Whole Grain Pumpkin Muffins (2024)

These healthy pumpkin muffins are soft, moist, and are perfectly sweetened. Make a batch of these pumpkin muffins for an easy breakfast or snack throughout the week!

Do you need to use the rest of our pureed pumpkin in the refrigerator? Make this single-serve pumpkin mug cake or these fluffy pumpkin pancakes! You won’t regret it!

The Best Healthy Pumpkin Muffins

Is it pumpkin season? You’ve landed on one of our most popular (and delicious) healthy muffin recipes on Fit Foodie Finds. This healthy pumpkin muffin recipe is seriously so delicious and easy to make.

If you’re more of a loaf person, you should check out our healthy pumpkin bread recipe. It’s very similar to these delicious muffins, but it uses a loaf pan instead!

CHeck it out!

6 Healthy Muffin Recipes – 1 Base Batter

Are you a muffin queen just like us? Here’s our favorite base recipe for healthy muffins + 6 different healthy muffin recipes you can make with it! Get all 6 healthy muffin recipes HERE!

1. Healthy Banana Nut Muffins
2. Healthy Chocolate Muffins
3. Cranberry Orange Muffins
4. Apple Cinnamon Muffins
5. Chocolate Pumpkin Zucchini Muffins
6. Chocolate Chip Pumpkin Muffins

Everything You Need to Know about Healthy Pumpkin Muffins

Mix-ins

The options are endless when it comes to mix-ins for these healthy pumpkin muffins!

Nuts: Mixing nuts into muffins is a great way to add crunch and a little extra flavor to a muffin. Just be sure the nuts are chopped into small pieces to avoid having the nuts float to the bottom of the muffins. Here are some great chopped nut add-ins for these pumpkin muffins.

• walnuts
• pecans
• pistachios
• almonds

Chocolate Chips: Who doesn’t love adding a little bit of sweetness to muffins? Add chocolate chips to your pumpkin muffins to make them more of a sweet treat or dessert!

You can also put chocolate chips in half the batter and nuts in the other! Half of the muffins could be breakfast and half of the muffins could be dessert!

Raisins: Raisins, craisins, or dried cherries add a great sweetness or bite to these pumpkin muffins. It makes them more of a morning glory muffin, which would make them great breakfast muffins!

Nut Butter (toppings): After these healthy pumpkin muffins are done baking and are ready to serve, top them with nut butter!

Substitutions

These healthy pumpkin muffins are very forgiving when it comes to ingredient swaps! Below are a list of ingredients and substitution options if you find that you are missing something or need to make a quick substitution!

Pumpkin.Feel free to swap any of the fruit or vegetable purees below if you are out of pumpkin!

• butternut squash puree
• applesauce
• mashed banana (for a sweeter muffin)
• shredded zucchini (remove the moisture)

Flour: We have only tested this healthy pumpkin recipe with white whole wheat flour! If you end up testing it with another flour, please let us know!

Oil: If you don’t have any coconut oil feel free to use an extra 1/4 cup of pumpkin or use vegetable oil, olive oil, or your favorite oil substitute.

Sweetener: We love the flavor that coconut sugar and maple syrup give these muffins! However, feel free to substitute honey for the maple syrup or brown sugar for the coconut sugar!

FAQ

Can I freeze pumpkin muffins?

Yes, you can freeze pumpkin muffins!

1. Let the muffins cool completely before labeling a gallon-sized freezer bag and then placing the muffins in the bag.
2. Remove air from the bag and seal.
3. Store muffins in the freezer for up to 3 months.

Baking Tips + Tricks

Baking with pumpkin is easier than you think! Some people like to make pumpkin the main ingredient in a recipe and some people like to use it as an oil substitute or just to add an extra serving of veggies to a recipe.

Here are some other tips + tricks when baking with pumpkin.

You can use canned pumpkin (not pumpkin pie filling) when a recipe calls for pumpkin puree or you can use homemade pumpkin puree.

If you are substituting pumpkin for oil in a recipe, the ratio is 1:1.

Don’t underbake pumpkin baked goods! You are adding a bit of moisture when you add pumpkin to a recipe. Be sure baked goods are fully cooked by using a thermometer and making sure the internal temperature is at least 200ºF.

Don’t overmix pumpkin muffins! Mix this muffin batter by hand (rather than an electric mixer) to avoid dense hard muffins!

Loaf Directions

1. Transfer batter into a standard-size greased bread pan.
2. Bake at 350ºF for 45-50 minutes or until the center is fully cooked. Check the bread at 30 minutes and if the outsides are beginning to brown too much, tent it with a piece of tin foil.