These Healthy Pumpkin Muffins contain no refined sugar and make the most delicious pumpkin spice muffins. Packed with the warm spices you expect, they are a no-guilt, healthier treat for breakfast, snacks, or dessert in the fall.
Keep these pumpkin muffins in your refrigerator for up to 4 days or even the freezer for quick, easy, and healthy options when you’re craving a seasonal treat.
With a handful of simple ingredients, and one bowl, these simple muffins are delightful to have on hand for the season.
While I don’t see myself ever giving up my pumpkin bread, or traditional pumpkin muffins, and most definitely not pumpkin scones, I reserve these treats for special days, holidays, teatime, or visiting with friends.
These healthy pumpkin muffins let me treat myself and family with little guilt whenever a pumpkin spice craving arises. It’s an “anytime” pumpkin muffin!
What to Love About Healthy Pumpkin Muffins:
- Refined sugar free (no added refined sugar)
- Quick and easy to make
- Soft and tender pumpkin crumb
- A healthy “anytime” treat.
Healthy Pumpkin Muffins Ingredients
These simple to make pumpkin muffins require only a handful of ingredients you may already have on hand. The exact ingredient measurements are in the recipe card at the bottom of this post.
- Cooking oil: A neutral oil is best but olive oil and melted coconut oil works well.
- Maple syrup: I love the combination of maple flavoring with pumpkin, but you can also use honey to naturally sweeten the muffins.
- Large eggs: Brings structure and protein to the muffins
- Pure pumpkin puree: Be sure to use canned pumpkin instead of pumpkin pie mix, which has added sugar and spices
- Pumpkin pie spice: If you don’t have this blend on hand, you can substitute 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon each of nutmeg and cloves (or allspice).
- Baking soda and salt: For leavening and flavor
- Vanilla extract: Isn’t almost everything better with a dash of vanilla?
- Flour: I use white whole wheat in this recipe but whole wheat pastry flour will make these muffins even lighter and fluffier. All-purpose flour and gluten-free all-purpose flour blends work too.
- Optional Ingredients: You can definitely add chopped nuts to these muffins or even sprinkle a couple of teaspoons of turbinado raw sugar on top for texture and to make it pretty. I normally do not top these muffins when I’m baking them for the family, but I did for the photos to make them nice for you!
How to Make Pumpkin Muffins with No Refined Sugar
Step-by-step instructions are in the recipe card at the bottom of this post, but here’s a quick overview:
- Preheat the oven to 425°F and grease or line a 12-cup standard-size muffin tin.
- Whisk oil and maple syrup together, then whisk in the eggs, pumpkin puree, spices, soda, vanilla, and salt. Incorporate the flour into the batter.
- Evenly portion the batter into the muffin cups and bake at for 5 minutes at 425°F. Without opening the oven, reduce temperature to 350°F and continue baking for another 18 to 20 minutes.
- Remove from the oven and let cool in the muffin tin as they are tender.
Questions for Healthy Pumpkin Muffins
You can store these muffins in an airtight covered container at room temperature for a couple of days. Or, refrigerate them for up to 4 days.
Absolutely! They freeze well in a freezer container for up to 3 months for quick and healthy snacks, ready made!
I like to bake muffins for 5 minutes at 425°F to help the outside edges to set, giving you a beautiful domed top. Reducing the oven temperature allows them to bake more slowly for a soft and moist crumb. But you can most definitely bake them at 350°F for 18 to 20 minutes, or until a toothpick inserted in the middles comes out mostly clean.
Most often, no refined sugar means that a recipe is sweetened only by natural sweeteners. These muffins are sweetened with maple syrup. If you prefer, honey can easily be substituted.
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- 1/2 cup cooking oil (olive oil, melted coconut oil, etc)
- 1/2 cup maple syrup
- 2 large eggs
- 1 (15-ounce) can pure pumpkin
- 2 teaspoons pumpkin spice
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 3/4 cup flour (I used white whole wheat)
- 2 teaspoons turbinado raw sugar for topping but completely optional
- Preheat the oven to 425°F and grease a 12-cup standard-size muffin tin with nonstick cooking spray, or line with paper cups.
- In a large bowl, whisk together oil and maple syrup, then whisk in the eggs. Add the pumpkin puree, pumpkin spice, baking soda, vanilla extract, and salt.
- Add the flour and using a spoon or rubber spatula, incorporate into the batter until it's just combined. Divide the batter evenly among the muffin cups and sprinkle raw sugar over the top if desired.
- Bake for 5 minutes and then without opening the oven door, reduce the oven temperature to 350°F F and continue baking for another 18 to 20 minutes, or until a toothpick inserted in the middle comes out mostly clean.
- Remove from the oven and set the muffin tin on a rack to cool. The muffins are tender so it's best to let them cool before removing from the tin.
Storing Pumpkin Muffins
- These muffins hold up very well at room temperature for a couple of days or refrigerate for up to 4 days. For longer storage, store in a freezer container for up to 3 months.
- I've used white whole wheat in this recipe but whole wheat pastry flour will make these muffins even lighter and fluffier. All-purpose flour and gluten-free all-purpose flour blends work too.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 206Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 31mgSodium: 207mgCarbohydrates: 25gFiber: 1gSugar: 10gProtein: 3g
31Daily.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although 31Daily.com attempts to provide accurate nutritional information, these figures are only estimates.