Healthy Pumpkin Muffins 

If you love my pumpkin bread, you’re going to love these healthy pumpkin muffins. They’re perfectly spiced, naturally sweetened, and made with a blend of whole wheat and oatmeal for a soft, hearty texture.

As a dietitian, I love muffin recipes that aren’t overly sweet but still taste like a treat. These muffins check every box they’re made with Greek yogurt for protein, pumpkin for fibre, and maple syrup for a touch of sweetness.

Ingredients:

• 1 cup whole wheat flour
  
• ¾ cup oats
  
• 1 teaspoon baking soda
  
• ½ teaspoon baking powder
  
• ½ teaspoon salt
  
• 1 teaspoon cinnamon
  
• ½ teaspoon nutmeg
  
• ¼ teaspoon cloves (optional)
  
• 2 large eggs
  
• ⅓ cup maple syrup (or honey)
  
• ¼ cup avocado oil
  
• ¼ cup Greek yogurt
  
• 1 cup pumpkin purée (not pumpkin pie filling)
  
• 1 teaspoon vanilla extract
  
• ½ cup dark chocolate chips (mini chips work best for even distribution)
  

Instructions:

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
   
2. In a large bowl, whisk together the flours, baking soda, baking powder, salt, and spices.
   
3. In another bowl, whisk the eggs, maple syrup, oil, yogurt, pumpkin purée, and vanilla until smooth.
   
4. Add wet ingredients to dry and stir until just combined. If the batter seems too thick, add 1–2 tablespoon milk.
   
5. Fold in the chocolate chips.
   
6. Divide the batter evenly among muffin cups (about ¾ full).
   
7. Bake for 18–22 minutes, or until a toothpick inserted in the centre comes out clean.
   
8. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
   

Storage:

Store at room temperature for up to 3 days, or in the fridge for up to 5 days. These muffins also freeze great store in an airtight bag for up to 2 months.

Dietitian Tips:

• Try adding ½ cup chopped walnuts or pecans for extra crunch and omega-3s.
  
• For a dairy-free version, use a plant-based yogurt.
  
• Add a sprinkle of rolled oats on top before baking for a bakery-style look.
  

FAQ: Healthy Pumpkin Muffins 

More Sweet Treats

• Pumpkin Pie Cookies
• Pumpkin Chocolate Chip Bread 
• Banana Bread Recipe with No Butter

Recipe

Juliana Crimi, RD

Healthy Pumpkin Muffins

These healthy pumpkin muffins are soft, cozy, and naturally sweetened with maple syrup. Made with Greek yogurt, oat flour, and warm fall spices.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 22 minutes mins

Total Time 32 minutes mins

Servings: 12 muffins

Ingredients Equipment Method

Ingredients

  

• 1 cup whole wheat flour
• ¾ cup oats
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon cloves optional
• 2 large eggs
• ⅓ cup maple syrup or honey
• ¼ cup avocado oil
• ¼ cup Greek yogurt
• 1 cup pumpkin purée not pumpkin pie filling
• 1 teaspoon vanilla extract
• ½ cup dark chocolate chips

Equipment

• Muffin tin
• Mixing bowls and spoons
• Measuring cups and spoons
• Oven + oven mitts

Method

 

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
2. In a large bowl, whisk together the flours, baking soda, baking powder, salt, and spices.
3. In another bowl, whisk the eggs, maple syrup, oil, yogurt, pumpkin purée, and vanilla until smooth.
4. Add wet ingredients to dry and stir until just combined. If the batter seems too thick, add 1–2 tablespoon milk.
5. Fold in the chocolate chips.
6. Divide the batter evenly among muffin cups (about ¾ full).
7. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
8. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.