Healthy Pumpkin Muffins

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.

I personally love recipes that can double for multiple meals. These Healthy Pumpkin Muffins are 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. What kid doesn’t love the chocolate mixed with breakfast?

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!

I have a few Muffin recipes on my blog that you can try, but here is a popular one you can try the next time you are in the mood to bake muffins: Skinny Chocolate Zucchini Muffins.

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.
• Healthy pumpkin muffins. 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 recipe takes a big batch of muffins from the pantry to the table in 25 mins.
• A kid-friendly recipe. My kids love to bake so making these Healthy Pumpkin Muffins allows them time in the kitchen to learn recipes and even math. They love that they can eat them after they worked so hard to make them. I feel like as my kids grow older they are open to trying and having anything I make them!

ingredients you’ll need

• Pumpkin Puree
• Egss
• Vanilla Extract
• Almond Milk
• Coconut Sugar (or low-calorie sweetener)
• Baking Soda
• Salt
• Spices: cinnamon, nutmeg
• Chocolate Chips

how to make these healthy pumpkin muffins

• Make the oat flour – Place oats into a blender, blend well to make oat flour. Remove and set aside in a bowl.
• Make the batter – Mix your wet ingredients, then mix your dry. 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 out 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.

faq’s

add ins

You can really have fun adding in all kinds of goodies. Here’s some ideas:

• Swap semi-sweet for dark chocolate chips
• Nuts or seeds. Such as pecans, pepitas, pumpkin seeds, sunflower seeds, flax seeds, walnuts, 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.

how to store these healthy pumpkin muffins

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.

can you freeze these healthy pumpkin muffins

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!

Other easy dessert recipes

• Almond Butter Fudge
• Chocolate Chip Pumpkin Bread Recipe
• Healthy Chocolate Chip Pumpkin 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

A flourless pumpkin muffin that’s made in the blender and flavored with cinnamon and chocolate chips.

5 from 10 votes

Print Pin Rate

Course: Breakfast, Dessert

Cuisine: American

Prep Time: 5 minutes

Cook Time: 20 minutes

0 minutes

Total Time: 25 minutes

Servings: 9 servings

Calories: 209kcal

Author: Rena

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 out 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.

 

Nutritional facts:

Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.

Substitutes:

• Any milk will be fine in place of almond milk. Try coconut milk or regular milk
• Try dark chocolate or sugar-free chocolate chips 

Storage:

Place leftovers in a container and store in the fridge for up to 5 days. Reheat in the microwave when ready to eat. You can freeze for up to 3 months.

Nutrition

Calories: 209kcal | Carbohydrates: 27g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 36mg | Sodium: 178mg | Potassium: 236mg | Fiber: 3g | Sugar: 10g | Vitamin A: 4290IU | Vitamin C: 1.2mg | Calcium: 64mg | Iron: 2mg

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