Healthy Pumpkin Muffins

Healthy Pumpkin Muffins are soft, moist, easy to make, and loaded with wholesome ingredients including whole wheat flour and yogurt…but they’re so yummy that nobody will ever guess they’re healthy!

Course Quick Bread & Muffins

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings muffins

Calories 134kcal

Author Samantha Skaggs

Equipment

Ingredients

2 ½ cups whole wheat pastry flour
1 tbsp pumpkin pie spice heaping
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 (15-ounce) can pumpkin puree
1 cup maple syrup
½ cup coconut oil melted and slightly cooled
2 eggs at room temperature
2 teaspoons vanilla
⅔ cup yogurt at room temperature

Instructions

Preheat oven to 350°F. Prepare muffin pans by lining 24 muffin cups with nonstick paper cupcake liners.
In a medium bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt. In a large bowl, mix together pumpkin puree, maple syrup, coconut oil, eggs, and vanilla. Add half of flour mixture; stir. Add yogurt; stir. Add remaining flour mixture; stir until just blended.
Divide batter between muffin pans by filling each muffin cup approximately ⅔ full with batter. Bake for 15 to 17 minutes or until toothpick inserted in center of muffin comes out clean. Cool in pans for a few minutes before turning out onto wire rack to cool completely.

Notes

If you don’t have any Pumpkin Pie Spice on hand, you can substitute 2 teaspoons cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground ginger, ¼ teaspoon allspice, and a pinch of ground cloves. Or if you are missing any of those spices, just increase the cinnamon by an equivalent amount.
Make sure your ingredients are at room temperature or else your melted coconut oil will resolidify as soon as the cold ingredients touch it. You can quickly warm up cold eggs by putting them in a bowl of warm water for a few minutes.
All-purpose white flour may be substituted for the whole wheat pastry flour, if you wish.
Honey may be substituted for the maple syrup.
Any neutral-flavored oil may be substituted for the coconut oil. I sometimes make these muffins with avocado oil instead.

Nutrition