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.
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
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!