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Easy pumpkin muffins in fall muffin liners on a white plate.
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4 from 2 votes

Healthy Pumpkin Muffins

Homemade Pumpkin Muffins are easy to make and taste delicious! They take about 10 minutes of prep and 20 minutes to bake and you have a delicious snack! These muffins are also great for breakfast, brunch, or bring to a Holiday pot-luck!
Course Breakfast, Breakfast/Snack, Brunch, Snacks
Cuisine American
Keyword fall recipe, Halloween, Thanksgiving
Prep Time 10 minutes
Total Time 10 minutes
Servings 12 muffins
Calories 146kcal
Author Eileen xo


Dry ingredients

Pumpkin Wet Ingredients

  • 1 cup pumpkin puree
  • 1 large egg
  • ½ 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.


Note 1: I use a mix of whole wheat and all-purpose flour. You can use all of either flour for similar results. I prefer a combo of the flour. 
Note 2: I love freshly grated nutmeg. You can use ground nutmeg, just use a pinch more as the flavor is not as strong as freshly grated nutmeg. 


Serving: 1muffin | Calories: 146kcal | Carbohydrates: 26g | Protein: 3g | Fat: 3g | Saturated Fat: 0g | Cholesterol: 15mg | Sodium: 153mg | Potassium: 120mg | Fiber: 2g | Sugar: 10g | Vitamin A: 3200IU | Vitamin C: 0.8mg | Calcium: 21mg | Iron: 1.2mg