Our healthy Pumpkin Muffins are a seasonal favorite that we love enjoying for breakfast or an afternoon snack! Made with all the best real, simple ingredients. Our whole family absolutely loves these pumpkin chocolate chip muffins.
The Best Pumpkin Muffins
Pumpkin season is the best season! After you try these fluffy and delicious pumpkin muffins you will be making them at this time of year, every year. Definitely a family favorite recipe that has the best pumpkin flavor and a touch of sweetness from the chocolate chips. You can even make a big batch and store them in the freezer for whenever the pumpkin craving strikes!
Looking for More Muffin Recipes?
If you love muffins as much as we do, you definitely need to try our Apple Cinnamon Muffins!
What You Will Need
- fresh pumpkin puree – option to buy a can of pumpkin puree at your local grocery store or make your own homemade pumpkin puree.
- large eggs – these provide the structure in any baked good.
- maple syrup – a little bit for a touch of sweetness instead of granulated sugar!
- vanilla extract – always a must to add a dash of flavor.
- almond butter – feel free to use any nut butter that you have on hand – cashew butter, etc.
- baking soda & kosher 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, 1-to-1 gluten free 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 – feel free to add as much or as little as you want – toss some in the batter and then put a few more on top before baking! Option to sub with mini chocolate chips, if you prefer.
How To Make Pumpkin Muffins
The first steps to making this easy recipe are to place all of the wet ingredients (except the butter) in a medium bowl or the bowl of a stand mixer. Now put all of the dry ingredients in a separate mixing bowl.
Next, add the flour mixture to the wet ingredients and mix together with a wooden spoon or use the paddle attachment of the stand mixer. Then fold in the semi-sweet chocolate chips to the muffin batter.
Fill the prepared paper liners that have been sprayed with a non-stick cooking spray, about 3/4 of the way full. Bake the muffin tin at 350 degrees for about 22 minutes.
Allow to fully cool at room temperature on a wire rack. Enjoy immediately or store to eat throughout the week!
Best Way To Serve Pumpkin Muffins
These easy pumpkin muffins are definitely a kid-friendly food that we enjoy for a quick breakfast before school or a snack on-the-go. If you want to enjoy them as part of a complete breakfast you can serve them with some over easy eggs, Instant Pot egg bites, or some healthy breakfast tacos!
Storage & Freezer
Leftover pumpkin muffins can be stored in a sealed container on the counter for about 24 hours. Then we recommend moving them to the fridge, since they don’t have any preservatives in them. If you want to freeze them, make sure you let them fully cool and then place them in an airtight container that has paper towel on the top and bottom of the muffins. The paper towels 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. Simply place on the countertop to thaw overnight.
Recipe FAQs and Tips
- Is canned pumpkin the same as pumpkin purée? Yes! They are the same thing! We love using canned pumpkin (not pumpkin pie filling) because it is so easy, but you can also roast your own pumpkin for making pure 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, dried cranberries or chopped pecans. Get creative and let us know what you like in yours!
- Let fully cool: I repeat – let fully cool! Especially with gluten-free baking it is especially important to let them cool and the moisture/steam escape. Once they are cooled they will be light and fluffy on the inside!
Made this delicious 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!
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Other Pumpkin Recipes You Might Like
Pumpkin Overnight Oats
Pumpkin Smoothie
Healthy Chocolate Pumpkin Zucchini Muffins
Pumpkin Bread
Pumpkin Muffin Recipe
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 12 muffins 1x
- Category: Muffins
- Method: Oven
- Cuisine: American
Description
Our delicious Pumpkin Muffin recipe will quickly 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 butter, melted (sub coconut oil or vegan butter)
- 1/2 cup semi-sweet chocolate chips (dairy-free or regular)
Instructions
- Prep: Preheat oven to 350 degrees F. Prepare muffin tins by placing liners inside. Set aside.
- Wet Ingredients: Combine wet ingredients in large bowl. Whisk to combine.
- Dry Ingredients: Combine dry ingredients in a separate mixing bowl. Whisk to combine.
- Combine: Add dry ingredients to wet ingredients and fully mix together. Fold in chocolate chips. Stir in melted butter.
- Bake: Divide between 12 muffin tins, filling about 3/4 of the way. Place in the middle rack of the preheated oven, for 22-24 minutes.
- Cool: 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 an airtight container. After 24 hours or so it’s recommended to move them to the refrigerator since they don’t have any preservatives in them. Then will keep in the refrigerator for several days.
Nutrition
- Serving Size: 1 muffin
- Calories: 234
- Sugar: 12 g
- Sodium: 98.9 mg
- Fat: 12.9 g
- Carbohydrates: 24.7 g
- Protein: 5.6 g
- Cholesterol: 54.1 mg
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