Simple Healthy Pumpkin Muffins (Einkorn, Naturally Sweetened)

If you need an easy, wholesome pumpkin muffin recipe that feels cozy but still nourishing — this is it.

These healthy pumpkin muffins are made with einkorn flour, naturally sweetened with coconut sugar, and packed with real pumpkin puree. They’re soft, lightly sweet, and perfect for busy mornings, school snacks, or something warm with coffee.

No complicated steps. One bowl. Simple ingredients.

Exactly how I like it.

Why You’ll Love These Simple Healthy Pumpkin Muffins

• Made with einkorn flour (a more ancient, easier-to-digest wheat)

• Naturally sweetened with coconut sugar

• Full of real pumpkin puree (fiber + vitamin A)

• No refined sugar

• Easy one-bowl recipe

• Kid-friendly and freezer-friendly

They taste like fall, but without the sugar crash.

Health Benefits

Pumpkin puree
Rich in vitamin A, fiber, and antioxidants. It keeps these muffins moist without needing tons of oil.

Einkorn flour
An ancient grain that contains more protein and nutrients than conventional wheat and is often easier on digestion.

Coconut sugar
Less processed than white sugar and contains trace minerals. It gives a warm, caramel-like sweetness.

Walnuts (optional)
Add healthy fats and a little protein boost.

Ingredients

Dry

• 1½ cups einkorn flour

• ⅓ cup coconut sugar

• 2 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• 1–2 tsp pumpkin spice or cinnamon

Wet

• 1 (15 oz) can pumpkin purée

• ⅓ cup milk of choice

• ⅓ cup melted coconut oil

• 1 egg

Optional

• ½ cup chocolate chips

• Small handful chopped walnuts

Instructions

1. Preheat oven to 350°F and line a muffin tin.

2. In a large bowl, whisk together pumpkin, milk, coconut oil, and egg.

3. Add dry ingredients directly into the bowl and stir gently until just combined.

4. Fold in chocolate chips or walnuts if using.

5. Fill muffin cups ¾ full.

Bake Times

• Regular muffins: 18–22 minutes

• Mini muffins: 10–14 minutes

They’re done when the tops spring back and a toothpick comes out with moist crumbs.

Let cool slightly before removing from the pan.

And Asher just loves making a mess….

Make Ahead + Freezer Tip

These freeze beautifully. Let cool completely, store in an airtight container, and freeze up to 3 months. Warm in the microwave for 20–30 seconds for an easy grab-and-go breakfast.

Enjoy!

If you like this recipe you will love these chocolate chip cookies!

Simple Healthy Pumpkin Muffins

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• Total Time: 55 mins
• Yield: 15 muffins 1x

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Ingredients

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Dry

• 1½ cups einkorn flour, or organic whole wheat

• ⅓ cup coconut sugar

• 2 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• 1–2 tsp pumpkin spice (or cinnamon)

Wet

• 1 (15 oz) can pumpkin purée

• ⅓ cup milk of choice

• ⅓ cup melted coconut oil or grass fed butter

• 1 egg

Mix-ins (optional)

• ½ cup chocolate chips

• Small handful chopped walnuts

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Instructions

1. Preheat oven to 350°F.
   Line muffin tin(s) with liners or lightly grease.

2. Mix wet ingredients.
   In a large bowl, whisk together pumpkin, milk, melted coconut oil, and egg.

3. Add dry ingredients.
   Add flour, coconut sugar, baking powder, baking soda, salt, and spice directly into the bowl.
   Stir gently until just combined (don’t overmix).

4. Fold in mix-ins if using.

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For Regular Muffins (12-count pan)

• Fill each cup about ¾ full.

• Bake 18–22 minutes.

• Cool 5 minutes in pan, then transfer to a rack.

For Mini Muffins

• Fill cups about ¾ full.

• Bake 10–14 minutes.

• Start checking at 10 minutes.

• Cool 3–5 minutes in pan before removing.

 

• Prep Time: 15 mins
• Cook Time: 40 mins
• Category: Muffins