Healthy Pumpkin Muffins

In college I didn’t do too much cooking. Looking back, I really can’t believe that this foodie didn’t even know how to cook more than a bowl of spaghetti and meat sauce.

In fact, I didn’t really start experimenting in the kitchen until we got married and I found myself with a fully stocked kitchen after our wedding. My mom always said a way to a man’s heart is through his stomach. I quickly began watching cooking shows, and found the true joy of cooking and baking from scratch.

Back then I was not afraid to bake, and these pumpkin muffins were one of the few recipes that I prepared in my college kitchen. They may or may not have been little more decadent in their past life, but I’ve since learned how modify a recipe and use better for you ingredients. Good thing!

These healthy pumpkin muffins do not disappoint, and they sure don’t taste healthy. If you are a pumpkin fan, give these muffins a whirl.

Question: Did you cook and eat healthy in college?

Healthy Pumpkin Muffins

makes 24 mini muffins


1 cup 100% pure canned pumpkin
2 eggs
1/4 cup canola oil
1/4 cup unsweetened applesauce
1/3 cup water
1/2 teaspoon pure vanilla extract
1/2 cup granulated sugar
1/2 cup brown sugar
3/4 cup oat flour
3/4 cup whole wheat pastry flour
3/4 teaspoon kosher salt
1 teaspoon baking soda
1/2 tablespoon pumpkin pie spice


  1. Preheat oven to 375 degrees F.
  2. In bowl of stand mixer, or large bowl with wooden spoon, mix pumpkin, eggs, oil, applesauce, water and vanilla until combined. Stir in sugars.
  3. In separate bowl, whisk together flours, salt, baking soda, and pumpkin pie spice. 
  4. Pour flour into wet ingredients, and mix just until combined, making sure not to over mix. 
  5. Coat mini muffin tin with cooking spray or butter, and fill cups full with batter. Bake for 18 minutes or until toothpick inserted in center of muffin comes out clean. 
Nutrition Facts per muffin


  1. says

    I love any kind of pumpkin dessert but tend to only crave it in the fall (upon which I go into pumpkin overload – so maybe it's a good thing it's seasonal – hah!)

  2. HuncaMunca says

    Despite my kids turning off the oven shortly after we put them in the oven, these muffins still turned out! They are moist, not dense, and very tasty. I pulverized whole oats in a food processor to make my own oat flour. Now I'm off to check out the other recipes on this site. Thank you!

    • says

      Oh that's a good question. I'd bake them for 20-25 minutes and then stick a toothpick in the middle to test if it's clean. I've used this recipe with other sizes (regular and loaf) and just bake until they have risen are golden brown and the toothpick is clean.

  3. Vanessa says

    Is there a way for me to cut down the sugar in this recipe? Will using 1/2 cup of brown sugar work just fine? Thank you!


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