Go Back
To make healthy pumpkin muffins, gather these simple ingredients: - 1 cup canned pumpkin puree - 1/2 cup unsweetened applesauce - 1/4 cup honey or maple syrup - 1/2 cup Greek yogurt - 1 teaspoon vanilla extract - 2 cups whole wheat flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt - 1/2 cup walnuts or pecans, chopped (optional) - 1/4 cup dark chocolate chips (optional) You can swap some traditional ingredients for healthier options: - Use unsweetened applesauce instead of oil for moisture. - Replace honey or maple syrup with stevia for lower sugar. - Choose Greek yogurt instead of sour cream for creaminess and protein. - Whole wheat flour adds fiber; you can use almond flour for gluten-free muffins. These swaps keep muffins tasty and nutritious. These muffins are not only delicious but also nutrient-rich. Each muffin has about: - 120 calories - 3 grams of protein - 2 grams of fiber - Healthy fats from nuts This makes them a great snack or breakfast option. Enjoy the flavors of fall while nourishing your body! First, heat your oven to 350°F (175°C). This step ensures the muffins bake evenly. Next, line a muffin tin with paper liners or lightly grease it. This helps the muffins come out easily after baking. In a large bowl, add one cup of canned pumpkin puree. Then, mix in half a cup of unsweetened applesauce. Next, add a quarter cup of honey or maple syrup for sweetness. Follow with half a cup of Greek yogurt and one teaspoon of vanilla extract. Stir until smooth. This mixture gives the muffins moisture and flavor. In a separate bowl, whisk together two cups of whole wheat flour, one teaspoon of baking soda, and one teaspoon of baking powder. Then, add one teaspoon of ground cinnamon, half a teaspoon of ground nutmeg, a quarter teaspoon of ground ginger, and a quarter teaspoon of salt. Combine these well to ensure even flavor. Gradually add the dry mix to the wet mixture. Stir gently until just combined. Avoid overmixing; it makes the muffins dense. Scoop the batter into the prepared muffin tin, filling each cup about two-thirds full. This allows space for the muffins to rise. Bake in the oven for 18 to 22 minutes. Check for doneness by inserting a toothpick in the center. If it comes out clean, the muffins are ready. Let them cool in the tin for five minutes before moving them to a wire rack. Enjoy the warm scent of pumpkin as they cool! To keep your muffins moist, you need the right balance of wet and dry. Use canned pumpkin puree and applesauce for moisture. Greek yogurt adds creaminess. Don't overmix the batter; this can make muffins dense. Mix just until you see no flour. Bake at the right temperature and check for doneness with a toothpick. If it comes out clean, your muffins are ready! You can easily change this recipe to fit your needs. For gluten-free muffins, swap whole wheat flour for a gluten-free blend. Use almond flour or oat flour for great taste. If you want vegan muffins, replace Greek yogurt with a plant-based yogurt. Use maple syrup instead of honey for sweetness. Each change keeps the muffins tasty and healthy. Serving your muffins can be just as fun as baking! Try placing them on a rustic wooden board. A sprinkle of cinnamon on top makes them look fancy. You can also present them in a basket lined with a cute towel. Pair your muffins with a warm drink like tea or coffee. Adding a dollop of yogurt or a spread of nut butter brings extra flavor! {{image_2}} You can make these muffins gluten-free! Just swap the whole wheat flour for a gluten-free blend. Many blends work well, like almond flour or a store-bought mix. Make sure the blend has a good rise, so you still enjoy fluffy muffins. I love using a blend with xanthan gum. It helps the muffins hold together. Follow the same recipe steps for a tasty treat that fits your needs. Want a vegan option? You can easily make these muffins without any animal products. Replace Greek yogurt with a plant-based yogurt. Use maple syrup instead of honey. This change keeps the muffins sweet and moist. For the eggs, you can use flaxseed meal. Mix one tablespoon of flaxseed with three tablespoons of water. Let it sit for a few minutes until it thickens. Add this to your wet mix for great results! Spice up your muffins with extra flavors! You can add more spices like cloves or cardamom for a warm taste. Just a pinch can change everything. You might also like to add mix-ins. Chopped nuts like walnuts or pecans add a nice crunch. Dark chocolate chips make a sweet surprise in every bite. You could even toss in dried fruit like cranberries for a fruity twist. Experiment and find your favorite combinations! To keep your pumpkin muffins fresh, store them in an airtight container. You can place them on your kitchen counter for up to three days. If you want to keep them longer, the fridge is a good option. Just remember, the fridge can dry them out. Try wrapping them in plastic wrap for extra moisture. Freezing muffins is simple! First, let your muffins cool completely. Then, wrap each muffin in plastic wrap. Place them in a freezer bag or airtight container. This helps prevent freezer burn. You can freeze them for up to three months. Just label the bag with the date, so you remember when you made them! To enjoy your muffins warm, you can reheat them easily. If using a microwave, place one muffin on a plate and microwave for 10-15 seconds. For a crispier texture, use your oven. Preheat it to 350°F (175°C). Place the muffins on a baking sheet and heat for about 5-10 minutes. Enjoy them warm for the best taste! To make these muffins low in sugar, you can swap honey with a sugar substitute. Try using stevia or monk fruit sweetener. These options give sweetness without extra calories. You can also reduce the amount of applesauce for less sugar. Remember, taste may change, so adjust carefully. Pumpkin puree is pure, cooked pumpkin. It has no added sugars or spices. Pumpkin filling is sweetened and spiced. It often contains added sugar and flavors for pies. When baking, always choose pumpkin puree for the best results. Yes, you can make these muffins without eggs. Use 1/4 cup of unsweetened applesauce or mashed banana for each egg. This keeps the muffins moist and tasty. Another option is to use flaxseed meal mixed with water. Mix one tablespoon of flaxseed with three tablespoons of water and let it sit until thick. Pumpkin muffins last about 3-5 days at room temperature. For longer storage, keep them in the fridge for up to a week. You can freeze muffins for up to three months. Just wrap them tightly in plastic wrap or foil. This keeps them fresh and ready to enjoy later. You've learned how to make healthy pumpkin muffins from scratch. We covered key ingredients, step-by-step instructions, and tips for perfect results. I shared tasty variations for different diets and ways to store your muffins for later. Now you can enjoy delicious muffins that fit your health goals. Get creative with flavors and share them with friends or family. Happy baking!

Healthy Pumpkin Muffins

Delight in the flavors of fall with these cozy autumn pumpkin muffins! Packed with wholesome ingredients like pumpkin puree, Greek yogurt, and warm spices, these muffins are perfect for breakfast or a snack. With optional nuts and chocolate chips, you can customize them just how you like. Ready in just 30 minutes, these easy recipes are a must-try this season. Click through for the full recipe and bring autumn to your kitchen!
Print Recipe Pin Recipe

Ingredients
  

1 cup canned pumpkin puree

1/2 cup unsweetened applesauce

1/4 cup honey or maple syrup

1/2 cup Greek yogurt

1 teaspoon vanilla extract

2 cups whole wheat flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

1/2 cup walnuts or pecans, chopped (optional)

1/4 cup dark chocolate chips (optional)

Instructions
 

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.

    In a large mixing bowl, combine the pumpkin puree, applesauce, honey (or maple syrup), Greek yogurt, and vanilla extract. Mix until smooth and well blended.

      In a separate bowl, whisk together the whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.

        Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined. Be careful not to overmix!

          If using, fold in the chopped walnuts or pecans and dark chocolate chips into the batter, ensuring they are evenly distributed.

            Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full.

              Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center comes out clean.

                Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 12 muffins

                    - Presentation Tips: Serve the warm muffins on a rustic wooden board, dusted with a sprinkle of cinnamon, or place them in a basket lined with a cute kitchen towel for a charming touch.