Easy healthy pumpkin muffins made with one bowl! These simple muffins are gluten free and dairy free and make a great breakfast or snack. Add chocolate chunks or leave them plain!
Are muffins a healthy snack?
Muffins can absolutely be a healthy snack depending on the type of muffin. These are made grain free and without refined sugar, so they're a great afternoon snack.
Calories in a healthy pumpkin muffin:
Healthy pumpkin muffin ingredients:
- Pumpkin pure (not pumpkin pie filling)
- Coconut oil
- Almond butter
- Maple syrup
- Almond flour
- Tapioca flour (starch)
- Baking soda, baking powder and pumpkin pie spice
- Dark chocolate chunks (optional)
How to make pumpkin muffins from scratch:
- Whisk together all of the wet ingredients in a large bowl. Add all of the dry ingredientst to the same bowl and whisk until just combined then mix in chocolate chunks if desired.
- Line a 12 count muffin tin with paper liners and spray them with non-stick spray. Fill the tins all the way to the top then bake at 350°F for 20-22 minutes or until a toothpick inserted in the center comes out clean.
- Cool and enjoy!
- Don't over-mix the batter. Whisk everything together until just combined. Over-mixing batter can lead to dense muffins!
- Fill the muffin tins all the way to the top!
- Don't skip spraying the liners with non-stick spray. These muffins will even stick to liners.
- Once you fill the tins with matter sprinkle some extra chocolate chunks on top to make them look even more delicious out of the oven.
How to store healthy pumpkin muffins:
We keep our muffins stored in an air tight container at room temperature for up to 5 days. After that, store them in the fridge for another 3-5 days or individually wrap them and store them in the freezer for up to 3 months.
If you love this recipe as much as I do, don't forget to follow me on Instagram and tag me with @what_mollymade so I can see it and feature you.
More healthy pumpkin recipes:
- Healthy pumpkin banana bread
- Gluten free pumpkin muffins
- Pumpkin coffee cake with streusel topping [paleo]
- Easy pumpkin pie oatmeal
- Low carb pumpkin muffins
Healthy Pumpkin Muffins
- 1 15 ounce can pumpkin pure
- 3 large eggs room temperature
- 1 teaspoon vanilla extract
- 1/4 cup coconut oil melted and cooled
- ¼ cup creamy almond butter sugar free
- 1/4 cup + 2 tablespoons maple syrup
- 1 3/4 cups blanched almond flour
- 1/2 cup tapioca flour starch
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon sea salt
- 6 ounces dark chocolate chunks or 1 cup of walnuts optional
- Preheat the oven to 350°F and line a 12-cup muffin pan with liners. Spray the liners with non stick spray and set aside.
- In a large bowl whisk together the pumpkin, eggs, vanilla, coconut oil, creamy almond butter and maple syrup until combined.
- Add the almond flour, tapioca flour, baking soda, baking powder, cinnamon and salt. Whisk to combine everything, being careful not to overmix or the muffins could become dense.
- If using the chocolate chunks, add those to the batter and gently whisk to combine.
- Spoon the batter evenly into the prepared muffin tins all the way full. Bake in the preheated oven for 20-22 minutes or until a toothpick inserted in the center comes out clean or with a few crumbs attached.
- Allow to cool in the muffin tins for 10 minutes then transfer to a wire cooling rack to cool completely. Serve warm with almond butter or grass fed butter.