Healthy Pumpkin Muffins

Multiple pumpkin muffins near one another with some stacked on top of others.

4.08 from 57 votes

These healthy pumpkin muffins are moist, fluffy and delicious! They're naturally sweetened and made with whole wheat flour, rolled oats, yogurt and fall spices.

Prep Time10

Cook Time22

Total Time32

Course: Breakfast

Cuisine: American

Servings:

Author: Brittany Mullins

Ingredients

1 ½ cup whole wheat pastry flour or white whole wheat flour
½ cup old fashioned rolled oats plus more for topping muffins
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
½ teaspoon sea salt
1 cup canned pumpkin or homemade pumpkin puree
¾ cup honey or maple syrup
½ cup Greek yogurt
2 Tablespoons avocado or olive oil
2 eggs
1 teaspoon pure vanilla extract

Instructions

Preheat oven to 350°F. Line a muffin tin with silicone or paper liners.
Whisk together the pumpkin puree, honey, greek yogurt, oil, eggs and vanilla in a large bowl.
Combine the flour, oats, pumpkin pie spice, baking soda and salt in a medium mixing bowl.
Add the dry ingredients into the bowl with the wet ingredients and mix until just combined. There may be a few lumps, that’s totally fine. Just don’t over mix!
Divide the batter evenly between muffin cups. Sprinkle a few oats on the tops of each muffin.
Bake muffins for 22 to 24 minutes, or until a toothpick inserted into a muffin comes out clean.
Place the muffin tin on a cooling rack to cool. Once cool enough to handle, remove from the muffin tin and to cool completely.
They’ll keep at room temperature for up to 2-3 days, or in the refrigerator for 4-5 days. They keep well in the freezer in a freezer-safe container for up to 3 months.

Notes

Want to make these lower in sugar? 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.
Need this recipe to be gluten-free? You should be able to swap a gluten-free all purpose blend for the whole wheat pastry flour or try this tested and approved flourless pumpkin muffin recipe!
Need a vegan recipe? Try my vegan pumpkin muffins instead!
Optional mix-ins: You could add some chopped nuts, chocolate chips or dried cranberries to the batter. I would keep the total amount of mix-ins around 1/2 cup. Add them to the batter last, after you’ve combined the wet and dry ingredients.

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