Healthy Pumpkin Muffins are a delicious, low sugar fall breakfast. Naturally gluten + dairy free – these muffins are easy to make and so tasty!
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I’m not going to lie…these healthy pumpkin muffins are probably the best muffins we’ve ever made. And I’ve made alllllot of muffins.
Healthy Carrot Muffins, Healthy Apple Muffins and Healthy Banana Protein Muffins are just a few of my favs around here – but these Healthy Pumpkin Muffins *might* just be my new favorites.
These healthy pumpkin muffins are just SO good. In addition to being super fluffy/moist – we love them for a lot of reasons
Health Pumpkin Muffins Video:
Why we love these Pumpkin Oat Muffins
There’s a lot to love about these healthy pumpkin oatmeal muffins. They’re delicious and easy to make.. but they are also:
- low sugar & low fat– typically muffins are loaded with sugar and fat. These muffins only have 2g of fat per muffin and 13g of sugar. 13g of sugar might seem high – but most muffins have over 30g! The sugar in this recipe comes from all natural honey.
- whole grains – I made these pumpkin muffins with old fashioned oats, which are a whole grain that is so nutritious
- simple ingredients– there are no weird flours or funky ingredients here! Just simple ingredients you have in your fridge/pantry – waiting to be used up in these delish muffins!
- flavor from spices– Most of the flavor in these healthy muffins comes from pumpkin spice, rather than fat or sugar.
I’ll admit it, I’m one of those people that LOVES pumpkin, so it was easy to fall in love with these muffins.
Pumpkin Muffin Recipe Healthy Ingredients
To make these healthy pumpkin muffins, you’ll only need a few basic ingredients. We used:
- oat flour
- pumpkin puree
- honey
- baking soda
- almond milk
- eggs
- pumpkin pie spices: cinnamon, nutmeg, ground ginger, ground cloves.
- Mini chocolate chips are optional, but encouraged!
I love this non stick muffin tin or these silicone muffin liners for baking muffins.
Is pumpkin puree the same as canned pumpkin?
Yes! Pumpkin puree and canned pumpkin are the same things. Make sure you are buying pumpkin puree or canned pumpkin and not pumpkin pie filling. Pumpkin Pie filling has sugar and spices added.
If you love pumpkin, you have to checkout these 34+ Healthy Pumpkin Recipes!
How to make Pumpkin Muffins healthy
Making healthy pumpkin muffins is super easy. I use my blender to ensure the batter is super smooth.
- In a large bowl or stand mixer, combine maple syrup, pumpkin puree, eggs, and milk.
- Once combined, add in baking soda, cinnamon, nutmeg, ground ginger and cloves.
- Add the oat flour to the wet ingredients. Mix until just combined (don’t over mix!)
- Gently fold in mini chocolate chips.
- Pour batter into greased or lined muffin tins, filling each cup with about 1/3 cup batter. Sprinkle with extra chocolate chips on top if you’d like.
- Bake at 350 for 20-25 minutes, until a toothpick comes out clean when inserted in the center of the muffins
SUBSTITUTIONS FOR HEALTHY PUMPKIN MUFFINS
There are A LOT of ways to customize these healthy pumpkin muffins to your taste buds/dietary needs. Here are a few:
Milk: You can use any milk you like in this recipe. Dairy or non dairy (almond, soy, oat, coconut) will all work
Oat Flour: You can make your own oat flour following this recipe. You can’t use coconut flour or almond flour in this recipe. I haven’t tried this recipe with whole wheat flour but I think it would work!
Sweetener: You can sub maple syrup for the honey in this recipe.
Add ins: I like adding chocolate chips. Chopped nuts, dried cranberries, or seeds are also delicious
Warm Spices: You can use 3.5 teaspoons of pumpkin pie spice in these muffins. If you do not have nutmeg or cloves, just add a little bit more cinnamon/ginger.
Pumpkin: If you’re out of pumpkin, you can use mashed bananas. You could also make these Healthy Banana Muffins!
Sweet Potato: Try this Sweet Potato Muffin Recipe!
Vegan: I have not tried making these muffins vegan, but you might be able to substitute the eggs with flax eggs. You can substitute maple syrup for honey.
Blender: If you don’t have a blender, you can make these in a mixing bowl. I’d recommend using oat flour. You can’t use whole oats to make this recipe, they will not cook.
If you have any questions about substitutions, leave a comment below + I will do my best to help you!
How to store these Oat Flour Pumpkin Muffins
These low fat pumpkin muffins won’t last long in your house. I love to snack on them with a Pumpkin Spice Latte!
Storing: I store these muffin in the fridge for up to a week to maintain freshness. You can leave them out of the fridge, but they will not last as long because they’re very moist.
Can you freeze pumpkin muffins?
Yes you can freeze these pumpkin muffins! Put them in an airtight container or ziploc bag. To defrost, leave out the night before in the fridge and they will thaw out. Or – just pop in the microwave for 1-2 minutes!
Pumpkin Muffins FAQ
Yes, you can use 3.5 teaspoons of pumpkin pie spice in these muffins instead of individually measured spices.
Adding pumpkin to your baked goods moist and dense. It doesn’t have too much of a taste but when combined with cinnamon and ginger it gives a delicious fall flavor to meals.
Making pumpkin muffins from scratch is easy! I use my blender to ensure the batter is super smooth. Follow the steps in the recipe to get absolutely perfect healthier pumpkin muffins!
No, you can eat canned pumpkin raw. It’s completely safe to eat!
Pumpkin muffins are dense due to the canned pumpkin and eggs. They make muffins thick and rich!
A muffin is light and fluffy usually due to the combination of eggs, butter and milk or water. The combination helps create a fluffy texture,
The secret to moist muffins is fat! Olive oil, butter and milk all add fat to the muffin which makes them moist.
Other healthy pumpkin recipes we love:
- Healthy Pumpkin Breakfast Cookies
- Healthy Pumpkin Mushroom Risotto
- Pumpkin Slow Cooker Steel Cut Oats
- Healthy Pumpkin Bread
- Pumpkin Overnight Oats
- Pumpkin Chicken Chili
Other healthy muffin recipes you’ll love:
We love healthy muffin recipes so much that we created a whole free muffin ebook about them! You can get it here.
Healthy Pumpkin Muffins
Ingredients
- 1/2 cup maple syrup or honey
- 1 1/2 cups pumpkin puree
- 2 eggs
- 1/4 cup milk regular or nondairy
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cloves
- 2 cups oat flour gluten free if necessary
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350 + prepare a greased or lined muffin tin.
- In a large bowl or stand mixer, combine maple syrup, pumpkin puree, eggs, and milk.
- Once combined, add in baking soda, cinnamon, nutmeg, ground ginger and cloves.
- Add the oat flour to the wet ingredients. Mix until just combined (don't over mix!)
- Gently fold in chocolate chips.
- Pour batter into greased or lined muffin tins, filling each cup with about 1/3 cup batter. Sprinkle with extra chocolate chips on top if you'd like.
- Bake at 350 for 20-25 minutes, until a toothpick comes out clean when inserted in the center of the muffins
Video
Notes
- Milk: You can use any milk you like in this recipe. Dairy or non dairy (almond, soy, oat) will all work
- Oats: You can sub old fashioned rolled oats for 2 cups of oat flour.
- Sweetener: You can sub maple syrup for the honey in this recipe.
- Add ins: I like adding chocolate chips. Nuts, dried cranberries, or seeds are also delicious
- Spices: You can use 3.5 teaspoons of pumpkin pie spice in these muffins. If you do not have nutmeg or cloves, just add a little bit more cinnamon/ginger.
- Vegan: I have not tried making these muffins vegan, but you might be able to substitute the eggs with flax eggs. You can substitute maple syrup for honey.
- Blender: If you don’t have a blender, you can make these in a mixing bowl. I’d recommend using oat flour. You can’t use whole oats to make this recipe, they will not cook.
Dilyn says
Could vanilla protein powder be subbed for the collagen?
The Clean Eating Couple says
Hi Dilyn, I haven’t tried that so I’m not sure. Protein powder tends to make things dry. If you don’t have collagen I would just omit it + these should come out ok!
Danna says
Where in the recipe is there collagen?
The Clean Eating Couple says
This recipe used to have collagen. You can add 1/4 cup collagen peptides to this recipe if you would like.
Susan Blankenship says
So…these are my freakin favorite muffins and I don’t have to feel guilty when I eat one…or two!
The Clean Eating Couple says
I’m so glad you like them, Susan!! I totally eat more than one at a time 🙂
Abbey Blankenship says
Super moist and super yummy!! My favorite breakfast for on the go!
The Clean Eating Couple says
So glad you like them, Abbey! Aren’t they the perfect fall breakfast?!
Annette says
If I don’t have the powder should I add an extra 1/4 cup oats to make up the difference?
Michaela says
First I love that the WW points have been added because it’s so easy to track and I can choose easily from the plethora of recipes that I want to try. I’m a sucker for breakfast pastries with coffee that are carb and sugar loaded. These taste like those yummy pastries but actually have ingredients that are healthy and are going to actually fuel me and fill me. I’ve made them for breakfasts this week and they are so easy to grab and run out the door with my coffee. Adding these to the remake list.
The Clean Eating Couple says
I’m SO glad you like the WW points Michaela! Makes me so happy to hear that these are satisfying your cravings while making you feel full! That is awesome. Thank you!
Chris says
I don’t see the WW points!
The Clean Eating Couple says
Put it in your WW plan! Every WW plan is different so we don’t calculate points on our recipes
Nikki Renfroe says
Moist, delicious and extremely filling. Perfect for a grab and go fall breakfast. I made 6 large muffins and just added baking time.
I love fall and these embody it!
The Clean Eating Couple says
So glad to hear it, Nikki! They really are the perfect fall treat!
Jenn says
Just made these for the first time and I love them! Super easy recipe and perfect for the fall. I made 48 mini muffins and have maybe already eaten 5 of them bc they’re that delicious. I will definitely be making these several more times.
The Clean Eating Couple says
So glad you like them, Jenn! The mini muffins are a great idea!
Korinna says
I love this recipe! I added vanilla protein powder (I reduced the oat flour by 1/4 cup and subbed it in), added some pepitas and flax seed. It’s not too sweet, and perfect for breakfast!
The Clean Eating Couple says
Love that substitution, Korinna! Glad you enjoyed these 🙂
Pat says
Korinna, did you ever make the recipe as written so you could give us a comparison to the texture and taste? Did you subsitute out anything when you added the flax seeds? Can you tell me which Vanilla Protein you used? There are so many different ones and so many don’t work well in recipes. I love your recipe. I just want to somehow figure out the exact ingredients and amounts to use and figure out the change in nutritional values. I’d love to add the protein powder and collagen powder to it but I don’t know how that would work. Can you share how much pepitas and flax seeds you added? CLEAN EATING COUPLE: Can y’all help me out with my questions? Also, I have a mix of flax seeds, hemp seeds and chia seeds, I think made by Baril (???). I would love to use that. Would that work? How much would you suggest? (Also, do y’all know why my text is so small and very light gray where I can hardly see it? I don’t have any way of changing it.)
The Clean Eating Couple says
Hi Pat – Please see my other comment.
Susan says
These muffins are amazing! Taste so great and easy to make!
The Clean Eating Couple says
Thank you so much, Susan! Glad you liked them!
Abby says
These are kid/toddler approved and super easy to make. My daughters had fun helping me put everything in the blender. My 2.5 year old has been super picky with food lately but gobbled her muffin right up!
The Clean Eating Couple says
Thanks, Abby! This makes me so happy to hear! Glad you all enjoyed them 🙂
Erin says
So tasty and easy! A great way to bond with my daughter on a nice fall day!
The Clean Eating Couple says
So glad you both liked them, Erin!
Katie Sanchez says
I made these for the first time yesterday and my whole family is loving them! Including two picky little boys! I will definitely be making these a lot during the fall!
The Clean Eating Couple says
Thanks, Katie!! So glad you all enjoyed them!
Jennifer says
5/5 would recommend to everyone. Loved that I could make this dairy free as I’m lactose sensitive too~ The addition of the chocolate chips is the cherry on top <3
The Clean Eating Couple says
So glad you liked them, Jennifer!!
Christine says
These are delicious! And I don’t feel bad with eating one or even two for breakfast! My husband who doesn’t eat breakfast will eat these.
The Clean Eating Couple says
So glad you like them, Christine!! Thank you!
Patty says
Made these over the weekend – they were a big hit in my family! Not too sweet – and very easy!
The Clean Eating Couple says
So glad you + your family liked them, Patty!
Alyssa says
I can’t bake and even I can make these! So good. I added Pumpkin Spice protein powder and they still turn out awesome!
Carla says
These are my new fave Fall treat! Took them to Thanksgiving dinner and they were a huge hit with everyone! Thanks
The Clean Eating Couple says
So glad you like them, Carla! Thank you!
Alesia;Za Gara says
These are addicting! Great snack and freeze well!
The Clean Eating Couple says
Glad you enjoyed them, Alesia! Thank you!
Briana says
So good! The perfect amount of sweetness for a muffin and the spices complimented each other perfectly. Baked them exactly as stated and I would highly recommend.
The Clean Eating Couple says
Love hearing this, Briana! Thank you so much!
Kate C says
Can you substitute the oats for whole wheat flour?
The Clean Eating Couple says
I haven’t tried that, Kate, sorry! All of the substitutions I have tried are listed in the blog post.
Maria says
You picture both these and the ginger muffins with a yummy looking spread on them. What is it?
The Clean Eating Couple says
Peanut butter!
Erica Metz says
Incredible. Made with half oat flour, half arrowhead mills protein flour. The chocolate chips and crunchy sugar on top sealed it with a kiss.
The Clean Eating Couple says
Thank you, Erica! Glad you liked them!
Bethany says
Made these exactly how it was written and they turned out so yummy! The perfect fall treat without feeling the guilt afterwards☺️
The Clean Eating Couple says
So glad you enjoyed them, Bethany! Thank you!
Abbey says
These were amazing and easy to make! Next time, I may cut back slightly on the cloves, but I don’t want to take a star off for that because I think I am just extra sensitive to that taste! Amazing recipe!
The Clean Eating Couple says
Thanks, Abbey! Glad you liked them! You can totally omit the cloves and I appreciate you leaving 5 stars 🙂
Breanna says
I’m not sure where I went wrong with this recipe but the batter was very very runny. I did use homemade puréed pumpkin but I made sure to strain it so it wasn’t overly runny. I added more pumpkin to help thicken it and it seemed to help but they did not turn out and ended up sinking in in the middle. Very disappointed, I was really looking forward to these especially after reading all the great reviews
The Clean Eating Couple says
Hi Breanna – You’re not supposed to strain the pumpkin puree. I would think that this caused the issue.. and then adding more pumpkin would make it worse. I would recommend trying the recipe exactly as written without straining or adding extra pumpkin.
Breanna says
My homemade pumpkin purée had a lot of water to it so it wasn’t the same consistency as a canned purée so my thinking is, had I not strained it, it would have made it more watery. When I added more pumpkin it thickened the batter more then it was originally. Perhaps next time I will just use canned purée rather then the homemade stuff!
Melissa says
Absolutely delicious! These will not last long! I love anything and everything pumpkin! Can’t wait to try the pumpkin bars!
The Clean Eating Couple says
Thank you so much, Melissa! I appreciate it!
jamie says
Hi, I am so glad to have found your website. I see a lot of things I want to try. I made your zucchini and banana breads and loved them both. Can I use quick cooking oats to make the oat flour for this recipe??
The Clean Eating Couple says
Hi Jamie – You can use quick cook oats in place of old fashioned oats. Steel cut oats will not work.
sylva says
If I use gluten free flour in place of the old fashioned oats, will the pumpkins come out okay?
The Clean Eating Couple says
Hi Sylva – I can’t guarantee that will work because I’ve never tried it. I would use gluten free oats instead!
Tam Franco says
I tried and found it very tasty. I made it with banana too. The batter with banana version was rather wet or more liquid like but the muffins still came out fine. Yet, it has too much sodium for my daily diet. Any suggestions to work around this? Thanks.
The Clean Eating Couple says
Hi Tam – Glad you liked it. We also have a recipe that you might like. The sodium in this comes from baking powder and you can’t make the muffins without that. The average recommended daily sodium intake is roughly 2300mg per person… and these have about 200mg per muffin. That’s less than 8% of your daily value. Maybe try to find a muffin without baking soda? I don’t think you will be able to find a pumpkin muffin with less sodium though.. most muffins have butter and milk which both add sodium
Kate says
I already can’t wait to make these again! I skipped the chocolate and had these for breakfast.
The Clean Eating Couple says
Yay! Love to hear that, Kate!
Marilyn says
Someone made a comment about whole wheat flour. I did not see that ingredient in these muffins?
The Clean Eating Couple says
There is no whole wheat flour in this recipe. I can’t be sure how it will turn out if you use that instead.
misty says
do you think I could sub regular maple syrup for the honey?
The Clean Eating Couple says
Hi Misty – I’m sorry but I haven’t tried that. I think it would work but healthy baking is so finicky I can’t be sure without testing it.
Lynne says
Love anything pumpkin.. these were awesome!!
The Clean Eating Couple says
Thank you so much 🙂
eleanorz says
Can I use coconut milk?
The Clean Eating Couple says
Yes you can! Please read the substitutions section: Milk: You can use any milk you like in this recipe. Dairy or non dairy (almond, soy, oat, coconut) will all work
Patty says
These are delicious – have made them a few times! Will be making again soon!
Pat says
First, I have to tell y’all a funny moment I got from reading your recipe. It was when I read the “Add Ins”. I read “Add ins: I like adding chocolate chips, but nuts,” Then I stopped and said “but nuts? What in the world could “but nuts” be? Where would I find “but nuts”? I’ll have to do research on them.”
But then I went on reading the sentence and realized it wasn’t “but nuts” but what it meant was that you like add chocolate chips, but (you could also add) nuts, dried cranberries, or seeds are also delicious. Well, I laughed at myself and thought y’all maybe could use a little smile or laugh.
I am anxiously waiting to make these muffins just like the recipe states and also try so many great suggestions from your readers like:
1) Arrowhead Mills Protein Powder (vanilla)
2) pepitas, flax seeds,
And some of my ideas are:
1) I have a mixture ofx, hemp & chia seeds that I buy and would love to add to recipe.
2) Apple sauce, possible replacement? or addition to? I remember reading about replacing oil in cake, muffin mixes with applesauce. I am thinking about the unsweetened chunky applesauce.
3) Raisins
4) Walnuts
5) I’d like to find a replacement sweetener for the honey, maple syrup which would not raise my blood sugar level. I am wondering if I could use Swerve Brown Sugar sweetener along with the applesauce. I definitely think adding the Swerve Brown Sugar and maybe mixed with chopped walnuts and put that on top of the muffins.
6) I need to research baking soda and if there are any healthy low salt replacements for that.
My concerns in recipes are gluten free, low salt, sugar-free & low on the glycemic index, high protein, low carb, very-low cholesterol, low calories. But if the ingredients are very healthy then a compromise with calories and carbs (to an extent).
Well, I hope this makes sense to someone and at least make y’all smile!!!
May I make a suggestion to your website guru? Could they please, please, change the icons for facebook, twitter, pinterest Yum, and email to either the right side of the screen or be moveable by us to get it out of the way of reading. It is on the left and all text is left aligned so it interferes with reading. I keep having to scroll up and down to read anything.
The Clean Eating Couple says
Hi Pat – I really can’t offer any advice here. This recipe is gluten free, refined sugar free. It is NOT: completely sugar free, low on the glycemic index, high protein, low carb or a low calorie food. So I don’t think that it is the recipe for you. Walnuts, hemp seeds and flax seeds are all high in calories, so that will just make this a higher calorie muffin. Raisins are very high in sugar and high glycemic index. If you’re going to substitute applesauce for oil you should use smooth applesauce as the chunks can alter the texture of baked goods. We try to provide as many substitutions as possible, but you’re wanting to basically make an entirely different recipe. I’m pretty confident that making these substitutions will result in a mushy, dense muffin, and if you omit the baking soda it will definitely not rise. I wish I could offer more help – but you might want to research keto recipes and see if those are a better fit as they’re often lower carb and sugar free. This doesn’t seem like the recipe for you!
Kieran says
We love these! I’m a huge fan of anything pumpkin and make these year round. Toddler approved too! 🙂
The Clean Eating Couple says
So glad you like them, Kieran!
Lauren Cumberledge says
These were so delicious! Not like I ate the whole batch myself in 2 days or anything 🤤
The Clean Eating Couple says
So glad you liked them!!
Cheryl W says
Holy PUMPKIN!!! These are amazing I feel so guilty lol!
Love how clean these are! Used gluten free oats and almond milk to make dairy and gluten free! Also used Lily’s chocolate chips!
I am enjoying these out by our fire with some pumpkin beer and I am in Fall heaven!
You need to try this recipe ASAP! Thank you for another amazing recipe!
The Clean Eating Couple says
So happy you enjoyed them, Cheryl! They’re the perfect fall food!
Molly says
Soooo good! I’m always looking for a healthy afternoon snack for my kids and these are it! So flavorful and perfectly sweet. I made them into mini muffins and cooked them for about 11 minutes; perfection!
The Clean Eating Couple says
Thanks so much, Molly! Glad you all enjoyed them!
Kaileigh says
I love how easy these were to make! I’m a sucker for baked goods and anything pumpkin, but I’m always looking for healthier options. I added some dark chocolate chips and it was the perfect touch. Even my picky toddler loved them! This recipe will become a fall staple.
The Clean Eating Couple says
hanks, Kaileigh! So happy you all enjoyed!
Becca says
I love these! And so do my kids! Win, win!
The Clean Eating Couple says
Thank you so much, Becca!
Danielle says
These are great! I altered the recipe a bit–I used maple syrup instead of honey and reduced the amount from 1/2 c to 1/4 cup. I also just used pumpkin pie spice since that is what I had on hand.
Definitely recommend!
The Clean Eating Couple says
Thank you so much, Danielle! Glad you liked it!
Alex says
The best soft decadent muffins there ever was. Without guilt!
The Clean Eating Couple says
thank you so much, Alex!
Olivia McCarthy says
what temp do u bake it at and how long do u bake it for?
The Clean Eating Couple says
Please read the recipe – it’s all listed. Bake at 350 for 20-25 minutes
Amy Schillinger says
Do you know macros I’d you cut out sugar and uses stevia?
The Clean Eating Couple says
No I don’t but you can put the recipe into My Fitness Pal. I wouldn’t recommend this substitution because it will likely affect the texture of the muffins.
Jennifer says
Love these for the healthy ingredients gluten and dairy free!! Great recipe
One question, I used Maple syrup vs honey would this make it less sweet tasting? Not looking for too sweet but my husband likes sweet even if not too sweet.
I feel like I taste baking soda ish… so thought the Maple syrup may take down sweetness which brought out the soda?
I have to say though they are great moist texture and they raised beautifully!!
Thanks!
The Clean Eating Couple says
Glad you liked them! Swapping maple syrup shouldn’t make them taste like baking soda.. I’m not sure why that would’ve happened! did you cut down the amount of maple syrup? that could’ve affected the taste.
Kelly says
Just made these and they are so good! Super moist and flavorful. Like Fall in a bite 😉
The Clean Eating Couple says
Glad you like them, Kelly! Thank you so much!
Ramsie says
Ever since I made these for the first time, I have made them every Sunday for the week for the past month!
The Clean Eating Couple says
So glad you liked them, Ramsie! Thank you so much!
Lee says
Can I use 3 eggs instead of 2 and an egg white?
The Clean Eating Couple says
I don’t think that would work, sorry! If you have 3 eggs… just use 2 of them, and use the whites per the recipe 🙂
Emily says
Overall, these are great for healthy pumpkin muffins. I will say, when I tried them fresh from the oven, nice and warm, they were extremely bland unless I got a bite with a chocolate chip. I was about to write them off but decided to try one cold. YUM. For some reason the pumpkin and spice flavor pops much more cold. Ultimately, I will make again!
Cindy says
Hi, I just made these last night & they were soo delicious!! This recipe will be my go to from now on. Thank you for sharing 👍
Barbara says
We love these amazingly moist and delicious muffins. We add raisins instead of chocolate chips and they’re perfect.
Paula says
So delicious! Finally made some this morning because I’d been craving them for about 2 weeks!
Sam says
They came out great and were easy to make! I will be making these for when I go to work.
K says
I was wondering if I could reduce the amount of maple syrup or would they get to dry and not sweet enough?
The Clean Eating Couple says
Probably wouldn’t recommend it because I think they would be dry and not as sweet
Lauren says
Have you ever made them in the ninja foodie? How would you adjust the time?
The Clean Eating Couple says
Sorry but I have no idea! I don’t have a ninja foodie
Barbara says
These have become a mid-morning snack staple in our house. I have added raisins to the muffins which we like a lot. Thanks for the very delicious and relatively healthy addition to our menu.
Carina says
These are incredible!!! Such great flavor and full of healthy ingredients! you can’t beat this!
Riley says
I love these muffins, they turned out great! I added one teaspoon of vanilla extract and two pinches of salt to the batter.
Melinda says
These are so good! Quick and easy to make. I will definitely be making these again!
Madelyn says
These are so good and so moist!!!! I made my own oat flour with a food processor (which is so easy and less expensive than buying a bag of it!), and used pumpkin spice and a little extra cinnamon and ginger instead of the individual spices and they came out perfect. I’ve been heating them up for breakfast and putting cream cheese on them.
Krista says
Truly THE BEST healthy pumpkin muffin out there!! I used a little less maple syrup but replaced the sugar by adding more chocolate chips on top of muffin 🙂 They came out absolutely perfect!!