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–+ servings
A bowl overflowing with healthy pumpkin muffins studded with pecans.

Healthy Pumpkin Muffins

These healthy pumpkin muffins are moist, fluffy and packed with pumpkin spice flavor. They’re made with whole wheat flour, a touch of brown sugar, and heart-healthy olive oil for a wholesome fall treat you’ll bake on repeat.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 muffins

Ingredients  

  • 1 3/4 cups whole wheat flour
  • 1/2 cup packed brown sugar
  • 1 Tablespoon pumpkin pie spice 
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups pumpkin purée 
  • 1/2 cup reduced fat buttermilk  
  • 2 large eggs
  • 1/4 cup extra-virgin olive oil 
  • 1 1/2 teaspoons vanilla extract 
  • 2/3 cup chopped walnuts, pecans or chocolate chips, plus more for topping 

Instructions 

  • Preheat the oven to 350°F. Line a 12-cup muffin pan with baking cups. 
  • In a medium bowl, whisk together flour, brown sugar, pumpkin pie spice, baking soda and salt.
  • In a separate medium bowl, whisk together the pumpkin purée, buttermilk, eggs, olive oil and vanilla extract.
  • Add the wet ingredients to the dry ingredients and stir just until combined.
  • Stir in the chopped nuts or chocolate chips (optional) then scoop the batter into the cups, filling each 3/4 full. 
  • Bake the muffins until a toothpick inserted comes out clean, about 25 minutes. Remove them from the oven and allow them to cool in the pan for 5 minutes before transferring to a rack to cool completely. 

Notes

  • You can use homemade pumpkin purée, but it usually contains more water, so you need to really drain it or the batter will be too thin.
  • Don’t overmix the batter. Once the wet and dry ingredients are combined, switch to a spatula or wooden spoon and stir gently. Overmixing develops gluten, which leads to tough muffins instead of light, fluffy ones. The batter should look mostly smooth with just a few streaks of flour—that’s your cue to stop mixing.
  • To store: Store muffins in an airtight container for up to 2 days, or in the refrigerator for up to 5 days. If you refrigerate them, let them come to room temp or give them a quick warm-up in the microwave before serving for the best texture.
  • To freeze: I recommend wrapping each muffin individually in plastic wrap before stashing them in a zip-top bag or airtight container. Freeze for up to 3 months. Thaw overnight or warm in the microwave for 30 seconds.
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