Healthy Pumpkin Pomegranate Muffins

Delight in the warmth of fall with these Healthy Pumpkin Pomegranate Muffins, a guilt-free treat bursting with flavor and nutrition. Made with wholesome ingredients like whole wheat flour, rolled oats, and naturally sweetened with honey and unsweetened applesauce, these muffins offer a moist, tender crumb without refined sugar. The earthy richness of pumpkin pairs beautifully with the tart, jewel-like bursts of fresh pomegranate seeds, creating a vibrant contrast in every bite. A sprinkle of warm spices like cinnamon and nutmeg adds cozy depth, while optional walnuts or pecans bring satisfying crunch. Ready in just 35 minutes, these muffins are perfect for breakfast, a snack, or dessert. Plus, they’re easy to store, making them a great make-ahead option. Fuel your day with this protein-packed, antioxidant-rich recipe that’s both nutritious and irresistibly delicious!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1.5 cups Whole wheat flour
• 0.5 cups Rolled oats
• 1.5 teaspoons Baking powder
• 0.5 teaspoons Baking soda
• 1 teaspoon Ground cinnamon
• 0.5 teaspoons Ground nutmeg
• 0.25 teaspoons Salt
• 1 cups Canned pumpkin puree
• 0.5 cups Unsweetened applesauce
• 0.5 cups Honey
• 1 Egg
• 1 teaspoon Vanilla extract
• 1 cup Pomegranate seeds (arils)
• 0.5 cups Chopped walnuts or pecans (optional)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease it lightly with cooking spray.

Step 2

In a large mixing bowl, whisk together the whole wheat flour, rolled oats, baking powder, baking soda, cinnamon, nutmeg, and salt.

Step 3

In a separate bowl, combine the pumpkin puree, unsweetened applesauce, honey, egg, and vanilla extract. Mix until smooth and well incorporated.

Step 4

Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix as this can make the muffins dense.

Step 5

Fold in the pomegranate seeds and, if using, the chopped walnuts or pecans.

Step 6

Using a spoon or an ice cream scoop, divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.

Step 7

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Step 8

Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Step 9

Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Nutrition Facts

Serving size	(1036.0g)

Amount per serving	% Daily Value*
Calories	1997.9

Total Fat 62.9g	0%
Saturated Fat 9.2g	0%
Polyunsaturated Fat 3.7g
Cholesterol 200.9mg	0%
Sodium 2047.4mg	0%
Total Carbohydrate 341.0g	0%
Dietary Fiber 48.0g	0%
Total Sugars 148.1g
Protein 53.7g	0%

Vitamin D 48IU	0%
Calcium 269.4mg	0%
Iron 16.6mg	0%
Potassium 2354.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.4%

Protein: 10.0%

Carbs: 63.6%