Healthy Pumpkin Muffins
Easy, healthy pumpkin muffins made with whole grains, natural sweetener (maple syrup) and real pumpkin! These muffins are fluffy and delicious.
Updated by Kathryne Taylor on August 30, 2024
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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
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 healthy 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. You could use 2 ½ cups certified gluten-free oat flour instead or follow my recipe for almond flour-based pumpkin muffins.
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.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
These are so bland. I’ve never in my life been so dissapointed by a pumpkin recipe. Texture fine, moisture fine. Even with added chocolate chips, no flavor at all.
I’m sorry you didn’t love these, Kelsey. Thanks for your feedback!
Yes, I had the same experience. I tried the batter and it tasted fine, flavorful. But then the muffins had no flavor at all. Like a hint of nothing. Very weird.
So bland. I was super bummed. Followed the recipe to a T. Oh well.
Out of all the recipes I’ve made for a filling,delicious,grab and go breakfast, this topped it. Even my husband loved it the best! I cheat a little and put a pinch of brown sugar on top of the muffins for a little more flavor.
My son (age 11) and I made these. We all wanted more than one and my son hid the rest because he said they were his muffins. He also LOVES your zucchini bread recipe.
I’m so glad he loves it! Thanks for sharing, Aimee!
Hi! Can I make these for my kiddo? She’s ten months old.
Mine didn’t come out great but I made them with coconut flour instead of whole grain flour and I didn’t have oats so I skipped those. They’re a little bland and the texture is weird (sandy) but I’m blaming that on the coconut flour. I’ll try them again and comment soon. Thank you for your recipes! I love your apple muffins. :)
Yeah you can’t sub coconut flour 1:1 for other flours.
The whole family loves these, I always have to make a double batch because they disappear quickly. I add a small amount of chocolate chips because, well… chocolate. Don’t go expecting the sweetness of a pre-packaged, mass made, preservative filled muffin. They’re slightly sweet, perfectly moist and totally delish. The blueberry and banana muffins are in regular rotation as well.
@Monica, one thing I’ve noticed that helps with GF flours is to use a 1:1 replacement, and even then, chilling the dough for at least an hour (up to a day).
**note: I have not made the recipe, but I plan on using it soon.
Just took them out of the oven. They’re delicious! Thanks for the recipe. I used whole wheat flour and oats and added raisins and walnuts.
Thanks for sharing, Joanne!
Hi Kate. I make this recipe pretty regularly and use the whole can of pumpkin puree. I’m a huge fan of sprouted wheat flour and use 1 cup of that and 3/4 cup organic white flour along with adding in raisins, walnuts, and also upping the spices a bit. They look pretty and get a little extra nutrition with a sprinkle of pumpkin seeds on top before baking. Yields 15 muffins. Thanks for this easy and delicious recipe!
Do you think I could use oat flour for these?
I haven’t tried it, so I’m not sure, but sometimes oat flour will work as a good substitute. However, gluten free flour works well here!
I’m currently baking these and they smell divine. I used a combo of buckwheat, brown rice and plain GF flour and added petitas and flaked almonds to the mix also. I’m looking forward to having them at breakfast with ricotta or yoghurt
Thank you for your review, Kate! I appreciate it.
Hi Kate.
Thankd for your recipe. I was looking for something that uses honey instead of sugar and I was really excited when I come across yours. But unfortunately, mine came out a little moist, although I let it cook longer. But didn’t work with the texture. I wonder if mine is uncooked or this is the way they’re supposed to be because of the honey?
Thanks.
Hi Mona! It shouldn’t be undercooked. How long did you let them bake? Did you overfill your muffin tins by chance?
Hi Kate.
I filled the muffin tins almost fully and let them bake on 165c for 25-26minutes and then again with the grill on, on 150c for another 10 minutes.
Another thing is that I used baking powder instead of baking soda but I don’t think that could be the problem, I am wrong?
Hi Mona, yes baking soda and baking powder are very different and that’s what went wrong. It matters what you use for how things interact.
Delicious – and thankfully not too sweet. I added Garam Masala to give it a sort of chai kick. Skipped the oats and did 1/2 maple syrup and 1/2 honey. Next time will try black strap molasses. MMMM good!
Thanks for sharing what you did!
My 3 years old went coo-coo for this muffin! Feeding toddlers are not an easy feat, so THANK YOU for this amazing recipe.
Thank you, Susan! I appreciate your review.
Delicious!!! Day, egg, and gluten free turned out great!
Wonderful, Kristie!
Really really delicious! Very light and fluffy and so easy!
I’m glad you loved it, Shelley!
This recipe really yielded some amazing muffins, the only thing I did differently was I used 3/4 c of quinoa flour and 1 c. rice flour. I sprinkled some raw pumpkin seeds on the tops and wow they were delicious.
Thank you for your comment and review, Julie!
I put mine in for 20 min . These came out fluffy, moist ,so yummy!!! Mixed until just blenddd. I added hemp hearts, and chia seeds for a little nutty flavor.
Thank you for sharing and for your review, Aleksandra!
Just made this as mini muffins using spelt flour and 2% milk, but otherwise following the recipe exactly, and they are perfect and so yummy! Moist, tender, spiced but not too spicy. My husband and toddler love them! I baked them for 16 min.
Thank you for sharing, Bekah!
I have a love/hate relationship with recipes like these. Because the recipe is so vague and includes so many swaps, it’s really versatile! But also for that reason, YMMV for every single person who makes the recipe. Also, because weights aren’t included, there is a lot of room for error.
I made mine with the following:
– 73g Vegetable Oil
– 160g Sugar Free Maple Syrup
– Egg Susbtitute (for 2 eggs: 3 tbsp oil, 3 tbsp water, 2 tsp baking powder — mix up and add to liquid ingredients)
– 175g Pumpkin Puree
– 60ml Unsweetened Vanilla Almond Milk
– 1 Tsp Vanilla
– 210g All Purpose Flour
– 1 tbsp cinnamon
– 1/4 tsp each: nutmeg, allspice, cloves
– 1 tsp baking soda
– 1/4C Chocolate Chips
– 1/2C Raisins
My muffins weren’t bland at all and were quite tasty! However, the baking time was quite off in my oven. I gave them an extra five minutes but they were still underbaked, so I ended up putting them back in the oven for another 10 minutes after they collapsed while cooling. If anyone makes this variation of the recipe, I’d suggest giving them some extra time in the oven just to make sure they stay tall. :)
Thank you for sharing your variation, Amanda! What about the recipe did you find vague? The recipe is very specific, but I do offer alternatives for those with specific dietary needs when I can. I use US measurements, which do not include weights. I hope this helps to clarify!
I made this recipe two ways – one batch with oat flour instead of whole wheat and one batch exactly how the recipe reads. I think I prefer it with oat flour instead but I ultimately made these for my toddler and she loves them both ways. My husband said they are not very sweet at all – moreso just the flavor of pumpkin without the “sweetness” of a muffin (again, that’s fine by me as these were for my toddler – maybe add more maple syrup next time if I was making it for the adults). He added butter to his and liked it much better. Overall, I would definitely make this again… it’s a great alternative to the prepackaged baby biscuits/cookies and the like. They are moist, and still moist when they come out of the freezer. I offer it to my toddler for breakfast or for a “side” with dinner or a snack between meals. I think next time I may add chopped banana or play with date paste to add some extra sweetness and health benefits.
Just for reference – I made mine with coconut oil, whole milk, and maple syrup (once with oat flour instead of whole wheat, the second batch with whole wheat). I didn’t substitute anything else or use any add-ins. My oven baked unevenly, so half were done at 22 minutes, and the other half were done at 26 minutes. I thought I went wrong somewhere because my batter was very thick once I mixed in the dry ingredients, but all turned out well. This easily made 12 muffins as stated.
I’m glad it worked so well with the oat flour! Thanks for sharing, Michelle.
I don’t like overly sweet pumpkin desserts because you taste more sugar than pumpkin. In this recipe, I can taste the maple, and the pumpkin spice is not overpowered. I thought these were the best thing I’ve ever baked, and I even got some hard to please cajuns to try em and they ate all of them in one sitting!
I’m glad you liked this one, Rachel!
I did not use eggs, instead I used one egg replacement and 1/4 cup applesauce. I used almond milk and made these totally vegan. Based on other comments, I doubled the spices pretty much….cinnamon, nutmeg and allspice.
I added chopped pecans and topped each muffin with raw pumpkin seeds.
They made 10 muffins, with the muffin tin filled to the top for each one.
These muffins were dense but very moist. I could taste some spice but they were not very cinnamon-y. I would definitely add even more cinnamon the next time.
For very healthy muffins (no processed sugar, no dairy, low fat, high fibre), these were pretty good. I just think the spices are out of whack and it might take some trial and error to figure out the right amount……
I’m sorry you didn’t love them, but I appreciate your review Alison!
Truly the best muffins I’ve ever had; store-bought or otherwise. I have made these over 20 times and all my family members request them multiple times a year. I can make it by heart now– I always use olive or coconut oil, flax eggs, maple syrup, good for life mini chips, and whole wheat flour. Honestly, can’t be beat. Also, I never, ever spend money on apps (once you open that floodgate…hard to close it!) but I spent the $4.99 to support you. The app is so beautifully designed and worth so much more. This seems like such a crazy post since we don’t actually know each other, I just wanted to tell you (while the muffins bake!) how grateful I am for all you do!
I love this, Ashley! Thank you for sharing!
Such a great way to use up my leftover pumpkin! Great easy to follow recipe, and super yummy! My toddler even helped and ate the whole muffin which doesn’t happen with healthy muffins. Thanks heaps for a new staple.
You’re welcome, Amy!
Hi Kate,
Thank you so much for this healthy recipe !
Those muffins are sooo good ! I really like the texture, it’s nice and fluffy ! I would definitely recommend and I will definitely do it again. (also really enjoy the fact that it isn’t full of sugar)
Thank you for your review!
Hi there, these smelled divine when cooking and I loved the idea of them but found the texture a bit flour-y if that makes sense? and not as moist as I thought it would be.
I used wholemeal flour so do you think that’s the reason? I also slightly reduced the maple syrup but not sure if that would do it? Would love your tips! Regardless, my toddler loves them!
Hi Elizabeth! The syrup helps with the overall flavor and moisture. That likely played a role. I’m happy your toddler love them, though!
Followed the recipe. But added a half cup of dark brown sugar! Sorry couldn’t resist. Smells amazing in my house right now.
I love this recipe! I’ve made these muffins a number of times and they always turn out perfectly. Not too sweet, great texture. The maple syrup adds to the “autumn” vibe. I use half whole wheat and half white flour, and mix in chopped walnuts or pecans. Thank you!!
You’re welcome, Jade! Thank you for your review.
I have made the recipe and they are awesome. So much so that I made them three times and froze them. Healthy and delicious.
Thanks for sharing, Andrea!
This was the best muffin recipe I’ve ever tried. But instead of the oats we did chocolate chips.
Thanks for sharing, Anna!
These are fantastic! I was dying for some pumpkin flavored goodies, but no one is selling them yet. Plus, I eat a lot healthier, now that I have a toddler. These muffins were exactly what I needed, and I appreciated that they didn’t have an excessive amount of sugar. Also, for those who are gluten intolerant, I used a gluten free all purpose flour, and still had perfect, fluffy muffins.
I’m glad they worked so well for you, Samantha!
I wanted to love these, but the batter came out thick and muffins were a bit gummy… the only change I made was adding more spices and I used Ripple Milk… perhaps my little guy over stirred?
I’m sorry you didn’t love these. That could have been the case. The milk shouldn’t have mattered. Maybe leave them in slightly longer next time?
The texture is a little off, and yes, they are a little bland. Next time I’ll add some apple sauce and cinnamon. Wheat flour needs more moisture, especially with the addition of oats.
Just made them for the 1st time and they turned out amazing! I used 1cup white flour cause thats all i had and was a little short so i put some instant oatmeal in my bullet to make more flour for remainder. I didnt have old fashion oats so i used muesli instead. I figured the seeds and, fruit would be a good addition. I used honey not maple syrup, added choc chips and a handful or 2 of raisins. I also upped the pumpkin spice to 2 tsp cause j wanted more spice. I did add a spoonful or 2 more of pumpkin as well. They baked maybe 24min and are so moist! Hopefully i will be able to duplicate what i did becuase they arent going to last long and I will definitely be making them again! My 2 1/2 yr old daughter took one bite and said bomb dig!!! Thank you for this wonderful recipe!
Thank you for sharing, Rachel!!
We love these! They are 100% our go to recipe for yummy fall flavored goodness :). My kids love them, and I love that they are naturally sweetened.
I’m happy these are a go-to for you, Jess! I appreciate your review.
Yum, thanks for sharing! Made without any modifications, the muffins were delicious and moist but not too sweet, which I appreciated. Perfect breakfast or snack to meal prep for fall!
My family loves these! It has been such a challenge to find a tasty muffin recipe for my toddler since he is allergic to dairy and egg, but these were perfect. I used maple syrup, hemp milk in place of dairy, a commercial egg replacer, and added dairy free chocolate chunks. I was able to get 12 regular size muffins (perfectly cooked at 22 minutes) and 4 mini muffins (15 min to cook perfectly). I should note I used silicone muffin pans and they yield slightly smaller sized muffins in general.
l will definitely make them again! Thanks for the recipe! I especially loved the hints at how to swap out ingredients to make gluten free, vegan, etc.
I’m happy these are a go-to for you, Jess! I appreciate your review. I’m glad they worked so well with your daughter’s needs.
Another great muffin recipe! We are absolutely loving these. I love that they’re simple to make, kids love them. Great flavor and texture. Definitely a keeper recipe.
Thank you, Jennifer!
Love these, especially that they are one bowl :) love your recipes!
Oooh, girl! The third recipe of yours that I made today, and all of them have been yummy. I made these muffins exactly as stated in your recipe with the added chocolate chips. I had to cook them a tad longer than suggested – I think I overfilled them slightly. Thanks for all the great recipes!
After reading a few of the other reviews, I decided to add extra pumpkin pie spice, and cinnamon. I also used extra pumpkin that was left in the can. Mine took an extra 10 min to bake as they came out gummy first, maybe due to the extra pumpkin I added. I thought these were delicious for being a healthier option. I chose to add raisins to this too, and did half whole wheat flour, and half white. I added a little brown sugar to help sweeten them up a bit too. Thanks for a great recipe!
Thanks for sharing, Christine!
I love this recipe! Yummmm! My kids (4 & 2) hate pumpkin – always have, they try it every time I make a meal with pumpkin, but it’s always met with disgust. So bizarre. But these muffins are devoured and they are requested knowing full well they have pumpkin in them! Do you think they would work with sweet potato?
These are amazing ! Very moist and delicious. I added 1/3 cup dark chocolate chips and 1/3 cup chopped walnuts. Thank you for sharing this recipe its excellent :)
Can you use an equal measure of almond flour instead? Thank you!
Unfortunately, almond flour isn’t a 1:1 substitute.
These are so delicious – I make them all the time
The consistency of the muffins is great, and the sweetness level is great for being healthy alternatives. However, the pumpkin/fall tastes didn’t come through that strong. I’d reccomend adding more pumpkin/spices.
Thank you, Ashley!
This was amazing!! Super easy and absolutely delicious!! Thank you for sharing your amazing recipe with the world
Have to say, I’m glad I didn’t read these reviews originally or I wouldn’t have made these muffins- and I would have missed out. These muffins are DELICIOUS and healthy. Do they taste like my mom’s pumpkin bread that’s loaded with corn oil and refined sugar? not quite. But they do an incredible job at fixing my pumpkin craving this fall & I feel 1000 times better after knowing that I didn’t fill my body with junk. Thanks for the recipe :)
I’m glad you made them and loved them!! Thanks for your review, Stephanie. If you would like to leave a star review, I would appreciate it!
I love this recipe. I can understand where those used to sweeter muffins may find this ‘bland,’ but I did not. I love that these aren’t sweet since regular muffins for me are just too much. I made these with honey; I may try maple syrup next. Brought some into work, my co-workers loved them as well as the blueberry muffin recipe found on your site. Thanks for the awesome recipe!
Thanks for sharing, Erika!
I made these muffins with slightly less honey and added chocolate chips. I followed everything else to a T. They perfect and are the new fall favorite around the house! I am baking them again currently as we speak. I did 1 1/2 the recipe this time to try to make slightly bigger muffins to take into work. I cannot wait for the oven to beep!
Thanks for sharing, Lauren!
I made mini muffins following this recipe exactly using maple syrup and folding in raisins, baked 15 minutes. They turned out so incredibly moist and delicious, with raisins giving it the perfect amount of sweetness! It will be my go-to recipe for healthier pumpkin muffins! Thank you so much for sharing!
Wonderful, Gina! Thank you for sharing.
I love these! There’s nothing I love more than pumpkin bread/muffins and I’m glad I finally found a good, healthy recipe that didn’t skimp on flavor. I will say I have a bad sweet tooth and so I added some coconut sugar (and extra pumpkin pie seasoning) so I’m not sure how it would taste otherwise but I’m hooked! Thanks!
You’re welcome, Laurs!
Absolutely delicious!!! I am vegan and gluten free, so I subbed flax eggs and unsweetened almond milk, and used Bob’s Red Mill all purpose GF flour. Now I just wish I’d made a double batch! Next time for sure.
This recipe is great, but a curse I have it to play with all recipes. Sometimes it works, sometimes my wife gives me dirty looks to never do that again. So here are my variations, and it is kid tested, my 2 year old inhaled two of them without spilling a crumb. I changed the sweetener and used agave instead, used apple sauce instead of oil and instead of canned pumpkin I used my pumpkins from the garden to purée. Totally different flavor and if you get the Cinderella’s when they are small they have a great taste. I cut the spices in half and added Crasins (about 1/4 cup and dark chocolate powder, unsweetened. Those two counteracted each other and gave a good chocolate cranberry flavor.
Thanks for sharing, Robert!
Omg these are delicious! Between my husband, daughter and myself these were gone today and they were only made yesterday. I was worried when I was reading the comments about them being bland but NOT AT ALL they are moist and perfect! I used the all spice on atead of cloves so not sure if that made the difference? I just made a double batch and this time topped with a bit of extra cinnamon, walnuts and raw pumpkin seeds.
I’m so glad you loved them! Thanks for sharing, Alyssa.
These look great! I know you removed the white whole wheat flour option, but that’s actually what I have at home! Would you use the same amount?
Yes, you can use it! I had to update it as I haven’t been able to find any in a long time. See the notes, but it will still work!