Healthy Pumpkin Muffins
Healthy food that tastes amazing? That is our favorite kind! These healthy pumpkin muffins skip the white sugar completely and are still soft, fluffy and full of cozy fall flavor.
Healthy Pumpkin Muffins: Naturally Sweet and Totally Cozy
Ripe banana, applesauce and a drizzle of honey or maple syrup do all the sweetening here, and a little olive oil keeps every bite moist. Our testers kept saying the same thing: you would never guess these are the healthy ones!
They are a breakfast you can feel really good about handing out on a school morning. And if you are in the mood for a treat, our Pumpkin Chocolate Chip Muffins are waiting for you.
Why you’ll love these healthy pumpkin muffins
- No refined sugar, sweetened with fruit and honey or maple syrup
- Made with heart healthy olive oil
- Soft and moist thanks to pumpkin, banana and applesauce
- Blend the wet ingredients right in your blender
Healthy Pumpkin Muffins ingredients
Full ingredient amounts are in the recipe card below.
- Flour: pastry flour for light and fluffy muffins, all purpose for a heartier bite.
- Baking powder and baking soda: give these naturally sweetened muffins a great rise.
- Cinnamon and pumpkin pie spice: warm spice means you will not miss the extra sugar one bit.
- Salt: balances all that natural sweetness.
- Ripe banana: the spottier the better! It adds sweetness and moisture.
- Pumpkin puree: plain canned pumpkin, not pie filling.
- Unsweetened applesauce: keeps things soft with less oil.
- Honey or pure maple syrup: use maple syrup to keep them honey free.
- Olive oil: a light olive oil keeps the flavor mild.
- Milk: any milk you like works here.
- Egg and vanilla: one room temperature egg holds everything together.
How to make healthy pumpkin muffins
Full recipe instructions are in the recipe card below!
- Preheat the oven to 375°F and line your muffin pan.
- In a large bowl, sift together the flour, baking powder, baking soda, cinnamon, pumpkin spice and salt. Set aside.
- In a blender or separate bowl, combine the banana, pumpkin, applesauce, honey or maple syrup, olive oil, milk, egg and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and gently mix, just until combined. Do not overmix!
- Fill the liners to the top and bake for 18 to 22 minutes, until the tops spring back and a toothpick comes out clean.
- Remove from the oven, cool, and enjoy!
How do you know when the muffins are done?
There are a few easy ways to check:
- The toothpick test: insert a toothpick into the center. If it comes out clean, they are done!
- Check the tops: they should be lightly golden and bounce back when lightly pressed.
- Use a thermometer: the center should register between 190 and 200°F.
Variations and substitutions
- Fold in 1/2 cup of chopped walnuts, pepitas or dark chocolate chips.
- Swap up to half the flour for white whole wheat flour.
- Use coconut oil instead of olive oil (melt it and let it cool first).
Tips for making healthy pumpkin muffins
- Honey browns faster than sugar. If the tops darken early, tent with foil for the last few minutes.
- Use a very ripe banana for the best natural sweetness.
- Stir just until the flour disappears for the fluffiest muffins.
How to store healthy pumpkin muffins
Once cooled, store in an airtight container at room temperature for 2 days, then move them to the fridge.
How long do healthy pumpkin muffins last?
These muffins will keep for up to 4 days.
How to freeze healthy pumpkin muffins
We love keeping a stash of these in the freezer! Cool completely, wrap individually and freeze for up to 3 months. Thaw overnight or warm in the microwave for 15 to 20 seconds.
Healthy Pumpkin Muffins FAQs
Are these dairy free?
Yes, when you use a non dairy milk.
Can I skip the banana?
Swap it for another 1/2 cup of pumpkin. They will be a little less sweet.
Can I use coconut oil? Yes! Melt it and let it cool before mixing.
Yes! Melt it and let it cool before mixing.
More muffins you’ll love
- Pumpkin Chocolate Chip Muffins
- Fresh Strawberry Muffins
- Jordan Marsh Blueberry Muffins
- Homemade Blueberry Muffins from Scratch
Healthy Pumpkin Muffins
Indulge guilt-free with our Healthy Pumpkin Muffins recipe! Packed with wholesome ingredients and free from granulated sugar, these muffins are a delightful blend of natural sweetness. With a perfect balance of pumpkin puree, ripe banana, applesauce, and honey (or pure maple syrup), each bite offers a symphony of flavors. The addition of aromatic cinnamon and pumpkin spice adds a cozy warmth that's perfect for any time of year.
Ingredients
Method
- Preheat your oven to 375 degrees Fahrenheit and line a muffin pan with cupcake liners in preparation for baking.
- In a large bowl, sift together 2 ½ cups of flour, 1 tablespoon of baking powder, ½ teaspoon of baking soda, 1 teaspoon of cinnamon, 1 teaspoon of pumpkin spice, and ½ teaspoon of salt. Set this dry ingredient mixture aside for later use.
- In a medium bowl or blender, combine 1 large mashed banana, ½ cup pumpkin puree, ½ cup applesauce, ½ cup honey or maple syrup, ¼ cup olive oil, ¼ cup milk, 1 egg, and 2 teaspoons of vanilla. Whisk or blend these wet ingredients together until well combined.
- Pour the wet ingredients mixture into the bowl containing the dry ingredients. Using a beater or whisk, gently mix the wet and dry ingredients together until just combined. Be careful not to overmix the batter.
- Fill muffin liners with batter to the top and bake at 375 degrees Fahrenheit for 18 to 22 minutes, or until the tops are lightly browned and the muffins pass the toothpick test – a toothpick inserted into the center should come out clean. Additionally, the tops should bounce back when lightly pressed, or the internal temperature should register between 190 and 200 degrees Fahrenheit.
- After baking, allow the muffins to cool on a rack for several minutes before removing them from the pan. Enjoy them fresh from the oven or store them in an airtight container for up to 4 days.
Notes
Pastry flour or all-purpose flour Note: Choose your flour wisely for the perfect muffin texture! Pastry flour yields light and fluffy muffins, while all-purpose flour results in a denser, sturdier texture.
Flour Measuring Tip: To ensure accurate measurements, avoid scooping flour directly from the container. Instead, gently spoon flour into your measuring cup and level it off with the flat side of a knife. This simple technique ensures precise amounts, leading to consistent and delicious muffins every time.
Milk Selection Note: We’ve thoroughly tested this recipe with a variety of milk options, including cow’s milk, almond milk, and coconut milk. Each option yields delicious results, so feel free to use whichever milk you prefer or have on hand.
