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Healthy Pumpkin Muffins That Taste Like a Bakery Treat - Light, Moist, and Cozy

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Pumpkin puree (not pumpkin pie filling)
  • Eggs
  • Maple syrup or honey
  • Light olive oil or avocado oil
  • Vanilla extract
  • Whole wheat pastry flour
  • All-purpose flour
  • Baking powder
  • Baking soda
  • Pumpkin pie spice (or cinnamon, nutmeg, ginger, and cloves)
  • Fine sea salt
  • Milk (dairy or unsweetened almond/oat)
  • Optional add-ins: dark chocolate chips, chopped walnuts or pecans, pepitas, rolled oats
  • Optional topping: coarse turbinado sugar or pepitas

Method
 

  1. Prep your pan and oven. Line a 12-cup muffin tin with paper liners. Preheat the oven to 425°F (220°C).
  2. Whisk the wet ingredients. In a large bowl, whisk 1 cup pumpkin puree, 2 large eggs, 1/2 cup maple syrup (or honey), 1/4 cup oil, 1 teaspoon vanilla, and 1/3 cup milk until smooth.
  3. Combine the dry ingredients. In a separate bowl, whisk 3/4 cup whole wheat pastry flour, 3/4 cup all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 1/2 to 2 teaspoons pumpkin pie spice, and 1/2 teaspoon fine sea salt.
  4. Bring it together. Add the dry ingredients to the wet bowl. Stir with a spatula just until no dry streaks remain. If using, fold in 1/2 cup dark chocolate chips or 1/2 cup chopped nuts.
  5. Portion the batter. Divide evenly among the muffin cups, filling each about 3/4 full for a nice dome. Sprinkle tops with pepitas or a pinch of turbinado sugar if you like.
  6. Start hot for lift. Bake at 425°F for 5 minutes. Without opening the oven, reduce heat to 350°F (175°C) and bake another 13–15 minutes, until a toothpick comes out with a few moist crumbs.
  7. Cool and enjoy. Let muffins rest in the pan 5 minutes, then transfer to a rack. Serve warm or at room temperature.