We caught our first cool fall breeze this week. Do you know what that means? It’s pumpkin muffin time.
I snapped some new photos of my favorite pumpkin muffin recipe as I satisfied my pumpkin craving. These pumpkin muffins are perfect for chilly fall mornings and afternoon snacks.
They’re healthier than most, since they’re made with whole wheat flour and oats, sweetened with real maple syrup or honey, and call for coconut oil or olive oil instead of butter. Believe it or not, this healthy pumpkin muffin recipe yields light and fluffy muffins.
These pumpkin muffins wouldn’t be complete without plenty of warming spices, including cinnamon, ginger and nutmeg. Most “pumpkin spice” flavor comes from the spice, not the pumpkin!
I love these muffins with a spread of almond butter, peanut butter or pecan butter on top. Nut butter adds some extra protein, which means that I’m not hungry before lunchtime. If you’re going pumpkin-crazy this time of year, enjoy your muffin with a homemade pumpkin chai latte.
These pumpkin treats have the magical power to convert “healthy muffin” skeptics into fans. Let’s make some!
The Best Pumpkin Muffins
Five reasons to love this pumpkin muffin recipe:
- These muffins are easy to make with basic ingredients. Only one bowl required!
- They’re made with 100% whole grains, yet they’re fluffy and delicious. No one will know the difference.
- They’re also naturally sweetened with maple syrup or honey, rather than loaded with refined sugar. The maple syrup (or honey) offers a touch of extra flavor, which I love.
- These muffins feature a few of your favorite warming spices so they taste like your favorite pumpkin latte.
- They freeze well for later, too. Just defrost individual muffins in the microwave for 30 to 60 seconds, or until gently warmed through. You don’t want to overdo it.
Healthy Pumpkin Muffin Notes & Tips
Change it up. Add nuts, chocolate chips or chopped fruit cranberries or crystallized ginger. See recipe notes for details.
Simplify the recipe. Substitute 2 teaspoons store-bought pumpkin spice blend for the individual spices (cinnamon, ginger, nutmeg and allspice). Or, if your spice drawer is empty, simply use 1 1/2 teaspoons ground cinnamon and call it good.
Craving a sweet topping? Liz topped these muffins with my maple glaze from my pumpkin scones recipe, which sounds marvelous.
This muffin recipe is special diet-friendly. You can easily adjust this recipe to make it vegan, dairy free, egg free and/or gluten free. See the recipe notes for details.
Watch How to Make Healthy Pumpkin Muffins
Baking Tips for Success
How to Measure Flour
How you measure your flour is important. Why? If you measure incorrectly, you could end up with up to 50 percent extra flour, which will make your muffins dense, dry and flavorless. Use the spoon and swoop method:
- Gently stir your flour to loosen any clumps.
- Spoon your flour into the measuring cup with a big spoon or a flour scoop. Do not scoop up the flour directly into the measuring cup.
- Level off the top of the cup with a knife. Repeat as necessary.
Use Baking Soda, Not Baking Powder
They are not the same thing. Both are leaveners that help your baked goods rise (baking powder contains some baking soda, but that’s a long story). For ideal results, always follow the recipe and measure carefully.
How to Stir Your Batter
This muffin batter is super simple to stir together by hand, and that’s how I recommend making these muffins. Why? Whipping your batter will make the flour’s gluten protein too strong, yielding tough muffins.
I know it can be tempting to use a stand mixer or hand mixer when it’s within reach. Please don’t! Follow the instructions below and you’ll end up with light, fluffy muffins.
More Pumpkin Treats & Fall Muffins
Craving more? You’re going to love these recipes:
- Healthy Pumpkin Bread (like these muffins, but in bread form)
- Pumpkin Pecan Scones with Maple Glaze
- Pumpkin Pancakes
- Perfect Roasted Pumpkin Seeds
- Healthy Banana Muffins
- Healthy Apple Muffins
Please let me know how these pumpkin muffins turn out for you in the comments. I love hearing from you, and hope these pumpkin muffins become your new favorite.
P.s. That beautiful mug in the photos above and below? That’s handmade by my friend Margaret.
Healthy Pumpkin Muffins
- Author:
- Prep Time: 10 mins
- Cook Time: 23 mins
- Total Time: 33 minutes
- Yield: 12 muffins 1x
- Category: Baked Good
- Method: Baked
- Cuisine: American
Easy, one bowl, healthier pumpkin muffins made with whole wheat grains and naturally sweetened! These pumpkin muffins are as light, fluffy and delicious as their coffee shop counterparts. Recipe yields 12 muffins.
Ingredients
- ⅓ cup melted coconut oil or extra-virgin olive oil*
- ½ cup maple syrup or honey
- 2 eggs, at room temperature
- 1 cup pumpkin purée
- ¼ cup milk of choice (I used almond milk)
- 2 teaspoons pumpkin spice blend (or 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon ground allspice or cloves)
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 ¾ cups whole wheat flour**
- ⅓ cup old-fashioned oats, plus more for sprinkling on top
- Optional: 2 teaspoons turbinado (raw) sugar for a sweet crunch
Instructions
- Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius). If necessary, grease all 12 cups of your muffin tin with butter or non-stick cooking spray (my pan is non-stick and didn’t require any grease).
- In a large bowl, beat the oil and maple syrup or honey together with a whisk. Add the eggs, and beat well. Add the pumpkin purée, milk, pumpkin spice blend, baking soda, vanilla extract and salt.
- Add the flour and oats to the bowl and mix with a large spoon, just until combined (a few lumps are ok). If you’d like to add any additional mix-ins***, like nuts, chocolate or dried fruit, fold them in now.
- Divide the batter evenly between the muffin cups. Sprinkle the tops of the muffins with about a tablespoon of oats, followed by a light sprinkle of raw sugar and/or pumpkin spice blend if you’d like. Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
- Place the muffin tin on a cooling rack to cool. These muffins are delicate until they cool down. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan.
- These muffins taste even better after they have rested for a couple of hours! They’ll keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed).
Notes
Recipe adapted from my honey-sweetened pumpkin bread.
*Oil options: I love coconut oil here. I used unrefined coconut oil and can hardly taste it in the final product. Olive oil might lend an herbal note to the muffins, if you’re into that (I tested with California Olive Ranch’s “Everyday” variety and couldn’t even taste it). Vegetable oil has a neutral flavor but the average vegetable/canola oil is highly processed, so I recommend using cold-pressed sunflower oil or grapeseed oil if possible.
**Flour alternatives: White whole wheat flour works great, if you can find it. Whole wheat pastry flour yields extra light and fluffy muffins that are delicate until cooled. All-purpose flour and gluten-free all-purpose flour blends work as well.
**Change it up: You could really go crazy with add-ins here. After stirring in the flour and oats, gently fold in up to ¾ cup chocolate chips, chopped nuts like pecans or walnuts, and/or some chopped dried cranberries or crystallized ginger.
Serving suggestions: These muffins are great on their own, with a pat of butter, or spread with almond butter. They would also be fantastic with homemade pecan butter or coconut butter.
Make it egg free: Readers report that these muffins turn out well with flax eggs!
Make it vegan: Use maple syrup, flax eggs and non-dairy milk.
Make it dairy free: Simply use your non-dairy milk of choice.
Make it gluten free: Bob’s Red Mill gluten-free all-purpose blend works well instead of the whole wheat flour. Or, use 2 ½ cups certified gluten-free oat flour instead.
Make it oat free: Simply omit the oats. No other changes necessary.
Make it lower in fat: I would argue that this bread contains a healthy amount of fat, but you can replace the oil with applesauce if you’re following a low-fat diet. Choosing olive oil instead of coconut oil will reduce the saturated fat content; total fat content will remain the same.
Update September 24, 2019: I removed white whole wheat flour as an option simply because I can’t find it in stores any more. I also upped the amount of spice from 1 ½ teaspoons to 2 teaspoons.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Gladys Hutson
Hello, you commented to use “Bob’s Red Mill gluten-free all-purpose blend”. I have heard that it contains “glyphosate”
I would love to know if this is true as it was my “go to” flour.
Thanks
Kate
Hi Gladys, I can’t speak to that as I’m not aware of anything. I recommend you use what works best for you. I hope you try these!
Stephanie
Made these last night and love them! You can definitely taste the EVOO once you know it’s in there, so I’ll probably sub another oil next time. We also threw in about 50% more oats to finish up the container, and there were no adverse effects. Also used whole wheat pastry flour and it worked great.
I agree they’re not too sweet. If you’re expecting sweet muffins, throw in some extra sweetener. I might add a few tbsp of monkfruit sweetener next time.
I can’t wait to make them again. I’m going to double it and freeze half.
★★★★★
Ginny
I made these muffins yesterday, using regular enriched white flour, light olive oil and honey, as that was what I had on hand. They were sooo good! …… even though my spice was so outdated, they weren’t spicy. They have the perfect sweetness for me, and as in the other comments, so light and fluffy. Now, I’m ready to stock up on wheat flour and fresh spices. I’m also anxious to try your other varieties of muffins, as that is my go-to baked snack. I’m so glad I found your site!
I’m not vegetarian, but I love healthy food.
★★★★★
Rosanne
I just tried a pumpkin muffin that I made from the healthy muffin recipe. It is light and fluffy, but I can’t taste the pumpkin. I think next time, if I make them, I will put extra pumpkin spice in the recipe. I made pumpkin soup with the same purée( I had 26 cups of it) and could really taste pumpkin, so I don’t know what happened.
★★★
Danielle
Thanks for this recipe! I just made some and only made one change with the sugar, even if it’s already substituted with non refined sugars such as maple syrup or honey I always change it to unsweetened applesauce!
Makes the baking extra moist and is an even healthier alternative to the original recipe.
Yum.
★★★★
Alice
Do you use the same measurement when you sub applesauce? Thanks!
Renata Hylmarova Dias
Hiya, just getting mine out of the oven. Mixed in some of my blueberries from the garden and a bit of chopped walnuts. It smells divine …thanks for sharing!!!
★★★★★
Kate
Thank you for sharing! I’m glad you enjoyed them.
Mae Plachetka
Another wonderful recipe! After moving out at 18, I didn’t really know how to cook/bake, but being healthy was important to me. Cookie and Kate has been the only website where I have found recipes that over and over have been a success…. and are ACTUALLY healthy. I’ve learned a lot about cooking by following your recipes. Your cookbook is just as amazing as the website and will make for great Christmas for my family. Thank you so much!
★★★★★
Alysha
Delicious! Just made these with raw honey and dried cranberries and pecans. The texture was fantastic and flavor was just the right amount of sweetness. I will definitely be keeping these in my normal rotation!
Brittany
I’m pregnant and I’ve made this twice now.I crave them now, so good:)
★★★★★
Kate
Congratulations! I’m glad you love them, Brittany.
Cherilyn Neskovski
How big is your can of pumpkin purée?
Kate
Hi! In the US they are roughly 14.5 – 15 oz.
MJ
I recommend you add this on the ingredient list…took me a while to figure out how much to use. The can I bought is 26 oz!
Lynn
I am a healthy, homemade muffin maniac, and these were perfect! I added in about 2/3 c each of chopped pecans and chopped dates. I also sprinkled the raw granular sugar on top before baking. Delicious!!!
I use stone ground whole wheat flour from an historic grist mill, purchased during our Thanksgiving Festival, and the combination of this and the rich, deep colour of pumpkin puree bakes up a beautifully wholesome muffin. Thank you so much for a wonderful creation and a definate keeper! Merry Christmas!
Lynn, Ontario, Canada
★★★★★
Donna Miller
This recipe came out well. I added walnuts and chocolate chips. Lovely!
★★★★★
Lucy
Made these with white flour and coconut oil! They were terrific. Do you think I could swap the whole wheat with oat flour??
★★★★★
Kate
Hi Lucy! They should work. Use my How to Make Oat Flour for guidance.
Lynnae
These muffins were absolutely delicious! I used almond flour, and combination of coconut oil and olive oil (I only had 2 tablespoons of coconut oil). Also, I used heavy whipping cream and added cranberries. I did let the batter sit while the oven was heating, allowing time for the oatmeal absorb some moisture. I definitely will make this again and again…
Emma
I’ve made these multiple times, trying out both the honey and maple syrup options – I found I personally liked the maple syrup better. Most recently, I made them with only 1/2 cup pumpkin with another 1/2 cup of applesauce to even it out (didn’t want to open another can of pumpkin), melted salted butter in place of oil, and with 3/4 cup mini chocolate chips. Wow! They were even more moist and yummy then before! Would highly recommend.
★★★★★
Kate
Thank you for sharing you variation and what you enjoyed, Emma! I appreciate your review.
Hallie
I’ve made these and the banana muffins so many times in the last few months! These are really great and have become a breakfast staple. I’ve gotten a freezer stockpile for when I need them during my maternity leave. I think the banana muffins come out more sweet and moist so I do usually add a bit more pumpkin or some applesauce with these. Seems like everyone has great success with add ins too – this recipe is so flexible. My favorite sneaky ingredients to add in are chia seed, ground flax seed, and wheat germ. I even that out with some plain yogurt or unsweetened applesauce. They never fail! From a consistent googler, I find myself at your website more often than anywhere else for great recipes. Thank you!!!
★★★★★
Alice
Delicious! I subbed coconut oil for olive oil and honey for molasses. I also added walnuts. These were so moist and soft & tasted great when heated up in the microwave for a few seconds. This is going to be a new go to with my breakfasts, thanks
★★★★★
Kate
I’m glad it turned out for you, Alice! I appreciate your review.
Jane
I LOVE THESE MUFFINS! They are so good that I now make 2 batches at a time! I just pop them all in the freezer and reheat in the microwave as needed. Putting them in the freezer right away maintains the crunch of the coarse sugar on top (the sugar gets gummy if you put them in an airtight container on the counter). I think I’d top them with oats if I needed to take them to a potluck or something.I like them best with white whole wheat flour, but regular whole wheat is good too. To get a nice rise, I use this baking method from Sally’s Baking Addiction: Bake for 5 minutes at 425 degrees, then reduce heat to 350 and bake for another 17 minutes or so. Nice tall muffins….every time. Thank you!
★★★★★
Kate
Thank you for sharing! I’m glad you loved them, Jane. I appreciate your review.
cheryl valentine
I DO THE SAME THING! IT MAKES THE MUFFINS “RISE” A LOT BETTER!!
LindaE
Nice recipe. It came out good-actually moist! despite my replacing both the oil and the honey/maple syrup with apple sauce.I’m trying to lose weight, these are meant as a treat.
The only other recipe change was that 1) I used 3 egg whites instead of 2 whole eggs, again to cut down on fat. (I get it when you said “these are healthy fats” Me, I’d rather have some fat in my meal)
2) I added 1T of sugar so it was a little sweet-though apple sauce helps with that.
I needed to bake them an extra 10 minutes, possibly because d/t apple sauce. It’s easy to tell when a tooth pick comes out clean
SO
I ended up with negligible sugar, very low fat muffins that were moist. I find it hard to make moist muffins without oil but this worked great!
★★★★★
Alice
This recipe has become my go-to breakfast for months now. I’ve been using a vanilla olive oil and adding a dash of cardamom. I also include chocolate chips and sprinkle oats and turbinado sugar on top. These are the best way to start my work days!
★★★★★
Kate
That’s great, Alice! Thank you for your review.
Tara
I made these muffins with refined coconut oil, and I used half whole wheat flour and half regular flour. I was worried my family would not eat them if I only used whole wheat. They turned out amazing! Just the right sweetness (I used maple syrup) and I could barely tell the difference in the flour. I will definitely be making them again and will try some nuts or cranberries next time.
★★★★★
Diane
At first I thought the muffin was a bit dry but the second day they were perfect. I added chopped pumpkin seeds, pecans and cranberries. They were very good, an ideal breakfast muffin!
Catherine
Really nice muffin! Definitely will make again and again! Thank you for another fabulous recipe
★★★★★
Kate
You’re welcome, Catherine!
R Franco
I made these today. They were exactly what I was looking for: healthy, lower refined sugar, toddler friendly muffins with oatmeal, whole wheat flour, and pumpkin. (That’s a lot of demands huh?)
I made mini-muffins and ended up getting 27 out of the mix because some muffins were too small. I should have filled the cups up to the top. I baked for 18 minutes and they came out great. Added cranberries to the remaining mix after I filled 3/4 of the tins, so that I could have a combo of muffins. My little guy is getting picky, and hopefully he will eat one of the versions: with or without cranberries. But my favorite are with the cranberries!
Great recipe, excellent instructions! Thank you! I appreciated the flour tips. I’ve always scooped my flour from the bag with the measuring cup. Didn’t know that would produce inaccurate measurements.
★★★★★
Diane
I think I would have added more spices, hard to taste. I used a combination wildflower and avocado honey and would have like a little more sweetness. Texture good. Baked for a little shorter time than recipe calls for to keep moisture in. Added dates, pecans, and raisens. Coconut would also be nice. Thanks for sharing.
★★★
Clara Jordan
These were really good! I made them exactly as stated and used oat milk. For add-ins, I used mini chocolate chips for my kids and I’m glad I did because they told me if it hadn’t been for those “they wouldn’t have liked them as much”. I think without those, this recipe would not have been sweet enough for my kiddos. But I could definitely enjoy them without the chocolate chips. :)
Thanks for the great recipe!
★★★★
Linda R
Just put a batch of these in the oven. I used to always use a boxed mix to make pumpkin muffins so I was excited to try these. I hate to waste some of the can of pumpkin puree, so I decided to try using the entire can in this recipe. To make up for the extra moisture, I omitted the milk and boosted the rolled oats to 1/2 cup. These smell amazing and I cannot wait to see how they turn out!! thank you for posting this recipe!
★★★★★
Kate
Thank you for sharing your experience and how you adapted it, Linda.
Carolann
I followed the recipe exactly
They turn out exactly as stated
★★★★★
Kate
Great to hear, Carolann! Thank you for your review.
Jocelyn E Campbell
Hi Kate, I am writing to you on behalf of my sister who is blind and accesses your site using her phone with voice over. The ads interfere tremendously and it makes it impossible for her to get to the recipe. If you try to get one of your recipes on your own phone using voice over she says you will understand immediately. It makes it so frustrating for her and saps the small amount of energy she may have in a day to throw together some muffins. Thanks so much for caring and hope you can deal with it. Accessibility matters, stay safe and warm! Jocelyn
Kate
Hi Jocelyn, Thank you for brining this to my attention. I am sorry that is your sister’s experience. Accessibility is important to me and I will address it.
Cloey
These sound delicious! How long do you think I should bake these for if I were making mini muffins?
Kate
Hi Cloey! It’s usually half the time, but be sure to keep an eye on it.
Maureen Abele
I made these today and they were so good!! Thank you
★★★★★
Kate
You’re welcome, Maureen!
Carol Harding
Do you have a caloric breakdown for these muffins?
Kate
Hi Carol, the nutrition information is below the notes section of the recipe.
Carol Harding
Thanks so much. These are our favourite muffins of all time
Molly R
I made them today — they’re wonderful! Light, fluffy, tasty. I really like your pumpkin spice mix — all those rich spices combined together — yum!
★★★★★
DMineck
I went to make these muffins for my two grandsons and realized I did not have pumpkin (I normally have a can so I forgot to check my cupboard). Luckily I had bananas I could mash, which made a great substitute. My oldest grandson asked me to add chocolate chips. The muffins were lovely and a big hit. My son-in-law and daughter stopped by later to pick up the boys and were very happy to take some muffins home because they smelled so good. Thank you so much for such an easy and delicious muffin recipe.
★★★★★
Kate
You’re welcome! I’m happy you enjoy these muffins.
Madeline
Can you use regular canned pumpkin and whole wheat flour for this recipe. I also plan on using applesauce in stead of oil.
Kate
Hi, Madeline. I’m not sure I understand the question. This calls for canned pumpkin and whole wheat flour. I’m not sure about using applesauce in this recipe.
Madeline
Is pumpkin puree the same as just 100% canned pumpkin? Can applesauce replace the oil in this recipe? Thanks!
Kate
Hi! Yes, that will work too. I haven’t tried applesauce as a replacement, sorry!
Sara
Outstanding. Sprinkled some coconut sugar on top before baking for some added sweetness, however the honey was good enough. Perfect recipe.
★★★★★
Kate
I’m happy to hear you enjoyed it, Sara! I appreciate your review.
Rachel
My toddler and I made these today with one egg (because it was the last one) and they came out lovely. I skipped the vanilla; I don’t use it combination with cinnamon and company, but we put in plenty of spices and the flavor was nice and rich. I keep safflower oil on hand, which is a great neutral baking oil, so we used that and white whole wheat (KAF), almond milk, ground up the oats to make them easier for a baby to chew. We added toasted walnuts to half of them, too. Everyone enjoyed them. I thought the touch of sweetness from the maple syrup was just right: they’re hearty, not dessert-y. A perfect snack. It’s going in our muffin recipe collection!
★★★★★
Joy
Delish! I tried a bit of peanut butter on one cut in half. Then I put on a few slices of banana on top of that. The cool creaminess was a perfect match. If I wanted to take it up a notch I’d drizzle that with just the tiniest bit of caramel.
Five star flavor, four (and a half) stars just because they’re hard to eat plain without a drink.
★★★★★
Camille
We absolutely love this muffin recipe! I started making these when I was a few weeks postpartum with my now 7.5 y/o daughter. I love making a double batch and freezing them for school mornings with yogurt and fruit salad! Not too sweet and absolutely delicious.
★★★★★
Kate
Great idea, Camille! Thank you for sharing.
SOFIYA
Hello! I really love our recipes as you provide healthy alternatives and they are easy to make! I was wondering, if I use wholegrain flour, would it yield the same texture? Thanks!
Kate
Hi, I don’t know if that would work as it tends to not be quite as fine. Let me know if you try it.
Jeff
Hello
This is my 2nd time making this recipe by huge request from everyone.
I substituted some ingredients,
I used Applesauce for oil
Bananas for the eggs
Orange juice for the milk
Added 1/4 cup more pumpkin
Turned out Excellent.
Elyse
Hi Kate, I used whole wheat flour (not white whole wheat or pastry flour) and they turned out very dense.
Kate
Hi Elyse, How did you measure your flour? They will be fluffier with the other flours, as to why I recommend those.
Steph
I have been back to this site several times for this recipe. I love it! Tried it with EVO this time and they came out just as good as last time using coconut oil. Also added chocolate chips, Amazing! Thank you for the great recipe.
★★★★★
Sarah
These were absolutely delicious and not too sweet! Great option for a quick breakfast, snack, or dessert!
★★★★★
Kate
I’m glad you enjoyed them, Sarah!
Susan
We love your banana muffin bread. Recently I tried the healthy pumpkin muffins using all oat flour and making no other changes. If the muffins were a little dense would you reduce the amount of oat flour. I put 220 grams for the 2 1/2 cups. Thank you for all the wonderful recipes.
Kate
Hi Susan, I’m sorry to hear that. I haven’t tried it with the oat flour yet. I would need to try it to be sure. Or, you would need more leavener
Susan
We love your banana nut bread using oat flour. Recently I tried the healthy pumpkin muffins using all oat flour and making no other changes. If the muffins were a little dense would you reduce the amount of oat flour. I put 220 grams for the 2 1/2 cups. Thank you for all the wonderful recipes.
Susan
I made these to take to an Easter breakfast and made some changes to accommodate someone who has sensitivities to dairy, gluten and sugar. I used almond milk, Bob’s Red Mill 1 to 1 flour and maple syrup, and added a handful of dried cranberries. The batter was very loose, runny in fact. Nevertheless, I baked them for 25 minutes and then reheated them for about 20 minutes before serving. They tasted great! But … their internal consistency was like peanut butter and they weighed what seemed like a ton! I’m wondering what other kinds of gluten-free flour could be substituted to ensure a more pleasing consistency and lighter crumb?
Kate
Hi, I’m sorry to hear that! I have made these gluten free without issues. Did the pumpkin you use seem to be really watery?
Susan
Of course, that’s what went wrong! Thank you for being so insightful. Yes, indeed, it was very watery. It was Farmer’s Market brand organic pumpkin puree that had been frozen and thawed. I was assured by my son who tried one that it tasted great but the texture was icky. I will make them again and make sure that the pumpkin has some body to it … or perhaps substitute sweet potato puree. Mmmm, sweet potatoes!
Suz
In case I missed it…how many calories per muffin?
These are amazing…..
★★★★★
Kate
Hi Suz! The information is below the notes of the recipe.
Suz
Thanks Kate…guess I just didn’t look far enough below.
Lucy
I’ve tried and loved most of your muffin recipes and this is my favorite one by far! They’re incredibly easy to make and absolutely delicious. I took them on a camping trip, and they made an great quick bust sustaining breakfast. Thank you for the great recipe!
★★★★★
Kate
You’re welcome, Lucy! I’m glad you love this one.
Dara
I have been making these and the banana version for over a year. I always use walnut oil, which is a little more expensive, but tastes great. I usually double the cinnamon as well.
★★★★★
Mary Kelly
I’ve made these many times and they’re delicious every time. We really like adding mini chocolate chips. Would like to try making mini muffins. What would the bake time be?
Kate
Hi Mary! You will keep the temperature the same, but bake time would be half. Keep an eye on it though!
Lindsay
I love these muffins! I used oat milk cause it’s all I had, and quick oats for the same reason. I mixed in raisins and chopped nuts and they were amazing. Everyone asked me for the recipe. :)
Jamie
These are delicious! I made vegan with flax eggs and used olive oil. I also subbed organic brown sugar for maple since it’s so pricey and no healthier. To make up for the moisture lost, I used the whole can of pumpkin. So glad I did that, as they turned out fantastic! We added dark chocolate chips, too.
★★★★★
Kate
I’m glad you loved these muffins, Jamie!
Rachel B
We have been making these on repeat for my son who has just been diagnosed with an egg allergy — so we make the vegan version. SO GOOD. Our whole family loves them – thank you for creating easy and delicious recipes (we just made your oven baked falafel for dinner last night).
★★★★★
Kate
I’m happy you are still able to make these work with you! I appreciate your review, Rachel.
Jill
These turned out great! good directions about WWFlour. We substituted apple cinn instant oatmeal and agave, for oats/honey, and adjusted amounts to account for sweeteners in oatmeal packet. We started out with only partial can pumpkin, so also reduced all ingredients proportionally (except eggs) and they came out not too sweet and super moist. This is a keeper.
★★★★★
Kate
Great to hear, Jill!
Katie
Would you only adjust baking time for mini muffins, or do you recommend other tweaks?
Kate
Hi Katie, you will want to cut the time in half and keep an eye on it.
Natalie
I opened a new can of organic pumpkin and a spot of mold was at the top! I used a can of butternut squash instead w Cho chips, yellow raisins, and added a quarter cup of wheat bran!
Alicia
Great recipe. I agree with others that it’s not a sweet muffin but I really like that. I used the individual spices and fresh ginger since that’s all I had. It’s a beautiful, moist yet light and spicy muffin. For those who want it sweeter they could try subbing agave syrup since that does taste sweeter than an equal amount of honey or maple syrup. Thanks for the tasty recipe!
★★★★★
Kate
Thank you for your feedback, Alicia! I appreciate your review.
Chris Grafton
I made these wonderful healthy muffins today as soon as I discovered your recipe. I used the EVO, real maple syrup, almond milk, and followed the directions. I bake with 100%stone ground white whole wheat flour with all the nutrients of more traditional wheat. (King Author brand works well). The muffins did not disappoint- so moist and light! Wonderful fall taste.I added some dried cranberries to the mix and 1\4 cup of butterscotch morsels at very end. As a retired nurse educator these get the thumbs up from me as they also have significant source of potassium from the pumpkin, healthy fat, and not overly sweet. Thanks!
★★★★★
Kate
Thank you for sharing, Chris! I’m delighted you enjoyed it.
Kathi
I had an epic fail on the recipe- nothing to do with the recipe and everything to do with the baker! I used cassava flour which I was led to believe is a fine substitute- it was not! The muffins taste fine but they are super dense and they didn’t rise. I will try again soon but word of warning: don’t use cassava flour! Thanks for your great recipes!
★★★★
Kate
Oh no! I’m so sorry to hear that. Thank you for sharing your experience.
Marta
Made them this morning, easy and delicious, thank you.
★★★★★
Kate
I’m glad you loved them, Marta! I appreciate your review.
Caitlyn
These are excellent. They were simple and easy to make. They are hearty in all the right ways. I love pumpkin muffins with butter that sweet salty flavor is perfect for fall!
★★★★★
Kate
I’m happy you think so, Caitlyn! I appreciate your review.
Lisa
Have you ever used avocado oil in these muffins?
Jamie
These are always my go-to pumpkin muffins!! I look your recipe up every fall!!! My kids and I love them!❤️Thank you for posting it!
★★★★★
Kate
You’re welcome, Jamie!
Jill
Could almond flour be subbed?
Kate
Hi Jill, Almond flour isn’t a great 1:1 option. Oat flour could work here.
Tara
Really good. I think i could have cooked 20minutes living at 4000 feet and they would have been more moist but a great moist feel anyway.
★★★★★
Brittany W
I subbed Cup4cup flour and they came out amazing!!! So great with my morning coffee
★★★★★
Amanda P
Sooooo good! I did use canola oil as that was all I had at the time, but I used honey and whole wheat flour. I sprinkled turbinado sugar on top with extra oats and these came out BEAUTIFULLY! The sugar on top lends a little crunch and slight sweetness. They are great warmed with some butter. These are my fall staple this year!
★★★★★
Jessica Augé
These are simply amazing!! Turned out perfect ❤️
★★★★★
Kate
That’s great, Jessica! Thank you for your review.
Visha Shah
Can you use quick oats instead of rolled?
Kate
Hi Visha, I recommend this recipe best as written. I do know others tried it and said they had good results. Let me know if you try it!
Jessica
Made this recipe this morning and love it! I read some comments and added a few tablespoons of chia seeds, used an applesauce pouch in place of some of the coconut oil, did half and half honey and maple syrup, and added some blitzed pumpkin seeds and golden raisins. Huge hit and super delicious, will be making these again and again!!
★★★★★
Kayla
Second time making them and they are perfect! Not over powering in sweetness which is great. I love the healthy aspect of them because my toddlers can have more than one and it has become an easy go to for a snack or heading out the door. Thank you for the recipe!!
★★★★★
Kate
Wonderful to hear, Kayla! I appreciate your review.
Josh
Amazing recipe! It’s a great dish for those that need a quick breakfast in the morning or a healthy snack. I like to go half n half on maple syrup and honey. I think that gives it a superb hint of maple and sweetness. Keep up the great work!
★★★★★
Maureen J
October 1, 2022
I’ll start by saying these disappeared FAST in our house!! They were moist, extremely flavorful, and (I still can’t believe it) healthy. I’m not a super experienced baker but they were great.
It’s only been a few days and I am making more because we have friends coming to visit and I want them to know you CAN teach an old dog new tricks.
Thank you for making me look good! LOL
★★★★★
Kate
I love that! Thank you for your review, Maureen.
Bianca
Hi! I made these yesterday and they were absolutely amazing. I’ve never had anything I baked turn out this well. I’m looking forward to sharing them with any friends and family who want to try. Thank you so much for all the effort you’ve put into this blog. It’s one of my favourite sites on the internet and your recipes are my favourite things on any of my weekly menu’s.
★★★★★
Lucy
Made these with white flour and coconut oil! They were terrific. Not too sweet!! Which I love
★★★★★
Jessica
The search for the best pumpkin muffin is over! These are moist, flavorful, satisfying and hearty. Perfectly sweet and healthy. I’m in love!
★★★★★
Cait
I made my first batch of these on Sunday morning. Making my second tonight (Tuesday). :) I’ve made many of your muffins and other recipes so I knew they would be good! But my husband (who has eaten 3/day) says these are his favorite muffins I’ve ever made. Follow the recipe exactly except I used healing spoonfuls of cinnamon and ginger, sprouted whole spelt flour, and raisins as add ins. Thanks for the great recipe!
★★★★★
Pamela Ciabattoni
Amazing! Delicious! 5 star! I made these using 1 cup almond flour and 3/4 c all purpose flour in place of wheat flour. I used coconut oil, pure maple syrup along with chopped pecans and unsweetened coconut as mix-ins. These muffins are so delicious and moist. My husband is going crazy over them.
★★★★★
Kate
I’m glad you loved it, Pamela! I appreciate your review.
Sophie
I made this with 1/2 batch, made 6 decently sized muffins. I also used white whole wheat flour (found it at meijer… not sure if that helps) and honey, and half applesauce half oil for a lower fat breakfast. Yum! The sweet crunch of the top sugar really brings it all together. Ty for sharing!
★★★★★
Brittney
Hi Kate, can I add diced apple to this? Would it increase the cooking time or temperature?
Kate
Hi Brittney, I can’t say without trying it.
Anna
I love this recipe! I’m feeling the fall vibes over here and have been making them over and over. So light and fluffy! Since I’m working on including more protein in my diet, I’ve been subbing lupin flour for the whole wheat flour and also threw in some pumpkin seed protein powder (which is really just ground pumpkin seeds) in place of the oats. It’s such a versatile recipe, and I love the suggestions for sweet toppings too. Delicious, and healthy enough to eat for breakfast. Thanks for sharing this. :)
★★★★★
Maki
Hi there, if I use cupcake liners, do they peel off cleanly? Or do the muffins clump on to the paper? Thanks!
Kate
Hi! I would grease them to be sure, it can vary by liner.
Natalie
Hi, these muffins sound wonderful. How long do you recommend baking them recipe in a mini muffin pan?
Kate
Hi, You can but I suggest baking for half the time and keep an eye on them.
Alisa Grainawi
We LOVE these! I only made my first batch 2 days ago, but had to make a double batch this morning (because large can of pumpkin just *had* to get used, right??). 3/8 cup of chocolate chips per batch was right for us. Today I did half the batch as normal sized muffins and half mini. For us at 5210′ elevation it was 22 min for the larger ones, 15 min for the mini.
★★★★★
Lil
Hello,
My daughter has an affect with Oats, are you able to use quinoa flakes instead of oats?
Thank you,
Lil
Kate
I haven’t tried it so I can’t say for sure. Sorry!
Diane Dempsey
Any Recommendations for not getting a dense, heavy result when using gluten free fLour? I have tried this recipe multiple times and keep getting muffins that are more like ammunition.
★★★★
Olga
Thanks for the recipe . Muffins turned out great and very tasty. I added walnuts and cranberry like you suggested. Definitely will bake them many more times!
★★★★★
Kate
Great to hear, Olga! I appreciate your review.
Annika
I accidentally added some cayenne pepper instead of cinnamon. Scooped out what I could, but it was actually an amazing addition!
Thanks for this recipe, I love everything I’ve tried of yours.
★★★★★
Kate
Oh no! But I’m glad it still turned out ok for you, Annika.
cindy
how many grams of sugar per muffin?
Kate
Hi Cindy! The nutritional information is below the notes section.
Eva
These are the best muffins I have ever tried! I substitute eggs with chia seeds and it works great. Thank you so much on this recipe, I will make them again and again :)
Claire
Bro, there are no eggs in your ingredients list but the recipe says “add the eggs”. Now I’ve gotta find a new recipe halfway through. Thanks.
Kate
Hi Claire, see under maple syrup. It’s 3rd on the list.
Jan
These are so quick & easy to prepare, and they taste delicious! I didn’t change a thing; just added some chopped walnuts as suggested for an add-in.
★★★★★
Jenny
Scrumptious!!!! These were so good, I wanted to eat them all!!!
I added a touch more cinnamon and sliced almonds with the oatmeal topping!
Definitely will make again !
Thank you for sharing!
★★★★★
Kate
You’re welcome, Jenny!
Kinga
Hi, thank you so much for this recipe! It tastes just as Starbucks pumpkin muffins! So gorgeous and very easy to make. We baked a huge pumpkin and tried out your recipe with some freshly mashed pumpkin. We’re going to do batch baking tomorrow using up the rest of the pumpkin and stock up our freezer with them.
★★★★★
Tricia Zamora
I’d like to make these as mini muffins for an event. Do you have any suggestions?
Kate
Hi! You can make these mini muffins. Just bake for half the time and keep and eye on them.
Amy Wittman
These just came out of the oven and look and smell amazing. Can’t wait to taste them. I used avocado oil, figuring it was lighter than EVOO and I was out of coconut oil. And I mixed in some mini semi-sweet chocolate chips. I also used paper muffin cups to line the tin.
Claire Osborne
I’m new to using coconut oil. Is it best to buy the solid and melt it (how exactly does one do that?) or is the already liquid coconut oil as good as the solid? Not over-processed if liquid version? Love every recipe I’ve made so far! Thank you.
★★★★★
Kate
Hi! I buy the solid and melt it. Let me know what you think when you try it!
Nancy Cohen
What size can of pumpkin do you use? I am using fresh pumpkin so I need to know the amount.
Kate
Hi Nancy, the can is roughly 15 ounces. I hope you enjoy these muffins!
Beth Ranucci
For some reason, I didn’t care for this recipe that much. I probably over stirred it like you said not to lol, but mine came out a bit dry and kind of gummy. Also, not quite as sweet as I like. One thing I’m not sure about, is cooking Coconut oil, the same as regular coconut oil? I used a bottle of liquid “cooking coconut oil.” Maybe that’s why! Anyway, I wanted them to have more rich flavor, which they didn’t. Suggestions for next time?
★★★
Kate
Hi Beth, I’m sorry to hear that. Was your coconut oil soil in a jar and then you melted it ?
Sarah
Absolutely love these muffins. My 16 month old triplets also love them ❤️
★★★★★
Kate
That’s great to hear, Sarah! I appreciate your review.
Teri Swainson
I made these with GF flour and they turned out great. I also made half of them with walnuts and that gave a little crunch. I plan to make them with white whole wheat flour as well (found at Publix).
★★★★★
Kate
That’s great to hear, Teri! I appreciate your review.