Clean Eating Pumpkin Muffins

While I try to focus a whole lot more on clean eating and nutrition than anything else when it comes to food these days, there are just some connections I can’t help but ignore.

One of my fondest memories from this time of year is coming home to fresh baked pumpkin muffins on a Sunday morning when my dad had been staying with my grandpa after his stroke. We’d gather in the kitchen and enjoy them as a family as a fun way to reconnect and enjoy a little treat after having all gone our separate ways throughout the week.

Looking for a healthy, kid-approved pumpkin muffin recipe? Give these Clean Eating Pumpkin Muffins a try for a fun fall treat everyone can love!

So when I had the opportunity to recreate the same experience for my little girl (and to share a few muffins with some other mamas I love) recently, you better believe I took full advantage of it. But I did tweak his recipe a bit and swap honey for the traditional sugar and added in some oats for a little more fiber. Nonetheless, I think my dad would be proud of these Clean Eating Pumpkin Muffins!

These clean eating muffins are toddler approved and will have you celebrating the fall season in no time!

Clean Eating Pumpkin Muffins
 
Prep time
Cook time
Total time
 
A simple, healthy clean eating Pumpkin Muffin recipe that's perfect for fall or any time of year
Author:
Recipe type: Breakfast
Serves: 12
Ingredients
  • ⅓ cup extra-virgin olive oil
  • ½ cup honey
  • 2 eggs
  • 1 cup pumpkin purée
  • ¼ cup water
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ½ teaspoon cinnamon, plus more for sprinkling on top
  • ¼ teaspoon pumpkin spice
  • ¼ teaspoon allspice
  • 1¾ cups whole wheat flour
  • ⅓ cup old-fashioned oats, plus more for sprinkling on top
  • ½ cup bittersweet chocolate chips
Instructions
  1. Preheat oven to 325 degrees. Grease muffin cups with olive oil.
  2. In a large bowl, beat the oil and honey together with a whisk. Add eggs and beat well. Mix in the pumpkin and water, followed by the baking soda, vanilla extract, salt, cinnamon, pumpkin spice, and allspice.
  3. Add the flour and oats to the bowl and mix with a large spoon, just until combined. Fold in chocolate chips.
  4. Divide the batter between the muffin cups. Sprinkle the tops of the muffins with a small amount of oats and cinnamon. Bake muffins for 25 to 26 minutes, or until a toothpick inserted into a muffin comes out clean.
  5. Place the muffin tin on a cooling rack. These muffins are delicate until they cool, so allow them to cool completely before removing them from the tin. (You might want to run a butter knife along the outer edge of the muffins to loosen them from the pan.)
  6. Enjoy muffins as is or with a spread of nut butter or regular butter.

I love how easily you can switch these up too! They’d be super yummy with any combination of nuts or even cranberries!

Looking for a healthy, kid-approved pumpkin muffin recipe? Give these Clean Eating Pumpkin Muffins a try for a fun fall treat everyone can love!

So what do you think? What are you favorite clean eating recipes? And for more recipe ideas, fitness tips, and inspiration, join our FREE Living Contently Wellness Community here!

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