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siggis pumpkin spice muffins

Best Healthy Pumpkin Spice Muffins

Maggie Michalczyk, RDN
These pumpkin spice muffins are little fluffy pillows of pumpkin goodness. Super moist and fluffy and full of that fall flavor we all know and love! 
Prep Time 7 mins
Cook Time 22 mins
Servings 12 muffins


  • 1 1/2 cups whole wheat pastry flour or white whole wheat flour
  • 1 cup pumpkin puree
  • 1 container siggi’s pumpkin & spice yogurt
  • 1/3 cup unsweetened vanilla almond milk
  • 1/4 cup maple syrup
  • 1 tbsp. coconut oil
  • 1 egg
  • 2 tsp. pumpkin pie spice
  • 1 tsp. cinnamon
  • 1 tsp. baking soda
  • 1/4 tsp. ginger
  • 1/8 tsp. nutmeg
  • 1 tsp. vanilla extract
  • 2 tbsp. pumpkin seeds


  • Preheat oven to 350 degrees F. Spray 12 cup muffin tin with nonstick cooking spray. 
  • In a medium bowl, whisk together flour, baking soda, pumpkin pie spice, cinnamon, ginger, nutmeg and cloves.
  • Mix pumpkin, maple syrup, egg, oil, vanilla, yogurt and milk together in a medium sized bowl.
  • Add wet ingredients to dry ingredients and mix until just combined. Top with pumpkin seeds if desired. 
  • Use a cookie scoop to divide batter evenly into muffin tin and bake for 22 minutes. Drizzle almond butter on top of warm muffins and enjoy! Store in the fridge for up to a week or freeze for up to 3 months.