Prep Time: 10 mins   |   Cook Time: 20 mins   |   Total Time: 30 mins

This easy recipe for homemade Healthy Pumpkin Muffins is quick, simple, and the best. They’re naturally sweetened, low calorie, low fat, and kid-friendly. The perfect Fall breakfast recipe for using up pumpkin puree.


1 cup canned pumpkin puree

2/3 cup maple syrup or honey

1/4 cup 2% Greek yogurt, plain or vanilla

1/4 cup vegetable oil

1 egg

2 teaspoons vanilla extract

1 2/3 cups whole wheat flour

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt


Preheat oven to 350°F. Line muffin pan with muffin liners and set aside.

In a large bowl combine the pumpkin puree, maple syrup/honey, and Greek yogurt.

Beat in the oil, egg, and vanilla extract.

In another large bowl whisk together the flour, cinnamon, nutmeg, baking soda, baking powder, and salt.

Add the dry ingredients to the wet ingredients and stir until incorporated (batter will be thick). Do not over mix.

Scoop the batter into the muffin pan distributing it evenly between the muffin cups.

Bake for 18 – 20 minutes.

Cool in pan 10 minutes then remove.

Servings: 12 muffins
Calories: 184 kcal