Description
Healthy Pumpkin Muffins are soft, spiced, and naturally sweetened with maple syrup, offering a cozy fall breakfast that’s both wholesome and delicious. Made with pumpkin puree, warm spices, and whole wheat flour, these muffins are perfect for meal prep, busy mornings, or a comforting weekend brunch.
Ingredients
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1¾ cups white whole wheat or whole wheat flour
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1 tsp baking soda
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1½ tsp ground cinnamon
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½ tsp kosher salt
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½ tsp ground ginger
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¼ tsp ground nutmeg
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⅛ tsp ground cloves
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1 cup pumpkin puree
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2 large eggs (room temperature)
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½ cup pure maple syrup
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⅓ cup melted & cooled coconut oil
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¼ cup unsweetened vanilla almond milk (or milk of choice)
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1½ tsp pure vanilla extract
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Turbinado sugar for topping (optional)
Instructions
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Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with liners or grease lightly.
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In a medium bowl, whisk flour, baking soda, cinnamon, salt, ginger, nutmeg, and cloves.
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In a large bowl, combine pumpkin, eggs, maple syrup, cooled coconut oil, milk, and vanilla until smooth.
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Gently fold dry ingredients into wet until just combined. Do not overmix.
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Divide batter evenly among muffin cups. Sprinkle with turbinado sugar if desired.
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Bake 20–24 minutes, or until a toothpick inserted in the center comes out clean.
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Cool in pan for 5 minutes, then transfer muffins to a wire rack.
Notes
Do not overmix the batter—this keeps muffins light and tender.
If coconut oil solidifies during mixing, gently whisk until smooth.
Add extra cinnamon or pumpkin pie spice for a stronger flavor.
Optional mix-ins: dark chocolate chips, chopped pecans, or dried cranberries.
Store at room temperature for 3 days, in the fridge for up to 1 week, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 24minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American