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    Home » Recipes

    Easy Healthy Pumpkin Muffins [One Bowl!]

    Published on: September 8, 2020 - Molly Thompson9 Comments

    Dairy Free RecipesDF
    Gluten Free RecipesGF
    Paleo RecipesP
    Jump to Recipe

    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!

    healthy pumpkin muffins on a cooling rack with melted chocolate chunks on top

    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)
    • Eggs
    • Vanilla
    • Coconut oil
    • Almond butter
    • Maple syrup
    • Almond flour
    • Tapioca flour (starch)
    • Baking soda, baking powder and pumpkin pie spice
    • Dark chocolate chunks (optional)
    step by step pictures of how to make one bowl healthy pumpkin muffins

    How to make pumpkin muffins from scratch:

    1. 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.
    2. 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.
    3. Cool and enjoy!

    Recipe tips:

    • 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.
    healthy pumpkin chocolate chip muffins in a muffin tin cooling on the table

    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 muffin unwrapped on a table with chocolate chips

    Healthy Pumpkin Muffins

    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!
    5 from 2 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Servings: 12 muffins
    Calories: 239kcal
    Author: Molly Thompson
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    Ingredients

    • 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

    Instructions

    • 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.
      healthy pumpkin muffin wet ingredients in a clear bowl
    • 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.
      dry ingredients in a bowl for pumpkin muffins
    • If using the chocolate chunks, add those to the batter and gently whisk to combine.
      chocolate chunks on top of healthy pumpkin muffin batter
    • 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.

    Notes

    I like to use Lily's Dark Chocolate or Enjoy Life chocolate chips/chunks!

    Nutrition

    Serving: 1muffin | Calories: 239kcal | Carbohydrates: 19.3g | Protein: 4.6g | Fat: 11g | Cholesterol: 47mg | Sodium: 261mg | Fiber: 1.7g | Sugar: 8.2g
    Did you make this recipe?Mention @What_MollyMade or tag #whatmollymade!
    easy healthy pumpkin muffin pinterest collage

    More Recipes

    • Healthy Chicken Marsala (Gluten Free)
    • Veggie Packed Steak Stir Fry [Gluten Free|One Pan]
    • One Pan Healthy Chicken Teriyaki [Soy Free|Gluten Free]
    • Best Antipasto Salad [Keto]

    Reader Interactions

    Comments

    1. cynthia brown says

      October 05, 2020 at 1:31 pm

      can you substitute olive oil or butter for coconut oil?

      Reply
      • Molly Thompson says

        October 07, 2020 at 11:47 am

        Yes, you could swap butter! It just needs to be a fat that is solid at room temperature.

        Reply
    2. Jen O'Malley says

      October 09, 2020 at 12:04 pm

      Hi Molly!
      Have you tried this with an egg substitute? If not, any suggestions?
      Thank You!!

      Reply
      • Molly Thompson says

        October 21, 2020 at 2:47 pm

        I haven't, but you could definitely try it with flax eggs! I've done it before with breads and it's worked great.

        Reply
    3. Jen says

      October 24, 2020 at 4:02 pm

      Thank You!

      Reply
    4. Ana says

      August 30, 2021 at 10:01 pm

      Any substitute for tapioca starch? Would arrowroot work in the same way?

      Reply
      • Molly Thompson says

        September 01, 2021 at 11:53 am

        Yes it would!

        Reply
    5. Beth says

      January 25, 2022 at 11:50 pm

      Can you use substitute honey for maple syrup? Would it be the same amounts?

      Reply
      • Molly Thompson says

        February 01, 2022 at 11:01 am

        Yes you can! Same amount.

        Reply

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    molly thompson from what molly made

    I'm Molly! I'm so grateful you're here. My hope is that my recipes bless your home and your bodies. I want my website to be a tool to help you feel your best and nourish you with recipes you (and your family) look forward to making!

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