Healthy Pumpkin Muffins

Moist and fluffy healthy pumpkin muffins made with wholesome ingredients like Greek yogurt, maple syrup, and whole wheat flour—perfect for a guilt-free fall treat.

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Course: Breakfast, Dessert, Snack

Cuisine: American

Prep Time: 10

Cook Time: 20

Chill Batter (optional): 8

Total Time: 30

Servings: muffins

Calories: 160kcal

Cost: $6–$8

Equipment

1 12-cup muffin tin Standard size
12 Paper muffin liners Optional for easy cleanup
2 Mixing bowls 1 large, 1 medium
1 Wire whisk For wet ingredients
1 set Measuring cups/spoons Dry and liquid
1 Ice cream scoop To portion batter
1 Wire cooling rack For cooling
1 Rubber spatula For folding batter

Ingredients

1 cup pumpkin puree Drained on paper towels
1 cup whole wheat flour
½ cup Greek yogurt Plain, full-fat or 2%
⅓ cup maple syrup Pure maple syrup
2 eggs Room temperature
¼ cup coconut oil Melted and cooled
1 teaspoon vanilla extract
½ teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon sea salt
¼ cup mini dark chocolate chips Optional
⅓ cup rolled oats Adds texture

Instructions

Preheat oven to 375°F and line muffin tin with paper liners.
Whisk together pumpkin puree, Greek yogurt, maple syrup, coconut oil, eggs, and vanilla.
In separate bowl, whisk flour, oats, baking soda, baking powder, spices, and salt.
Fold dry ingredients into wet mixture until just combined.
Gently fold in chocolate chips.
Scoop batter evenly into muffin cups, filling each about ⅔ full.
Bake 18–22 minutes or until a toothpick inserted comes out clean.
Cool in pan for 5 minutes, then transfer to wire rack to cool completely.

Notes

Optional: For even more tender muffins, refrigerate the batter overnight before baking.

Nutrition