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These quick and easy Pumpkin Muffins are made with simple, healthy ingredients like maple syrup, pumpkin puree, whole-wheat flour, and ripe banana. These muffins are moist, tender, and beyond fluffy!
5-Star Reviews
5 stars!! Delicious recipe and love that these are healthy! Great Fall snack for my family and I! – Beth
I used all whole wheat flour and replaced the butter with olive oil. They are delicious! – Liz
I started making these delicious pumpkin muffins ten years ago! The goal was to find a healthy mid-afternoon snack that I could make in bulk and stash away in the freezer. Muffins were the clear winner.
These pumpkin muffins are healthier than most. They’re made with a combination of all-purpose and whole wheat flour, sweetened with maple syrup and ripe banana, and even have ground chia and flax seeds for extra fiber and omega’s. A touch of ground cinnamon adds just enough warm and cozy flavor.
The result is a healthy pumpkin muffins recipe that is fluffy, flavorful, and good for you! Plus, they’re super easy to make. Simply, whisk everything together, bake for 18-20 minutes, and they’re ready to enjoy. Let’s make some!
Table of Contents
How to Make Healthy Pumpkin Muffins
These fluffy pumpkin muffins are so easy to make! To begin, you’ll need to gather the following ingredients:
Ingredients and Substitutions:
- Flour: These muffins are made with 3:1 ratio all-purpose flour + whole wheat flour. AP flour provides structure and helps keep these muffins light and fluffy. If you prefer to use less AP flour, your can substitute with additional whole wheat flour, gluten-free all-purpose flour, or almond flour for a low-carb and gluten-free option. If you use only whole wheat flour, expect the texture to be denser. Try adding 2 to 3 extra tablespoons of milk or use whole wheat pastry flour for a lighter texture. To use almond flour, use ¾ cup almond flour for every 1 cup of AP flour or blend the almond flour with another flour like coconut flour (in a 1:1 ratio) if you want to get closer to the texture of traditional muffins.
- Ground flax + chia seed: This nutritional combo boosts fiber and omega-3 fatty acids. If you don’t have a blend available, you can use just chia seeds or ground flax seeds.
- Baking soda + baking powder: These leavening agents help the muffins rise and become light and fluffy.
- Salt: Enhances the flavors of the other ingredients and balances sweetness.
- Ground cinnamon: Adds warmth and and yummy fall flavor, enhancing the pumpkin’s natural sweetness. Pumpkin Pie Spice is a good alternative if you have it on hand, as it contains cinnamon and other warming spices, such as nutmeg and cloves.
- Eggs: Acts as a binding agent, providing structure and moisture to the muffins. Possible substitutions include a flax or chia “egg.” Combine 1 tablespoon of ground flax or chia seeds with 3 tablespoons of water and let it sit until it thickens (equivalent to 1 egg). Unsweetened applesauce is another fantastic egg substitute. You’ll need ¼ cup of applesauce for 1 egg.
- Milk: Adds moisture and helps dissolve the dry ingredients, resulting in a smooth batter. You can use cow’s milk, or a dairy-free alternative such as almond, soy, oat, or coconut milk.
- Maple syrup: I love how maple syrup blends flawlessly with the fall flavors in these muffins. Substitute with honey or agave syrup for a vegan-friendly alternative.
- Coconut oil or melted butter: Adds moisture and richness, while giving the muffins a tender texture. We’re only adding 3 tablespoons to this pumpkin muffin recipe, but if you prefer a lower-fat alternative, substitute with an equal amount of applesauce.
- Vanilla extract: Enhances and deepens the overall flavor of the muffins.
- Pumpkin puree: Provides moisture, flavor, and a vibrant color. Also boosts the nutritional content with fiber and vitamins. If you don’t have any pumpkin puree available, puree some leftover sweet potato or butternut squash for a near identical flavor and texture.
- Banana: This recipe calls for one ripe banana. The banana adds natural, healthy sweetness and moisture to the muffins. If you prefer these muffins to have more pumpkin flavor, swap the banana for ¾ cup of additional pumpkin puree, plus 2 tablespoons of additional milk. For a little extra sweetness, you can increase the maple syrup by 1-2 tablespoons.
To Make these Easy Pumpkin Muffins:
To make this pumpkin recipe, start by preparing a 12-cup muffin pan with paper liners or lightly grease the muffin cups with non-stick cooking spray.
Next, make the batter. Whisk together all of the dry ingredients in one bowl, and in a second, slightly larger bowl, combine the wet ingredients.
Gently fold the dry ingredients into the wet ingredients, making sure not to overmix.
Pour the batter into your prepared muffin pan tin. Bake at 350°F for 18 to 20 minutes or until a toothpick inserted into the center comes out clean. Allow your muffins to cool in the pan for at least 5 minutes, then transfer then to a wire rack to cool completely.
These healthy muffins are especially yummy with a little butter. You can eat them for dessert, as an on-the-go snack, or even for breakfast (try them with a side of Greek yogurt).
Notes + Tips
- Make mini muffins: You can easily make mini pumpkin muffins with this recipe. To do so, prepare the batter as outlined, grease a mini-muffin pan, and spoon the batter into each cup approx. ¾ full. Bake at 350°F for 12-15 minutes.
- Delicious additions: Change things up with fun mix-ins like chocolate chips, shredded coconut, chopped walnuts or pecans, or softened cream cheese.
- Add a sweet topping: Instantly transform these pumpkin muffins into a sweet treat with an easy streusel topping. Combine rolled oats (½ cup), flour (¼ cup), brown sugar (¼ cup), a pinch of ground cinnamon, and melted butter or coconut oil (about 3 tablespoons) in a bowl until crumbly and well combined. After filling the muffin cups with batter, sprinkle the streusel topping over each muffin.
- Make them diet-friendly: In the ingredients section above and in the recipe card below, I’ve included possible diet-friendly substitutions and healthy swaps for each ingredient in this recipe.
Storage and Freezing
Store leftovers in an airtight container in the fridge for around 2-3 days.
These healthy pumpkin muffins freeze beautifully. Allow them to cool completely, then individually wrap each muffin in plastic wrap before transferring them to a large ziplock freezer bag. Keep them stored in the freezer for up to 3 months. When you’re ready to enjoy, remove them from the freezer and unwrap the plastic wrap, then pop them in the microwave for 30 seconds or until warm.
More Bakery Favorites
If you make this healthy pumpkin muffins recipe, I’d love to hear how it turned out in the comment section below! Your review will help other readers in the community. And if you’re hungry for more delicious food inspiration and exclusive content, join my free newsletter here.
Healthy Pumpkin Muffins Recipe
Ingredients
- 1 cup all-purpose flour
- ½ cup whole wheat flour
- 3 tablespoons ground flaxseed/chia seed blend
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon, or pumpkin pie spice
- 2 large eggs, at room temperature
- ½ cup milk, any kind you prefer
- 3 tablespoons maple syrup, or honey
- 3 tablespoons coconut oil, or butter, melted
- 1 teaspoon vanilla extract
- ½ cup pumpkin puree
- 1 large ripe banana, mashed
- ¾ cup chopped pecans or walnuts, optional
Instructions
- Preheat the oven to 350°F (175°C). Lightly spray a muffin tray with non-stick cooking spray or line with muffin liners. Set aside.
- Prepare the dry ingredients: In a medium-sized mixing bowl, whisk together the all-purpose flour, whole wheat flour, ground flax/chia seed blend, baking soda, baking powder, salt, and ground cinnamon. Set aside.
- Combine the wet ingredients: In a separate large mixing bowl, whisk together the eggs, milk, maple syrup, melted butter or coconut oil, vanilla extract, pumpkin puree, and mashed banana until smooth.
- Mix the dry ingredients with the wet: Gently fold the dry ingredients into the wet ingredients, being careful not to overmix. If desired, fold in the chopped nuts.
- Fill the muffin tray: Divide the batter evenly between 12 prepared muffin cups. If desired, sprinkle the tops with additional chopped nuts or rolled.
- Bake: Place the tray in the oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Let the muffins cool in the tray for 5 minutes before transferring to a wire rack to cool completely. Enjoy!
Notes
- Substitute the all-purpose flour with a 1:1 ratio of gluten-free all-purpose flour.
- Or, for a gluten-free and low-carb option: Use ¾ cup almond flour for every 1 cup of all-purpose flour, or blend almond flour with coconut flour (1:1 ratio).
- Use any dairy-free milk such as almond, soy, oat, or coconut milk.
- Use coconut oil or vegan butter as a substitute for melted butter.
- For a lower-fat option, use applesauce instead of coconut oil or butter.
- Replace the eggs with a flax or chia egg: Combine 1 tablespoon of ground flax or chia seeds with 3 tablespoons of water and let it sit until thickened (equivalent to 1 egg).
- Use ¼ cup unsweetened applesauce in place of 1 egg.
- Use maple syrup (already vegan) as the sweetener.
- Use any plant-based milk such as almond, soy, oat, or coconut milk.
- Refrigerator: Store leftovers in an airtight container in the fridge for 2-3 days.
- Freezer: Once cooled, wrap each muffin individually in plastic wrap, then place them in a large ziplock freezer bag. Store in the freezer for up to 3 months. To enjoy, remove from the freezer, unwrap, and microwave for 30 seconds or until warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My muffins stick to the liners. Otherwise; these were delicious! What did I do wrong?
Hi Crystal,
I am glad you found these delicious.
This does happen with some muffin pan liners. To prevent this next time with the same liners, try spraying the liners with non-stick spray. 🙂
We added almonds & semi-sweet choc chips! Used coconut oil. Yummy!!!!!! 5 ⭐️ Stars
I used all white flour (it was all I had at the time) and Walden Farms syrup to cut out all the sugar, and they turned out great! I mixed some monk fruit and cinnamon and sprinkled on top prior to baking to give it a cinnamon sugar taste on top. Everyone who tried then loved them! Definitely keeping this recipe in my rotation. Thanks!
I used all whole wheat flour and replaced the butter with olive oil. They are delicious!
5 stars!! Delicious recipe and love that these are healthy! Great Fall snack for my family and I! <3
Hello!
Can you use all whole wheat flour instead of the combination of the two flours?
Hi Marne,
That is a good question! While I have not tried that personally, I don’t see why using only whole wheat flour would not work. If you try it, please do report back!