With just a handful of nutritious ingredients and an easy method, these Healthy Pumpkin Muffins are a perfect treat to share. We love to make and enjoy these each fall for breakfast, snack time, or as a simple side dish for dinner.
This easy toddler muffin recipe is loaded with nutrients and the batter simple stirs together in a bowl or blender. Plus, the muffins bake up in just 14 minutes!
Quick Look: Healthy Pumpkin Muffins
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Total Time: 24 minutes
- Serving: 12
- Flavor Profile: Pumpkin spice flavor with light sweetness
- Difficulty: Easy, perfect for everyday and holidays
- Why to Make: It’s a quick and yummy pumpkin muffin with an easy method
SUMMARIZE & SAVE THIS CONTENT
Table of Contents
We make a few batches of these muffins each fall—and if I’m lucky, I get to stash some in the freezer for future days.
I love this recipe so much because it tastes great, is super easy, is a great way to use up leftover pumpkin, and would be great to make with the kids if you like to have them in the kitchen with you.
Why this Recipe Works
With a wholesome ingredient list plus an easy method and lower added sugars, this is a balanced pumpkin muffin to share with the kids.
We love to eat these plain, topped with a drizzle of honey, or even topped with a smear of cream cheese to transform them into pumpkin cupcakes. And you can make one simple adjustment to make them added-sugar-free as a baby muffin.
(You may also like Healthy Pumpkin Bread, Pumpkin Oatmeal Muffins, and Pumpkin Chocolate Chip Muffins.)
Ingredients You Need
To make this healthy pumpkin muffin recipe, you’ll need the following ingredients so you know what to have on hand or to pick up from the store.
- Whole-wheat flour: Or you can trade in a gluten-free flour blend.
- Almond butter: Or you can use peanut or sunflower seed butter.
- Pumpkin puree: You can use canned or homemade pumpkin puree. (Do not use pumpkin pie filling.)
- Neutral oil: Such as canola or avocado. You could also use melted coconut oil or butter.
- Maple syrup: Or honey for kids over age 1. You can also use the same amount of applesauce to make this muffin recipe added-sugar-free.
- Pumpkin pie spice, cinnamon, and vanilla: For lots of flavor that’s cozy and pairs well with pumpkin.
- Baking powder and baking soda: To help the muffins rise nicely.
Featured Review ⭐️⭐️⭐️⭐️⭐️
“We LOVE these muffins in our home! I mix in dark chocolate chips, and top with pepitas. Thank you for sharing your amazing recipe!!” —Tara
How to Make Healthy Pumpkin Muffins
Here’s a look at how to make these simple healthy Pumpkin Muffins. Scroll down to the bottom of this post for the full information, including the amounts and timing.
Step 1. Preheat oven and grease a mini muffin tin with nonstick spray. Gather all your ingredients.
Step 2. Add all ingredients to a blender and blend well— or add to a large bowl and whisk well to thoroughly combine the wet ingredients into the dry ingredients.
Step 3. Spoon the batter into muffin tins. (Be sure to grease the tin well with nonstick cooking spray. I find it better than using muffin liners, which may stick to the muffins.)
Step 4. Bake until golden brown and firm to the touch. Remove from the oven and let cool on a wire rack.
TIP: The muffins are done when they are set on top, have little cracks, and a cake tester inserted into the center comes out cleanly.
Your toddler won’t eat? Help is here!
Sign up for our email updates to get tips and ideas sent your way!
How to Store
You can store these healthy Pumpkin Muffins in an airtight container or storage bag in the refrigerator for up to 3 days or you can freeze muffins for up to 3 months. Thaw at room temperature or in the fridge. We like to let these cool fully and eat them at room temperature or chilled.
If freezing in a freezer bag, lay flat so the muffins are in one layer so they’re easy to remove from the bag one at a time—or thaw evenly if thawing the whole bag at once.
Best Tips for Success
- To make this pumpkin muffin recipe nut-free, use sunflower seed butter and omit the baking soda.
- To make egg-free, use a product like Just Eggs instead of something like flax eggs.
- You can use pureed butternut squash instead of pumpkin puree.
- Use canned or homemade pumpkin puree.
- Add ¼ cup raisins, cranberries, or chocolate chips to the batter for extra flavor. Add extra pumpkin spice or even a little ground ginger if you like.
- Let the almond butter sit at room temperature for at least 30 minutes to ensure it’s not too hard when it’s time to stir.
- Use the same amount of applesauce in place of the maple syrup to make these added-sugar-free.
- For another fall muffin with a richer, chocolatey flavor, try my Chocolate Pumpkin Muffins.
- Try my Pumpkin Oatmeal, pumpkin baby food, and Pumpkin Protein Muffins, too.
More Easy Baking
I’d love to hear what you think of the recipe if you try it, so please comment below with your thoughts!
Healthy Pumpkin Muffins
Ingredients
- 3 eggs
- ¾ cup almond butter
- ¼ cup maple syrup
- ½ cup pumpkin puree
- 3 tablespoons neutral oil (such as canola or avocado)
- 2 teaspoons vanilla extract
- ¼ cup whole-wheat flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Preheat oven to 350 degrees F and grease a mini muffin tin with nonstick spray.
- Add all ingredients to a medium bowl and stir for 30-60 seconds to thoroughly combine. Or add to a blender and blend well.
- Spoon the batter into muffin tins. There should be about 1 ½ tablespoons of batter in each one.
- Bake 14 minutes, or until a toothpick comes out clean. Allow to cool in muffin pan.
- Remove and serve. (To make as standard-size muffins, bake for about 16 minutes.)
Video
Notes
- Store muffins in an airtight container in the fridge for up to 5 days. Or freeze in a freezer bag with as much air removed as possible for up to 6 months.
- Add ¼ cup raisins, dried cranberries, or chocolate chips to the batter for more sweetness. Or add ¼ cup brown sugar.
- Nut-free: Use sunflower seed butter in place of the almond butter and omit the baking soda.
- Gluten-free: Use cup for cup GF flour in place of the whole wheat flour.
- Use canned or homemade pumpkin puree.
- Serve chilled or at room temperature.
- Eat these plain, topped with a drizzle of honey, or apple butter.
- You can use honey instead of maple syrup if you prefer for kids over age 1.
- Use ¼ cup applesauce in place of the maple syrup to make these added-sugar-free.
Nutrition
This post was first published November 2017.
As someone who has made this recipe many times with peanut butter and sunflower butter, I can confidently say that the use of the almond butter is a total game changer, yum!😋
Agree, that flavor combo is my favorite too!
We LOVE these muffins in our home! I mix in dark chocolate chips, and top with pepitas. Thank you for sharing your amazing recipe!!
Yummy! And you are so welcome!