Healthy Pumpkin Muffins
Warm. Soft. Melt-in-your-mouth. The smell of pumpkin pie spice throughout the house. It doesn’t get any better than this! These healthy pumpkin muffins are a fall dream come true. Here’s what I’m loving about them:
- They’re SUPER quick and easy to make!
- Perfect as a healthy breakfast or snack.
- They’re dairy-free.
- Add the optional streusel to turn them into a sweet fall treat!
- Great for holiday gifting or keeping on hand for quick, easy breakfasts throughout the week.
RELATED: Easy Healthy Pumpkin Bread Recipe
What You’ll Need (Ingredient Substitutions)
Oat Flour + Whole Wheat Flour – The recipe uses a mix of oat flour and whole wheat flour. However, all-purpose flour works great, too!
Pumpkin Puree – Store-bought, canned pumpkin puree is usually my preference in pumpkin recipes since the amount of water in the puree is typically consistent. However, homemade pumpkin puree would work, too!
Eggs – Easily make this recipe vegan by substituting eggs with a flax egg or vegan egg substitute.
Maple Syrup – The maple syrup in this recipe sweetness the pumpkin muffins to perfection.
Vanilla + Pumpkin Pie Spices – Vanilla, cinnamon, and pumpkin spice and the best warm fall flavors!
The Streusel Topping – While it’s optional, I definitely recommend the streusel topping. Made with vegan butter (or coconut oil), brown sugar (or coconut sugar), and just a little bit of whole wheat flour, it really takes these muffins to another level!
How To Make Healthy Pumpkin Muffins
The great thing about these muffins is that the batter can be mixed, poured into a muffin pan, baked, and fresh out of the oven in just 30-35 minutes. They’re so easy to make!
- Mix the rolled oat flour, whole wheat flour, and baking soda together in a large bowl.
- Whisk the pumpkin puree, eggs, maple syrup, vanilla, and spices together in a separate bowl.
- Combine the liquid and dry ingredients, then stir them together.
- Pour into a muffin tin (using liners, if desired).
- Top with streusel (optional).
- Bake for about 25-30 minutes and enjoy warm, soft, delicious pumpkin muffins!
How to store Pumpkin Muffins?
Pumpkin muffins can be kept in an airtight container in a cool, dry place at room temperature or in the refrigerator for up to a week! Simply allow the muffins to completely cool and sit out for about an hour before adding the container lid and storing.
These muffins can also be frozen! If freezing, wrap them tightly in plastic or foil and then seal them in an airtight container to avoid any frost damage. The muffins can be stored in the freezer for up to 3 months!
Optional Add-Ins/Topping Ideas
Take your Healthy Pumpkin Muffins to another level with these yummy add-ins and topping ideas!
- Chocolate Chips
- Honey Drizzle
- Chopped Walnuts
- Dried Cranberries
- Dollop of Greek Yogurt
- Pecans
Tips for Healthy Pumpkin Muffins
- Feel free to adjust the amount of cinnamon and pumpkin pie spice to your own taste!
- To make sure that the muffins are done, insert a toothpick into the middle. It should come out clean!
- The streusel is much better when served fresh out of the oven. If you plan on freezing most of the muffins, you may want to just add a sugar topping instead!
- Let the muffins cool completely before storing them.
You’ll Also Love: The BEST Fudgy Pumpkin Brownies
More Healthy Breakfast Ideas You’ll Love
- Gluten-Free Healthy Rhubarb Muffins
- Wholesome Peach Muffins
- Pomegranate Breakfast Parfait
- Banana Chocolate Chip Oatmeal Muffins
- Apple Cinnamon Overnight Oats
Did you make this recipe? Be sure to give it a rating below and tag your photos @jar.of.lemons!
Healthy Pumpkin Muffins Recipe
Ingredients
Healthy Pumpkin Muffins
- 1 cup oat flour (or 1 1/4 cups rolled oats, blended)
- 1/2 cup whole wheat flour
- 2 tsp baking powder
- pinch of salt
- 2 large eggs
- 2 tsp vanilla
- 1/2 cup maple syrup
- 1 cup pumpkin puree
- 1/2 Tbsp cinnamon
- 1/2 Tbsp pumpkin pie spice
Streusel Topping (Optional)
- 2 Tbsp vegan butter (or regular butter)
- 1/4 cup brown sugar
- 2 Tbsp whole wheat flour
Instructions
- Preheat oven to 350 degrees F.
- Mix the rolled oat flour, whole wheat flour, baking powder, and salt together.
- In a separate bowl, mix the eggs, vanilla, maple syrup, pumpkin puree, cinnamon, and pumpkin pie spice.
- Pour the liquid ingredients into the dry ingredients and mix together.
- Pour the batter into a lined muffin or cupcake pan.
- Lightly melt the butter in a small mixing bowl.
- Add in the brown sugar and flour, then mix.
- Spoon the streusel on to each muffin.
- Bake the muffins for about 25-30 minutes, or until a toothpick comes out clean.
- Serve and enjoy!
Notes
- Feel free to adjust the amount of cinnamon and pumpkin pie spice to your own taste!
- To make sure that the muffins are done, insert a toothpick into the middle. It should come out clean!
- The streusel is much better when served fresh out of the oven. If you plan on freezing most of the muffins, you may want to just add a sugar topping instead!
- Let the muffins cool completely before storing them.
Eva says:
Ohhh I’ve been meaning to make myself muffins for a while but I also want to cut back on refined sugar. This is exactly what I was looking for: a great compromise!!
Kelly Anthony says:
I love how these are not loaded with processed sugar, making these a great snack and healthy breakfast.
Tamara Andersen says:
Your Healthy Pumpkin Muffins sound fabulous! I’m always looking for ways to make my food a little healthier, and I love the combo of oat and whole wheat flour you’ve used. A lovely fall treat!
Elaine says:
This is what pumpkin muffins are supposed to be – the texture, the color, the presentation… everything is perfect! Love it. Oh, and great tip on using a toothpick – so helpful 🙂
Leanne says:
I always try to have a stash of healthy muffins on hand for a quick breakfast or snack! Love pumpkin and the streusel topping on these looks delicious!
Harriet says:
I love how you have included rolled oat and whole wheat to these.
Danielle says:
Ah, these muffins are amazing! I do get something moving in my stomach when I look at how delicious these are! Can’t wait to make a big batch of them 🙂
Kaila says:
I LOVE PUMPKIN SEASON!! Baking with pumpkin is all I want to do this time of year. I can’t wait to make these muffins!!
Stephanie McKercher says:
Yummm…these sound so amazing and perfect for fall. Love that you used oat flour! It’s one of my favorites.
Angela says:
These look so amazing! I am all about the pumpkin right now, can’t wait to try this recipe…YUM!!!
Julie says:
Aren’t pumpkin muffins the best this time of year??? How delish!!! I love your version- I need to try these.
Sarah says:
I have all of this on hand – I’ll have to give these a try.
Deborah Brooks says:
I love pumpkin muffins! Tis the season to break them out isn’ t it?
Abbey Sharp says:
These muffins make the perfect on the go snack and perfect for the season. Can’t wait to get baking!
Emily Kemp says:
I love pumpkin anything so I’m so excited to try these!