Healthy Pumpkin Muffins

We might have dubbed these guys healthy, but they sure don't taste like it! We love them fresh from the oven, or days later toasted in a skillet with butter. You can even freeze them! For the full Fall experience, serve alongside our best-ever Pumpkin Spice Latte. 😉

Made them? Let us know how it went in the comment section below!

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Cal/Serv: 199
Yields: 15 servings
Prep Time: 0 hours 10 mins
Total Time: 0 hours 50 mins
1 c.

all-purpose flour

1/2 c.

whole wheat flour

1 tsp.

baking powder

1/2 tsp.

baking soda

1/2 tsp.

kosher salt

2 tsp.

pumpkin pie spice

1 c.

canned pumpkin

1/2 c.



large eggs

6 tbsp.

butter, melted and cooled

1/4 c.

Greek yogurt

1 c.

toasted and chopped pecans 

2 tbsp.

Demerara sugar

  1. Preheat oven to 325° and line muffin tin with liners. 
  2. In a large bowl, whisk together flours, baking powder, baking soda, salt, and pumpkin pie spice. Add pumpkin, honey, eggs, butter, and yogurt, and mix until combined. Fold in 3/4 cup pecans.
  3. Divide batter into muffin liners, then top with remaining pecans and Demerara sugar. Bake until muffins are golden brown and a toothpick comes out clean, about 30 minutes. Let muffins cool in pan, then serve.

Nutrition (per serving): 199 calories, 4 g protein, 23 g carbohydrates, 2 g fiber, 12 g sugar, 11 g fat, 4 g saturated fat, 192 mg sodium

Park Feierbach
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