Description

These Healthy Pumpkin Muffins are a moist, flavorful treat perfect for fall or any time you crave a wholesome snack. Made with whole wheat flour, rolled oats, and natural sweeteners like honey or maple syrup, they combine the warm spices of cinnamon, ginger, and allspice with nutrient-rich pumpkin purée. Perfect for breakfast or an afternoon bite, these muffins are easy to make and can be enjoyed by the whole family.

Ingredients

Wet Ingredients

2 tablespoons canola oil (or melted and cooled coconut oil)
½ cup honey or pure maple syrup
⅓ cup plain non-fat Greek yogurt (at room temperature)
1 large egg (at room temperature)
1 teaspoon vanilla bean paste
1 (15-ounce) can pure pumpkin (not pumpkin pie filling)

Dry Ingredients

1 teaspoon baking soda
1 ½ teaspoons ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground allspice
¼ teaspoon kosher salt
1 ¼ cups white whole wheat flour
¾ cup plus 2 tablespoons rolled oats (plus additional for sprinkling on top)

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Instructions

Preheat and prepare the muffin tin: Preheat your oven to 325°F (163°C). Lightly coat a 12-cup standard muffin tin with nonstick spray to prevent sticking.
Mix wet ingredients: In a large mixing bowl, whisk together the canola oil, honey (or maple syrup), and Greek yogurt until well blended and smooth.
Add egg and vanilla: Whisk in the large egg and vanilla bean paste, ensuring the mixture is smooth and fully combined.
Incorporate pumpkin purée: Add the canned pure pumpkin to the wet mixture and whisk until evenly combined.
Add spices and leavening: Sprinkle the baking soda, ground cinnamon, ground ginger, ground allspice, and kosher salt over the wet ingredients. Use a whisk or rubber spatula to gently stir until just combined.
Add flour and oats: Sprinkle the white whole wheat flour and rolled oats over the batter. Using a rubber spatula, gently fold the dry ingredients in until just incorporated and no pockets of flour remain. Avoid overmixing.
Fill muffin cups: Using a batter scoop or ice cream scoop, evenly divide the batter among the prepared muffin cups. The cups will be quite full. Optionally, sprinkle a few extra rolled oats on top of each muffin for decoration.
Bake the muffins: Bake in the preheated oven for 24 to 29 minutes. To test doneness, insert a toothpick into the center of a muffin; it should come out clean. For guaranteed accuracy, use an instant-read thermometer—the internal temperature should register 200°F (93°C).
Cool the muffins: Remove the pan from the oven and place on a wire rack. Let the muffins cool in the pan for 5 minutes. Then, gently loosen them with a butter knife and transfer to the wire rack to cool completely. The muffins will be delicate when warm but firm up as they cool.

Notes

You can substitute the canola oil with melted and cooled coconut oil for a subtle flavor variation.
White whole wheat flour can be substituted with regular whole wheat flour if preferred, though texture may be slightly denser.
Ensure eggs and yogurt are at room temperature to help the batter blend smoothly.
Muffins are best eaten within 2-3 days stored in an airtight container or can be frozen for longer storage.
For additional sweetness or texture, consider adding chopped nuts, raisins, or chocolate chips, but note this will alter nutritional values.
Make sure to not overmix the batter once flour and oats are added to keep muffins tender and light.