Name: Pumpkin Muffins
Total time: 50 min
Yield: 12 serving
Ingredients: 2 Tablespoon(s) Canola Oil or melted and cooled coconut oil; 1/2 Cup(s) Honey or pure maple syrup; 1/3 Cup(s) Plain Greek Yogurt (non-fat) at room temperature; 1 Egg (large) at room temperature; 1 Teaspoon(s) Vanilla Extract; 15 Ounce(s) Pumpkin (pure, not pumpkin pie filling); 1 Teaspoon(s) Baking Soda; 1 1/2 Teaspoon(s) Ground Cinnamon; 1/4 Teaspoon(s) Ground Nutmeg (freshly grated is an amazing upgrade!); 1/4 Teaspoon(s) Ground Ginger; 1/4 Teaspoon(s) Allspice; 1/4 Teaspoon(s) Kosher Salt; 1 1/4 Cup(s) White Whole Wheat Flour; 7/8 Cup(s) Rolled Oats (3/4 cup plus 2 tbsp)

Pumpkin Muffins

February 3, 2023 By: Jill T

(4.9) 45 Ratings

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It's sweater season and you know what that means...it's time to break out the pumpkin! We've got a recipe for Healthy Pumpkin Muffins that will make your autumn season extra special. Not only are these muffins unbelievably moist and packed with flavor, they're also naturally sweetened and made with whole grain ingredients. A generous helping of warm spices like cinnamon, nutmeg, ginger and allspice give these treats the quintessential fall flavor. Enjoy these muffins for breakfast or a healthy snack - you'll feel good about what you're eating!

14 Ingredients
50 Min
12 People
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Ingredients

2 Tablespoon(s) Canola Oil or melted and cooled coconut oil

½ Cup(s) Honey or pure maple syrup

⅓ Cup(s) Plain Greek Yogurt (non-fat) at room temperature

1 Egg (large) at room temperature

1 Teaspoon(s) Vanilla Extract

15 Ounce(s) Pumpkin (pure, not pumpkin pie filling)

1 Teaspoon(s) Baking Soda

1 ½ Teaspoon(s) Ground Cinnamon

¼ Teaspoon(s) Ground Nutmeg (freshly grated is an amazing upgrade!)

¼ Teaspoon(s) Ground Ginger

¼ Teaspoon(s) Allspice

¼ Teaspoon(s) Kosher Salt

1 ¼ Cup(s) White Whole Wheat Flour

⅞ Cup(s) Rolled Oats (3/4 cup plus 2 tbsp)

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Nutrition

Calories 147
Protein 4g
Carbohydrates 27g
Fat 3g
Cholesterol 14mg
Sodium 168mg

How to make Pumpkin Muffins

01
Set your oven to 325°F.
02
Give a 12-inch standard Muffin Tin a quick spray of nonstick spray.
03
In a large Bowl, stir together the oil, honey, Greek yogurt, egg, and vanilla until it's nice and smooth.
04
Add in the pumpkin purée and then add the baking soda, cinnamon, nutmeg, ginger, allspice, and salt.
05
Gradually add the flour and oats and mix until the flour fully disappears.
06
Put the batter into the Muffin Tin and bake for 25 minutes. You can check if the muffins are done by poking a toothpick into the center of one. If it comes out clean your pumpkin muffins are ready for cooling.
07
Put the tin on a Wire Rack and let the muffins cool for 5 minutes before taking them out.
08
Store your pumpkin muffins in the fridge for up to 4 days or in the freezer for 90 days.