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Healthy Pumpkin Muffins

Healthy Pumpkin Muffins

These Healthy Pumpkin Muffins are a cozy fall treat made with wholesome ingredients like almond flour, pumpkin purée, and maple syrup. Naturally gluten-free and easy to customize, they’re perfect for breakfast, snacks, or guilt-free desserts.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American, Fall
Calories: 170
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup pumpkin puree (245g)
  • 2 large eggs
  • 1/3 cup maple syrup (80ml) or honey
  • 1/4 cup melted coconut oil (60ml)
  • 1 1/2 cups almond flour (168g)
  • 1/2 cup oat flour (48g)
  • 2 tsp pumpkin pie spice
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup chocolate chips (optional)

Equipment

  • 12-cup muffin tin
  • mixing bowls
  • whisk
  • spatula
  • wire rack
  • measuring cups and spoons

Method
 

  1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. Whisk together almond flour, oat flour, pumpkin pie spice, baking soda, baking powder, and salt in a large bowl.
  3. In a separate bowl, whisk the pumpkin puree, eggs, maple syrup, and melted coconut oil until smooth.
  4. Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix.
  5. Fold in chocolate chips if using.
  6. Divide batter evenly into muffin cups, filling each about 2/3 full.
  7. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let muffins cool in the tin briefly, then transfer to a wire rack to cool completely.

Nutrition

Calories: 170kcalCarbohydrates: 17gProtein: 6gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 120mgPotassium: 160mgFiber: 3gSugar: 6gVitamin A: 4800IUVitamin C: 1mgCalcium: 70mgIron: 1.2mg

Notes

Customize to fit your diet: use honey or stevia instead of maple syrup, dairy-free chocolate chips, or omit them entirely. For Paleo, skip oat flour. Muffins freeze well for up to 3 months. Add chopped nuts or seeds for extra crunch!

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