These soft and fluffy Healthy Pumpkin Muffins deliver the perfect balance of wholesome goodness and sweet satisfaction in just 30 minutes. Packed with fall flavors and nutritious ingredients, each muffin provides a guilt-free treat at only 161 calories.
The recipe yields tender, moist bites that are rich in vitamin A and fiber, making them an excellent choice for breakfast or an afternoon snack. You’ll love how these muffins combine nutrition and indulgence without compromising on taste.
Wholesome Pumpkin Muffin Ingredients
- Whole-wheat flour (1 1/4 cups): Foundation for our healthier muffins
- Cornstarch (1/4 cup): Creates tender, light texture
- Pumpkin pie spice (1 Tbsp): Adds warm, cozy fall flavors
- Leavening agents: Baking soda (1 tsp) and powder (1/4 tsp) for perfect rise
- Salt (1/2 tsp): Enhances overall flavor
- Eggs (2 large): Provides structure and moisture
- Honey (1/2 cup): Natural sweetener for better nutrition
- Butter or coconut butter (1/3 cup): Makes muffins moist and flavorful
- Pumpkin puree (1 cup): Adds moisture and nutritional boost
- Chocolate chips (1/2 cup): Optional but adds delightful sweetness
Step-by-Step Instructions
- Prep: Heat oven to 350°F and prepare muffin tin with spray or liners
- Dry Mix: Combine flour, cornstarch, spices, and leavening agents in a bowl
- Wet Mix: Whisk eggs, melted butter, honey, and pumpkin until smooth
- Combine: Create well in dry ingredients, add wet mixture and chips, stir just until mixed
- Fill: Spoon batter into muffin cups, filling 2/3 full for perfect size
- Bake: Let them rise for 16-18 minutes until toothpick comes clean
Baking Tips
These muffins come out perfect when you follow a few simple tips! Mix your dry and wet ingredients separately first – this helps everything blend smoothly. When combining them, use gentle folding motions and stop as soon as the flour disappears.
Over-mixing can make your muffins tough. Fill your muffin cups about 2/3 full for regular-sized muffins, or a bit more if you love bigger tops. The toothpick test is your best friend – when it comes out clean, your muffins are ready!
Simple Substitutions
Want to make these muffins your own? You can swap the whole wheat flour for all-purpose if that’s what you have on hand. The butter can be replaced with coconut oil for a dairy-free version.
Not a fan of chocolate chips? Try chopped nuts, dried cranberries, or skip the mix-ins completely – they’ll still taste amazing! For a different sweetener, maple syrup works great instead of honey.
Storage and Freshness
Keep your muffins fresh and yummy by storing them in an airtight container at room temperature for up to 3 days. If you want them to last longer, pop them in the fridge for up to a week. They also freeze really well! Just wrap them individually and freeze for up to 3 months.
When you’re ready to enjoy, let them thaw at room temperature or warm them up for 15-20 seconds in the microwave.
Serving Ideas
These pumpkin muffins are wonderful warm from the oven! Split them in half and add a pat of butter that melts right in. They make a cozy breakfast with a cup of coffee or tea, and they’re perfect for fall breakfast gatherings.
Pack them in lunch boxes or serve as an afternoon snack. For extra pizzazz, dust them with a little powdered sugar right before serving!
Healthy Pumpkin Muffins
Equipment
- 12-cup muffin tin
Ingredients
Dry Ingredients
- 1 1/4 cups whole-wheat flour
- 1/4 cup cornstarch
- 1 Tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 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.
