Get your morning off to a great start with one of these moist and fluffy Pumpkin Muffins! Topped with a lightly crunchy cinnamon pecan streusel, they’re easy to make in about 30 minutes.
If you’re a pumpkin fan, then you definitely need to try out my Pumpkin Spice Coffee Cake, No Bake Pumpkin Spice Energy Bites or my Oatmeal Chocolate Chip Pumpkin Bars.
Healthy Pumpkin Muffins with Cinnamon Streusel
There’s something so comforting about enjoying a sweet treat for breakfast, but it’s never great to start your day with a bunch of unhealthy fats and sugars. With these easy pumpkin muffins, you can satisfy your sweet tooth and feel good about what you’re putting into your body.
They’re made with white whole wheat flour in place of all-purpose flour and coconut oil instead of butter. The coconut oil keeps your muffins extra moist without compromising their nutritional value. Plus, it gives you a light hint of coconut flavor!
The sweet and crunchy pecan streusel on top is the perfect finishing touch. Like the muffin batter, the topping uses coconut oil instead of butter. The pecans get nice and toasty in the oven, and they go so well with the pumpkin and fall spices in the muffins.
What You’ll Need
You only need a few simple ingredients to make this grab-and-go snack or breakfast. Let’s break things down between the muffins and the streusel.
For the Pumpkin Muffins
- White Whole Wheat Flour: Being a whole-wheat flour, this contains more nutrients and fiber than all-purpose flour does.
- Brown Sugar: This contains more minerals than classic white sugar and gives the muffins a better texture.
- Pumpkin Pie Spice: You should be able to find this in the spice section at your local grocery store.
- Baking Soda & Baking Powder: Using both ensures a beautiful rise.
- Salt: To enhance flavor and retain moisture.
- Pumpkin Puree: I suggest using canned pumpkin puree. Homemade puree contains too much liquid.
- Vanilla Extract: High-quality extracts provide the best flavor.
- Eggs: These act as a binder.
- Coconut Oil: Melted.
For the Cinnamon Pecan Streusel
- White Whole Wheat Flour
- Brown Sugar
- Cinnamon: For warmth and flavor.
- Coconut Oil
- Pecans: Chopped into small pieces.
Is Pumpkin Puree the Same as Canned Pumpkin?
Yes – canned pumpkin is often used to refer to pumpkin puree. The thing to look out for is pumpkin pie filling, which is not the same thing. Pumpkin pie filling has added sweeteners that you don’t want to put into these muffins. Make sure what you’re using is pure pumpkin puree.
How to Make Pumpkin Muffins From Scratch
It takes less than 10 minutes to prepare your muffin batter and streusel. The hardest part is waiting for these bad boys to bake!
Heat Oven: Preheat the oven to 350°F.
Combine Dry Ingredients: Mix together the flour, brown sugar, pumpkin pie spice, baking soda, baking powder and salt in a large bowl.
Combine Wet Ingredients: Add the pumpkin puree, vanilla extract, eggs and coconut oil to a medium-sized bowl and whisk together.
Add Wet Ingredients to Dry Ingredients: Add the wet ingredient mixture to the combined dry ingredients and mix until completely combined.
Pour Batter into Pan: Grease a 12-count muffin tin with PAM and fill the cups 3/4 of the way full with batter.
Make Streusel: Combine the flour, brown sugar, cinnamon, chopped pecans and coconut oil in a medium-sized bowl. Top each pumpkin muffin with a scoop of cinnamon pecan streusel.
Bake: Bake the muffins for about 25 minutes, or until a toothpick inserted into the center comes out dry or with a couple loose crumbs.
Let Cool: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack.
Tips for Success
You’re almost ready to make the best breakfast muffins of your life! Just take a second to go over these quick tips and tricks before you start.
- Melt the Coconut Oil: It’s important to fully melt the coconut oil for your muffin batter. This helps the wet ingredients combine with ease. It’s also helpful to bring your eggs to room temperature.
- Pack in the Streusel: After you top the muffin batter with a scoop of streusel, press the streusel down a little bit into the batter. That way, the streusel topping won’t fall off of the finished muffins.
- Serve Warm: You can totally let your muffins cool completely before enjoying them. But in the spirit of fall, I love to dig into them while they’re still warm. It’s just so cozy and comforting!
Serving Suggestions
Whether you want to incorporate another dish into your breakfast or add a little something extra to the muffins themselves, you’ll definitely want to try some of these tasty serving ideas.
- Serve with Nut Butter: I love cutting these muffins in half and spreading creamy peanut butter or almond butter onto each side. It tastes amazing and provides some extra protein!
- Add Glaze: A drizzle of glaze is a great addition to these muffins, especially if you’re enjoying them as a snack or dessert. Try using the simple cardamom cream cheese glaze from this recipe!
- Pair with a Frittata: Planning a big family brunch? Everyone will want to follow up this savory Prosciutto Spinach Frittata with a sweet pumpkin muffin. Yum!
- Serve with Apple Slices: Sometimes one iconic fall flavor just isn’t enough. Round out your breakfast by pairing your muffins with fresh apple slices!
How to Store Homemade Muffins
These muffins can be stored at room temperature for up to 24 hours or in the fridge for up to 1 week. Either way, keep them in an airtight container and hold off on storing them until they’ve cooled completely.
If you’d like to warm up your muffins before enjoying them, you can reheat individual muffins in the microwave for about 15 seconds, or until your desired temperature is reached.
Can I Freeze These?
Yes – once cooled, place your muffins on a baking sheet and allow them to harden in the freezer for 2-3 hours. Once firm, wrap each one in plastic wrap and store them in a freezer-safe container.
Frozen muffins last for up to 3 months. Thaw them out in the fridge before reheating and/or enjoying.
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Get your morning off to a great start with one of these moist and fluffy Pumpkin Muffins! Topped with a lightly crunchy cinnamon pecan streusel, they’re easy to make in about 30 minutes.
Ingredients
Pumpkin Muffins
- 2 cups gluten-free flour
- 1/2 cup maple syrup
- 2 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon of baking soda
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 15 oz. pumpkin puree
- 1 teaspoon vanilla extract
- 2 eggs
- 1/2 cup of coconut oil, melted
Cinnamon Pecan Streusel
- 1/3 cup of white whole wheat flour
- 1/3 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 cup coconut oil
- 1/3 cup of pecans, chopped
Instructions
- Preheat oven to 350°F.
- Mix Wet Ingredients: In a large bowl, mix pumpkin puree, maple syrup, vanilla extract, eggs and coconut oil until smooth.
- Mix Dry Ingredients: Add flour, pumpkin pie spice, baking soda, baking powder and salt. Using a wooden spoon mix together until flour is all incorporated.
- Make the Streusel: Combine flour, brown sugar, cinnamon, chopped pecans and coconut oil in a medium-sized bowl. Set aside.
- Assemble Muffins: Add cupcake liners to each muffin tin, fill the cups 3/4 of the way full with batter. Top each with a scoop of cinnamon pecan streusel.
- Bake for about 20 minutes, or until a toothpick inserted into the center comes out dry.
- Cool. Allow muffins to cool in the pan for a few minutes before transferring them to a wire rack.
Keywords: healthy pumpkin muffins, cinnamon muffins, muffins with pumpkin
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I don’t like to use coconut oil in cooking. Have you tried the recipe with other oils? If so, did you use the same amount? Thank you in advance 🙂
no worries lisa, you could easily sub canola or vegetable oil instead. It’s a 1:1 ratio so you should be good!
Do you melt the coconut oil for the streussel as well?
Yup, sure do Dorothea! 🙂
I made these tonight.. Little late getting on board with the pumpkin craze. I used unsweetened applesauce instead of coconut oil( don’t have any, never tried it) and they came out moist. I loved them!gonna find me some coconut oil, make another batch, and compare.:) Thanks for this great recipe
★★★★★
Oh awesome to hear it Sandy, good call on the applesauce, it is a great substitute for any oil in a bread/muffin recipe. 🙂
Yum!! These muffins look delicious Krista. Man…am I out of the loop this summer! I love the new site! When did you go back to work? You still have time before little man goes off to school. 😉
haha.. thanks Lisa! Its happens to the best of us in the summer! So glad you like the recipe AND the new site. 🙂 I started working about 10 -14 hours a week doing some HR and Accounting stuff. Its been interesting. 🙂 Little man just started his mommy day out program this week, he loves it and has asked to go back which makes my heart smile. 🙂