This healthy pumpkin muffin recipe yields remarkably light, moist, and fluffy muffins. These pumpkin treats have the magical power to convert “healthy muffin” skeptics into raving fans!
Lately, our breakfasts have consisted of pumpkin everything, so let's add some healthy pumpkin muffins to the mix. They would be perfect for chilly fall mornings with a hot cup of pumpkin spice coffee or tea. My healthy pumpkin muffins are made with almond flour and oats, sweetened with real maple syrup or honey, and call for coconut oil instead of butter.
Healthy Pumpkin Muffin Notes & Tips
Change it up. Add nuts, chocolate chips, bananas, or chopped fruit like cranberries. Yum!
Simplify the recipe. Substitute 1-½ teaspoons of the store-bought pumpkin spice blend for the individual spices (cinnamon, ginger, nutmeg, and allspice). Or, if your spice drawer is empty, use 1 ½ teaspoons of ground cinnamon.
Are you craving a sweet topping? You can easily add a glaze by mixing honey and cinnamon and pouring a little over to satisfy your sweet craving.
This muffin recipe is special diet-friendly. You can easily adjust this recipe to make it egg-free and/or gluten-free.
Want to read more about the benefits of pumpkin? Click here for the benefits of Pumpkin.
Do you need to purchase some new muffin pans? These are my favorite ones as they are non-stick.
Healthy Pumpkin Muffins
- ⅓ c Melted Coconut Oil
- ¼ c Natural Maple Syrup
- ¼ c Honey
- 1 ¾ c Almond Flour
- 2 Eggs
- 1 can Pumpkin Purée
- ¼ c Milk of your choice
- 1 tsp Baking Soda
- 1 tsp Vanilla Extract
- 1 ½ tsp Pumpkin Spice Blend
- ⅓ c Old-fashioned oats
- salt, if you wish
- Preheat oven to 325 degrees Fahrenheit. If necessary, grease all 12 cups of your muffin tin with non-stick cooking spray.
- In a large bowl, beat the coconut oil and maple syrup or honey together with a whisk. Add the eggs, and beat well. Mix in the pumpkin purée and milk, followed by the baking soda, vanilla extract, salt, cinnamon, ginger, nutmeg, and allspice.
- Add the flour and oats to the bowl and mix with a large spoon, just until combined. If you’d like to add any additional mix-ins fold them in now.
- Divide the batter evenly between the muffin cups. It’s ok to fill the cups a little higher than you normally would.
- Sprinkle the tops of the muffins with a small amount of oats, followed by a sprinkle of cinnamon.
- Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
- Place the muffin tin on a cooling rack to cool. These muffins are delicate until they cool down.
MAKE IT EGG FREE: Use flax eggs.
MAKE IT GLUTEN FREE: Bob’s Red Mill gluten-free all-purpose flour works well instead of the whole wheat flour.
Looks good but there’s no oil in recipe and instructions call for it plus say OR when discussing honey and maple syrup….can you please clarify? 🙂
Hi Marguerite, there is mention of coconut oil, but you could use honey or maple syrup instead. The same quantity.