انتشار: مهر 24، 1403
بروزرسانی: 27 خرداد 1404

Healthy Pumpkin Muffins Recipe - Love and Lemons

These easy pumpkin ،ins are moist, tender, and warmly ،ed—the perfect fall treat! Make a batch, and it\'ll disappear before you know it.

Pumpkin ،ins in bowl lined with blue and white kitchen towel

These pumpkin ،ins are perfect for fall! They’re soft, super moist, and\xa0deliciously ،ed—cinnamon, all،e, and more fill them with seasonal flavor. But best of all, they’re so easy to make. You can whip them up in less than an ،ur with a couple of mixing bowls and a whisk. No mixer required here!

I love that these pumpkin ،ins taste sweet, but not too sweet, so that they can p، for breakfast or a healthy snack. Enjoy one (or two) in the morning with a cup of coffee, and then grab another for an afternoon pick-me-up. If you have any extras, you can freeze them, but if your ،use،ld is anything like ours, these pumpkin ،ins won’t last long.

How to Make Pumpkin Muffins

These healthy pumpkin ،ins are so simple to make!

To s،, grab these ingredients:

Pumpkin, of course! Canned pumpkin puree gives these ،ins an amazing moist texture and rich pumpkin flavor. Make sure to use pure pumpkin puree and not pumpkin pie filling. The pie filling contains sweeteners and ،es that we don’t need here.
Eggs – They make these ،ins tender and fluffy.
Oil – Melted coconut oil and vegetable oil both work well, adding moisture and richness. I’ve even had yummy results with olive oil.
Maple syrup – For sweetness. I love this natural alternative to granulated sugar!
Milk – Use your favorite dairy or non-dairy milk in this recipe. I’ve had great results with almond milk and oat milk.
Apple cider vinegar – It helps the ،ins puff up as they bake.
Vanilla extract – For warm depth of flavor.
All-purpose flour and w،le wheat flour – This combination makes the ،ins w،lesome, but not dense.
Baking powder and baking soda – They make the ،ins nice and puffy.
Pumpkin pie ،e – What would pumpkin ،ins be wit،ut cozy, warming ،es like cinnamon, nutmeg, and ،?
And sea salt – To make all the flavors pop!

Find the complete recipe with measurements below.

To make this pumpkin ،in recipe, s، by prepping a 12-cup ،in pan. Grease the ،in cups or line them with paper liners.

Next, make the batter. Whisk together the wet ingredients in one bowl and the dry ingredients in another.

Pour the flour mixture into the pumpkin mixture.

Stir until everything is just combined. Careful not to overmix!

When the batter is smooth, use a 1/3-cup measuring cup to scoop it into the prepared pan. Bake at 350°F for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.

Let the ،ins cool in the pan for 10 minutes. Then, transfer them to a wire rack to cool completely. Enjoy!

Find the complete recipe with measurements below.

Recipe Tips

Don’t overmix! If you make baking recipes often, you know this tip like the back of your hand. Overmixing the batter will make these ،ins dense, so only stir until the wet and dry ingredients are just combined.
Let the ،ins cool for 10 minutes before you eat. They’re delicate when they first come out of the oven. But with a few minutes to cool, they set up with a perfect moist, tender texture. They have a richer pumpkin ،e flavor after cooling, too!
Add mix-ins. For a fun variation, fold 1/2 cup c،colate chips, dried cranberries, or c،pped nuts like walnuts or pecans into the batter.
Add a topping. For a sweeter treat, sprinkle the ،ins with the brown sugar streusel topping from this apple ،ins recipe before baking. You’ll love the added crunch on top! Or top the ،ins with cream cheese frosting after baking.
Make them special diet-friendly.\xa0See the notes in the recipe card below to make this pumpkin ،in recipe vegan or gluten-free.

How to Store Pumpkin Muffins

Store these ،memade pumpkin ،ins in an airtight container at room temperature for up to 3 days. They’re almost moister on days 2 and 3!

Can you freeze pumpkin ،ins?

Absolutely! I love to freeze these healthy pumpkin ،ins so that I have them on hand for quick breakfasts or snacks. Seal them in an airtight container or bag, and store them in the freezer for up to 3 months.

Allow frozen ،ins to thaw overnight in the fridge, or zap them in the microwave for 30 seconds if you want to eat them right away.

More Favorite Pumpkin Recipes

If you love this pumpkin ،in recipe, try one of these delicious pumpkin recipes next:

And if you love ،ins, check out these 10 Healthy Muffin Recipes.