These healthy pumpkin muffins are naturally sweetened, whole grain, and packed with cozy fall flavor—perfect for breakfast or a wholesome snack.

1 cup pumpkin purée

2 large eggs

⅓ cup melted coconut oil (or olive oil)

⅓ cup maple syrup or honey

¼–⅓ cup milk (dairy or plant-based)

1 tsp vanilla extract

1¾ cups whole wheat flour (or oat flour)

1 tsp baking soda or baking powder

2 tsp pumpkin pie spice (or mix of cinnamon, ginger, nutmeg)

½ tsp salt

Optional Mix-Ins (up to 1 cup):

Rolled oats

Chocolate chips

Chopped nuts

Dried fruit

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Preheat oven to 350 °F (175 °C) and line or grease a 12-cup muffin tin.

In a large bowl, whisk together pumpkin purée, eggs, oil, syrup, milk, and vanilla.

In a separate bowl, mix flour, baking soda, spice, and salt.

Combine wet and dry mixtures just until combined. Fold in any mix-ins.

Fill muffin cups about ¾ full.

Bake 18–22 minutes (up to 25 for oat flour) or until a toothpick comes out clean.

Cool in the pan for 5 minutes, then transfer to a wire rack.

Use applesauce in place of some pumpkin for a lighter texture.

Make gluten-free using oat flour and vegan with flax eggs and plant-based milk/oil.

Mini muffins bake in 11–13 minutes.