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
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Recipe
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
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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.
This post contains affiliate links.
I tried making these muffins using coconut flour. It’s not working out as the result doesn’t look like batter. It is too dry and crumbly.
Do you have any suggestions on what I can add to it to make it into batter?
If I had only checked to compare the measurements for wheat flour vs. coconut flour before making this. I ended up adding almond milk and making it into cookies. They do taste good! Next time I’ll follow the recipe 100%!
Do you use liquid honey or creamed honey?A
These are really good – they’re light and great tasting without the heavy whole wheat flour aftertaste.
Can I use regular AP flour ? I don’t have whole wheat on hand.
Thanks,
LK
Yes, thats fine!
Wow. I’ll have to say these are some of the best muffins I have ever made. Thank you so much for the recipe.
Can I use Bob’s red mill one to one gluten free flour instead of regular flour? Am a celiac.
Jill
I haven’t tested it but I think it would work fine!
It’s literally so good!
Made these this morning and just finished one off. They are delicious!
They rose beautifully, were nice and moist, super fluffy, and filled us up, easily. The instructions for making the muffins are also quite easy to follow.
This is the first recipe I’ve made from your site, and I am now looking forward to trying more!
Thanks for sharing, Robin! I’m happy you found me!
These muffins are my new favorite! Moist and delicious, especially with the chocolate chips added.
Can you make this into a loaf?
I haven’t tested this in a loaf pan! I’d love to hear if you try it.