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Home » Breads/Rolls » Skinny Pumpkin Muffins

Skinny Pumpkin Muffins

By Lauren Allen on September 12, 2018, Updated November 5, 2019

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Delicious light and soft Skinny Pumpkin Muffins made with whole grains, low in sugar and only 160 calories each. This is the BEST healthy pumpkin muffins recipe that yields muffins that actually taste like the bakery’s!

Healthy pumpkin muffins with chocolate chips, on a white plate.

These Skinny Pumpkin Muffins will not disappoint! They are soft and cake-like and the pumpkin spice flavors are delicious. I love that they’re healthier than most muffins, so we can all indulge in a little treat without feeling guilty. You can make them with or without chocolate chips, and they freeze really well so make a double batch to have on hand as a special snack.

How to make Pumpkin Muffins:

Start by mixing the dry ingredients together: flour, cornstarch, pumpkin spice, baking soda, baking powder, and salt.  If you don’t have pumpkin spice you can make your own by combining cinnamon, nutmeg, allspice and ginger.

Next, mix the eggs, honey, butter, and canned pumpkin in a separate bowl.

A clear glass mixing bowl with the batter for pumpkin muffins next to a muffin tin with the batter divided into the cups and chocolate chips on top.

Make a well in the center of the dry ingredients and pour the wet mixture in.  Stir the batter together, being careful not to over-mix it.  Now you can stir in some chocolate chips, if you’d like. Fill your muffin tin 2/3 full–this recipe makes 12 muffins.

Bake the muffins at 350 degrees for about 15-20 minutes.

A muffin tin with baked pumpkin muffins with chocolate chips.

What makes these pumpkin muffins healthy?

All right, I think we can all agree that there are healthier food options out there :).  But, as far as pumpkin bread goes, this recipe uses whole grains (yay for extra fiber), it has half the sugar, and a lot less butter or oil than traditional pumpkin bread recipes.  The best part is, they seriously still taste FANTASTIC!

A wire cooling rack with healthy pumpkin muffins cooling on it.

How to Make a Cake Flour Substitute:

You will notice that this recipe calls for cornstarch to be mixed with the whole wheat flour.  I added cornstarch to this recipe to make the flour more like cake-flour, which results in a more tender and soft muffin. If you don’t have cornstarch substitute more whole wheat flour.

The major difference between cake flour and purpose flour is in the protein content.  Cake flour is a more delicate type of flour that has a lower volume of protein.  Cooking with cake flour helps makes your bakery items, like these muffins, extra moist and tender.  I personally don’t usually buy cake flour.  Instead, I like to make my own version of cake flour by combining all-purpose flour with cornstarch. (In this case I used whole wheat flour).

You can make cake flour easily by substituting 2 tablespoons out of one cup of flour, for cornstarch. I like to add my cornstarch to the bottom of the 1 cup measurer and then fill the rest up with all-purpose flour, to make an even cup.

 

Half of a pumpkin muffin with a hand grabbing the side of it.

 

SOME OF MY FAVORITE PUMPKIN RECIPES INCLUDE:
  • Pumpkin Pancakes with Cinnamon Cream Syrup
  • Pumpkin Cookies with Caramel Frosting
  • Pumpkin Chocolate Chip Bread
  • Classic Pumpkin Roll
  • Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

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Healthy pumpkin muffins with chocolate chips, on a white plate.

Skinny Pumpkin Chocolate Chip Muffins

These Healthy Pumpkin Muffins not only taste amazing, they're only 160 calories each! They are so soft, tender and delicious they belong in a bakery.
5 from 12 votes
Print Pin Rate
Course: Breakfast, Snack
Cuisine: American
Prep Time: 14 minutes
Cook Time: 16 minutes
Total Time: 30 minutes
Servings: 12
Calories: 161kcal
Author: Lauren Allen

Ingredients

  • 1 1/4 cups whole-wheat flour
  • 1/4 cup cornstarch
  • 1 Tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
  • ½ teaspoon salt
  • 2 large eggs
  • 1/2 cup honey
  • 1/3 cup melted butter , or coconut butter
  • 1 cup canned pumpkin
  • 1/2 cup semi-sweet chocolate chips , optional

Instructions

  • Preheat the oven to 350 degrees F. Spray a standard 12-cup muffin tin with non-stick cooking spray (or line with muffin liners).
  • Whisk dry ingredients together: flour, cornstarch, pumpkin spice, baking soda, baking powder, and salt.
  • Mix wet ingredients together: eggs, melted butter, honey, and pumpkin puree.
  • Make a well in the center of the flour mixture and add the pumpkin mixture and chocolate chips. Mix just until combined. (Do not over-mix).
  • Spoon the batter into the muffin pan, filling each cup 2/3 full (or a little more if you want bigger muffins). Bake for 16 – 18 minutes or until a toothpick inserted comes out clean. .

Notes

These freeze very well! Recipe adapted from Fueling a Fit Fam

Nutrition

Calories: 161kcal | Carbohydrates: 25g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 44mg | Sodium: 247mg | Potassium: 118mg | Fiber: 2g | Sugar: 12g | Vitamin A: 3380IU | Vitamin C: 1.1mg | Calcium: 24mg | Iron: 1mg
Did you make this recipe?Tag @TastesBetterFromScratch on Instagram #TastesBetterFromScratch!

Recipe inspired by 100 Days of Real Food.

 

I originally shared this recipe October 2015. Updated September 2018.

 

Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

Skinny Pumpkin Chocolate Chip Muffins recipe from Tastes Better From Scratch. These muffins are AMAZING! You'd never guess they were healthy too!

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Breads/Rolls· Breakfast/Brunch· Kid-friendly· Pumpkin· Snacks/Misc.
30 Comments

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Apple Cake »

Comments

  1. Alisha says

    September 11, 2019 at 12:57 am

    Hi, I’ve looked around for hours for a recipe that I would like and this seems to be it! Just one question. What temperature would I bake these at and for how long if I were to make minis?

    Reply
    • Lauren Allen says

      November 24, 2019 at 3:34 pm

      Same temperature and start checking them around 10 minutes.

      Reply
  2. Mrs. Simnz says

    September 28, 2019 at 12:36 pm

    Stuffed mine with chocolate truffles. I think that negated the skinny aspect… oh well, they were awesome, even better because the pumpkin held it’s taste since there was not regular sugar mucking it up.

    Reply
  3. Kristin says

    October 3, 2019 at 8:29 pm

    5 stars
    SO GOOD. Thank you!!

    Reply
  4. Sarah says

    October 18, 2019 at 12:18 pm

    5 stars
    A friend of mine followed this recipe and made these for me! They’re absolutely amazing. Any idea how it would turn out, if you added a scoop of protein powder? Would that be weird?!

    Reply
    • Lauren Allen says

      October 18, 2019 at 3:22 pm

      I bet they would be delicious! I’d love to hear if you try it!

      Reply
  5. Janet says

    October 23, 2019 at 6:43 pm

    Does the nutrition information include the chocolate chips being that they are optional?

    Reply
    • Lauren Allen says

      November 24, 2019 at 9:50 pm

      No, it does not.

      Reply
  6. Donna Charette says

    October 24, 2019 at 6:25 am

    Very good ! The chocolat chips give it more flavor. My Mom is a pumpkin lover so I will bring her some today.

    Reply
  7. gayle says

    October 26, 2019 at 1:51 pm

    5 stars
    Thank you for sharing this recipe! These are SO YUMMY! I made mine into 36 mini muffins, using mini chocolate chips, and reducing the bake time just a bit. Turned out perfectly, with nice round tops on them. Probably one of the best muffin recipes I’ve tried.

    Reply
  8. Lakin says

    October 27, 2019 at 7:47 pm

    5 stars
    I just made these for my girlfriend to take to work this week and she loved it! Thank you!!

    Reply
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Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos. Read More
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