Healthy Pumpkin Muffins

4.82 from 48 votes

Low-calorie, Healthy Pumpkin Muffins are made without butter, oil, or flour! These naturally gluten-free pumpkin muffins are moist, flavorful, and perfectly pumpkin spiced.

Prep Time15

Cook Time22

Total Time37

Course: Breakfast, Snack, Vegetarian

Cuisine: American

Keyword: healthy pumpkin muffins

Servings: muffins

Author: Chelsea Lords

Cost: $3.76

Ingredients

1 cup canned pumpkin (Note 1)
2 tablespoons honey
4 tablespoons light brown sugar (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) (Note 3)
1/2 cup dark chocolate chips

US - Metric

Instructions

PREP: Preheat the oven to 350 degrees 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.
WET INGREDIENTS: Combine the pumpkin, honey, brown sugar (See Note 2), vanilla, and egg in a bowl. Beat until combined.
DRY INGREDIENTS: In another bowl, stir together the salt, baking soda, baking powder, cinnamon, nutmeg, pumpkin pie spice, and oat flour.
MIX TO COMBINE: Add the dry to the wet, mixing until just combined. Stir in the chocolate chips.
BAKE: 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 and then remove them from the muffin pan onto a cooling rack.
STORAGE: Store muffins in an airtight container at room temperature. Muffins are best when used within 1-2 days.

Video

Notes

Note 1: Use high-quality pumpkin that isn't overly watered down (I prefer Libby's). Make sure to use pure canned pumpkin, not pumpkin pie filling. Note that this recipe only uses 1 cup of pumpkin, not the entire can!

Note 2: If you aren't used to healthier baked goods, use 4-6 tablespoons brown sugar in these muffins. I typically use a packed 4 tablespoons (1/4 cup)

Note 3: Oat flour is just old-fashioned or quick oats that have been blended in a food processor or blender until they reach the consistency of flour. Make sure to measure the oat flour AFTER blending, not before. Level the measuring cups after being completely filled with oat flour (don't loosely measure).

Storage: Store muffins in an airtight container. Best within 1-2 days.

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.

Nutrition