Healthy Pumpkin Muffins with Applesauce and Honey

I don’t think I’ve hidden my feelings on muffins. I LOVE them! These whole wheat pumpkin muffins check off my 3 MUSTS for muffins. They’re light, fluffy, and moist.

They are made with pumpkin puree, applesauce, honey and olive oil, with no eggs and no butter. Warm cinnamon and nutmeg make them taste like fall, and the batter comes together in two bowls with a whisk and a spoon.

The Best Healthy Pumpkin Muffins (No Eggs, Dairy Free)

My Pumpkin Bread recipe has become really popular. I think it’s because we all start craving a little pumpkin goodness when the weather cools down and the leaves start changing colors. Well, cuddle up in your blanket and enjoy some of these warm pumpkin muffins. Oooh… I need another one right now.

Most of my baking is vegan, with no dairy milk and no eggs. My muffins turn out really light, fluffy and moist without them. You don’t need an egg, BUT you could try it and let me know how it turns out!

I love whole wheat pastry flour too. I don’t think I could bake with regular whole wheat flour ever again. I’ve been tweaking recipes for years now, and it’s become second nature. I LOVE food and don’t ever want to compromise on flavor. It’s all about making things healthier without people even knowing, and these are so yummy you won’t even know they’re healthy!

The last batch didn’t last very long. This recipe makes 1 dozen, so you get enough for breakfast, lunch boxes and an afternoon snack or two.

Why You’ll Love These Pumpkin Muffins

• Light, fluffy and moist. Whole wheat pastry flour, applesauce and olive oil give a tender crumb with no eggs at all.
• Naturally sweetened. Honey or agave is the only sweetener in the batter.
• Warm fall spice. Cinnamon and nutmeg bring out the pumpkin without hiding it.
• Simple mixing. Whisk the wet, stir the dry, combine and bake for 15 to 20 minutes.

Ingredients You’ll Need

Here is what goes into these healthy pumpkin muffins and why each one is there. Exact amounts are in the recipe card below.

• Pumpkin puree: The heart of the muffin. It adds color, flavor and plenty of moisture. Use plain canned pumpkin or homemade puree. Pumpkin pie filling will work, but it has added salt, sugar and other additives that make it less healthy, and it changes the sweetness of the batter.
• Unsweetened applesauce: Takes the place of eggs and some of the fat. It keeps the crumb soft and helps hold the batter together.
• Honey or agave: The only sweetener. Honey adds a warm, floral note and helps the muffins stay moist for days. Agave is a little milder and works the same way.
• Olive oil: Oil stays liquid at room temperature, so oil based muffins stay soft even after they cool. A light tasting olive oil keeps the pumpkin flavor front and center.
• Milk of your choice: Just a splash to loosen the batter. I have used coconut milk and vanilla almond milk. Use any plant milk to keep the muffins dairy free.
• Vanilla: Rounds out the spices and makes the muffins taste sweeter without more honey.
• Whole wheat flour: I use Bob’s Red Mill whole wheat pastry flour. It is milled from soft wheat, so it forms less gluten and bakes up lighter than regular whole wheat flour, which gives a denser muffin.
• Baking powder and baking soda: Together they give the muffins their rise. The baking soda reacts with the honey and applesauce, and the baking powder adds extra lift in the oven.
• Cinnamon and nutmeg: Classic pumpkin spices. Grate fresh nutmeg if you have it for a stronger aroma.
• Salt: A small amount sharpens the spices and keeps the honey from tasting flat.
• Walnuts: Optional. Chop them finely so they spread through every muffin and add a little crunch. Leave them out for a nut free batch.

How to Make Pumpkin Muffins

1. Heat the oven. Preheat to 375°F and lightly grease a muffin pan. A fully heated oven gives the batter a quick burst of rise for nicely domed tops.
2. Whisk the wet ingredients. In a medium bowl, whisk together the pumpkin puree, applesauce, honey or agave, olive oil, milk and vanilla. Keep whisking until the mixture is smooth and glossy, with no streaks of oil floating on top.
3. Mix the dry ingredients. In a large mixing bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg and salt, plus the walnuts if you are using them. Stir well so the leaveners and spices are spread evenly.
4. Combine. Add the wet ingredients to the dry ingredients and stir just to combine. Fold from the bottom of the bowl up with a spatula. The batter will be thick and a little lumpy, and a few streaks of flour are fine.
5. Fill the pan. Scoop about 1/4 cup of batter into each muffin cup. Even scoops mean all the muffins finish baking at the same time.
6. Bake. Bake for 15 to 20 minutes, until the tops have browned and spring back when you press them lightly. The inside will be moist! Let them cool in the pan for a few minutes, then move them to a rack.

Need a gluten free recipe for pumpkin muffins? I’ve got you covered with my Pumpkin Gluten Free and Vegan Muffins.

Pumpkin Muffins FAQs

• Why don’t these muffins have eggs? Most of my baking is vegan. Applesauce does the job of the eggs, and the muffins still turn out light, fluffy and moist. You could try adding an egg if you like.
• How many muffins does this recipe make? This recipe makes 1 dozen muffins, using about 1/4 cup of batter per cup.
• Can I use pumpkin pie filling? You can, but pie filling has added salt, sugar and other additives that make it less healthy. Plain pumpkin puree is the better choice.
• Can I use regular whole wheat flour? Yes, but the muffins will be denser. Whole wheat pastry flour is finer and softer and gives a lighter crumb.
• Are these muffins dairy free? Yes, as long as you use a plant milk such as coconut milk or almond milk.
• Do you have calorie information? Not yet. I believe in eating lots of healthy, nutrition packed foods rather than counting calories.
• How do I store pumpkin muffins? Keep cooled muffins in an airtight container at room temperature for a day or two, or in the fridge for up to a week. Freeze them in a zip top bag for up to 3 months and thaw on the counter.

Egg Free Pumpkin Muffins

Egg free pumpkin muffins made with whole wheat flour, pumpkin puree, applesauce, honey and olive oil. They bake up light, fluffy and moist with cinnamon and nutmeg.

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Ingredients

  

• 1 cup pumpkin puree
• 1/2 cup applesauce
• 1/2 cup honey or organic agave
• 1/2 cup olive oil
• 1/4 cup milk of your choice I have used coconut milk and vanilla almond milk
• 1 tsp vanilla
• 2 cups whole wheat flour I use Bob’s Red Mill whole wheat pastry flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp salt
• 1/2 cup walnuts finely chopped (optional)

Instructions

 

• Preheat the oven to 375 degrees.
• In a separate medium-sized bowl, whisk together the pumpkin puree, applesauce, honey/agave, olive oil, milk, and vanilla.
• In a large mixing bowl combine all the remaining dry ingredients.
• Add the wet ingredients to the dry ingredients and stir to combine.
• Fill lightly greased muffin pan with about 1/4 cup mixture. Bake for 15-20 minutes or until the tops have browned. The inside will be moist!

Made these muffins? Leave a star rating in the recipe card and tell me how they turned out in the comments below. Your feedback helps other bakers, and I love hearing about your swaps. For a sweeter pumpkin treat, try the Pumpkin Chocolate Chip Muffins from our sister site, Everything Muffins.

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• Pumpkin Bread Recipe with No Eggs
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