Easy Pumpkin Pomegranate Muffins Recipe

Greetings, my fellow baking enthusiasts! As autumn approaches and the leaves change color, we’re left with a craving for pumpkin-flavored everything. However, indulging in these seasonal treats can sometimes leave us feeling guilty and sluggish. But what if I told you that I have a healthy pumpkin pomegranate muffin recipe that will satisfy your cravings and leave you feeling energized?

Pumpkin is a nutrient-dense ingredient full of vitamins and minerals that benefit our bodies in numerous ways. Combined with the antioxidant-rich pomegranate seeds, these muffins are a heart-healthy treat that won’t compromise taste or health.

In this recipe article, I’ll guide you through making these delicious muffins step-by-step. Not only are they healthy, but they’re also freezer-friendly, which means you can have them anytime! So, without further ado, let’s get started on making these best healthy pumpkin pomegranate muffins!

Why You’ll Love This Recipe

Healthy Pumpkin Pomegranate Muffins
Healthy Pumpkin Pomegranate Muffins

Are you craving something sweet, but still want to keep it healthy? Then look no further than these delightful Pumpkin Pomegranate Muffins! Not only do they provide the comforting warmth of traditional pumpkin muffins, but they also bring an added burst of flavor with the juicy tang from pomegranate seeds.

But why should you choose this recipe specifically? For starters, it’s packed with wholesome ingredients like whole wheat flour, fat-free buttermilk, and canned pumpkin puree. And if you’re looking to reduce your sugar intake, the recipe includes an option to use Splenda granular instead of traditional sugar.

But don’t think that healthy has to mean bland or boring. These muffins are spiced just right with cinnamon and a touch of pumpkin spice for added depth of flavor. Plus, you can easily customize them to your taste with substitutions and variations (which we’ll cover in section 5).

But what truly sets these muffins apart is the addition of nutritious pomegranate seeds. Not only do they provide a pop of color to make the muffins visually appealing, but they also offer a dose of antioxidants and healthful fiber. It’s a perfect pairing with pumpkin for a fall-inspired treat that’s good for you too.

So, nip that sugar craving in the bud without feeling guilty by whipping up a batch of these satisfying Pumpkin Pomegranate Muffins. You’ll get all the cozy vibes of traditional pumpkin treats plus the added bonus of wholesome ingredients and antioxidant-rich pomegranate seeds.

Ingredient List

 These Healthy Pumpkin Pomegranate Muffins are the perfect treat for fall mornings.
These Healthy Pumpkin Pomegranate Muffins are the perfect treat for fall mornings.

Ingredients for Healthy Pumpkin Pomegranate Muffins

Here are the ingredients you’ll need to make these delicious muffins:

  • Whole Wheat Flour (1 cup): Whole wheat flour is one of the healthiest options when it comes to baking. It’s packed with fiber and nutrients that your body needs.
  • All-Purpose Flour (1 cup): All-purpose flour will give some structure to the muffins while still keeping them light and fluffy.
  • Baking Powder (2 tsp.): This leavening agent will help the muffins rise in the oven.
  • Baking Soda (1/2 tsp.): Baking soda is used as a leavening agent as well, but it also helps to neutralize some of the acidity in the recipe.
  • Cinnamon (1 tsp.): This warm spice pairs perfectly with pumpkin and adds a nice flavor to the muffins.
  • Splenda Granular (3/4 cup): Using Splenda instead of sugar can reduce calorie intake without sacrificing sweetness.
  • Brown Sugar (1/4 cup): Brown sugar adds moisture and flavor to these muffins.
  • Fat-Free Buttermilk (1/2 cup): Buttermilk makes baked goods tender and gives them a slightly tangy flavor. The fat-free version keeps these muffins lower in calories.
  • Canned Pumpkin Puree (1 cup): We’re using canned pure pumpkin puree here, which is packed with vitamins and minerals.
  • Egg (2): Eggs are crucial in baking as they add structure, moisture, and act as a binding agent between ingredients.
  • Pomegranate Seeds: These juicy little red seeds add a great pop of color and texture to these muffins.

The Recipe How-To

 A burst of flavor in every bite with juicy pomegranate seeds and subtle hints of pumpkin spice.
A burst of flavor in every bite with juicy pomegranate seeds and subtle hints of pumpkin spice.

Now that you have all the ingredients on hand, it’s time to get baking our delicious and healthy pumpkin pomegranate muffins. This recipe is easy to prepare and takes only a few steps to create mouth-watering muffins. So, let’s get started!

Step 1: Preheat the Oven and Prepare the Muffin Cups

First off, preheat the oven to 375°F (190°C). Meanwhile, prepare 12 muffin cups with non-stick cooking spray or line them with muffin liners.

Step 2: Mix Dry Ingredients Together

In a large bowl, whisk together 1 cup of whole wheat flour, 1 cup of all-purpose flour, 1/2 cup of sugar, 1/4 cup of Splenda granular, 1 tablespoon of baking powder, 1 teaspoon of baking soda, and 1 tablespoon of cinnamon. These dry ingredients will form the base for your delicious muffins.

Step 3: Mix Wet Ingredients Together

In another large bowl, beat 2 eggs until light and frothy. Add in 1 can of canned pumpkin puree (15 ounces), 3/4 cup of fat-free buttermilk, and 2 tablespoons of coconut oil. Whisk all wet ingredients together until well-combined.

Step 4: Combine Dry and Wet Mixtures

Next, fold the dry mixture into the wet mixture until just combined. Do not overmix; it is okay if there are some small lumps.

Step 5: Add Pomegranate Seeds

Now fold in 1 cup of fresh pomegranate seeds into the batter. These sweet-tangy seeds will add a pop of flavor to these muffins that you will surely love.

Step 6: Fill Muffin Cups with Batter

Using an ice cream scoop or spoon, fill each prepared muffin cup with batter about 3/4 full.

Step 7: Bake for 20-25 Minutes

Place the muffin pan into the preheated oven and bake for about 20-25 minutes or until a toothpick inserted into the center comes out clean.

Step 8: Cool Muffins

Remove muffins from the oven and let cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Once cooled, serve your delicious and healthy pumpkin pomegranate muffins on their own or with a dollop of cream cheese frosting on top.

There you have it! A simple and easy recipe that creates some delicious treats perfect for breakfast, snack time, or any time really. With bold flavors like cinnamon and juicy pomegranate seeds, this recipe will become one of your favorites in no time.

Substitutions and Variations

 Who says muffins can't be healthy? These muffins are made with whole wheat flour and flaxseed meal.
Who says muffins can’t be healthy? These muffins are made with whole wheat flour and flaxseed meal.

Welcome to the versatile section of this recipe. Here I will walk you through some substitutions and variations that you can make to suit your preferences and dietary needs.

Firstly, if you have a gluten intolerance, feel free to substitute the whole wheat flour for spelt flour or any other gluten-free flour of your choice. You may also want to consider substitutes for the oat flour such as almond flour or coconut flour.

Additionally, you can swap out the canned pumpkin for fresh pumpkin puree, sweet potato puree or even butternut squash puree. The latter two will add a twist to this muffin recipe with their unique flavors.

For those who prefer sweeter treats or have a sweet tooth that won’t quit, consider replacing the sugar with maple syrup, stevia or honey. If you are watching your calorie intake, try using Splenda granular instead of sugar. However, be aware that using different sweeteners may alter the flavor profile of this recipe slightly.

Another variation you can try is adding in 1 cup of frozen cranberries for a tart and tangy taste sensation. Another option is to switch out the pomegranate seeds with raisins or dried cranberries.

Finally, don’t be afraid to play around with spices; pumpkin spice is not the only option. You may also want to experiment by adding ginger powder, nutmeg or cloves for some added warmth and depth to this recipe.

Overall, there are so many substitutions and variations that can make this recipe your own while still keeping it healthy and delicious. Don’t be afraid to get creative!

Serving and Pairing

 Get your daily dose of antioxidants with the addition of pomegranate in these muffins.
Get your daily dose of antioxidants with the addition of pomegranate in these muffins.

Now that you have made these delicious and healthy pumpkin pomegranate muffins, you need to know how best to serve them and what to pair them with. These muffins are perfect for a guilt-free breakfast or snack on-the-go. You can enjoy them as they are, or add a dollop of cream cheese for extra creaminess.

Pair these muffins with a cup of hot coffee or tea for the ultimate autumnal experience. The earthy flavors of cinnamon and pumpkin complement the warm and cozy drinks perfectly. Alternatively, you can serve these muffins with a glass of cold milk or yogurt for a refreshing treat.

If you want to get creative with the pairing, try adding some chopped nuts or dried fruits to your muffin plate. This will add a crunchy texture and earthy notes that will beautifully complement the fruitiness of the pomegranate seeds.

So go ahead and experiment with different pairings until you find the perfect combination that tickles your taste buds. These muffins are so versatile that they will pair with almost anything you can think of. Just make sure to always savor every bite and enjoy the bright and sweet flavors of pumpkin and pomegranate in every chew.

Make-Ahead, Storing and Reheating

 Sunday morning breakfast never tasted so good with these delicious muffins.
Sunday morning breakfast never tasted so good with these delicious muffins.

One of the great things about these Healthy Pumpkin Pomegranate Muffins is that they’re perfect for making ahead. This means that you can easily prepare a batch over the weekend and have them ready to go for the rest of the week. You could also consider making a double batch and freezing them for later use.

When it comes to storing your muffins, one option is to keep them in an airtight container or zip-top bag at room temperature for up to 3 days. However, this can lead to them losing their texture and moisture over time, which can compromise their overall flavor. An alternative is to store them in the refrigerator, where they should last for up to 1 week. Just be sure to let them come back to room temperature before serving.

If you want to reheat your muffins, the easiest method is to simply microwave them for 10-15 seconds. Be careful not to overheat them though, as this can dry out the muffin and affect its taste. You could also use a toaster oven or regular oven on low heat if you prefer a crispy exterior.

One final tip: If you happen to have any leftover pomegranate seeds, try sprinkling them on top of your reheated muffins for an added burst of flavor and texture!

Tips for Perfect Results

 Can't resist the beautiful red color of pomegranate seeds? Neither can we.
Can’t resist the beautiful red color of pomegranate seeds? Neither can we.

When it comes to baking, we all want perfect results – a batch of muffins that is evenly risen, with the perfect texture and level of sweetness. Here are some tips and recommendations for making sure your Healthy Pumpkin Pomegranate Muffins come out just right.

First, make sure your ingredients are at room temperature before you start mixing the batter. This is especially important for ingredients like eggs and buttermilk as they will mix better when they’re not too cold. If needed, let the ingredients sit out for about 30 minutes before beginning.

Secondly, don’t over-mix the batter. This can easily happen if you’re using an electric mixer so go easy on it. You want the dry and wet ingredients to be combined, but overmixing can lead to dense muffins.

Thirdly, line your muffin tins with paper liners or lightly grease them with cooking spray to prevent sticking. This will also ensure that your muffins stay in their perfect shape after baking.

Fourthly, avoid opening the oven door too often while your muffins are baking as this can cause them to deflate or bake unevenly. Check on them once they reach the recommended baking time, and use a toothpick or cake tester to ensure they’re cooked properly.

Finally, let the muffins cool down for at least 10 minutes before removing them from their tins. This will ensure that they don’t fall apart as soon as you take them out of the oven.

By following these tips, you can create a delicious batch of Healthy Pumpkin Pomegranate Muffins that are perfectly risen and delectable in taste.

Bottom Line

In conclusion, the Healthy Pumpkin Pomegranate Muffin recipe is not only delicious but also nutritious. It contains whole wheat flour and fat-free buttermilk, which makes it heart healthy. Plus, it has the added benefits of canned pumpkin and pomegranate seeds, both of which are great sources of nutrients.

If you are a pumpkin enthusiast or simply looking for a new muffin recipe to try, this recipe will not disappoint. With its warm cinnamon spice and juicy pomegranate bursts, it will satisfy your taste buds while keeping you on track with your health goals.

So why not give this recipe a try for your next breakfast or brunch gathering? I guarantee your guests will be delighted by the heavenly aroma and mouth-watering taste of these healthy pumpkin pomegranate muffins.

Healthy Pumpkin Pomegranate Muffins

Healthy Pumpkin Pomegranate Muffins Recipe

Needed something to use up the rest of a can of pumpkin. Pomegranate seeds were left over from a salad recipe. A lucky - and tasty! - coincidence.
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Course: Dessert
Cuisine: Healthy
Keyword: < 30 Mins, Breads, Breakfast, Brunch, Quick Breads
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 12 muffins
Calories: 127kcal


  • 1 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1/4 cup Grape-nuts cereal (or similar cereal)
  • 1/2 cup sugar or 1/2 cup Splenda granular
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 cup canned pumpkin
  • 1 cup fat-free buttermilk or 1 cup soured milk
  • 1 egg, beaten
  • 3/4-1 cup pomegranate seeds


  • Preheat oven to 350. Coat 12 muffin cups with cooking spray.
  • Mix dry ingredients in a large bowl.
  • In a second bowl, combine wet ingredients.
  • Toss pomegranate seeds in the flour mix to coat.
  • Add wet ingredients to flour mix. Stir until just combined.
  • Pour into muffin cups. Bake for 20-30 minutes. Let cool before unmolding.

Your Own Notes


Serving: 781g | Calories: 127kcal | Carbohydrates: 27.6g | Protein: 3.3g | Fat: 0.9g | Saturated Fat: 0.2g | Cholesterol: 15.5mg | Sodium: 165.7mg | Fiber: 2.4g | Sugar: 10.9g

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