Healthy Pumpkin Muffins

4.99 from 199 votes

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 recipe has very little flour—that is not a mistake.)

Prep Time10

Cook Time14

Total Time24

Course: Muffins

Cuisine: American

Servings: (Makes 24 mini muffins)

Calories: 175kcal

Author: Amy Palanjian

Equipment

Ingredients

3 eggs
¾ cup almond butter
¼ cup maple syrup
½ cup pumpkin puree
3 tablespoons neutral oil (such as canola or avocado)
1 teaspoon vanilla extract
¼ cup whole-wheat flour
1 teaspoon cinnamon
½ teaspoon pumpkin pie spice
1½ teaspoons baking powder
¼ teaspoon baking soda

US Customary - Metric

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 1/2 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 1/4 cup raisins, dried cranberries, or chocolate chips to the batter for more flavor.
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 1/4 cup applesauce in place of the maple syrup to make these added-sugar-free.

Nutrition