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.
veenaazmanov says:
Would love to make this Muffin recipe for my next Tea Party. The crumbly topping and the fluffy and delicious look of this Muffin is surely tempting.
Enri Lemoine says:
I made these muffins as a present for a celiac friend. I substituted the wheat flour with gluten-free flour. Total success! I gave her your blog, btw.
Amy Liu Dong says:
I love muffins so much. and this one looks delicious.
I am so excited to make this for everyone!
Veronika says:
I love the streusel on top! I’ve never tried adding it to pumpkin muffins. I love that they’re made with oat flour and maple syrup. So much heathier than other recipes I’ve tried!
LaKita says:
These pumpkin muffins came out so soft, fluffy, and delicious! Such a great morning treat with coffee.
Heather says:
I can’t believe these are healthy!! The pumpkin puree makes them so moist and flavorful. And love that they are sweetened with maple syrup. Absolute YUM!!
Margaret says:
In the ingredients you say baking powder. In the directions you refer to baking soda.
I used baking powder and they turned out fine.
I used a regular sized muffin pan and the recipe made 12.
Christine McMichael replied:
Apologies for that! It should be baking powder and I have updated it in the recipe. I hope you enjoyed the muffins!
Lauren says:
Hi, would it be possible to use all oat flour instead of using both oat and wheat? Also, would it be ok to substitute applesauce for maple syrup?
Sophie says:
This looks perfect for the fall. Pumpkin, pepita and cinnamon! Wow!
Amy Dong says:
Love the healthy tips for these beautiful pumpkin muffins. Oat flour is one of my favorite baking flours to use, as it works so well and offers extra nutrients! 🙂
Heather says:
Ooh these would be a huge hit at work! I love baking with pumpkin of course this time of year -but always feel a bit guilty of the pumpkin treats. This is the best of both worlds! Thank you!
Alyssa says:
These are perfect breakfast muffins! Thank you for using healthier ingredients and making them dairy free! My daughter can’t have dairy, but she loves baked goods.
Gail says:
Streusel on muffins (and on anything really) is an absolute must have! These pumpkin muffins are the perfect snack!
Veena Azmanov says:
Thanks for such an amazing and healthy recipe. Best with my cup of Tea.
Colleen says:
These muffins look amazing, and I really love the struedel topping. One more for my pumpkin recipe collection. Thank you!