Last Updated on June 29, 2022 by Kathryn Donangelo
These are the best pumpkin muffins! They are super moist and packed with the same flavors of pumpkin pie but so much healthier!
Do you ever crave pumpkin pie in the Spring? I do..
I definitely don’t think pumpkin pie has to always be eaten in the Fall, nor do these pumpkin muffins.
Luckily I had a can of pumpkin puree in my pantry from this past fall that I never used and it saved the day! Pumpkins are always in season to me and these are the best pumpkin muffins I have made. They are moist, light and have the same flavors of pumpkin pie filling- my favorite! After these muffins are done baking, they are glazed with a light icing.
The muffins are naturally sweet enough so I opt to use a lighter icing instead of a thick frosting. ALSO I didn’t add a ton of sugar to these muffins so you don’t have to feel bad for eating a “muffin”. To make these even healthier.. I added in some oats that I ground up in my food processor and mixed it in with the flour to add even more fiber. If you are ever craving pumpkin pie, you definitely need to make these!
There are a ton of benefits that come from pure pumpkin puree. I love how something so delicious could be good for you!
BENEFITS OF PUMPKIN PUREE
- Lowers blood sugar
- Boosts vision
- Increases energy supply
- Lowers risk of diabetes
- Acts as an anti-inflammatory
- Burns fat
- Contains antioxidants
If you’re looking for other ways to use up canned pumpkin, take a look at some of my pumpkin recipes below. NO pumpkin should go to waste! Try my pumpkin granola, french toast or even energy bites! What is your favorite way to eat pumpkin?
DID YOU MAKE THIS RECIPE?
If you make this recipe, please let me know how it turned out Leave a comment below and share a picture on Instagram!
CAN’T GET ENOUGH?
The Best Pumpkin Muffins
- 1 can of pumpkin puree
- 1 whole egg 1 egg yolk
- 1 tsp. vanilla extract
- 1 tsp. cinnamon or pumpkin pie spice
- 1/4 cup brown sugar
- 3 Tbsp. maple syrup
- 2 Tbsp. vegetable oil
- 1 cup oats
- 1 cup flour
- 1 tsp. baking powder
- Preheat oven to 375 degrees F.
- In a medium bowl, whisk together the pumpkin puree, eggs, vanilla extract, cinnamon, brown sugar, maple syrup, and oil.
- In a food processor, blend the oats until it looks like a flour mixture.
- Add the oats, flour and baking powder to the pumpkin mixture and stir with a wooden spoon until it is semi-thick, the mixture should be similar in thickness to brownie mixture.
- Line a cupcake pan with cupcake lines and spoon the mixture in, leaving about 1/4 of an inch at the top. They will rise a bit! Bake for 15-20 minutes. Let muffins cool before frosting.