Cozy up for fall and treat your family to these healthy pumpkin muffins. They really are the best and use an entire can of pumpkin (no leftovers!).
These are incredibly easy to put together and they turn out so moist. The recipe uses all whole wheat flour and using the brown sugar is optional, so you can make them naturally sweetened with only honey.
A simple clean muffin made from scratch (and it’s up to you to add the yummy oatmeal streusel for an extra treat!) – the perfect fall, Halloween and Thanksgiving holiday treat.
What’s in this post:
I’ll just come out and say it: I love all the pumpkin baked goodies and breakfasts.
My list is pretty much endless!
Now I also love a good healthy muffin, and pumpkin is simply perfect to use in healthy muffins.
It adds so much moisture and sweetness (read: you won’t need as much fat or sugar!) and gives the muffins a certain stability and fluffiness.
I really wanted to create a recipe that uses an entire can of pumpkin (nothing worse than those pesky leftovers you inevitably end up throwing out most of the time!), so I was anxious to see if it works with a whole 15 ounces of puree in the muffins. But my fears were without reason – it works amazingly well and the pumpkin flavor really comes through that way.
We finished off the entire first batch within 24 hours, so I suggest you at least double it if you plan on freezing any.
Really – they are SO good, you won’t believe you can feel good about tucking them into lunch boxes or using them as a quick on the go breakfast.
My best tips for yummy and healthy pumpkin muffins:
Adjust the sweetness to your taste
I made them both with and without the brown sugar and they taste amazing either way.
They are quite sweet with the brown sugar (so more like a healthier treat), but if that’s what you’re going for and you don’t mind a little sugar then definitely make them this way (they taste SO decadent!).
If you want to avoid the sugar completely, simply leave it out for an all-honey sweetened muffin.
Do not overmix this batter
Due to the high quantity of pumpkin puree in this recipe (one entire 15-oz can!!) and 100% whole wheat flour, you really have to be careful not to overmix this batter.
It’s totally fine if you have a few lumps, if you mix it too much you’ll end up with dense and gummy muffins instead of fluffy goodies.
Using the cornstarch does help combating this a little, but I recommend gently folding just until you can’t see any more dry flecks of flour.
Add a little something extra with the topping
I added the topping on a whim when I made these for the blog, because they look a little plain on photos without it.
Combine 3 tablespoons quick cooking oats, 1 tablespoon chopped walnuts or pecans and 1/2 teaspoon pumpkin pie spice in a medium bowl. Cut in 2-3 tablespoons stick butter and mix with your fingertips until small crumbs form.
Sprinkle over the muffins just before baking, slightly pressing it into the batter to help it stick.
Get the printable recipe for these yummy healthy pumpkin muffins here:
- 1 1/3 cups whole wheat flour
- 1/4 cup brown sugar, optional
- 2 tablespoons cornstarch
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1 15- oz can pumpkin
- 1/2 cup runny honey
- 1 teaspoon vanilla extract
- Prep: Preheat your oven to 330°F. Line a 12 cup muffin tin with nonstick muffin liners.
- Combine ingredients separately: Whisk together all dry ingredients in a large bowl. In a separate measuring jug, whisk together all wet ingredients.
- Make the batter: Pour the wet ingredients into the bowl with the dry ingredients. Fold just until combined, do not overmix. The batter will be quite thick.
- Add to muffin pan: Evenly distribute the muffin batter between the prepared muffin cups (I find it works out the neatest if I do this with a large cookie scoop). Add streusel, if desired.
- Bake the muffins: Bake in the preheated oven for 23-25 minutes, or until a toothpick inserted into the middle of a muffin comes out just clean.