor of these muffins thanks to the pumpkin puree and pumpkin spice.
whole wheat pastry flour or white whole wheat flour – whole wheat pastry flour works better than regular whole wheat flour if you’re looking for the light and fluffy bread that regular all-purpose flour provides, but still want the nutrients of whole wheat flour. My go-to brand is Bob’s Red Mill whole wheat pastry flour. If you can’t find whole wheat pastry flour you can also use white whole wheat flour, a blend of all-purpose and regular whole wheat flour or just regular all-purpose flour. old fashioned rolled oats – my fave brand is Bob’s Red Mill gluten-free old fashioned rolled oats. We’ll mix some into the batter and top the muffins with some extra oats. pumpkin pie spice – make your own pumpkin pie spice at home or use a store-bought blend. baking soda – to help the muffins rise. pumpkin puree – you can use canned pumpkin or homemade pumpkin puree. If using store-bought, just make sure the ingredient list is only “pumpkin” – you don’t want to accidentally buy pumpkin pie filling, which has added sugars. eggs – helps bind the wet and dry ingredients together and gives these muffins structure. honey or maple syrup – we tested this with ½ cup of maple syrup and then with ¾ cup honey. We liked the honey version much better, but if you want the muffins less sweet, feel free to reduce the sweetener to ½ cup. Greek yogurt – plain non-fat Greek yogurt keeps these muffins moist without a lot of added oil. avocado or olive oil – you only need 2 Tablespoons of oil for the whole batter.
Find the full ingredient list with measurements in the recipe card below.
How to Make Healthy Pumpkin Muffins
What to Serve with Healthy Pumpkin Muffins
These pumpkin muffins are the perfect simple breakfast or afternoon snack. Here are some serving ideas:
On their own with butter, coconut oil or nut butter spread on them! Pair with hard boiled eggs, egg white bites, or a breakfast wrap for a healthy breakfast on the go! Serve with roasted sweet potato kale frittata, fruit salad and these apple cider mimosas for a fun fall brunch. Pair with any protein-packed snack for an afternoon pick-me-up.
How to Store
These muffins store really well. Store them in an airtight container at room temperature for 2-3 days or in the refrigerator for 4-5 days. You can also freeze these for longer storage. I recommend using a freezer-safe container and storing them for up to 3 months.
More Pumpkin Recipes to Try
Pumpkin Bread Soft Pumpkin Cookies Pumpkin Oatmeal Pumpkin Chia Pudding Pumpkin Coffee Cake Oatmeal Pumpkin Cookies Pumpkin Banana Bread Cranberry Orange Muffins
Be sure to check out the full collection of pumpkin recipes and all my muffin recipes here on EBF.
