The weather is cooling down and it’s the time of year to whip up healthy pumpkin muffins. You’ll enjoy how easy it is to make these whole grain, healthy pumpkin muffins that are tasty, fluffy, and filling from a dose of protein and fiber.
What Makes These Pumpkin Muffins Healthy?
Nourishing ingredients provide protein and fiber to make these healthy pumpkin muffins filling. Greek yogurt and eggs provide protein, while oats, ground flaxseed, and whole grain flour provide both protein and fiber.
Protein and fiber help to slow digestion while promoting satiety and balanced blood sugar. Each healthy pumpkin muffin has 5 grams of protein and 3 grams of fiber.
What You Need
Ingredients:
- 1 cup pumpkin puree
- 1 cup low-fat, plain Greek yogurt
- 2 eggs
- 2 tablespoons ground flaxseed
- 2 teaspoons vanilla extract (my favorite is Trader Joe’s Organic Pure Bourbon Vanilla Extract)
- 1/2 cup maple syrup
- 1.5 cups whole wheat flour (my favorite is Bob’s Redmill whole wheat flour)
- 1/2 oats (my favorite is Zego Double Protein Organic Oats)
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chocolate chips
Tools:
- 1 large mixing bowl
- 1 whisk
- 1 stirring spoon
- 1 cookie scoop or spoon
- 1 muffin tin
- 14 muffin cups
How to Make Healthy Pumpkin Muffins
When you’re in the mood for a pumpkin spice treat, these healthy pumpkin muffins are easy and they will not disappoint.
First in a large mixing bowl, combine all the wet ingredients: pumpkin puree, Greek yogurt, maple syrup, eggs, and vanilla extract.
After stirring the wet ingredients well, add the following dry ingredients: flaxseed meal, pumpkin pie spice, cinnamon, salt, and baking soda. Stir well.
Next, add the oats. Stir. Then, slowly add the whole wheat flour and stir well. Last, add the chocolate chips.
Preheat the oven to 350 degrees. Line the muffin tin with muffin cups and fill the cups about 3/4 of the way with batter.
After the oven is preheated, bake muffins for 20-23 minutes or until a toothpick comes out clean. This recipe should make about 14 muffins.
Storage Instructions
Store the muffins in an airtight container and refrigerate. Healthy pumpkin muffins stay fresh in the refrigerator for 3-4 days. You can freeze them for 3-6 months in a freezer bag.
Variations
- Need to make these gluten-free? Instead of whole wheat flour, certified gluten-free oat flour, quinoa flour, or teff flour can be used instead.
- Instead of maple syrup, honey, agave syrup, or date syrup can be used.
- Chocolate chips are optional, but recommended! As an alternative, you could use white chocolate chips.
Looking for something else sweet? Try these recipes next!
Chocolate Peanut Butter Rice Krispie Treats
Eggless Blueberry Muffins & More
Healthy Pumpkin Muffins
Equipment
- 1 large mixing bowl
- 1 whisk
- 1 stirring spoon
- 1 cookie scoop or spoon
- 1 muffin tin
- 14 muffin cups
Ingredients
- 1 cup pumpkin puree
- 1 cup Greek yogurt low-fat, plain
- 2 eggs
- 2 tbsp flaxseed meal
- 1/2 cup maple syrup
- 2 tsp vanilla extract
- 1.5 cups flour, whole wheat
- 1/2 cup oats
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- t tsp baking soda
- 1/4 tsp salt
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350 degrees.
- In a large mixing bowl, combine all the wet ingredients: pumpkin puree, Greek yogurt, eggs, and vanilla extract.
- One by one, add the following dry ingredients: flaxseed meal, pumpkin pie spice, cinnamon, salt, baking soda, and oats. Stir well.
- Add the flour and stir well.
- Last, add the chocolate chips and stir well.
- Line the muffin tin with muffin cups.
- With a cookie scoop or spoon, fill each muffin cup with batter to the top of the muffin cup, but not overflowing.
- Bake muffins for 20 minutes. Insert a toothpick. If the toothpick does not pull out clean, bake for another 2-3 minutes.
