Description

Say hello to your new cozy craving! These Healthy Pumpkin Muffins are tender, spiced just right, and naturally sweetened with maple syrup. They taste like your favorite autumn candle smells—but way more satisfying. Made with whole wheat flour, oats, and real pumpkin, they’re secretly nourishing, freezer-friendly, and kid-approved. Whether it’s breakfast on the go or an afternoon pick-me-up, these muffins bring homemade comfort with every bite. Burned batch or not, you’re in for muffin greatness.

Ingredients

• ⅓ cup melted coconut oil (or light olive oil)
• ½ cup maple syrup
• 2 large eggs, room temp
• 1 cup pumpkin purée (not pie filling)
• ¼ cup milk (any kind)
• 2 tsp pumpkin spice blend
• 1 tsp baking soda
• 1 tsp vanilla extract
• ½ tsp salt
• 1¾ cups whole wheat flour
• ⅓ cup old-fashioned oats (+ more for topping)
• Optional: turbinado sugar for crunchy tops

Instructions

Preheat oven to 325°F (165°C). Line a muffin tin with paper liners.
In a large bowl, whisk oil and maple syrup vigorously. Add eggs and beat well.
Stir in pumpkin, milk, spices, baking soda, vanilla, and salt.
Fold in flour and oats until just combined—don’t overmix!
Divide batter into 12 cups. Sprinkle tops with oats and turbinado sugar.
Bake 22–25 mins until a toothpick comes out clean. Cool 5 mins in pan, then transfer to a rack.

Notes

– Want a gooey center? Underbake one on purpose—”The Jess Special”!
– Freeze fully cooled muffins in a zip bag up to 3 months. Reheat from frozen.
– For a protein boost, sub ¼ cup flour with protein powder.

Prep Time: 10 min
Cook Time: 25 min

Nutrition

Calories: 180 Cal Per Muffin
Sugar: 8g
Fiber: 3g
Protein: 4g