Looking for more pumpkin recipes? Try my Pumpkin Chocolate Chip Bread, Classic Pumpkin Roll, or Pumpkin French Toast!
What I love about them:
Healthy, but just as good as a bakery – I love that these have less sugar and fat than regular pumpkin muffins, but they still taste like a sweet treat and I can feel comfortable offering them to my kids. Freezer Friendly – Make a double batch and freeze the leftovers for a quick snack, or for part of kids lunches. Add protein: Make them even healthier by replacing a few tablespoons of the flour with a scoop of protein powder!
How to make Healthy Pumpkin Muffins:
Combine dry ingredients: flour, cornstarch, pumpkin spice, baking soda, baking powder, and salt. Mix wet ingredients in a separate bowl: eggs, honey, butter, and canned pumpkin puree (or homemade pumpkin puree). Make a well in the center of the dry ingredients then pour the wet mixture in. Stir batter together, being careful not to over-mix it, and then add chocolate chips (optional). Divide batter between the muffin cups. Bake healthy pumpkin muffins at 350 degrees F for about 15-20 minutes. Enjoy!
Freezing Instructions:
To Freeze: Allow healthy pumpkin muffins to cool completely, then place them in a freezer safe container and freeze for up to 3 months.
More Healthy Muffin Recipes:
Healthy Applesauce Oat Muffins Healthy Banana Bread Muffins Skinny Chocolate Muffins Banana Oat Muffins Bran Muffins
Recipe inspired by 100 Days of Real Food.
I originally shared this recipe October 2015. Updated September 2018, October 2021 and September 2023. This post contains affiliate links.
