Healthier Pumpkin Spice Muffins (Printable Version)

Soft and fluffy whole wheat muffins with pumpkin, maple syrup, and warm spices. Great for breakfast or snacks.

# What You’ll Need:

→ Wet Ingredients

01 - 1 cup canned pumpkin purée
02 - 2 large eggs
03 - 1/3 cup pure maple syrup
04 - 1/4 cup olive oil or neutral oil

→ Dry Ingredients

05 - 1 1/2 cups whole wheat flour
06 - 1 teaspoon pumpkin pie spice
07 - 1 teaspoon baking soda
08 - 1/2 teaspoon salt

# Step-by-Step Guide:

01 - Preheat oven to 375°F. Line a standard 12-cup muffin tin with paper liners or lightly grease with oil.
02 - In a large mixing bowl, whisk together pumpkin purée, eggs, maple syrup, and olive oil until smooth.
03 - Add whole wheat flour, pumpkin pie spice, baking soda, and salt to the wet mixture. Stir gently until just combined; do not overmix.
04 - Evenly distribute the batter into prepared muffin cups, filling each about two-thirds full. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
05 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.

# Additional Tips::

01 -
  • Uses simple pantry ingredients found in most kitchens
  • Ready in 30 minutes, great for busy mornings
  • Made with whole wheat flour and sweetened naturally
  • Stays soft and moist for days
02 -
  • These muffins are high in fiber thanks to whole wheat flour
  • They are freezer friendly and thaw beautifully
  • Free from refined sugar so they are great for kids
03 -
  • Do not overmix the batter to keep muffins light and fluffy
  • Use room temperature eggs for the best rise and texture
  • Check for doneness with a toothpick—muffins are ready when it comes out clean
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