With just a handful of nutritious ingredients, these Healthy Pumpkin Muffins are a treat that we love to make and enjoy each fall for breakfast, snack time, or as a simple side dish for dinner. And it’s easy to make them gluten-free, dairy-free, and nut-free as needed.
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Healthy Pumpkin Muffins
This easy muffin recipe is loaded with nutrients and has less flour than many recipes. The batter simple stirs together in a bowl and the muffins bake up in 14 minutes. We make a few batches of these Healthy Pumpkin Muffins each fall when pumpkin fever is running high—and if I’m lucky, I get to stash some into the freezer for future days! They can easily be made gluten-free and nut-free, and are dairy-free to fit in with any special diets in your family.
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!
Low Sugar Pumpkin Muffins
Each of these mini muffins has 2 grams of sugar so you they can fit in with a day of healthy eating and taste like a treat at the same time.
Ingredients in these Healthy Pumpkin Muffins
This recipe uses whole-wheat or gluten-free flour (either works!), almond butter (or Sunbutter), pumpkin puree, vanilla extract, neutral oil, and maple syrup. You can use honey instead of maple syrup if you prefer.
How to Make Healthy Pumpkin Muffins Step-by-Step
Here’s a look at how to make these simple Pumpkin Muffins.
- Preheat oven and grease a mini muffin tin with nonstick spray.
- Gather all ingredients.
- Add all ingredients to a medium bowl and stir well to thoroughly combine.
- Spoon the batter into muffin tins. It should be about 1 1/2 tablespoons of batter in each one. Bake!
High Protein Pumpkin Muffins
Due to the nut butter and eggs in these muffins, each one has almost 3 grams of protein, which is pretty good for a little muffin! Each muffin has a range of balanced nutrition which makes them a nice snack or meal component. They are also very moist and not too dense, which makes them a nice texture for toddlers who may struggle with the texture of bread. Cut them into smaller cubes as needed.
What’s the best way to store these muffins?
You can store these Healthy Pumpkin Muffins in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months. We like to let these cool fully and enjoy them at room temperature or chilled.
Can I make these Pumpkin Muffins nut-free?
We’ve had a lot of pumpkins and squash around the house lately—we are lucky that we live next door to a farmer—so I’ve been trying to use them up in new ways. This recipe, which is a version of this one, has become a new favorite. I like to eat them as pre-workout snacks, the little one likes them topped with cream cheese as dessert.
I’d love to hear what you think of the recipe if you try it, so please comment below with your thoughts!Print
Use a gluten-free flour blend or whole wheat depending on what works best for your family. Adapted from Against All Grain.
- 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.
- Spoon the batter into muffin tins. It should be about 1 1/2 tablespoons of batter in each one. Bake 14 minutes, or until a toothpick comes out clean. Allow to cool in tin. Remove and serve or store in an airtight container in the fridge for up to 3 days. Serve warm or chilled.
Use pureed butternut squash instead of pumpkin.
Add 1/4 cup raisins or chocolate chips to the batter.
Use Sunbutter instead of almond butter for a nut-free versions.