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Healthy Pumpkin Muffins

    These light and fluffy pumpkin muffins are scented with fall flavors and made with whole grains. 

    Healthy Pumpkin Muffins

    Now that pumpkin season is here, I am not holding back! Pumpkin is one of my favorite ingredients to use all year round but I love when fall hits and everyone rallies. 

    Healthy Whole Wheat Pumpkin Muffins Recipe

    Whether it’s stirred into oatmeal, blended into a smoothie, mixed into waffles or used in muffins like I am here, no one complains about pumpkin season!

    Liz Making Pumpkin Muffins
    Liz Using Stand

    The secret to these moist and fluffy pumpkin muffins is the combination of pure pumpkin, whole wheat pastry flour and creamy plain yogurt.

    Easy Healthy Pumpkin Muffins Recipe

    When combined, the end result is always a perfectly dense and light muffin.

    Healthy Whole Grain Pumpkin Muffins Recipe

    Ideal for freezing, simply let them cool completely then wrap individually in plastic wrap before popping in the freezer. To reheat, simply microwave for 45-60 seconds.

    Spreading Butter on Healthy Pumpkin Muffins

    No forks required.

    Easy Healthy Pumpkin Muffins Recipe

    Healthy Pumpkin Muffins

    4.50 stars average
    These light and fluffy pumpkin muffins are made with whole grains and warm fall spices like cinnamon and cloves.
    PREP: 15 mins
    COOK: 25 mins
    Cooling Time 10 mins
    TOTAL: 30 mins
    Servings: 24



    • Pre-heat oven to 350 degrees and spray two muffin pans with cooking spray or line with muffin tins.
    • In a stand mixer, gently mix together dry ingredients: flour through cloves.
      Liz Using Stand Mixer
    • With the stand mixer beating on low speed, carefully add in all of the wet ingredients, working one at a time, starting with the pure pumpkin. Once all ingredients have been added, beat for 20 seconds to incorporate, carefully scraping down the sides of the bowl as needed (with mixer turned off when needed.) 
    • Using a large cookie scoop, carefully scoop batter into muffin pans. You should have enough to fill two dozen. Bake until a toothpick comes out clean, about 25-30 minutes. Let cool slightly before removing from muffin pan to cool completely. 


    Serving: 1muffinCalories: 114kcalCarbohydrates: 15gProtein: 2gFat: 5gSaturated Fat: 4gCholesterol: 16mgSodium: 108mgPotassium: 129mgFiber: 1gSugar: 7gVitamin A: 1620IUVitamin C: 0.5mgCalcium: 43mgIron: 0.6mg

    SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!

    Recipe by The Lemon Bowl // Photography by Alejandro Photography

    Want more delicious and easy breakfast ideas? I know you’ll love all the options on my Pinterest Board!


    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:


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