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Festive for Fall, these Healthy Pumpkin Muffins are a simple solution for a breakfast or snack. My kids love ’em and so will yours!
I love testing baked goods….even the healthy ones and these Healthy Pumpkin Muffins are no exception! Loaded with oat bran, pumpkin and maple syrup, you can feel good about making these all season long and enjoying for breakfast or a healthy snack.
Healthy Pumpkin Muffins
I am so in love with these Healthy Pumpkin Muffins! They have become a thing at our house. A delicious and nutritious, super simple, one-bowl kinda-thing. With the cooler weather nearly here, I just want to eat soup and bake all things pumpkin.
Are you a muffin fan? I’m not sure I’ve ever met a muffin hater because my circle of friends all loves muffins. They’re essentially a healthy cake you can eat any time of the day and get away with it. Like the plain jane, comforting cousin of the cupcake. Who wouldn’t like that (besides the low-carb eaters who hate life anyways…)? Have I mentioned I’m a bit of a plain jane? I quite enjoy vanilla cake, waffles without syrup and these simple sugar cookies.
Main Ingredients Needed
Most of the ingredients on this list are pretty common and odds are you will already have them in your fridge or pantry already! Win!
- All purpose flour– I use unbleached, but if you wanted to go all out, you could definitely use whole wheat flour.
- Sugar + maple syrup– I like using both for sweetness.
- Oat Bran– found in most baking aisles these days! Really adds extra fiber to keep these muffins healthy!
- Baking Soda + Salt– we need that leavening from the baking soda and the flavor enhancement from the salt.
- Pumpkin– obvi you need some pumpkin for pumpkin muffins.
- Eggs– used for structure
- Oil– really helps keep these muffins moist! Melted butter can be substituted.
- Vanilla– for flavor
- Milk– for a little more moisture in the batter
Love pumpkin? Here are a few more of my favorites: Pumpkin Waffles, Cinnamon Swirl Pumpkin Bread, Pumpkin Cream Cheese Danish, Pumpkin Risotto.
How to Make Healthy Pumpkin Muffins
This recipe is simple but still delicious! All exact measurements and specific directions are located at the bottom of this post in the printable recipe card.
These healthy pumpkin muffins are made by whisking all the dry ingredients together in the bottom of a large bowl (flour, sugar, oat bran, baking soda and salt). Create a well in the center of the dry ingredients and add in the maple syrup, pumpkin, eggs, vanilla, oil and milk. Stir the muffin batter until just combined. Use an ice cream scoop to evenly divide into muffin tins. (This is the scoop I have.) Sprinkle the tops with rolled oats (an optional step but it sure makes them look extra healthy, no?) and bake until puffed, 15-20 minutes.
I made these last week for the second time in two days because I kept giving them away because of how addicting they were warm out of the oven. Oops?!
What Oat Bran Should I use?
At the grocery store, you’re not looking for a cold cereal box with Oat Bran in the title! You want to find the ground oat bran in the baking aisle with all the different flours or in the health foods section with the gluten free flours. This is where I typically find it. I suppose it does say “hot cereal” on some of the different brands out there, but I only ever use it in baking. I like Bob’s Red Mill Oat Bran.
What can I use instead of Oat Bran?
Can’t find Oat Bran? No problem! Whole wheat flour or oat flour will work great as a substitution 1:1.
Storing Options
Have I got all.the.options for you when it comes to keeping these healthy pumpkin muffins where its at!
At Room Temperature
These muffins will stay good for up to 3 days on the counter at room temperature as long as they are in an airtight container.
Refrigerator
Trying to extend the shelf life of any baked good? Store it in the fridge! As long as your muffins are sealed in an airtight container, they will last up to 5 days in the refrigerator. Reheat for 5-10 seconds in the microwave to bring your pumpkin muffins back to life.
Freezer
If you want to save these even longer or make ahead and store for fast breakfasts, store the baked and cooled muffins in an airtight container for up to 3 months in the freezer. To defrost, either transfer to the fridge to defrost overnight or microwave one by one using 15 seconds bursts.
Anyways, I hope you enjoy these as much as we did! Be sure to pin/print/save/bookmark/share this recipe because its one of my favorites. Have a great day, friends!
Healthy Pumpkin Muffins
Ingredients
- 3/4 cup granulated sugar
- 1 1/2 cups all purpose flour
- 3/4 cup oat bran
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 cup pumpkin
- 1/3 cup maple syrup
- 3 large eggs
- 1/2 cup canola oil
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 2 tablespoons rolled oats
Instructions
- Preheat oven to 350 degrees. Line 18 muffin tins with paper liners and set aside.
- In a large bowl, whisk sugar, flour, oat bran, cinnamon, soda, and salt together until well combined. Create a well in the center of the dry ingredients and add remaining wet ingredients: pumpkin, maple syrup, eggs, oil, vanilla, and milk.
- Slowly whisk all ingredients together until smooth batter forms.
- Scoop into muffin tins 2/3 full and sprinkle with rolled oats. Bake 15-20 minutes or until toothpick comes out clean.
- Serve warm with butter or cool to room temperature and store in airtight containers for up to three days on the counter or up to 5 days in the fridge.
Could you please clarify for me oat bran? The only thing I can seem to find is the cereal, but I’m assuming that’s not what you mean? Where is it, what is it? Thank you!
Same question!
Same question.
Yum! Thanks for this recipe, Lauren. Made them today and they are very good. I substituted pumpkin pie spice for the cinnamon. I am not usually a big substituter when make a recipe for the first time, but I have an overabundance of pumpkin pie spice. (One of those ingredients you think you don’t have so you buy it only to find out you already have 2 containers!)
Just made these as mini muffins. Swapped one egg for 1T flaxseed and used applesauce instead of oil. Also made half with cinnamon sugar pecan topping. 12 mins. Perfect!
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I just made these muffins .They are really outstanding., so easy and absolutely delicious. My husbands loves them and thinks I’m brillent because I baked them.