Name: Healthy Pumpkin Muffins
Prep time: 10 min
Cook time: 20 min
Ingredients: 2 large eggs; 1 1/4 cups pumpkin puree (not pumpkin pie filling); 3/4 cup maple syrup or honey; 3 tbsp oil (I used avocado); 1 tbsp pumpkin pie spice; 2 tsp baking powder (aluminum free); 1 tsp baking soda; 1/2 tsp salt; 2 cups whole wheat (spelt flour); 12 tsp or more cream cheese (optional); Pumpkin seeds (for garnish (optional))

Jump to Recipe Save

Healthy Pumpkin Muffins with whole wheat or spelt flour, maple syrup, and a tad of cream cheese. Breakfast or a snack, these pumpkin muffins are easy, tasty, and warm with Fall spices.

Love the flavor of pumpkin and pumpkin spice? Then you’ll also enjoy this healthy pumpkin pie, pumpkin bars, pumpkin cake, or pumpkin brownies! Don’t let pumpkin season pass you by!

Healthy Pumpkin Muffin Recipe

Healthy pumpkin muffins truly cheer me up while I’m mourning the end of summer.

This healthy pumpkin muffins recipe has a spot on amount of pumpkin, pumpkin pie spice and cream cheese. Delicious!

Just like Starbucks pumpkin cream cheese muffins but with 2 times less sugar and fat, 1.5 times less calories and carbs, and 3 times more fiber!

Even better, the addition of spelt flour adds extra nutrients but works amazingly with baked goods. It’s practically become like my new all-purpose flour. I’ve made chocolate bread, banana bread, cinnamon rolls, and even chocolate chip pumpkin bread with it (among others!)

Also with pumpkin spice muffins, even picky eaters won’t notice their healthy factor – whole wheat flour. Because pumpkin pie spice goes so well with hearty whole grains.

More nutrients, more fiber, more muffins you can eat.

Plus, want to try even more pumpkin recipes? How about almond flour pumpkin bread, pumpkin protein oat bars, or even something savory like one-pot taco pasta with pumpkin or parmesan pumpkin and spinach quinoa?

Ingredients You Will Need

Canned pumpkin puree – not pumpkin pie filling. You can use homemade puree as well.
Eggs
Any oil – I forgot to take a picture of it but I like to use avocado or melted coconut oil.
Maple syrup or honey
Whole wheat or spelt flour – I used spelt.
Pumpkin pie spice
Cream cheese and pepitas – optional for filling.

What Is Pumpkin Pie Spice?

If you are not familiar with pumpkin pie spice, it is just a blend of cinnamon, nutmeg, ginger, cloves and sometimes allspice. I always make my own pumpkin pie spice mix because it is way cheaper, I never run out and it doesn’t contain sulphites.

Easy, simple and healthy.

How to Make Healthy Pumpkin Muffins

This healthy pumpkin muffins recipe is easy like any of my healthy muffins. One bowl.

First whisk the eggs. This step eliminates old fashioned way of mixing wet and dry ingredients separately. Then add pumpkin puree, maple syrup, oil, pumpkin pie spice, baking powder, baking soda and salt. Whisk well until you no longer see white balls of baking powder.
Also if using honey, it takes a bit more effort to combine with other ingredients. Make sure honey is liquid or warm up solid honey on the stove or in a microwave. Add flour and gently stir with spatula. I let flour sit and absorb liquids for a few seconds before stirring again.

Now you are ready to bake your muffins or add optional but or so good cream cheese filling.

Add cream cheese filling. Amount is completely up to you – I use about 1-2 tsp. Distribute batter evenly between 12 openings of a tin – I use regular ice cream scoop. Make a cavity with a back of a spoon, add 1 tsp or more of cream cheese and swirl it with a toothpick.
Bake pumpkin muffins for 20 minutes at 375 degrees F. Even if you insert toothpick and it comes out a bit wet, remove muffins from the oven. You don’t want to overbake pumpkin muffins.

Kids loved this addition to whole wheat pumpkin muffins. Kind of like cheesecake pumpkin muffins.

Optional Add Ins

There are so many things you can add to pumpkin muffins:

Chocolate chips
Chopped walnuts, pecans or other nuts
Pumpkin seeds
Dried cranberries or mango
Crystalized ginger
Coconut flakes
Cacao nibs

How to Store and Freeze Pumpkin Muffins

To store and prevent muffins from drying, place in a resealable bag or airtight container and store on a counter for 3 days. These healthy pumpkin muffins do not contain much oil and rely on pumpkin’s water content. You want to keep muffins sealed.

Freeze baked and cooled pumpkin muffins same day to ensure freshness. Freeze for up to 3 months. To thaw just remove muffins from the freezer and let defrost in a bag for a few hours or overnight.

Enjoy these copycat Starbucks but healthy pumpkin muffins at home without the guilt or a hefty bill.

More Healthy Muffin Recipes

Or check out my full collection of muffins and quick bread recipes!

Healthy Pumpkin Muffins

Healthy Pumpkin Muffins with whole wheat or spelt flour, maple syrup and a tad of cream cheese. Breakfast or a snack, these pumpkin muffins are easy, tasty and warm with Fall spices.

5 from 11 votes

Print Save Rate

Course: Muffins

Cuisine: North American

Prep Time: 10 minutes

Cook Time: 20 minutes

Servings: muffins

Calories: 201kcal

Author: Olena Osipov

Ingredients

2 large eggs
1 1/4 cups pumpkin puree not pumpkin pie filling
3/4 cup maple syrup or honey
3 tbsp oil I used avocado
1 tbsp pumpkin pie spice
2 tsp baking powder aluminum free
1 tsp baking soda
1/2 tsp salt
2 cups whole wheat spelt flour
12 tsp or more cream cheese optional
Pumpkin seeds for garnish (optional)

US Customary - Metric

Instructions

Preheat oven to 375 degrees F and spray muffin tin with cooking spray. Set aside.
In a large mixing bowl, whisk the eggs. Add pumpkin puree, maple syrup, oil, pumpkin pie spice, baking powder, baking soda and salt; whisk well to combine.
Add flour and gently mix until combined.
Distribute batter evenly between 12 openings of a tin (I used regular ice cream scoop).
Optional: Make a cavity with a back of a spoon, add 1 tsp or more cream cheese, swirl with a toothpick and sprinkle with pumpkin seeds.
Bake for 20 minutes. Even if toothpick inserted in the centre comes out with a bit of crumbs - take them out.
Let muffins cool for a few minutes and transfer to a cooling rack to cool off completely.

Store: To prevent muffins from drying, place in a resealable bag or airtight container and store on a counter for 3 days. Freeze for up to 3 months.

Notes

Optional add-ins: Chocolate chips, chopped walnuts, pecans or other nuts, pumpkin seeds, dried cranberries or mango, crystalized ginger, coconut flakes, cacao nibs.

Nutrition

Join today and start saving your favorite recipes

Recipes and images are a copyright of ifoodreal.com. It is against the law to republish recipes anywhere including social media, print and all world wide web. Nutritional info is provided for informational purposes only and to the best knowledge.

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys, a wife to Alex and we reside on magical Vancouver Island in British Columbia, Canada. This is our healthy family recipes blog. Originally from Ukraine, I grew up on real food. As an adult, I struggled with diets for years because none worked long-term. Now for over 10 years, I cook easy healthy meals for my family. I can help you with “What’s for dinner?” too.

25 comments on “Healthy Pumpkin Muffins”

Our “happiness” software automatically deletes any comments of racial, politicial, religious or any offensive nature without publishing, so we can keep on happily cooking delicious recipes for you. For substitutions please refer to extensive recipe post and recipe card notes. If you don't see an answer, you are welcome to try your version and let us know how it went as recipes are posted only as tested. Comments may take up to 24-48 hours to reply. Please see our full comment policy.:).