Healthy Pumpkin Muffin

Naturally delicious, one-bowl whole-wheat pumpkin muffins! Delicious, light, and fluffy like coffee shop pumpkin muffins. Makes 12 muffins.  

– ⅓ cup melted coconut oil or extra-virgin olive oil* – ½ cup maple syrup or honey – 2 eggs, at room temperature – 1 cup pumpkin purée – ¼ cup milk of choice (I used almond milk) – 2 teaspoons pumpkin spice blend (or 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon ground allspice or cloves) – 1 teaspoon baking soda – 1 teaspoon vanilla extract – ½ teaspoon salt – 1 ¾ cups whole wheat flour** – ⅓ cup old-fashioned oats, plus more for sprinkling on top


Preheat oven to 325��F. Grease all 12 muffin cups with butter or non-stick cooking spray if needed.


Step 1

Blend oil and honey in a large bowl. Using eggs. Pumpkin puree, milk, spice blend, baking soda, vanilla, and salt.  

Step 2

A few lumps are okay as you mix flour and oats using a large spoon. Choco, nuts, or dried fruit.  

Step 3

Divide batter evenly into muffin cups. Top muffins with a tablespoon of oats and raw sugar or pumpkin spice blend.   

Step 4

Bake muffins until toothpick inserted comes out clean, 22–25 minutes. Cool the muffin tray on a rack.   

Step 5

The muffins are fragile till cool. Remove muffins from pan by sliding a butter knife around their edges.  

Step 6

Two-hour breaks improve muffins! Four fridge days or two room temperature. Three-month freeze (defrost separately).  

Step 7

Also See

Pumpkin Spice Blend