If you want a cozy autumn breakfast, these Healthy Honey Olive Oil Pumpkin Muffins are pure joy. Replacing refined oils with extra virgin olive oil adds rich heart-healthy fats and a subtle fruitiness. Additionally, natural wildflower honey provides a deep floral sweetness that pairs magnificently with pure pumpkin puree. As a result, every muffin emerges from the oven tender, moist, and perfectly spiced. In fact, these wholesome treats make a wonderful quick breakfast or afternoon coffee snack.
Healthy Honey Olive Oil Pumpkin Muffins
Course: Healthy SnackCuisine: Healthy Bakery FusionDifficulty: EasyServings
10
servingsPrep time
20
minutesCooking time
30
minutesCalories
200
kcalIngredients
- For the Wet Ingredients:
Pure Pumpkin Puree: 1 cup (not pumpkin pie filling)
Large Eggs: 2 (at room temperature)
Milk (Dairy or Oat/Almond Milk): ⅔ cup
Extra Virgin Olive Oil: ⅓ cup (mild flavor preferred)
Pure Honey: ⅓ cup
Apple Cider Vinegar: 1 tablespoon
Pure Vanilla Extract: 1 teaspoon
- For the Dry Ingredients:
All-Purpose Flour: 1 cup (spooned and leveled)
Whole Wheat Flour: ¾ cup (spooned and leveled
Ground Cinnamon: 1 ½ teaspoons
Ground Ginger: ½ teaspoon
Ground Nutmeg: ¼ teaspoon
Ground Cloves: ⅛ teaspoon
Baking Powder: 1 teaspoon
Baking Soda: ½ teaspoon
Fine Sea Salt: ½ teaspoon
Directions
- Prep
- Preheat your oven to 350°F (175°C).
Line a 12-cup standard muffin pan with paper liners, or coat lightly with cooking spray. - Mix Wet & Dry Ingredients
- In a large bowl, whisk together the pumpkin puree, eggs, milk, extra virgin olive oil, honey, apple cider vinegar, and vanilla extract until completely smooth and unified. In a separate medium bowl, combine the all-purpose flour, whole wheat flour, ground cinnamon, ginger, nutmeg, cloves, baking powder, baking soda, and sea salt.
- Combine & Scoop
- Pour the flour mixture into the pumpkin bowl.
Use a rubber spatula to fold gently just until no dry flour pockets remain. Do not overmix.
Divide the batter evenly among the 12 muffin cups (about ⅓ cup of batter per muffin). Sprinkle raw pumpkin seeds over the tops if desired. - Bake & Cool
- Bake at 350°F (175°C) for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the pan for 10 minutes.
Transfer to a wire cooling rack to cool completely before enjoying.
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