These healthy pumpkin muffins are naturally sweetened and made with whole wheat pastry flour, rolled oats, yogurt and fall spices. They’re perfectly moist and fluffy and come together quickly. This post is sponsored by Kroger.
I love baking this time of year! There’s something about the cozy spices and warm treats that I can’t get enough of. I have shared a couple of pumpkin muffin recipes over the years but I wanted to switch things up and make a new healthy pumpkin muffins recipe with pantry staples.
Why You’ll Love This Recipe
You can buy all the ingredients at your local Kroger! One stop shopping is key for our family these days.
It’s a festive fall recipe! You’ll love the slightly sweet pumpkin flavor of these muffins thanks to the pumpkin puree and pumpkin spice.
It’s the perfect recipe for a fall gathering or healthy snack before you venture out trick-or-treating!
Here’s What You Need
whole wheat pastry flour or white whole wheat flour – whole wheat pastry flour works better than regular whole wheat flour if you’re looking for the light and fluffy bread that regular all-purpose flour provides, but still want the nutrients of whole wheat flour. My go-to brand is Bob’s Red Mill whole wheat pastry flour. If you can’t find whole wheat pastry flour you can also use white whole wheat flour, a blend of all-purpose and regular whole wheat flour or just regular all-purpose flour.
old fashioned rolled oats – my fave brand is Bob’s Red Mill gluten-free old fashioned rolled oats. We’ll mix some into the batter and top the muffins with some extra oats.
pumpkin pie spice – make your own pumpkin pie spice at home or use a store-bought blend, I’m using Kroger brand.
baking soda – to help the muffins rise.
sea salt – brings all the flavors together.
pumpkin puree – you can use canned pumpkin or homemade pumpkin puree. If using store-bought, just make sure the ingredient list is only “pumpkin” – you don’t want to accidentally buy pumpkin pie filling, which has added sugars.
honey or maple syrup – we tested this with ½ cup of maple syrup and then with ¾ cup honey. We liked the honey version much better, but if you want the muffins less sweet, feel free to reduce the sweetener to ½ cup.
Greek yogurt – plain non-fat Greek yogurt keeps these muffins moist without a lot of added oil.
avocadoor olive oil – helps keep these muffins super moist and fluffy!
eggs – helps bind the wet and dry ingredients together.
vanilla extract – a flavor enhancer.
How to Make Healthy Pumpkin Muffins
This recipe is super simple! Start by mixing the wet ingredients in a large bowl. I used a whisk to really combine everything well. In a separate medium bowl, mix the dry ingredients. Add the dry ingredients to the wet and stir until just combined. You want to make sure you don’t over-mix or you will have super dense muffins! There may be a few lumps in your batter and that is totally fine.
Line a muffin tin with silicone muffin liners or paper ones and divide the batter evenly between the cups. Next, sprinkle some extra oats on top of each muffin. Bake at 350ºF for 22-24 minutes. You’ll know the muffins are done when you insert a toothpick into the center of the muffin and it comes out clean.
Place the muffin tin on a cooling rack to cool slightly. When it’s cool enough to handle, remove each muffin and allow them to cool completely on a wire rack before enjoying!
I didn’t test these with a gluten-free flour mix but you should be able to swap a gluten-free all purpose blend for the flour in this recipe. Or try this tested and approved flourless pumpkin muffin recipe!
These muffins store really well. Store them in an airtight container at room temperature for 2-3 days or in the refrigerator for 4-5 days. You can also freeze these for longer storage. I recommend using a freezer-safe container and storing them for up to 3 months.