Bakery Style Healthy-But-Craveable Pumpkin Muffins

These are soft, warmly spiced pumpkin muffins with enough sweetness to feel like a treat, while Greek yogurt, applesauce, and pumpkin help keep them moist and a little lighter than a traditional bakery-style muffin.

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Prep Time: 20 minutes

Cooking Time: 17 minutes

Serves: 12

Serving Size: 1 muffin

• Ingredients

  Wet Ingredients

  • 1 cup canned pumpkin purée

  • 2 eggs

  • 3 tbsp melted butter

  • ¼ cup unsweetened applesauce

  • ¼ cup plain nonfat Greek yogurt

  • 2 tsp vanilla extract

  • ½ cup brown sugar

  • 1 tbsp maple syrup

  Dry Ingredients

  • 1½ cups King Arthur Gluten-Free Measure for Measure Flour

  • 2 tsp baking powder

  • ¼ tsp baking soda

  • ¾ tsp salt

  • 1½ tsp cinnamon

  • 2 tsp pumpkin pie spice

  • Optional: ¾ cup chocolate chips

• Instructions

  1. Preheat oven to 400°F. Lightly spray a 12-cup muffin pan. I recommend these silicone muffin pans: https://amzn.to/41fdqy2.

  2. In a large bowl, whisk together the pumpkin, eggs, melted butter, applesauce, Greek yogurt, vanilla, brown sugar, and maple syrup.

  3. In a separate bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.

  4. Add the dry ingredients to the wet ingredients and gently stir just until combined. Do not overmix.

  5. Let the batter sit for 10 minutes. 

  6. Fold in the chocolate chips, if using.

  7. Divide the batter evenly among the 12 muffin cups.

  8. Bake at 400°F for 5 minutes.

  9. Without opening the oven, reduce the temperature to 350°F and bake for 12 more minutes.

  10. Remove from the oven and let the muffins cool in the pan for 5–10 minutes, then transfer to a cooling rack.

• Macros per muffin

  Calories: 143
  Carbs: 24.2g
  Fat: 4.3g
  Protein: 2.8g
  Fiber: 1.8g

If you try this recipe, I’d love to hear how it turned out!