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Healthy Pumpkin Muffins Recipe (Soft, Moist & Easy) - A Cozy Fall Favorite

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

Ingredients
  

  • Dry ingredients: 1 3/4 cups whole wheat pastry 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 (or 1 teaspoon cinnamon + 1 teaspoon pumpkin pie spice)
  • Wet ingredients: 1 cup canned pumpkin purée (not pumpkin pie filling)
  • 2 large eggs, room temperature
  • 1/3 cup maple syrup or honey
  • 1/3 cup olive oil or melted coconut oil
  • 1/3 cup plain yogurt or unsweetened applesauce
  • 2 teaspoons vanilla extract
  • 2–3 tablespoons milk (dairy or non-dairy), as needed for batter consistency
  • Optional add-ins: 1/2 cup dark chocolate chips or chopped dark chocolate
  • 1/2 cup chopped nuts (walnuts or pecans)
  • 2 tablespoons pepitas for topping

Method
 

  1. Prep the pan: Heat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or lightly grease.
  2. Mix dry ingredients: In a large bowl, whisk flour, baking soda, baking powder, salt, and spices until well combined.
  3. Whisk wet ingredients: Add pumpkin, eggs, maple syrup, oil, yogurt, and vanilla. Whisk until smooth.
  4. Combine: Add the dry ingredients to the wet. Stir gently with a spatula until just combined. If the batter is very thick, fold in 2–3 tablespoons milk to loosen slightly. Do not overmix.
  5. Add-ins: Fold in chocolate chips or nuts, if using.
  6. Fill the cups: Divide batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle pepitas on top if you like.
  7. Bake: Bake 18–22 minutes, until the tops spring back and a toothpick comes out clean or with a few moist crumbs.
  8. Cool: Let muffins rest in the pan 5 minutes, then transfer to a wire rack to cool completely. This helps them set and stay moist.