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–+ servings

Healthy Pumpkin Muffins

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Serves 12
These easy pumpkin muffins are perfect for fall! They're moist, tender, and filled with pumpkin spice flavor.

Ingredients

  • 1 cup pumpkin puree
  • 2 large eggs
  • ⅔ cup milk
  • ⅓ cup melted coconut oil or vegetable oil
  • ⅓ cup maple syrup
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour, spooned and leveled
  • ¾ cup whole wheat flour, spooned and leveled
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt

Instructions

  • Preheat the oven to 350°F and lightly grease or spray a 12-cup muffin tin.
  • In a large bowl, combine the pumpkin puree, eggs, milk, oil, maple syrup, vinegar, and vanilla and whisk until combined.
  • In a medium bowl, whisk together the flours, pumpkin pie spice, baking powder, baking soda, and salt.
  • Add the dry ingredients to the wet ingredients and stir until just combined.
  • Use a ⅓-cup measuring scoop to divide the batter into the muffin tin. Bake for 18 to 20 minutes, or until a toothpick inserted comes out clean.
  • Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

Notes

To make gluten-free pumpkin muffins, replace both flours with 2 1/4 cups Bob's Red Mill Gluten Free All-Purpose Baking Flour and bake for 22 to 26 minutes.
Make these vegan by replacing the eggs with 1/4 cup ground flaxseed mixed with 1/2 cup warm water. Bake for 20 to 22 minutes, or until a toothpick comes out clean.