Healthy Pumpkin Muffins
Easy, healthy pumpkin muffins made with maple syrup, pumpkin puree, and warm spices. Gluten-free, dairy-free, and freezer-friendly!
Servings: 12
Ingredients
- 1 cup canned pumpkin puree
- ½ cup coconut oil melted
- 2 large eggs
- ¾ cup maple syrup
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour or gluten-free flour if preferred
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- Optional mix-ins: 1 cup chocolate chips or chopped pecans
- Optional topping: cinnamon sugar topping 1 Tbsp sugar mixed with 1 tsp cinnamon
Instructions
- Preheat oven to 350 F and line a 12-cup muffin tin with paper liners.
- In a large bowl, stir together the pumpkin puree, melted coconut oil, eggs, maple syrup, and vanilla until smooth.
- In a separate bowl, mix together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
- Add the dry ingredients to the wet ingredients and stir just until combined and no flour streaks remain. Fold in chocolate chips or pecans if using.
- Divide the batter evenly among the muffin cups, filling each about ¾ full. Sprinkle cinnamon sugar on top if using.
- Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean. Cool slightly before serving and enjoy!
Notes
- Don’t overmix the batter. Once the wet and dry ingredients come together, stir just until you don’t see streaks of flour. Overmixing can make your muffins dense instead of soft and fluffy.
- Use room temp ingredients. If your pumpkin puree or eggs are cold, the melted coconut oil can harden in the batter. I like to let the eggs sit out for 10 minutes before starting.
- Fill each muffin cup about ¾ full. This gives you that perfect dome shape - full, round tops without overflowing.
- Check for doneness early. Ovens vary, so start checking around 20 minutes. A toothpick should come out clean or with a few moist crumbs.
- Cool before removing. Let the muffins rest in the pan for 5–10 minutes before transferring to a rack. It helps them set and keeps the bottoms from getting soggy.
- Mix-in magic. I love these healthy pumpkin muffins several ways - topped with cinnamon sugar for a cozy crunch or loaded with chocolate chips for a sweet treat. Both versions are hits in my house!
- Make-ahead friendly. These freeze beautifully. I often tuck a few into the freezer and warm them in the toaster oven. They taste freshly baked every time.
Nutrition
Calories: 207kcal | Carbohydrates: 28g | Protein: 3g | Fat: 10g | Saturated Fat: 8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 192mg | Potassium: 117mg | Fiber: 1g | Sugar: 13g | Vitamin A: 3218IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg
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