These easy healthy pumpkin muffins are so delicious, moist, and full of pumpkin spice flavor! The pumpkin muffins are quick to prepare and a great go-to snack!
My healthy pumpkin muffins are so tasty! The muffins have a variety of spices as well as pumpkin puree and Greek yogurt combine to make flavorful pumpkin muffins! Pumpkin muffins are a great way to finish up #PumpkinWeek!
This post canned pumpkin in conjunction with # PumpkinWeek. I received product samples from sponsor companies to aid in the creation of the PumpkinWeek recipes. All opinions are mine alone.
I have enjoyed all the Pumpkin recipes from all of my fellow bloggers this week! I hope you enjoyed my pumpkin recipes! My fall comfort favorite, Harvest Pumpkin Soup, and Pumpkin Mac and Cheese Recipe, creamy and delicious!
These Healthy Pumpkin muffins are a favorite of my families! Great for lunch boxes, bring to fall potluck dinners and perfect for morning breakfasts, brunch, or afternoon snack! Plus, these pumpkin muffins freeze really well too!
The spice combo really brings a nice flavor to the pumpkin muffins and using the Greek yogurt helps keep the muffins moist and calories down. A pumpkin muffin is about 126 calories, my kind of snack! It hits the spot!
I know Thanksgiving is a not for two more months but these pumpkin muffins are great to use up extra pumpkin puree. These easy pumpkin muffins transport really well! I love to make them ahead of time, freeze and bring to family Holiday parties. I make extra for my holiday brunch too!
How long will these healthy pumpkin muffins keep?
I keep them on the counter, well covered about 2 days, they never last that long, always eaten :).
When freezing these pumpkin muffins, how long can they be kept in the freezer?
I place them in well-sealed freezer bags and keep in the freezer for about 3-4 months.
Can other flour be used to make these pumpkin muffins?
I use a combination of whole wheat and all-purpose flour to make these pumpkin muffins. I have also used all-purpose flour as well as whole wheat white flour with great results.
Are there any variations when making these pumpkin muffins?
Feel free to add in nuts or dried fruit like raisins for a little variety.
What goes well with healthy pumpkin muffins:
We are finishing up #PumpkinWeek 2018 hosted by Love and Confections and A Kitchen Hoor’s Adventures! This year is even bigger and better than ever with a giveaway! Thirty-nine bloggers from around the country are showcasing their best pumpkin dishes. Get ready for Fall with over 130 pumpkin recipes throughout the week including cocktails, main courses, pizzas, pasta, pastries, breads, muffins, and plenty of desserts! Our PumpkinWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!
Here are today’s #PumpkinWeek recipes:
Here are today’s #PumpkinWeek recipes:
Black Futsu Pumpkin Pizza from Culinary Adventures with Camilla
Cheesy Pumpkin Pasta Bake from Hezzi-D’s books and Cooks
Ham & Cheese Stuffed Pumpkin Rolls from Amy’s Cooking Adventures
Mincemeat Pumpkin Pie from 4 Sons ‘R’ Us
Pumpkin Seafood Curry from A Day in the Life on the Farm
Pumpkin Cheddar Ale Soup from Strawberry Blondie Kitchen
Pumpkin Grilled Cheese Sticks from Cindy’s Recipes and Writings
Pumpkin Pepper Jack Macaroni and Cheese from Cooking with Carlee
Pumpkin Ravioli (Tortelli di Zucca) from Caroline’s Cooking
Pumpkin Sausage Penne Pasta from Jonesin’ For Taste
Baked Goods & Desserts:
Chocolate Cream Cheese Pumpkin Cake from Rants From My Crazy Kitchen
Chocolate Truffle Pumpkin Pound Cake from Family Around the Table
Easy Healthy Pumpkin Muffins from Everyday Eileen
No Bake Pumpkin Cream Cheese Pie from Eat Move Make
Pumpkin Bacon Waffles with Cinnamon Syrup from For the Love of Food
Pumpkin Caramel Scones from Cookaholic Wife
Pumpkin Chia Pudding from April Golightly
Pumpkin Chocolate Cheesecake Bars from Who Needs A Cape?
Pumpkin Chocolate Chip Muffins from The Crumby Kitchen
Pumpkin Chocolate Donuts from The Bitter Side of Sweet
Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting from Daily Dish Recipes
Pumpkin French Toast from Seduction In The Kitchen
Pumpkin Fudge from Sweet Beginnings
Pumpkin White Chocolate Lava Cakes from The Spiffy Cookie
Pumpkin Pecan Pie Layer Cake from Love and Confections
Pumpkin Pie Dessert Dip from Hardly A Goddess
Pumpkin Pie Krispie Treats from The Mandatory Mooch
Pumpkin Pie Pop Tarts from Platter Talk
Prize #1 Dixie Crystals are giving one winner a 6-Quart Instant Pot 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer.
Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. For generations, Dixie Crystals have been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.
Prize #2 Cabot Creamery Co-operative is giving one winner a Cheese Gift Box, including a selection of Seriously Sharp, Pepper Jack, Sharp Light, Extra Sharp, Horseradish, Private Stock, Vintage Choice, and Sharp cheeses, VT Sharp Cracker Cuts, Burlap & Plaid Bag, Thick & Thin Slicer, and Wooden Cutting Board
Cabot Creamery Co-operative, makers of naturally aged, award-winning cheeses and dairy products is owned by 1,000 dairy farm families in New England and New York.
Eggland’s Best eggs have more of the delicious, farm-fresh taste you and your family love – any way you cook them. Plus, Eggland’s Best provides superior nutrition such as 6x more vitamin D, 10x more vitamin E, and double the omega 3s compared to ordinary eggs so why settle for less?
Disclaimer: Thank you PumpkinWeek Sponsors: Dixie Crystals, Cabot Cheese, and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for PumpkinWeek recipes. All opinions are my own. The PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Three (3) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the PumpkinWeek posts or entry.
Tools to Make Pumpkin Streusel Muffins:
- Muffin pan: 12 count muffin pan is a must to make muffins and cupcakes.
- Autumn muffin liners: I love using these for fall cupcakes and muffins.
- Flour Sifter: Another must have for baking.
- Mixing Bowls: To cook without stress, you need good mixing bowls.
- Measuring and spoon cups: Staples for baking and cooking.
- Zester/Grater: Perfect for grating fresh nutmeg as well as fresh citrus
- Fresh Whole Nutmeg: I use Fresh nutmeg throughout the fall and winter. I prefer the flavor much more than ground nutmeg.
I have to again thank Dixie Crystals, Cabot Creamery, and Egglands Best for their sponsoring this event! I used Dixie Crystals sugar, Cabot Creamery’s Greek yogurt, and Egglands Best eggs for these healthy pumpkin muffins.
How To Make Healthy Pumpkin Muffins:
- Preheat oven to 350 degrees. Place
- Sift together the whole wheat flour, all-purpose flour, and sugar into a medium-size bowl.
- Combine in the cinnamon, nutmeg, baking soda, baking powder, salt, allspice, ground cloves, and ginger.
- In a separate bowl, combine pumpkin puree, Greek yogurt, egg, water, oil. Mix well.
- Gently fold the pumpkin puree mixture into the flour mixture.
- Mix enough to incorporate the flour and puree together.
- Scoop the pumpkin muffin mix evenly into the muffin liners. 2 scoops usually works for me.
- Bake for 20 minutes. Toothpick should come out clean.
- Let cool and serve
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Healthy Pumpkin Muffins
- 1 cup whole wheat flour see note 1
- 1 cup all-purpose flour see note 1
- 1/2 cup sugar * I used Diamond sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg see note 2
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground clove
- 1/8 teaspoon ground ginger
Pumpkin Wet Ingredients
- 1 cup pumpkin puree
- 1 large egg
- 1/2 cup fat-free Greek yogurt
- 1 Tablespoon water
- 2 Tablespoons canola oil
- Preheat oven to 375 degrees. Line a 12 count muffin tin with cupcake liners. Set aside.
- In a medium bowl, sift together the whole wheat flour, white flour, and sugar.
- Mix into the flour mixture the baking soda, baking powder, salt, ground allspice, ground cloves, and ground ginger. Set aside.
- In another bowl, combine pumpkin puree, egg, Greek yogurt, water, canola oil.
- Fold the pumpkin mixture into the dry ingredients. Mix until smooth.
- Divide the pumpkin evenly into the 12 muffin cups. Bake for 20 minutes. A toothpick should come out clean from center of muffin. Let muffins cool a bit before serving.
Pin Here to Make Healthy Pumpkin Muffins any time: