About This Recipe
These Healthy Pumpkin Muffins are soft, moist, and full of warm pumpkin spice flavor. They're easy to make with simple ingredients and are perfect for breakfast, snacks, or lunch boxes.
Ingredients
-
1 3/4 cups
Whole wheat flour
-
2/3 teaspoon
Baking soda
-
2 teaspoons
Pumpkin pie spice
-
2
Eggs, large
-
2/3 cup
Coconut sugar
-
1/2 cup
Melted coconut oil
-
1/3 cup
Milk of choice
-
1 1/2 cups
Pumpkin puree
plain, not pie filling
Instructions
- Preheat the oven to 400°F and lightly spray a muffin pan with cupcake liners.
- In one bowl, mix the dry ingredients: whole wheat flour, baking soda, and pumpkin pie spice.
- In a second bowl, whisk the eggs, coconut sugar, melted coconut oil, milk, and pumpkin puree.
- Pour the wet mixture over the flour mixture, and stir just until combined.
- Divide the batter among the prepared muffin cups.
- Bake for 14-16 minutes or until a toothpick inserted in the center comes out mostly clean.
- Allow the muffins to cool completely on a rack.
💡 Notes & Tips
- Use plain pumpkin puree, not pumpkin pie filling.
- Don't overmix the batter, or the muffins can become dense.
- Add chocolate chips, chopped pecans, or walnuts if desired.
- Let the muffins cool for a few minutes before removing them from the pan.
- Store at room temperature for up to 3 days or refrigerate for up to 5 days.
- Freeze cooled muffins for up to 3 months.
- For a sweeter muffin, add chocolate chips or a simple streusel topping.
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