Healthy Pumpkin Muffins are a delicious, low sugar fall breakfast. Naturally gluten + dairy free – these muffins are easy to make and so tasty!
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I’m not going to lie…these are probably the best muffins we’ve ever made. And I’ve made alllllot of muffins.
These healthy pumpkin muffins are just SO good. In addition to being super fluffy/moist – we love them for a lot of reasons
Health Pumpkin Muffins Video:
Why we love these pumpkin muffins:
- low sugar & low fat– typically muffins are loaded with sugar and fat. These muffins only have 2g of fat per muffin and 13g of sugar. 13g of sugar might seem high – but most muffins have over 30g! The sugar in this recipe comes from all natural honey.
- whole grains – I made these pumpkin muffins with old fashioned oats, which are a whole grain that is so nutritious
- simple ingredients– there are no weird flours or funky ingredients here! Just simple ingredients you have in your fridge/pantry – waiting to be used up in these delish muffins!
- flavor from spices– Most of the flavor in these healthy muffins come from spices, rather than fat or sugar.
I’ll admit it, I’m one of those people that LOVES pumpkin, so it was easy to fall in love with these muffins.
Other healthy pumpkin recipes we love:
- Healthy Pumpkin Breakfast Cookies
- Healthy Pumpkin Mushroom Risotto
- Pumpkin Slow Cooker Steel Cut Oats
- Pumpkin Overnight Oats
Healthy Pumpkin Muffin Ingredients:
- old fashioned oats
- pumpkin puree
- baking soda
- almond milk
- fall spices like cinnamon, nutmeg, ground ginger, ground cloves.
- Mini chocolate chips are optional, but encouraged!
Is canned pumpkin the same as pumpkin puree?
If you love pumpkin, you have to checkout these 30 Healthy Pumpkin Recipes!
How do you make pumpkin muffins from scratch?
Making healthy pumpkin muffins is super easy. I use my blender to ensure the batter is super smooth.
- Pulse your oats to create oat flour. You want to do this before you add anything else into the blender to ensure that it gets a super smooth consistency.
- Remove your oat flour from the blender and set aside (this helps it not get stuck at the bottom) Blend all your wet ingredients.
- Add the oat flour back in and give the batter a quick pulse to combine
- Stir in your chocolate chips. Make sure to stir, not pulse!
- Add your batter to your lined muffin tin. I use these silicone muffin liners – they’re awesome and the muffins never stick!
- Bake and enjoy!
SUBSTITUTIONS FOR HEALTHY PUMPKIN MUFFINS
There are A LOT of ways to customize these healthy pumpkin muffins to your taste buds/dietary needs. Here are a few:
Milk: You can use any milk you like in this recipe. Dairy or non dairy (almond, soy, oat) will all work
Add ins: I like adding chocolate chips, but nuts, dried cranberries, or seeds are also delicious
Pumpkin: If you’re out of pumpkin, you can use mashed bananas. You could also make these Healthy Banana Muffins!
If you have any questions about substitutions, leave a comment below + I will do my best to help you!
How to store Healthy Pumpkin Muffins:
These low fat pumpkin muffins won’t last long in your house. I love to snack on them with a Paleo Pumpkin Spice Latte!
I store these muffin in the fridge for up to a week to maintain freshness. You can leave them out of the fridge, but they will not last as long.
Freezing: You can freeze these muffins. Put them in an airtight container or ziploc bag. To defrost, leave out the night before in the fridge and they will thaw out. Or – just pop in the microwave for 1-2 minutes!
Healthy Pumpkin Muffin FAQ
Yes, you can use 3.5 teaspoons of pumpkin pie spice in these muffins instead of individually measured spices.
Adding pumpkin to your baked goods moist and dense. It doesn’t have too much of a taste but when combined with cinnamon and ginger it gives a delicious fall flavor to meals.
Making pumpkin muffins from scratch is easy! I use my blender to ensure the batter is super smooth. Follow the steps in the recipe to get absolutely perfect healthier pumpkin muffins!
Other healthy muffin recipes:
- Healthy Carrot Muffins
- Healthy Banana Muffins
- Healthy Cranberry Orange Muffins
- Healthy Apple Muffins
- Healthy Banana Protein Muffins
Healthy Pumpkin Muffins
- Preheat oven to 350 + prepare a greased or lined muffin tin.
- Pulse oats in blender until flour like consistency. Remove from blender + set aside in a bowl
- Add honey, pumpkin puree, eggs, egg white + almond milk to blender. Pulse until smooth. Gradually add in oat flour, baking soda + spices.
- When completely blended, stir in chocolate chips (do not blend!).
- Pour batter into greased or lined muffin tins. Sprinkle with extra chocolate chips on top if you'd like.
- Bake at 350 for 20-25 minutes, until a toothpick comes out clean when inserted in the center
- Milk: You can use any milk you like in this recipe. Dairy or non dairy (almond, soy, oat) will all work
- Oats: You can sub old fashioned rolled oats for 2 cups of oat flour.
- Sweetener: You can sub for the in this recipe.
- Add ins: I like adding chocolate chips, but nuts, dried cranberries, or seeds are also delicious
- Spices: You can use 3.5 teaspoons of pumpkin pie spice in these muffins. If you do not have nutmeg or cloves, just add a little bit more /ginger.
- Vegan: I have not tried making these muffins vegan, but you might be able to substitute the eggs with flax eggs. You can substitute for .
- WW Freestyle Note: Calculations were done using Lily’s Chocolate Chips. You can probably sub sugar free syrup for to save points (honey accounts for 2SP per muffin).
- Blender: If you don’t have a blender, you can make these in a mixing bowl. I’d recommend using oat flour. You can’t use whole oats to make this recipe, they will not cook.