Back to School | Bread | Fall | Muffins | Pumpkin | Recipes
ByStephanie Wilson
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These Healthy Pumpkin Muffins contain no refined sugar and make the most delicious pumpkin spice muffins. Packed with the warm spices you expect, they are a no-guilt, healthier treat for breakfast, snacks, or dessert in the fall.
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What to Love About Healthy Pumpkin Muffins
- Refined sugar free, which means no added refined sugar.
- Quick and easy to make for fall breakfasts or snacks.
- Soft and tender muffins with pumpkin spice flavor.
- A healthy “anytime” treat you don’t need to feel guilty about!
With a handful of simple ingredients and one bowl, these simple muffins are delightful to have on hand for the season.
While I don’t see myself ever giving up my pumpkin bread, or traditional pumpkin muffins, and most definitely not pumpkin scones, I reserve these treats for special days, holidays, teatime, or visiting with friends.
These healthy pumpkin muffins let me treat myself and my family with little guilt whenever a pumpkin spice craving arises. It’s an “anytime” pumpkin muffin!
Healthy Pumpkin Muffins Ingredients
These pumpkin muffins are simple to make and require only a handful of ingredients you may already have on hand. The exact ingredient measurements are in the recipe card at the bottom of this post.
- Cooking oil:A neutral oil is best, but olive oil and melted coconut oil work well.
- Maple syrup: I love the combination of maple flavoring with pumpkin, but you can also use honey to sweeten the muffins naturally.
- Large eggs: Bring structure and protein to the muffins
- Pure pumpkin puree: Be sure to use canned pumpkin instead of pumpkin pie mix, which has added sugar and spices
- Pumpkin pie spice: If you don’t have this blend on hand, you can substitute 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon each of nutmeg and cloves (or allspice).
- Baking soda and salt: For leavening and flavor
- Vanilla extract: Isn’t almost everything better with a dash of vanilla?
- Flour: I use white whole wheat in this recipe, but whole wheat pastry flour will make these muffins even lighter and fluffier. All-purpose flour and gluten-free all-purpose flour blends work too.
- Optional Ingredients: You can add chopped nuts to these muffins or even sprinkle a couple of teaspoons of turbinado raw sugar on top for texture and beauty. I normally do not top these muffins when baking them for the family, but I do when making them for friends and neighbors!
How to Make Homemade Pumpkin Muffins with No Refined Sugar
Step-by-step instructions are in the recipe card at the bottom of this post, but here’s a quick overview:
- Preheat the oven to 425°F and grease or line a 12-cup standard-size muffin tin.
- Whisk oil and maple syrup together, then whisk in the eggs, pumpkin puree, spices, soda, vanilla, and salt for the wet ingredients. Mix the dry ingredients until just incorporated into the batter.
- Evenly portion the batter into the muffin cups and bake for 5 minutes at 425°F. Without opening the oven, reduce temperature to 350°F and continue baking for another 18 to 20 minutes.
- Remove from the oven and let cool in the muffin tin as they are tender.
Storing Pumpkin Muffins
Keep these pumpkin muffins in your refrigerator for up to 4 days or even in the freezer for quick, easy, and healthy options when craving a seasonal treat.
FAQ
How do you store these pumpkin muffins?
You can store these muffins in an airtight, covered container at room temperature for a couple of days or refrigerate them for up to four days.
Can you freeze these healthy pumpkin muffins?
Absolutely! They freeze well in a freezer container for up to 3 months for quick and healthy snacks, ready made!
Why are there two oven temperatures?
I like to bake muffins for 5 minutes at 425°F to help the outside edges set, giving you a beautiful domed top. Reducing the oven temperature allows them to bake more slowly for a soft and moist crumb. But you can most definitely bake them at 350°F for 18 to 20 minutes, or until a toothpick inserted in the middles comes out mostly clean.
What does no refined sugar mean?
No refined sugar usually means that a recipe is sweetened only by natural sweeteners. These muffins are sweetened with maple syrup, but honey can easily be substituted if you prefer.
More Healthy Recipes You May Also Enjoy
- Healthy Baked Oatmeal Cups with No Refined Sugar
- Easy Mediterranean Zucchini Frittata
- Crispy Curry Roasted Chickpeas for Delicious Healthy Snacks
- Peanut Butter Granola Clusters
- Healthy Granola Recipe
- 2 Minute Instant Pot Oatmeal with Apples
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Healthy Pumpkin Muffins Recipe
Yield: 12 servings
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
These Healthy Pumpkin Muffins contain no refined sugar and make the most delicious pumpkin spice muffins. Packed with the warm spices you expect, they are a no-guilt, healthier treat for breakfast, snacks, or dessert in the fall.
Ingredients
- 1/2 cup cooking oil (olive oil, melted coconut oil, etc)
- 1/2 cup maple syrup
- 2 large eggs
- 1 (15-ounce) can pure pumpkin
- 2 teaspoons pumpkin spice
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 3/4 cup flour (I used white whole wheat)
- 2 teaspoons turbinado raw sugar for topping but completely optional
Instructions
- Preheat the oven to 425°F and grease a 12-cup standard-size muffin tin with nonstick cooking spray, or line with paper cups.
- In a large bowl, whisk together oil and maple syrup, then whisk in the eggs. Add the pumpkin puree, pumpkin spice, baking soda, vanilla extract, and salt.
- Add the flour and using a spoon or rubber spatula, incorporate into the batter until it's just combined. Divide the batter evenly among the muffin cups and sprinkle raw sugar over the top if desired.
- Bake for 5 minutes and then without opening the oven door, reduce the oven temperature to 350°F F and continue baking for another 18 to 20 minutes, or until a toothpick inserted in the middle comes out mostly clean.
- Remove from the oven and set the muffin tin on a rack to cool. The muffins are tender so it's best to let them cool before removing from the tin.
Notes
Storing Pumpkin Muffins
- These muffins hold up very well at room temperature for a couple of days or refrigerate for up to 4 days. For longer storage, store in a freezer container for up to 3 months.
Flour Options:
- I've used white whole wheat in this recipe but whole wheat pastry flour will make these muffins even lighter and fluffier. All-purpose flour and gluten-free all-purpose flour blends work too.
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Nutrition Information:
Yield: 12Serving Size: 1
Amount Per Serving:Calories: 206Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 31mgSodium: 207mgCarbohydrates: 25gFiber: 1gSugar: 10gProtein: 3g
31Daily.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although 31Daily.com attempts to provide accurate nutritional information, these figures are only estimates.
