Healthy Pumpkin Muffins are made without butter, oil or flour! These naturally gluten-free pumpkin muffins are moist, flavorful and perfectly pumpkin spiced.
author’s note
You’d Never Believe These Are Healthier!
Pumpkin season hits and I always have half a can of pumpkin lurking in the fridge. I wanted a muffin that used a lot of pumpkin, not just a spoonful, and still baked up light and fluffy.
After a few test runs with oats, honey, and warm spice, this is the Healthy Pumpkin Muffins recipe I reach for.
No butter, no oil, no refined flour, just simple pantry staples that bake into soft, pumpkin-packed muffins. I usually toss in dark chocolate because melty pockets of chocolate make these feel extra special.
Ingredients
| Ingredient | Swaps or tips |
|---|---|
| Canned pumpkin puree | Use solid-pack pumpkin, not pumpkin pie filling. If it seems watery, blot with paper towels. |
| Old-fashioned oats (blended to oat flour) | Use certified gluten-free oats if needed. Store-bought oat flour works. Weigh for best results. |
| Honey + light brown sugar | Use all honey or a honey–maple mix. Adjust sweetness to taste. |
| Eggs | Room-temperature eggs mix in more evenly. |
| Pumpkin Pie Spice + cinnamon + nutmeg | A ready blend works great. Add a pinch of ginger for extra warmth if you like. |
| Dark chocolate chips | Mini chips spread more evenly. Swap for chopped pecans, walnuts, or raisins. |
Featured Comment
“Just made these muffins last night for the first time and they are absolutely amazing!! So so delicious! The perfect pumpkin muffin recipe – flavourful and great texture! What a perfect recipe. I’ll be making another batch today to bring to my sister. Thank you so much for sharing”
– Monica
How To Make Healthy Pumpkin Muffins
- Prepare: Preheat oven and grease a muffin pan.
- Mix: Combine wet ingredients in a bowl. In another bowl, mix together dry.
- Combine & Bake: Mix together wet and dry ingredients, stir in dark chocolate chips, fill muffin cavities, and bake until tops are set.
- Cool & Store: Let cool before removing from the pan and store in an airtight container. Best enjoyed within a few days.
Storage
Leftovers?
Room Temperature: Store muffins in an airtight container. Best within 1-2 days.
Refrigeration: Keep in an airtight container for up to 5 days. Bring to room temp before eating.
Freezing: Freeze in a single layer, then transfer to a bag or container. Freeze up to 3 months. Thaw at room temp or microwave before serving.
More Healthy Pumpkin Recipes:
Shakes And Smoothies
Pumpkin Protein Shake
Desserts
Healthy Pumpkin Cookies
Desserts
Healthy Pumpkin Bread
Healthy Pumpkin Muffins
Video
Equipment
Ingredients
- 1 cup canned pumpkin see note 1
- 2 tablespoons honey
- 4 tablespoons light brown sugar see note 2
- 1 teaspoon vanilla extract
- 1 large egg
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon pumpkin pie spice
- 1 cup + 1 tablespoon oat flour regular oats that have been blended, see note 3
- 1/2 cup dark chocolate chips
Instructions
- Preheat oven to 350°F. Spray 9 cavities in a muffin pan with nonstick spray; do not use muffin liners with these; they stick to the liners. Press excess liquid out of the pumpkin with paper towels.
- Combine the pumpkin, honey, brown sugar (see note 2), vanilla, and egg in a bowl. Beat until combined.
- In another bowl, stir together the salt, baking soda, baking powder, cinnamon, nutmeg, pumpkin pie spice, and oat flour.
- Add the dry to the wet, mixing until just combined. Stir in the chocolate chips.
- Divide the mixture evenly among 9 muffin cavities and place a few (3–4) extra chocolate chips on top if desired. Bake for 19–24 minutes or until the tops of the muffins look dry (not gooey) (My oven takes 23 minutes). Remove and allow to cool for 3–4 minutes, then remove them from the muffin pan onto a cooling rack.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tips For Success
- Do not overmix: Mix until the dry bits just disappear.
- Let the batter rest: Two to three minutes helps the oats hydrate for a softer crumb.
- Fill cups almost full: Oat-based batters do not spread much.
- Check doneness early: Every oven runs a little different, so start checking at 18 minutes.
- Non-stick Muffin Pan: Use a high-quality non-stick pan for easy removal. Here’s my favorite muffin tin.
Healthy muffins with chocolate? Definitely count me in! Love that they are gluten free too – they sound fantastic girl! Aaw, and hope your lil guy is feeling better too.
What a great and healthy pumpkin recipe to start off the fall season!
You just combined my two faves in a skinny muffin! This sounds perfect, Chelsea! Can’t wait to try these cuties out. Pinned!
Chelsea these sound delicious! I made my own GF version last weekend but with pecans instead of chocolate chips, I love how dense the pumpkin makes the muffins 😉 yours look delicious! Pinned!
Yum! I love how healthy these are, and especially that they’re gluten free so that I can make them for my family! 🙂 These are a must try–and soon! 🙂
I could definitely enjoy the heck out of these muffins! They sound awesome – I love pumpkin and dark chocolate together!
I’m totally making these!! They look amazing. Pinned!
Girl! Omg I totally had to laugh when I saw these because I whipped up a batch of flourless chocolate chip pumpkin muffins this weekend myself. Great minds? 😀 There’s just something about this time of the year, and the combination of pumpkin and chocolate, that BEGS for it to be made, though. Pinned 🙂
These look perfect for enjoying a treat without the guilt! And great tips for making muffins turn out just right.
These look fantastic! And just perfect for conquering those sweet cravings without toooooo many calories! I will have to try!