Maple Pumpkin Spice Muffins

These healthy pumpkin muffins are a cozy and wholesome fall treat made with real pumpkin purée, warm spices, whole wheat flour, and naturally sweetened with maple syrup or honey. Despite their nutritious ingredients, these muffins are soft, fluffy, and just as satisfying as any bakery-style version.

Why You’ll Love This Recipe

These pumpkin muffins bring all the autumn vibes with their aromatic spices and tender texture. Whether you’re meal prepping breakfast, looking for a snack on-the-go, or needing a healthy treat to serve guests, these muffins deliver big flavor with minimal effort. They’re naturally sweetened, made in one bowl, and can be easily adapted for a variety of dietary needs including vegan, dairy-free, and gluten-free options.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• melted coconut oil or extra-virgin olive oil

• maple syrup or honey

• eggs

• pumpkin purée

• milk of choice (almond milk works well)

• pumpkin spice blend (or cinnamon, ginger, nutmeg, and allspice)

• baking soda

• vanilla extract

• salt

• whole wheat flour

• old-fashioned oats

• turbinado sugar (optional, for topping)

Directions

1. Preheat your oven to 325°F (165°C). Lightly grease a 12-cup muffin tin, or use muffin liners if preferred.

2. In a large mixing bowl, whisk together the oil and maple syrup (or honey) until combined.

3. Add eggs and whisk until smooth. Then add pumpkin purée, milk, pumpkin spice, baking soda, vanilla, and salt. Stir until fully incorporated.

4. Add whole wheat flour and oats to the bowl. Mix just until combined. If adding chocolate chips, nuts, or dried fruit, fold them in now.

5. Divide the batter evenly between the 12 muffin cups. Sprinkle extra oats and turbinado sugar on top for added texture and sweetness.

6. Bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean.

7. Allow muffins to cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe yields 12 standard-sized muffins.
Prep time: 10 minutes
Cook time: 23 minutes
Total time: 33 minutes

Variations

• Add-ins: Fold in ¾ cup chocolate chips, chopped walnuts, pecans, dried cranberries, or crystallized ginger.

• Spice tweak: Swap the pumpkin spice blend with your preferred ratios of cinnamon, nutmeg, and ginger.

• Molasses twist: Replace some of the maple syrup with molasses for a deeper fall flavor.

• Muffin-top lovers: Bake at 425°F for 5 minutes, then lower to 325°F for the remaining time for domed tops.

Storage/Reheating

Store cooled muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
For longer storage, freeze the muffins in a sealed freezer bag for up to 3 months. Reheat from frozen in the microwave for 30–60 seconds until warmed through.

FAQs

How can I make these muffins vegan?

Use flax eggs in place of eggs and choose a non-dairy milk such as almond or soy milk. Sweeten with maple syrup instead of honey.

Can I make these muffins gluten-free?

Yes, substitute the whole wheat flour with a gluten-free all-purpose flour blend or use 2½ cups of certified gluten-free oat flour.

What can I use instead of coconut oil?

Extra virgin olive oil works well and has a mild flavor in the final product. You can also use grapeseed or sunflower oil.

Can I use all-purpose flour instead?

Yes, all-purpose flour works as a direct substitute if you don’t have whole wheat flour on hand.

Are these muffins sweet enough for kids?

Yes, they are mildly sweet and perfect for children. You can add a few chocolate chips or a sprinkle of turbinado sugar for extra appeal.

Can I omit the oats?

Yes, simply leave out the oats if you prefer a smoother texture or want an oat-free version.

How do I make these muffins lower in fat?

Substitute the oil with unsweetened applesauce to reduce fat content. The texture may be slightly denser, but still delicious.

What spices are in pumpkin spice blend?

A typical pumpkin spice blend includes cinnamon, nutmeg, ginger, and allspice or cloves.

Can I use canned pumpkin pie filling?

No, pumpkin pie filling contains added sugar and spices. Use pure pumpkin purée for best results.

Can I bake this recipe as a loaf?

Yes, but you’ll need to adjust the bake time to about 50–60 minutes at 325°F, and test with a toothpick for doneness.

Conclusion

These healthy pumpkin muffins are the perfect balance of cozy flavor and wholesome ingredients. Whether you’re enjoying one with your morning coffee or packing them for a midday snack, they’ll leave you feeling satisfied without the sugar crash. With simple ingredients and endless variations, this recipe is one you’ll come back to every fall—and beyond.

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