Description
These Healthy Pumpkin Muffins are soft, moist, and packed with bold pumpkin spice flavor. They’re made with 100% whole wheat flour, real pumpkin puree, and naturally sweetened with pure maple syrup. These healthy muffins are the perfect easy fall breakfast or snack!
Ingredients
Units
Scale
- 1 3/4 cups (220g) whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves (or allspice)
- 1 cup (230g) canned pumpkin puree
- 2 eggs, at room temperature
- 1/2 cup (160g) pure maple syrup
- 1/3 cup (80g) plain Greek yogurt (0% or 2% work)
- 1/3 cup (76g) unsalted butter, melted and slightly cooled (or coconut oil)
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 cups (270g) mini semi-sweet or dark chocolate chips, divided (optional)
- Turbinado sugar, for sprinkling on muffins (optional)
Instructions
- Preheat the oven to 425°F. Lightly grease a 12-cup standard muffin tin with butter or nonstick spray.
- In a large bowl, whisk together the whole wheat flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves (or allspice if using).
- In a medium bowl, whisk together the canned pumpkin puree, eggs, pure maple syrup, Greek yogurt, melted butter (or coconut oil if using), and vanilla extract.
- Make a well in the center of the dry ingredients and carefully pour the wet ingredients into the dry ingredients. Gently whisk, stir, or fold just until combined and no dry flour pockets remain. DO NOT OVERMIX.
- Optional Step: Fold in 1 cup of the chocolate chips if using, reserving the remaining chocolate chips for sprinkling on top.
- Scoop the muffin batter into the muffin tin liners, filling them all the way to the top.
- Optional Step: If using chocolate chips, sprinkle the remaining chocolate chips on top of the muffins before baking. Or sprinkle about ½-1 teaspoon of the turbinado sugar on top of each muffin.
- Bake for 5 minutes at 425°F, then reduce the temperature to 350°F (without opening the oven door). Bake for an additional 13-15 minutes, or until a toothpick inserted into the center comes out clean. These muffins should take about 18-20 minutes in total to bake. Let them cool in the pan for 5-10 minutes before enjoying.
Notes
- Storing leftover muffins at room temperature: Leftover pumpkin muffins can be stored in an airtight container for up to 3 days. You may want to place a paper towel under the muffins to absorb excess moisture and prevent them from getting soggy.
- Storing leftover muffins in the fridge: For longer storage, place them in an airtight container in the fridge for up to 5 days. Tastes best after warming them up for 10-15 seconds in the microwave.
- Can you freeze pumpkin muffins? Yes! Allow them to cool completely, then wrap each muffin individually in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 3 months. Thaw overnight in the fridge or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American