These Healthy Pumpkin Muffins incorporate the rich flavors of pure pumpkin, wholesome flours and cozy warm spices for a taste of nourishing autumn goodness. Elevate your baking game with this irresistible recipe for a quick grab-and-go fall breakfast or afternoon treat.
Updated September 2023
Healthy Pumpkin Muffins: A Delicious Fall Treat
When fall arrives, it’s time to embrace the cozy flavors of the season. And what better way to do that than with delicious, moist, and perfectly spiced pumpkin muffins? These Healthy Pumpkin Muffins are not only a treat for your taste buds but also a nourishing option for a guilt-free indulgence.
Our pumpkin spice muffins are made with wholesome ingredients, pure pumpkin, cozy autumn spices and bake up super soft, tender, moist. Whether you’re looking for a nutritious breakfast on the go or a delightful snack, these one bowl muffins have got you covered. Plus, they’re dairy-free, refined-sugar free, grain-free, gluten-free, paleo-friendly with low carb keto sweetener options and are perfect for pumpkin lovers. Whip up a batch, and savor the taste of autumn in every bite.
Ingredients You’ll Need
Let’s start by breaking down the key ingredients that make these Healthy Pumpkin Muffins so special:
- Eggs: Eggs add structure and moisture to the muffins, ensuring they turn out perfectly fluffy.
- Almond Butter: Drippy almond butter not only contributes to the muffins’ moisture but also infuses them with a delightful nutty flavor. Feel free to use your favorite creamy nut or seed butter if you prefer.
- Vegan Butter or Coconut Oil: Melted and cooled vegan butter or coconut oil adds a moist crumb to the muffins. Feel free to use ghee or unsalted butter if you’re not dairy-free.
- Almond Milk: Unsweetened almond milk, or any milk of your choice, enhances the batter’s consistency without overwhelming it with sweetness.
- Pumpkin Puree: Pure pumpkin puree is the star of the show, providing that quintessential fall flavor and a beautiful orange hue. You can use homemade pumpkin puree or your favorite canned pumpkin from the store.
- Coconut Sugar: Coconut sugar, or its low-carb substitutes like golden monk fruit sweetener or brown sugar, add sweetness without the guilt.
- Vanilla Extract: Pure vanilla extract enhances the overall flavor profile of the muffins.
- Almond Flour: Superfine blanched almond flour gives these muffins a moist and tender texture. You can also opt for gluten-free finely ground oat flour or a 1-to-1 gluten-free baking flour.
- Tapioca Flour and Coconut Flour: These flours contribute to the muffins’ structure and prevent clumps in the batter.
- Pumpkin Pie Spice: This essential spice blend brings in all the warm and cozy flavors of autumn.
- Baking Powder and Baking Soda: These leavening agents ensure your muffins rise and have the perfect crumb.
Chocolate chips: For an extra layer of indulgence, you can fold in dairy-free chocolate chips. We recommend brands like Pascha’s, Hu’s Gems, or Lily’s Sweets for a healthier option.
Instructions: How to make Healthy Pumpkin Muffins
- Preheat and Prep: Start by preheating your oven to 375ºF and prepare a 12-pan muffin tin by greasing it or using parchment paper liners.
- Mix Wet Ingredients: In a large bowl, beat the eggs until fluffy. Then, add pumpkin puree, almond butter, coconut sugar, coconut oil, milk, and vanilla. Mix until well combined.Add Dry Ingredients: Stir in almond flour, tapioca flour, coconut flour, pumpkin pie spice, baking powder, and baking soda. Mix until just combined. Fold in chocolate chips if desired.
- Divide Batter: Evenly divide the batter among the muffin tins.
- Bake: Bake in the preheated oven for 17-19 minutes or until a toothpick inserted into a muffin comes out clean.
- Cool: Remove the muffins from the oven and let them cool in the pan for 10 minutes.
Tips for the Best Healthy Pumpkin Muffins
To ensure your Healthy Pumpkin Muffins turn out wonderfully, here are some tips to keep in mind:
- Prep Your Muffin Pan: Grease or line your muffin tin with parchment paper liners and grease them with coconut oil to prevent sticking.
- Blot the pumpkin puree with a paper towel or cheesecloth: It’s important to remove any extra moisture from your pumpkin puree to prevent the muffins from getting soggy.
- Use Room Temperature Eggs: This helps in achieving fluffier muffins.
- Sift the Flours: To avoid clumps, sift or stir the almond, tapioca, and coconut flours.
- Measure your flours correctly using the spoon and scoop method. Do NOT scoop directly from the bag.
- Don’t Overmix: Mix the dry ingredients into the wet until just combined. Overmixing can lead to dense muffins.
Enjoy these Healthy Pumpkin Muffins as a quick breakfast, a satisfying snack, or even a dessert. Pair them with a warm cup of Pumpkin Spice Latte, Pumpkin Cream Cold Brew or a soothing Matcha Latte or herbal tea for the ultimate fall experience.
Muffin Variations and Substitutions
Feel free to get creative with this recipe. You can:
- Nut butter: Swap out the almond butter for your favorite nut or seed butter.
- Milk: Experiment with different types of milk to suit your dietary preferences.
- Sweetener: Customize the sweetness level with your choice of sweetener.
- Add-ins: Add chopped nuts or dried fruits for extra texture and flavor.
- Make a dairy-free or regular cream cheese filling with a mix of cream cheese, almond milk and your favorite low carb sweetener
- Top with a dairy-free or regular cream cheese frosting
- Add a gluten free streusel topping
- Bananas – Add in a mashed ripe banana in place of one of the eggs for delicious Pumpkin Banana Muffins
- Applesauce – you can make these Healthy Pumpkin Muffins with applesauce by replacing one of the eggs with 1/4 cup applesauce
- Hemp seeds or flaxseeds – add an additional crunch and bumps up the fiber and protein.
- Nuts. We love adding chopped walnuts or pecan
- Spread a dollop or a smear of nut butter, maple syrup or dairy-free cream cheese on your muffins for a delicious afternoon snack or after-dinner dessert
Storage and Freezer Tips
To store your gluten free pumpkin muffins, keep them in an airtight plastic bag in the refrigerator. They’ll stay good for 3-4 days. You can eat them cold or reheat them in the microwave!
How to Freeze Pumpkin Muffins
The great thing about these paleo pumpkin muffins is that you can make them ahead of time since they freeze beautifully! You can make a double batch on your Sunday meal prep and then warm them up to enjoy them throughout the week.
Once the muffins are cooled, place them in a freezer bag and freeze for up to 3 months. Thaw at room temperature or in the microwave.
FAQ: Your Questions Answered
Q1: Can I use a different nut or seed butter instead of almond butter? A1: Absolutely! Feel free to substitute almond butter with your preferred nut or seed butter for a unique flavor twist.
Q2: Can I replace coconut sugar with a different sweetener? A2: Yes, you can. Use golden monk fruit sweetener or a brown sugar substitute for a low-carb or keto-friendly option.
Q3: Can I make these muffins without chocolate chips? A3: Of course! Chocolate chips are optional. You can omit them or add your favorite mix-ins like nuts or dried fruits.
Q4: Can I make these muffins in advance for a special occasion? A4: Absolutely! These muffins are perfect for meal prep. Bake them in advance, and they’ll be ready whenever you need a delightful treat.
Q5: How do I avoid clumps in the batter? A5: To prevent clumps, sift or stir the almond, tapioca, and coconut flours before adding them to the wet ingredients.
Q6: Can I customize the sweetness level of these muffins? A6: Certainly! Adjust the sweetness by choosing your preferred sweetener or altering the quantity to suit your taste.
Q7: Can this pumpkin muffin recipe be made into bread? A7: Yes, to make healthy pumpkin bread simply pour your batter into an 8×4 loaf pan. Or you can even divide the batter into mini loaf pans for mini bread loaves.
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These Healthy Pumpkin Muffins are soft, fluffy and easy to make with grain-free flour, pure pumpkin and cozy warm spices. A one bowl muffin recipe and perfect for a quick grab-and-go fall breakfast or afternoon treat. Grain-free, gluten-free, paleo-friendly with low carb keto sweetener options.
- 3 large eggs , room temperature
- 1/4 cup drippy almond butter , sub with any creamy nut butter or seed butter
- 1/4 cup coconut oil , melted and cooled
- 3 tablespoons unsweetened almond milk
- 1 cup pure pumpkin puree NOT pumpkin pie filling
- 3/4 cup coconut sugar , sub golden monk fruit sweetener or brown sugar substitute for low carb / keto
- 1 1/2 teaspoons pure vanilla extract
- 1 1/3 cups superfine blanched almond flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/3 cup dairy-free chocolate chips , (we use Pascha's, Hu's Gems or Lily's Sweets) plus more for topping if desired
PREP MUFFIN PAN AND PREHEAT OVEN: Preheat the oven to 375ºF. Grease or line a 12 pan muffin tin with parchment paper liners and grease with coconut oil (it's important to grease them otherwise they will stick to the liners).
MIX THE WET INGREDIENTS: In a large bowl, beat the eggs until fluffy then add the pumpkin puree, nut butter, coconut sugar, coconut oil, milk and vanilla. Mix well until fully combined.
ADD THE DRY INGREDIENTS: Stir in the almond flour, pumpkin pie spice, baking powder and baking soda and mix until combined. Fold in the chocolate chips.
DIVIDE BATTER: Divide the batter evenly between the prepared muffin tins (I use a large cookie scoop) and top with extra chocolate chips.
BAKE: Bake in preheated oven for 17-19 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Remove pan from oven and allow the muffins to cool in pan for 10 minutes.
NUTRITIONAL VALUE CALCULATED WITHOUT SUGAR FREE CHOCOLATE CHIPS AND NUTS.