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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.
Can this Recipe be made as a loaf of quick bread also? I’m a huge fan of your Skinny Banana Bread and Skinny Banana Bread Muffins. Thank you your incredible recipes!
Not bad. Not particularly sweet. Not notable enough for me to make twice honestly….. (sorry)
I just made these for my girlfriend to take to work this week and she loved it! Thank you!!
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.
Very good ! The chocolat chips give it more flavor. My Mom is a pumpkin lover so I will bring her some today.
Does the nutrition information include the chocolate chips being that they are optional?
No, it does not.
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?!
I bet they would be delicious! I’d love to hear if you try it!
SO GOOD. Thank you!!
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.
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?
Same temperature and start checking them around 10 minutes.