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Healthy Pumpkin Muffins for Breakfast - Simple, Cozy, and Wholesome

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

Ingredients
  

  • 1 3/4 cups whole wheat flour (or white whole wheat flour)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, room temperature
  • 1/2 cup pure maple syrup (or honey)
  • 1/3 cup extra-virgin olive oil (or melted coconut oil)
  • 1/3 cup unsweetened applesauce or plain Greek yogurt
  • 2 teaspoons pure vanilla extract
  • Optional mix-ins: 1/2 cup chopped walnuts/pecans, dark chocolate chips, or raisins
  • Optional topping: coarse sugar or pumpkin seeds

Method
 

  1. Prep your pan: Heat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease lightly.
  2. Whisk dry ingredients: In a large bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
  3. Mix wet ingredients: In a separate bowl, whisk pumpkin puree, eggs, maple syrup, olive oil, applesauce, and vanilla until smooth.
  4. Combine gently: Pour wet into dry. Stir with a spatula just until no dry streaks remain. Do not overmix. Fold in any mix-ins.
  5. Fill the cups: Divide batter evenly among the muffin cups, filling each about 3/4 full. Add toppings if using.
  6. Bake: Bake 18–22 minutes, until the tops spring back and a toothpick comes out with a few moist crumbs.
  7. Cool: Let muffins rest in the pan for 5 minutes, then transfer to a rack to cool completely for best texture.
  8. Serve: Enjoy warm or at room temp. Great with a smear of almond butter or a spoonful of yogurt.