Healthy Pumpkin Muffins Recipe
Transforming my beloved pumpkin muffin recipe, loved by countless families, into these healthy pumpkin muffins meant swapping the vegetable oil for olive oil, incorporating greek yogurt, and using less sugar. This took the recipe from 460 calories per muffin to just about 220 calories, but you would never know because they still taste amazing!
Servings: 12 muffins
Ingredients
- 3 cups (360g) all-purpose flour
- ½ cup (107g) packed brown sugar
- 3 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 3 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- 15 oz can (425g) pure pumpkin puree
- 2 large eggs
- ¾ cup (170g) nonfat greek yogurt
- ¼ cup (50g) olive oil
- ½ cup (113g) milk
- Pumpkin seeds optional
Instructions
- In a mixing bowl combine the flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Stir together and set aside.3 cups (360g) all-purpose flour, ½ cup (107g) packed brown sugar, 3 tsp baking powder, ½ tsp baking soda, 1 tsp salt, 3 tsp ground cinnamon, ¼ tsp ground nutmeg, ¼ tsp ground ginger
- In a larger mixing bowl combine the pumpkin, eggs, greek yogurt, olive oill, and milk. Stir to combine.15 oz can (425g) pure pumpkin puree, 2 large eggs, ¾ cup (170g) nonfat greek yogurt, ¼ cup (50g) olive oil, ½ cup (113g) milk
- Gradually mix the dry ingredients into the wet ingredients, mixing just until combined. The batter will be very thick.
- Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF / 220ºC.
- For bakery style muffins, line a 12 count muffin pan with 6 muffins liners, meaning you’ll only fill every other muffin well with batter. I recommend spraying the liners with non-stick cooking spray because this batter does tend to stick to the liners. Fill the liners with 6-8 heaping tablespoons of batter. Sprinkle pumpkin seeds over the muffins if desired. Place one pan in the center of the oven and bake for 7 minutes at 425ºF / 220ºC, then keep the muffins in the oven, turn the temperature down to 350ºF / 180ºC and bake for 13-16 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan. Repeat with the remaining batter, bumping the temperature back up to 425ºF / 220ºC.Pumpkin seeds
Video
Notes
Gluten-Free: Use a 1:1 gluten-free baking flour blend in place of all-purpose flour. I used King Arthur’s Measure for Measure Gluten Free Flour with great results.
To Store: Leave muffins uncovered on the counter for up to 24 hours. For 2 to 4 days, store in an airtight container lined with paper towels, with another layer of paper towels on top. Swap in fresh paper towels if they get damp.
To Make Ahead: This batter can be made ahead of time. Cover and refrigerate it for up to 24 hours, then scoop straight from cold and bake as directed. You may need to add a couple extra minutes to the bake time since the batter is starting out cold.
To Freeze: Wrap each cooled muffin individually in plastic wrap, then place in a zip top bag or airtight container. Freeze for up to 3 months. Thaw on the counter for about 1 hour, or unwrap and microwave in 20 second intervals.
Nutrition
Serving: 1muffin | Calories: 228kcal | Carbohydrates: 37g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.004g | Cholesterol: 33mg | Sodium: 371mg | Potassium: 166mg | Fiber: 2g | Sugar: 11g | Vitamin A: 5579IU | Vitamin C: 2mg | Calcium: 117mg | Iron: 2mg