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Two healthy pumpkin muffins stacked on a white surface

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 12 servings
Course: Appetizer, Breakfast, Snack
Ingredients Method Notes

Ingredients
  

  • 2 1/2 cups pastry flour or all-purpose flour (see note below)
  • 1 Tbs baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp pumpkin spice
  • 1/2 tsp salt
  • 1 large ripe banana mashed
  • 1/2 cup pumpkin puree
  • 1/2 cup applesauce
  • 1/2 cup honey or pure maple syrup
  • 1/4 cup olive oil
  • 1/4 cup milk of your choice (see note below)
  • 1 egg room temperature
  • 2 tsp vanilla

Method
 

  1. Preheat your oven to 375 degrees Fahrenheit and line a muffin pan with cupcake liners in preparation for baking.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.