Healthier Pumpkin Muffins

Delicious, healthier pumpkin muffins with half the sugar! Pumpkiny spiced, fluffy muffins, great for breakfast, snacking, or lunchbox treats. Bakery-shop good with half the sugar and so easy to make!

30 minutes from start to finish, including baking time.

Plus, your house will be filled with the aroma of fall. Why wait for fall? There’s no reason why we shouldn’t make these all year.             

You will fall (pun intended) in love with this recipe for pumpkin muffins!

Healthier Pumpkin Muffins and Sugar…

Have you ever noticed how much sugar most pumpkin recipes have in them? I personally think it’s overkill. Whenever I can I try to make things a little healthier without compromising the taste. Mission accomplished here! I think these are perfect!

Also, if you need a healthier pumpkin pie recipe, you might want to try mine, it’s made with maple syrup instead of sugar and it’s delicious! Find it here: Healthier Pumpkin Pie

What kind of sugar?

I use regular granulated white sugar and brown sugar.

By the way, if you really want to keep them healthy, you can cut out the white sugar completely and use only 1/2 cup of brown sugar. I’ve done it many times and they’re just as good! Especially if you plan on topping them with mini chocolate chips or sweetened coconut flakes.

Toppings

The way you choose to top your pumpkin muffins will make a difference too; I like to sprinkle them with a little sweetened coconut or coarse sugar, but if you’re going for something sweeter you might like mini chocolate chips…entirely up to you. Or leave them as is… still yummy!

Muffin making tips:

Measure Carefully – When you measure out ingredients always tap down the cup or measuring spoon to make sure there are no air pockets and use a knife to level off the top, otherwise a “cup” may be more like 3/4 cup and your results will not be consistent.

Mixing – Stir just until ingredients are combined. Be careful not to over-mix! Here’s why… you won’t get the airy, fluffy texture you want.

Muffin papers – Do I need paper liners? Absolutely not! They just make clean-up easier and they look pretty 🙂 but if you don’t have any simply grease the muffin pan instead (I use coconut oil).

Healthier Pumpkin Muffins

Yield: 12 Standard Size Muffins

1 3/4 cups flour

1/4 cup white sugar

½ cup brown sugar

1 tsp. baking soda

½ tsp. salt

2 tsp. cinnamon

¼ tsp. ground cloves

¼ tsp. nutmeg

2 eggs

15 oz. can pumpkin puree (not pumpkin pie filling)

½ cup coconut oil (melted)

1 tsp. vanilla extract

Directions:

Mix dry ingredients in a large bowl.

Wisk last 4 (wet) ingredients in a separate bowl, pour into dry ingredients.

Mix just until combined (be careful not to over mix).

Use 1/3 cup scoop to fill lined or greased muffin cups. Sprinkle with desired toppings.

Bake at 375 degrees for 20 – 25 minutes.

When a toothpick inserted in center comes out clean, they’re done.

Yield: 12 standard size muffins