Healthy Pumpkin Muffins

We might have dubbed these guys healthy, but they sure don’t taste like it! We love them fresh from the oven, or days later toasted in a skillet with butter. You can even freeze them! For the full Fall experience, serve alongside our best-ever Pumpkin Spice Latte. šŸ˜‰

Made them? Let us know how it went in the comment section below!


1 c.Ā all-purpose flour

1/2Ā whole wheat flour

1 tsp.Ā baking powder

1/2 tsp.Ā baking soda

1/2 tsp.Ā kosher salt

2 tsp.Ā pumpkin pie spice

1 c.Ā canned pumpkin

1/2 c.Ā honey

2Ā large eggs

6 tbsp.Ā butter, melted and cooled

1/4 c.Ā Greek yogurt

1 c.Ā toasted and chopped pecansĀ 

2 tbsp.Ā Demerara sugar


  1. Preheat oven to 325Ā° and line muffin tin with liners. 
  2. In a large bowl, whisk together flours, baking powder, baking soda, salt, and pumpkin pie spice. Add pumpkin, honey, eggs, butter, and yogurt, and mix until combined. Fold in 3/4 cup pecans.
  3. Divide batter into muffin liners, then top with remaining pecans and Demerara sugar. Bake until muffins are golden brown and a toothpick comes out clean, about 30 minutes. Let muffins cool in pan, then serve.