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This Healthy Pumpkin Muffins recipe is made with whole grains, less butter and sugar, and only 160 calories each! They taste just like the bakery and are freezer friendly!
Looking for more pumpkin recipes? Try my Pumpkin Chocolate Chip Bread, Classic Pumpkin Roll, Pumpkin Bars with Caramel Frosting, or Pumpkin French Toast!
What I love about them:
- Healthy, but just as good as a bakery – I love that these have less sugar and fat than regular pumpkin muffins, but they still taste like a sweet treat and I can feel comfortable offering them to my kids.
- Freezer Friendly – Make a double batch and freeze the leftovers for a quick snack, or for part of kids lunches.
- Add protein: Make them even healthier by replacing a few tablespoons of the flour with a scoop of protein powder!
How to make Healthy Pumpkin Muffins:
Combine dry ingredients: flour, cornstarch, pumpkin spice, baking soda, baking powder, and salt.
Mix wet ingredients in a separate bowl: eggs, honey, butter, and canned pumpkin puree (or homemade pumpkin puree). Make a well in the center of the dry ingredients then pour the wet mixture in.
Stir batter together, being careful not to over-mix it, and then add chocolate chips (optional). Divide batter between the muffin cups.
Bake healthy pumpkin muffins at 350 degrees F for about 15-20 minutes. Enjoy!
Freezing Instructions:
To Freeze: Allow healthy pumpkin muffins to cool completely, then place them in a freezer safe container and freeze for up to 3 months.
More Healthy Muffin Recipes:
- Healthy Applesauce Oat Muffins
- Healthy Banana Bread Muffins
- Skinny Chocolate Muffins
- Banana Oat Muffins
- Bran Muffins
Healthy Pumpkin Muffins
Equipment
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 puree
- 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Recipe inspired by 100 Days of Real Food.
I originally shared this recipe October 2015. Updated September 2018, October 2021 and September 2023.
Made these tonight and they were DELICIOUS!! My children are picky eaters and they loved them too. Thank you!
I’m so happy to hear that! Thanks Jamie.
I just made this last night and they are absolutely delicious! I didn’t have enough honey though so I used blue agave light golden syrup instead and it worked out well. I highly recommend this recipe and I will definitely be making this again.
That’s a great substitution idea! I’m glad you liked them–thanks for commenting!
My family and I loved these muffins. They were so moist…great with a cup of coffee.
Thanks for a great site!
Hi, these look divine! Just have a quick question. Is coconut butter just coconut oil in solid form?
That’s what I was wondering, because I misread the directions and used melted coconut oil. So we’ll see how they come out their in the oven now.
I actually have cake flour that I need to use up before it expires, so can i use that, and if so, how much? 1 1/2 cups?
Yes, 1 1/2 cups 🙂 Enjoy!
can i substitute the honey for sugar? i want to make them for my 6 month old- he cant have honey yet
Yes, that would work fine 🙂
I made these last night and they turned out delicious! My hubby gobbled them up. I love that honey is the only sweetener and no sugar. Only downside is I think the whole wheat flour made it a tiny bit gritty. I would make this recipe again for sure!!
Theses look so delicious I’m definitely going to bake them!!
How’s the nutrition calorie when I don’t use chocolate chips???
Just wanted to know.
Hi Anne,
The 1/2 cup chocolate chips adds about 400 calories to the entire recipe!
Can you tell me the nutritional info? I am on weight watchers and would like to know how many points for each?
Hi Kandace,
The muffins are estimated at about 160 calories. I have added the nutrition label to help you but feel unqualified to comment on weight watchers points! Hope this helps!
It’s 8 freestyle points per muffin for those doing weight watchers 🙂
Do you add the chocolate chips with the dry ingrediants?
Yep! Hope you enjoy them!