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Healthy Pumpkin Oat Muffins Made with Honey

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These Healthy Pumpkin Oat Muffins with Honey are a fall staple—hearty, moist, and naturally sweetened with honey. Made with simple, wholesome ingredients, they’re perfect for breakfast or a satisfying snack.

Ingredients

Scale
  • 1 cup pumpkin puree (canned, 100% pure pumpkin)
  • 1/3 cup honey (mild variety like clover or orange blossom)
  • 2 large eggs (room temperature)
  • 1/4 cup coconut oil, melted (or neutral oil like avocado or light olive oil)
  • 1 teaspoon vanilla extract
  • 1 cup old-fashioned rolled oats (not quick oats)
  • 3/4 cup whole wheat flour (or all-purpose flour)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons pumpkin pie spice (or 1 teaspoon cinnamon + 1/2 teaspoon ginger + pinch nutmeg and cloves)
  • 1/2 teaspoon salt
  • 1/3 cup dark chocolate chips (optional)
  • 1/4 cup chopped pecans or walnuts (optional)
  • 2 tablespoons flaxseed meal (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups.
  2. In a large bowl, whisk together pumpkin puree, honey, eggs, melted coconut oil, and vanilla extract until smooth and glossy.
  3. In a separate medium bowl, combine oats, whole wheat flour, baking soda, baking powder, pumpkin pie spice, and salt. Stir with a fork to evenly distribute spices.
  4. Pour dry ingredients into wet ingredients. Fold gently with a rubber spatula until just combined—do not overmix. A few lumps are fine.
  5. If using add-ins (chocolate chips, nuts, flaxseed meal), fold them in now. Reserve a few chocolate chips to press into tops for appearance.
  6. Scoop batter into prepared muffin cups, filling each about 3/4 full. Use an ice cream scoop for even portions. You should get 12 muffins.
  7. Bake for 18-22 minutes, starting to check at 18 minutes. Muffins are done when golden on top and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature.

Notes

Don’t overmix the batter to avoid tough muffins. Use room temperature eggs to prevent coconut oil from solidifying. If batter is too thin, add an extra tablespoon of oats; if too thick, add a tablespoon of milk or water. Rotate the pan halfway through baking for even cooking. Let muffins cool completely before storing to prevent sogginess. For extra domed tops, let batter rest for 10 minutes before scooping. Muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.

Nutrition

Keywords: pumpkin muffins, healthy muffins, oat muffins, honey muffins, fall baking, breakfast muffins, easy muffin recipe

Find it online: https://junomeals.com/healthy-pumpkin-oat-muffins-made-with-honey/