If you’re craving a warm, spiced muffin that feels like a hug in baked form, these pumpkin muffins will not disappoint. Made with whole wheat flour, sweetened naturally with maple syrup or honey, and packed with real pumpkin purée, this recipe is the perfect mix of nourishing and satisfying. Whether you’re pairing them with coffee on a chilly morning or packing them into lunchboxes, these muffins deliver flavor and comfort with every bite.
Why You’ll Love This Recipe
These pumpkin muffins are more than just a fall treat—they’re a year-round favorite for so many reasons:
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Naturally sweetened with maple syrup or honey, so there’s no refined sugar here.
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Moist and fluffy thanks to Greek yogurt and pumpkin puree.
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Made with whole wheat flour for added fiber and nutrition.
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Quick and easy to throw together, even on a busy morning.
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Freezer-friendly and perfect for meal prep.
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Lightly spiced with cinnamon and nutmeg, giving them that classic pumpkin pie flavor.
You’ll love how warm, wholesome, and inviting your kitchen smells while these bake!
Ingredients
(tip: you can find a full list of ingredients and measurements in the recipe card below)
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1 cup pumpkin puree (canned)
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2/3 cup maple syrup or honey
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1/4 cup 2% Greek yogurt (plain or vanilla)
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1/4 cup vegetable oil
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1 large egg
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2 teaspoons vanilla essence
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1 2/3 cups whole wheat flour
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1 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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1/2 teaspoon baking soda
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1/2 teaspoon baking powder
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1/2 teaspoon salt
Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Line a muffin pan with muffin liners and set aside.
Step 2: Mix Wet Ingredients
In a large bowl, combine the pumpkin puree, maple syrup (or honey), and Greek yogurt.
Beat in the oil, egg, and vanilla until the mixture is smooth and well-blended.
Step 3: Combine Dry Ingredients
In another bowl, whisk together the whole wheat flour, cinnamon, nutmeg, baking soda, baking powder, and salt.
Step 4: Bring It All Together
Add the dry mixture to the wet ingredients.
Stir until just combined—avoid overmixing to keep the muffins light and fluffy.
Step 5: Fill and Bake
Divide the batter evenly between muffin liners.
Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.
Step 6: Cool and Serve
Cool the muffins in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
Variations
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Add chocolate chips for a sweeter twist.
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Top with pepitas or chopped walnuts before baking for a crunchy texture.
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Make them mini by baking in a mini muffin tin—just reduce the baking time to 10–12 minutes.
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Swap Greek yogurt with applesauce for a dairy-free version.
Storage & Reheating
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Store in an airtight container at room temperature for up to 3 days.
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Refrigerate for up to 1 week.
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Freeze in a zip-top bag for up to 3 months.
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Reheat in the microwave for 15–20 seconds or warm in the oven at 300°F for 5 minutes.
FAQs
What makes these muffins healthy?
They’re made with whole wheat flour, naturally sweetened, and contain Greek yogurt for protein and moisture.
Can I use almond flour instead?
Not recommended for this recipe as almond flour behaves differently than wheat flour.
Are they dairy-free?
Use a dairy-free yogurt and oil instead of butter to make them completely dairy-free.
Can I use canned pumpkin pie filling?
No, pumpkin pie filling contains added sugar and spices. Use pure pumpkin puree.
How do I know when they’re done?
Insert a toothpick in the center. If it comes out clean or with a few crumbs, they’re ready.
Can I add nuts or seeds?
Yes! Chopped pecans, walnuts, or pepitas add great crunch.
How can I make them gluten-free?
Try using a 1:1 gluten-free flour blend that’s designed to replace wheat flour.
What’s the best way to freeze them?
Let them cool completely, then freeze in a zip-top bag or airtight container.
Can I make these vegan?
Use a flax egg and plant-based yogurt to make a vegan version.
Do they taste overly sweet?
No—these muffins are lightly sweetened and rely on the pumpkin and maple flavors to shine.
Conclusion
These pumpkin muffins check every box: nutritious, easy to make, lightly sweet, and full of comforting fall flavor. Whether you’re serving them fresh out of the oven or enjoying a batch from the freezer, they never disappoint. Keep this recipe on repeat all year long for a feel-good baked good you can rely on.
Print
Pumpkin Muffins for Fall
- Total Time: 30 minutes
- Yield: 12 muffins
- Diet: Vegetarian
Description
These healthy pumpkin muffins are soft, fluffy, and made with whole wheat flour, real pumpkin, and naturally sweetened with maple syrup or honey. A quick and wholesome recipe perfect for breakfast or snacks.
Ingredients
1 cup pumpkin puree
2/3 cup maple syrup or honey
1/4 cup plain or vanilla 2% Greek yogurt
1/4 cup vegetable oil
1 large egg
2 teaspoons vanilla essence
1 2/3 cups whole wheat flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
Instructions
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Preheat oven to 350°F (175°C). Line a muffin tin with liners.
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In a large bowl, mix pumpkin puree, maple syrup or honey, and Greek yogurt.
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Add oil, egg, and vanilla. Mix until smooth.
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In a separate bowl, whisk together flour, cinnamon, nutmeg, baking soda, baking powder, and salt.
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Add the dry mixture to the wet and stir until just combined.
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Fill muffin cups evenly with batter.
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Bake for 18–20 minutes or until a toothpick comes out clean.
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Let cool in the pan for 10 minutes, then transfer to a wire rack.
Notes
- Do not overmix the batter to keep muffins fluffy.
- Customize with chocolate chips, nuts, or seeds.
- Store in the fridge for up to a week or freeze for 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Muffins, Snacks, Breakfast
- Method: Baking
- Cuisine: American
