Healthy Pumpkin Muffins

A seasonal favorite, perfect for chilly mornings



Print Recipe


  • 1/3 cup metled coconut OR extra virgin olive oil
  • 1/3 cup honey OR maple syrup
  • 2 eggs
  • 1 cup pumpkin purée
  • 1/4 cup milk of choice
  • 2 teaspoons pumpkin spice blend
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 1/4 cups whole wheat flour
  • 1/3 cup old fashioned oats
  • 2 teaspoons raw sugar (optional)


  1. Preheat oven to 325F. Grease muffin tin or use muffin paper liners.
  2. In a large bowl, whisk together the oil and maple syrup (or honey). Add both eggs and whisk well.
  3. To the bowl with eggs, add pumpkin purée, milk, pumpkin spice blend, baking soda, vanilla extract and salt.
  4. Add flour and oats to the bowl and mix together with a large spoon until just combined. Now is the time to add your favorite mix-ins such as nuts or dried fruit!
  5. Divide the batter evenly into muffin cups. Sprinkle the tops with oats and raw sugar, if using.
  6. Bake muffins in oven for about 22-25 minutes, or until a toothpick inserted into center of muffin comes out clean.
  7. Place the muffin tin on a cooling rack to let cool (approximately 10 minutes).
  8. Enjoy! These muffins can be kept in an airtight container at room temperature for up to two days, in the refrigerator for up to four days, or in a freezer-safe bag for up to three months.