Healthy Pumpkin-Blackberry Muffins

These muffins are filled with blackberries and delicious ingredients, making each bite memorable! They are free of artificial sugar, making them healthier than regular muffins!




  •  1/3 cup vegetable oil
  • ½ cup maple syrup
  • 2 eggs
  • 1 cup pumpkin puree (unsweetened)
  • ¼ cup milk (I used almond milk)
  • 1 tsp vanilla extract
  • spice blend: ½ tsp cinnamon, ½ tsp ground ginger, ¼ tsp nutmeg, ¼ tsp ground cloves
  • ½ tsp salt
  • 1 tsp baking soda
  • 1 ¼ cups white whole wheat flour
  • 1/3 cup quick oats, plus more for sprinkling on top
  • 2, 6 oz boxes of blackberries (around 50 blackberries)


  1. Preheat oven to 375°F.
  2. In a large bowl, beat the oil and maple syrup together.
  3. Add eggs and beat well.
  4. Mix in the pumpkin puree, milk, vanilla, spices, salt, and baking soda.
  5. Add the flour and oats to the bowl and fold with spatula just until combined.
  6. Fold in blackberries.
  7. Spray a cupcake tin with non-stick cooking oil.
  8. Divide batter evenly into 10 cups.
  9. Sprinkle the top with a bit of oats.
  10. Bake for 23-25 minutes.
  11. Let cool completely on the counter.
  12. Enjoy these muffins with your coffee and as a healthy snack on the go!
  13. They can be kept in the fridge for up to 4 days, and in the freezer for 2 months.

This recipe is a modified version of this one:










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