When you think of the Fall season the majority of us think of pumpkin-flavored everything. These Healthy Pumpkin Muffins are here for just this reason. Indulge yourself in these muffins without the guilt of all the sweets.
This Healthy Pumpkin Muffins recipe is a great breakfast treat or could be used as an alternative healthier dessert option. These muffins are flourless and flavored with cinnamon and chocolate chips. Moist, fluffy, and packed with flavor.
If you’re after other delicious pumpkin recipes, why not also try my Pumpkin Spice Twice Baked Sweet Potatoes or my Pumpkin Pie Protein Shake?
why you’ll love these healthy pumpkin muffins
- Loaded with chocolate chips! Studded with semi-sweet chocolate chips, perfect with that subtly sweet pumpkin flavor.
- Packed with rolled oats and low in sugar these delicious muffins are also relatively guilt-free!
- An easy muffin recipe. Made with kitchen staples, this muffin recipe makes a big batch of muffins from the pantry to the table in 25 mins.
- A kid-friendly recipe.
ingredients you’ll need
- Pumpkin Puree: you can make your own, or just get store-bought
- Eggs: keep at room temperature. For a vegan option, use egg substitutes
- Vanilla Extract
- Almond Milk: or any other milk of choice. Use dairy-free milk for a vegan-friendly version
- Coconut Sugar (or low-calorie sweetener): We used coconut sugar but any other sweetener works, you may use brown sugar, cane sugar, or monk fruit sugar.
- Baking Soda
- Salt
- Spices: cinnamon, nutmeg
- Chocolate Chips: for a vegan muffin, use dairy-free chocolate chips.
how to make these muffins
- Make the oat flour – Place oats into a blender, and blend well to make oat flour. Remove and set aside in a bowl.
- Make the batter – Mix your wet ingredients, then mix your dry ones. Add wet and dry together. Then gently fold in the chocolate chips. Pour the batter into the muffin molds.
- Bake – Bake in the oven for 18-20 minutes or until golden brown
recipe notes and tips
- Go for pumpkin puree, not pumpkin pie filling. Pumpkin pie filling is often loaded with additives and gives the muffins the wrong flavor.
- Make sure your ingredients are up to room temp before mixing.
- You can use coconut sugar or low-calorie sweetener.
- When combining your wet and dry ingredients don’t overmix, otherwise, the batter will make tough muffins.
- You can use a cookie scoop to evenly portion the batter into the molds.
- Make sure you line the muffin pan with paper liners or grease the muffin cups with nonstick cooking spray.
- Don’t over-bake the muffins. Take these Healthy Pumpkin Muffins out when a toothpick inserted into the center comes out clean.
frequently asked questions
Storing these muffins is easy. Let your muffins sit at room temperature in a sealed container for up to four days.
You can also refrigerate them, this will increase their shelf life longer than four days. Just put the sealed container into your fridge.
Absolutely. These muffins are so good for prepping ahead because they freeze so well.
Let the muffins cool completely and then put them in a freezer bag or freezer-safe container and freeze for up to 2 months. Let them defrost on the counter or you can put them into the microwave for about 30 seconds. These are great to have on hand for busy mornings!
Essentially yes they are. Pumpkin puree is often times labeled as 100% pure pumpkin. Pumpkin purees usually do not have any added seasonings or sugars.
add-ins to these pumpkin muffins
You can really have fun adding in all kinds of goodies. Here are some ideas:
- Swap semi-sweet for dark chocolate chips
- Nuts or seeds. Such as pecans, pepitas, pumpkin seeds, sunflower seeds, flax seeds, walnuts, and the list goes on! Either sprinkle them on top of the muffins or fold them into the batter.
- Dried fruit. Dried apricots, cranberries, raisins…whatever takes your fancy.
- Chopped crystallized ginger.
Other easy dessert recipes
- Almond Butter Fudge
- Chocolate Chip Pumpkin Bread Recipe
- Healthy Chocolate Chip Pumpkin Cookies
- Zucchini Blueberry Oatmeal
- Healthy Lemon Loaf
- Cranberry Almond Breakfast Cookies
Also, if you try a recipe and you like it, leave us some feedback in the comment section below, and don’t forget to rate it! We would love it if you shared it with friends and family.
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Healthy Pumpkin Muffins
Ingredients
- 1 cup pumpkin puree
- 2 eggs
- 1 teaspoon vanilla extract
- 2 tablespoons coconut oil melted
- 1/2 cup almond milk
- 1/2 cup coconut sugar or low-calorie sweetener
- 2 cups rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup semisweet chocolate chips
- cooking spray
Instructions
- Preheat the oven to 350°F. Coat 9 cups of a muffin tin with cooking spray, or alternatively, line the muffin cups with paper liners.
- Place oats into a blender, blend well to make oat flour. Remove and set aside in a bowl.
- Place the pumpkin, eggs, vanilla, coconut oil and almond milk in a bowl and mix well with a fork. Alternatively, you can place the, in a blender. Blend until combined.
- Add the coconut sugar, oats, baking powder, baking soda, salt, cinnamon and nutmeg to the bowl with oats. Mix.
- Add the wet ingredients in the blender or if you mixed in the bowl into the dry ingredients with oats. Mix well until combined.
- Gently fold the chocolate chips into the batter with a spoon.
- Pour the batter into the muffin tins, filling each cup ¾ of the way full. Bake in the oven for 18-20 minutes or until golden brown and a toothpick inserted into the center comes out clean.
Video
Notes
- Go for pumpkin puree, not pumpkin pie filling. Pumpkin pie filling is often loaded with additives and gives the muffins the wrong flavor.
- Make sure your ingredients are up to room temp before mixing.
- You can use coconut sugar or low-calorie sweetener.
- When combining your wet and dry ingredients don’t overmix, otherwise, the batter will make tough muffins.
- You can use a cookie scoop to evenly portion the batter into the molds.
- Make sure you line the muffin pan with paper liners or grease the muffin cups with nonstick cooking spray.
- Don’t over-bake the muffins. Take these Healthy Pumpkin Muffins out when a toothpick inserted into the center comes out clean.
- Any milk will be fine in place of almond milk. Try coconut milk or regular milk
- Try dark chocolate or sugar-free chocolate chips
Jackie says
Hi! These muffins look so good. Wondering if you can sub rolled oats for oat flour and what would be the proportion. Thanks!
Rena Awada says
yes you can
Jennifer Smith says
Can I just buy oat flour instead of putting oats in blender?
Rena says
Yes, you can definitely do that.
Maria says
These are amazing! I added ground cloves as I adore the smell of cloves and they turned out delicious!! Thank you for the recipe!
Rena says
Thanks Maria. So glad you loved it.
Jane says
I absolutely love these! I must admit, I was hesitant when making them, but so yummy!
Rena says
Thank you, Jane. Glad you loved it.
Aleksandra says
Is there a possibility to use a butternut squash with this recepie ? I have already made it once before, and all the family loved it. Thank you.
Rena says
Yes you can use butternut squash
Natalia says
Can you use coconut flour instead of oat flour?
Rena says
Hi. I haven’t tested it with coconut flour. Technically you can use coconut flour, but it would need more eggs and less oil. I would have to test it to give you the exact measurements
Aleksandra says
Fenomenal recepie!!! I love it .I loved this recepie!!! However this time I have bought a butternut squash instead, is it possible to use it with this recepie?!
Rena says
You can use it. The taste may vary slightly
Aleksandra says
Hello !!! I loved this recepie!!! However this time I have bought a butternut squash instead, is it possible to use it with this recepie?! ✨
Sadie says
So good!
Rena says
Thanks, Sadie. Glad you loved it.
Samantha says
Can’t wait to try it! Can I sub maple syrup or honey as a sweetener? What would be the appropriate amount? Thanks!
Rena says
Hi there. You can you 1/4 cup honey or maple syrup
Whitney says
Can I use 2 cups of whole wheat flour instead of oats?
Rena says
Hi. You can’t use a 1:1. I would say about 1 and half cups of flour
Vicky Wright says
These muffins are a big hit at my house!
I add cloves and a bit of pumpkin pie spice.
Rena says
That sounds perfect!
Rebecca says
My favorite recipe of all time!
Rena says
So good right? Glad you love it too.
Maria pacheco says
Can you subitute Coconut oil to any kind of oil for this reciep?
Rena Awada says
Any other neutral oil works.