Healthy Pumpkin Muffins

We’ve dubbed these muffins “healthy,” but they sure don’t taste like it! Whole wheat flour adds a fragrant nuttiness that pairs beautifully with the honey’s floral sweetness, while the combination of greek yogurt and pumpkin guarantees they’ll stay plenty moist on day 2 or 3 . . . if they last that long. 

Don’t have pumpkin pie spice? No worries! You can easily sub it out by replacing the 2 teaspoons called for with 1 ½ teaspoon ground cinnamon, ¼ teaspoon nutmeg, and ¼ teaspoon ginger. (And if you don’t have nutmeg or ginger, you could swap either of those for allspice or cardamom.) Any of those warm spices would fit in perfectly here.

Read on for more tips on these healthy fall treats. Looking for something to pair with them?  Try our best-ever pumpkin spice latte.

Can I use all whole wheat flour?

While we love the extra depth of flavor that whole wheat brings to this muffin, we don’t recommend swapping out all your flour for it. Whole wheat flour has a coarser texture and also absorbs slightly more water than all-purpose flour, so baked goods made exclusively with it will be more dry and dense. If you’d like to up the ratio of whole wheat to all-purpose flour, try increasing it to 50% (¾ cup whole wheat flour and ¾ cup all-purpose) first and see what you think.

Can I use regular sugar instead of honey?

This recipe was created to work with a liquid sweetener, so we don’t recommend swapping it out for granulated sugar. If you’re out of honey or don’t want to use it, you could swap it out for agave nectar, which should give you similar results.

Can I freeze these?

Absolutely! Let them cool completely, then freeze them individually on a flat surface. Once they’re solid, store them in an airtight container and pop them back in the freezer. They should stay good for at least a month.

Made them? Let us know what you think in the comments below!

Editor's Note: The introduction to this recipe was updated on August 1, 2022  to include more information about the dish.