Pumpkin Muffins – a delicious pumpkin muffin recipe that will become a seasonal favorite! Made with real, simple ingredients!
A Healthy Pumpkin Muffin Recipe
Pumpkin season is the best season! After you try these fluffy and delicious pumpkin muffins you will be making them all autumn long. The whole family loves them and they are great for a quick breakfast in the morning or a snack on the go. You can even make a big batch and store them in the freezer for whenever the pumpkin craving strikes!
What You Will Need
- Pumpkin puree – the good stuff! Great flavor plus helps with keeping the muffins nice and moist.
- Eggs – these provide the structure in any baked good.
- Maple syrup – for a touch of sweetness!
- Vanilla extract – a dash of flavor.
- Almond butter – feel free to use any nut butter that you have on hand – cashew butter, etc.
- Baking soda & salt – you always need a little when you are baking!
- Super-fine almond flour & cassava flour – this is a delicious combo to make your muffins grain-free, but you can also use whole wheat flour, regular flour, gluten free 1-to-1 baking flour, etc.
- Pumpkin pie spice – this is all about that delicious pumpkin flavor!
- Grassfed Butter, coconut oil, or vegan butter – use the option here that works for you! All will get the job done.
- Semi-sweet chocolate chips – you can add as much or as little as you want – toss some in the batter and then put a few more on top before baking!
Is Canned Pumpkin The Same As Pumpkin Puree?
Yes! They are the same thing! We love using canned pumpkin because it is so easy, but you can also roast your own pumpkin for making pumpkin puree. Just follow this easy How To Roast A Pumpkin tutorial.
What Else Can I Add To Pumpkin Muffins?
We LOVE the semi-sweet chocolate chips (who doesn’t), but if you are looking to change it up we also recommend raisins or nuts. Get creative and let us know what you like in yours!
How To Store Pumpkin Muffins?
These can be stored in a sealed container on the counter for about 24 hours. If you don’t eat all of them in that amount of time (*wink) then we recommend storing them in the fridge since they don’t have any preservatives in them.
Can I Freeze Pumpkin Muffins?
Absolutely! Make sure you let them fully cool and then you can place them in an airtight container that has paper towel on the top and bottom of the muffins. The paper towel will help with the extra moisture so the muffins don’t get soggy. You can store them like this in the freezer for up to 3 months.
How To Make Pumpkin Muffins
Step one – Place all the wet ingredients (except the butter) in a bowl.
Step two – Place all dry ingredients in another mixing bowl.
Step three – Mix dry and wet ingredients together.
Step four – Add the semi-sweet chocolate chips.
Step five – Fill your prepared muffin cups about 3/4 of the way full.
Step six – Bake at 350 degrees for about 22 minutes.
Step seven – Enjoy!!
Made this recipe and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
Don’t forget to check out my Instagram account for some behind-the-scenes action! Or give me a follow on Facebook or see what I am pinning on Pinterest!
Other Recipes You Might Like
Healthy Chocolate Pumpkin Zucchini Muffins
Pumpkin Smoothie
Pumpkin Overnight Oats
Chocolate Chip Baked Oatmeal Cups
Pumpkin Muffins
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 12 muffins 1x
- Category: Muffins
- Method: Oven
- Cuisine: American
Description
Pumpkin Muffins – a delicious pumpkin muffin recipe that will become a seasonal favorite! Made with real, simple ingredients!
Ingredients
Wet Ingredients:
- 3 eggs
- 1 cup pumpkin puree
- 1/3 cup real maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons almond butter
Dry Ingredients:
- 1/2 teaspoon baking soda
- 1 1/4 cup super-fine almond flour
- 3/4 cup cassava flour
- 1/4 teaspoon kosher salt
- 1 tablespoon + 2 teaspoons pumpkin pie spice
Other:
- 3 tablespoons melted grassfed butter, coconut oil or vegan butter
- 1/2 cup semi-sweet chocolate chips (dairy-free or regular)
Instructions
- Preheat oven to 350 degrees F.
- Prepare muffin tins by placing liners inside. Set aside.
- Combine wet ingredients in large mixing bowl. Whisk to combine.
- Combine dry ingredients in medium mixinb bowl. Whisk to combine.
- Add dry ingredients to wet ingredients and use a spoon to combine.
- Fold in chocolate chips.
- Stir in melted butter.
- Divide between 12 muffin tins, filling about 3/4 of the way.
- Bake, middle rack, for 22-24 minutes.
- Remove and let cool 5 minutes in pan then carefully remove and set on cooling rack.
Notes
- Whole wheat flour: if you want to use whole wheat flour you can substitute 1 cup whole wheat flour for the cassava and almond flour (since whole wheat flour and almond/cassava flour are so different, you only need the one cup of whole wheat flour to replace both the almond and cassava flour in this recipe).
- Storage: these will keep for about a night on the counter-top in a sealed container. After 24 hours or so I would recommend moving them to the refrigerator since they don’t have any preservatives in them. Then will keep in the refrigerator for several days.
Keywords: pumpkin muffins
Becka says
Amazing!! Will be making again & again & again!
★★★★★
Erin says
Glad you enjoyed it, Becka! And thanks so much for taking the time to leave a review – I appreciate it!
Bridget says
Has anyone made this with coconut four instead of cassava? I know they are similar but I think there might be a difference in the amount I should use…
Jessica says
What would you suggest for an egg substitute?
Erin says
Hi Jessica! I haven’t tested this (so don’t yell at me if it doesn’t work!), but I would try a small banana and two flax eggs. I feel like it should work 🙂 Please report back if you do try it!
Mandy says
I would love to try these but I am both nut free and egg free. Have you tried any other variations that would work for me? I appreciate when your extra notes!
Erin says
Hi Mandy! For the nut-free you can either do the 1 cup of whole wheat flour, which we have tested. Otherwise, you could try about a cup of 1-1 gluten-free flour (we haven’t tested this yet). For the eggs… if I were going to test that I would probably do a small banana and 2 flax eggs – can’t guarantee it will work, but I feel like it should. Please let me know if you try either of them!!
Naomi says
Omg maybe the best muffins I’ve ever had!!!! Kid friendly my kids loved them I will be making these again and again.perfect for fall
★★★★★
Erin says
So happy to hear that, Naomi!!!
Rebecca Rolfe says
How much is a serving & how much sugar per serving?
Erin says
Hi Rebecca! One muffin would equal a serving. Not sure how much sugar ends up being in each muffin, but feel free to use a nutritional calculator for an estimate!
Jill says
These look yummy! I can’t do almond flour or coconut flour, do you have a suggestion for replacement? Thanks!!
Erin says
Hi Jill! The only replacement we have tested is the whole wheat flour option (see recipe card notes), which works perfectly!
Aly says
Just made these for a healthy treat and they are amazing! They came together super quick and cooked perfectly.
★★★★★
Erin says
So happy to hear that, Aly!!! Thanks for taking the time to leave a review – I appreciate it!