Bakery-Style Pumpkin Muffins

4.9 from 19 votes

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This recipe for Pumpkin Muffins is soft, moist, sweet and believe it or not, secretly healthy! Add on a few pepitas before baking to make these look like you bought them fresh out of a bakery.

I love pumpkin muffins! This is my go-to fall recipe and so simple to throw together! Of course, blueberry muffins or banana bread muffins are classic options all year round, but it’s these pumpkin ones that get made on repeat come October!

pumpkin muffins

Pumpkin Muffin Recipe

After testing and retesting several recipes, I found the best ingredients for creating a moist, light, sweet crumb for these pumpkin muffins were: honey + brown sugar for sweetness, canned pumpkin puree and light tasting oil (like a vegetable, canola or light olive oil).

There are other common ingredients needed as well like whole wheat flour, leavenings, eggs, and spices, but it really just comes down to the oil, pumpkin, and sweeteners that make all the difference in baking.

Because the recipe does call for whole wheat flour, honey, pepitas, olive oil, and pumpkin puree, these could be considered a healthy muffin, though it depends on your definition of ‘healthy’. Ha!

If you love these muffins be sure to check out: Pumpkin Bran Muffins RecipeSkinny Mini Pumpkin Chocolate Chip Muffins, and Glazed Pumpkin Bran Muffins.

Pumpkin Muffins
pumpkin muffin recipe

How to make Pumpkin Muffins

Believe it or not, it only takes about 30 minutes, one bowl and a handful of pantry ingredients to make these easy muffins from scratch.

  1. Preheat oven to 350 degrees. Line a muffin tin with paper liners and set aside.
  2. In a large bowl, whisk all the dry ingredients together until combined. Create a well in the center.
  3. Measure and pour remaining wet ingredients into the well.
  4. Slowly incorporate the wet ingredients in with the dry. Stir until just combined.
  5. Scoop into muffin tins and sprinkle with pepitas.
  6. Bake 20 minutes or until thoroughly baked.

Scroll down to the bottom of this post to get the printable recipe card with the full directions and proper increments.


healthy pumpkin muffins

What are pepitas? Do I have to use them?

Pepitas are pumpkin seeds that don’t have a white shell that derive only from certain varieties of pumpkins. See those green looking seeds on top of my muffins? Those are pepitas. And if you don’t like them or can’t find them, you do not have to use them!

Keep your pumpkin muffins plain or better yet, try substituting a few chocolate chips!

Pumpkin Chocolate Chip Muffins

You can easily adapt this recipe into a pumpkin chocolate chip muffin by folding in 1/2 cup chocolate chips into the batter and then topping each muffin with a few extra chocolate chips before baking. Easy and delicious!

healthy pumpkin muffin recipe

More Pumpkin Recipes!

For a full list of all my pumpkin recipes available on my site, click here.

Below is the printable recipe card. Be sure to print/save/bookmark/pin this one because it’s a great one you’re not going to want to lose this one! Have a great day, friends!

4.9 from 19 votes

Bakery-Style Pumpkin Muffins

This recipe for Pumpkin Muffins is soft, moist, sweet and believe it or not, secretly healthy! Add on a few pepitas before baking to make these look like you bought them fresh out of a bakery.
servings 14 muffins
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins


  • 1 1/2 cups whole wheat flour
  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 3/4 cup canned pumpkin puree
  • 1/2 cup vegetable oil or canola or light olive oil
  • 1/2 cup honey
  • 1 teaspoon vanilla
  • 1/4 cup pepitas


  • Preheat oven to 350 degrees. Line muffin tins with paper liners and set aside.
  • In a large bowl, stir all dry ingredients until well mixed. Create a well in the center and add in the eggs, pumpkin, oil, honey, and vanilla. Stir until dry ingredients are just absorbed. Scoop into muffin tins 2/3 way full and top with a sprinkling of pepitas.
  • Bake 20 minutes or until completely cooked. Remove and cool 5 minutes before removing and serving.


For Pumpkin Chocolate Chip Muffins: fold in 1/2 cup semi sweet chocolate chips into the batter. Scoop into muffin tins and sprinkle with a few extra chocolate chips before baking.


Calories: 199kcal | Carbohydrates: 28g | Protein: 3g | Fat: 9g | Saturated Fat: 7g | Cholesterol: 23mg | Sodium: 135mg | Potassium: 130mg | Fiber: 2g | Sugar: 18g | Vitamin A: 2077IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg
Course: Breakfast
Cuisine: American
Keyword: healthy pumpkin muffins, pumpkin muffin recipe, pumpkin muffins

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Recipe Rating

15 Responses
  1. Karen @ On the Banks of Salt Creek

    4 stars
    I loved when my kids were potty trained. What I didn’t love was no more one-piece zip up PJ’s. We moved them to twin beds as soon as they were potty trained so they could get up and go if necessary. It was good….but I still miss those onesy PJ’s with the feet. Memories.

  2. sue|theviewfromgreatisland

    5 stars
    You know, I’ve never met a pumpkin muffin I didn’t love, but this one looks especially tempting, love those pepitas — pinning!

  3. Cookbook Queen

    5 stars
    Jon David was a breeze to potty train. Lucy, however…not so much. She has her own ideas about when she will decide to use it, and now is not the time :/

    These muffins are absolutely gorgeous! I love how simple they are to make. Always a bonus!

  4. Amy D.

    5 stars
    I made these tonight, and the texture and consistency is spot on! So moist, light, and you can hardly tell they’re made with whole wheat. My husband and I loved them. I added chocolate chips instead of pepitas, because honestly, I don’t even know what those are. 🙂 Another winner!!!

  5. Theresa McInerney

    5 stars
    I saved this recipe from October and I’m glad I did! Just made them and they are perfect. They’re moist, flavorful, and the pumpkin seeds give just right amount of crunch on top. They heat up nice the next morning too. I gave some to a friend and her response -these muffins are the bomb – I want that recipe. Won’t she be glad that it’s one bowl too! Pepitas! I just love saying that word 🙂 Thanks, Lauren

  6. Debra

    I don’t have paper liners but I do have silicone liners, are those okay to use or can I just spray the muffin pan with some canola oil?

    1. Lauren

      I’ve never used the silicone liners and am not confident in saying those would work well. A little nonstick cooking spray in the muffin tins should work just fine though!

  7. Arielle

    I seriously love all your recipes, but this… THIS pumpkin muffin recipe is speaking to my soul! ☺️ Cannot get enough pumpkin recipes made this time of year! Can’t wait to try these! They look delish!! 🙌🏻

  8. Alisha

    5 stars
    These are delicious and complex in flavor with a nice crisp crunch. Our family loves them! For a healthier version I wonder if you could substitute the oil for unsweetened applesauce . . .