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.
I just have to make these soon!! I’m all about an awesome pumpkin goodie that not only tastes amazing, but is good for me!! 🙂 Great recipe girl!
Do you think a flax egg would work instead of a real egg for these? They look amazingly delish!
I haven’t experimented much with flax eggs and wouldn’t be able to tell you with confidence that it would work; sorry!! If you do try it I would love to hear the results!
I actually just went ahead and made them using a flax egg and they turned out amazingly… way better than anticipated…thank you for my new favorite recipe! I also threw together a cinnamon streusel topping (2 tb melted coconut oil, a little coconut sugar, buckwheat groats, raw pumpkin seeds, cinnamon) and spread it on top of them before baking. SO GOOD.
Thank you SO much for coming back and sharing the results for us – I’m sure it will help a lot of people so thank you 🙂 And that topping – sounds PERFECT!
I love these wholesome ingredients. Perfect for a desert or a snack attack!
Made these yesterday and they were as delicious as promised! The oat flour was easy to make, as was the recipe. Thanks!
Thanks so much for your comment and review Rachel! Glad you liked them 🙂
Loving these and how you’ve used oat flour! I never have, but I do love oats, so I don’t know why! Definitely be making these so I can enjoy pumpkin for breakfast too!
What kind of muffin wizardry is this?! Only 114 calories!! That’s pretty freaking amazing!
:O My nana is GF and she would go GAGA for these! I’m sending it over to her now – thanks so much for an awesome GF recipe, Chelsea!
Not fun having a sick baby… but I bet it felt so good to have him eat something you made. Especially the fact it’s a healthy treat to fill his little belly. What a great momma you are, Chelsea! Looks like I’ll be making these for the big boys in my home!
These muffins look amazing, Chelsea! I can’t believe these are only 114 calories! I never really make muffins, but I’m dying to give these a try. The tips you included look super helpful! Love all those dark chocolate chips on top as well. 🙂
Chelsea these look fabulous! I’m so glad your baby liked them and I hope he (and you) feel better soon! You know I’ve cut out refined flour so seeing that you used oat flour is amazing and natural sweeteners!! Pinning these beautiful muffins.