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Home » Healthy Pumpkin Muffins

Healthy Pumpkin Muffins

By Kristina LaRue, RDN 24 Comments

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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?

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Healthy Pumpkin Muffins


  • Author: Kristina LaRue
  • Prep Time: 10 mins
  • Cook Time: 18 mins
  • Total Time: 28 mins
  • Yield: 24 mini muffins 1x
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Description

Healthy Pumpkin Muffins


Scale

Ingredients

  • 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

Instructions

  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

  • Serving Size: 1 muffin
  • Calories: 70
  • Sugar: 5g
  • Sodium: 120mg
  • Fat: 3g
  • Saturated Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 1g
  • Protein: 1g
  • Cholesterol: 10g

Did you make this recipe?

Tag @loveandzest on Instagram and hashtag it #loveandzest

Kristina LaRue, RDN

Hi I’m Kristina LaRue, RD (registered dietitian nutritionist), Peloton addict and mama to two active and hungry boys. On Love & Zest, you’ll find healthy-ish recipes that fuel the whole family. I’m all about veggie-filled breakfast, meal prep recipes, healthier sweets, and easy weeknight dinners made in the Instant Pot or sheet pan.

Did you make one of my recipes?? Leave a review in the comments and tag @loveandzest #loveandzest on Instagram!

If you’re a modern mama– I’d love for you to join my Facebook group A Modern Motherhood Collective!

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Filed Under: bakery, muffins Tagged With: healthy pumpkin muffins, pumpkin bread, recipes, starbucks, whole wheat

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Comments

  1. Heather Robley says

    September 20, 2017 at 11:40 pm

    …just made these tonight. super delish! i don’t see a button to print the recipe though…?

    Reply
    • Kristina LaRue, RD, CSSD says

      September 22, 2017 at 11:03 am

      thanks for your message Heather! I will update this recipe to make it “printable”. Sorry about that.

      Reply
  2. Lani says

    February 21, 2015 at 2:29 pm

    Could I use w w flour I’d I don’t have we pastry? I have oat flour and spelt flour too. Thanks!

    Reply
    • Kristina LaRue says

      February 24, 2015 at 7:37 am

      Absolutely! You can for sure sub in whole wheat flour. The pastry flour is a little softer. Spelt might work great as well.

      Reply
  3. Carolynn says

    October 6, 2013 at 5:22 pm

    Just made these and they are amazing! Thank you for this delicious recipe!

    Reply
    • Love & Zest says

      October 7, 2013 at 3:20 pm

      WIN! Pumped you liked them!

      Reply
  4. Vanessa says

    September 26, 2013 at 9:53 pm

    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!

    Reply
    • Love & Zest says

      September 26, 2013 at 10:36 pm

      That might work! If you try it and I'd love to know how it turns out. I cut the sugar way down from the recipe I used in college.. Haha!

      Reply
  5. Chrissy says

    September 22, 2013 at 9:55 pm

    Wh you say pumpkin do you mean like Libby's in a can?

    Reply
    • Love & Zest says

      September 23, 2013 at 1:52 am

      yes mam… not the pumpkin pie filling

      Reply
  6. Lisa says

    September 10, 2013 at 5:46 pm

    How many calories are in each one?

    Reply
    • Love & Zest says

      September 11, 2013 at 9:17 pm

      Hey Lisa! I added the nutrition facts per muffin to the post 🙂 ENJOY!

      Reply
  7. leah says

    May 23, 2013 at 1:07 am

    how long to bake it for if ur making it in regular muffin holders

    Reply
    • Love & Zest says

      May 23, 2013 at 4:07 am

      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.

      Reply
  8. HuncaMunca says

    May 6, 2013 at 4:33 pm

    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!

    Reply
    • Love & Zest says

      May 6, 2013 at 4:37 pm

      Thank you for leaving your comments! I'm thrilled that you and your kids enjoyed them!

      Reply
  9. Peter says

    April 28, 2013 at 6:59 am

    Looks yummy! It feels like I am getting the smell when I am watching the photos!

    Reply
  10. Matt says

    April 25, 2013 at 11:37 pm

    These look delicious 🙂

    Reply
  11. Yii-Huei says

    April 24, 2013 at 11:17 pm

    I love pumpkin, and I think this would certainly make me very satisfied 🙂

    Reply
  12. Pass the Cocoa says

    April 24, 2013 at 5:26 am

    This looks delicious! And the fact that you say it tastes just like Starbucks makes it very tempting to make!

    Reply
  13. @tspbasil says

    April 21, 2013 at 7:21 pm

    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!)

    Reply
    • Love & Zest says

      April 22, 2013 at 10:27 pm

      Haha! I know what you mean! Pumpkin doesn't go out of season at my house.. 🙂

      Reply

Trackbacks

  1. Blueberry Cheesecake Muffins with Oatmeal Streusel | love & zest says:
    January 3, 2017 at 1:32 pm

    […] Healthy Pumpkin Muffins […]

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  2. 25 Healthy & delicious pumpkin recipes for fall | The Grass Skirt says:
    September 11, 2015 at 6:17 pm

    […] 18. Healthy Pumpkin Muffins […]

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Thanks for stopping by Love & Zest. I’m Kristina LaRue, RDN (registered dietitian nutritionist), Peloton addict and mama to two active and hungry boys. Here on L&Z, I share healthy-ish recipes that fuel the whole family. I'm a fan of adding veggies to everything and recipes that make mom life easier.
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