Published 10/1/2023 Fit Foodie Finds has a pretty solid collection of pumpkin recipes including a whole grain pumpkin muffins recipe and a healthy pumpkin loaf. What we didn’t have in our recipe collection, was a pumpkin muffin recipe made with all of the basics — sugar, flour, oil, and pumpkin puree. That’s when I set out to develop a classic pumpkin muffins recipe that could be your go-to fall muffin year after year. Let me tell you, I NAILED it. Even my 1 year old Gus calls these his favorite muffins.

What is in these pumpkin muffins?

For the dry ingredients, we’ve got all-purpose flour, light brown sugar, pumpkin pie spice, and a touch of ground cinnamon and salt. On the wet side, you’ll need eggs, maple syrup, pumpkin puree, almond milk, vanilla extract, and olive oil. Optional but highly recommended: toss in some semi-sweet chocolate chips to take it to the next level.

Substitues & Variations

Flavor Boost: Swap out chocolate chips for chopped nuts if you’re feeling nutty. Gluten-Free: Replace all-purpose flour with a 1:1 gluten-free all-purpose flour. Vegan: Use flax eggs and a plant-based milk. Oil: feel free to use coconut oil or melted butter instead.

Storage

You can store these gems in an airtight container at room temperature for up to 3 days, but they’re so good, they probably won’t last that long.

Can you freeze pumpkin muffins?

Transfer cooled pumpkin muffins into an airtight container or gallon-size plastic bag. Remove as much air as possible and freeze for up to 3 months.

Serving Suggestions

Serve these pumpkin muffins warm with a dab of butter or a drizzle of peanut butter. They pair exceptionally well with a hot cup of coffee or a tall glass of cold milk. For the adults, a pumpkin spice dalgona coffee or chai tea latte would make a fabulous companion.

6 Healthy Muffin Recipes – 1 Base Batter

Are you a muffin queen just like us? Here’s our favorite base recipe for healthy muffins + 6 different healthy muffin recipes you can make with it! Get all 6 healthy muffin recipes HERE!

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