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Pumpkin Muffins

These soft and ultra moist homemade pumpkin muffins will quickly become a family favorite recipe.

Homemade Healthy Pumpkin Muffins

Healthy Pumpkin Muffins

Easy to make

Kid friendly

Can be oil free

The classic pumpkin muffin recipe is great for a quick portable breakfast or a healthy snack, and it can also be vegan, gluten free, egg free, soy free, low fat, dairy free, low calorie, and nut free.

Trending Now: Crustless Pumpkin Pie – Under 100 Calories

Chocolate Chip Pumpkin Muffins

The muffins are packed with wholesome nutrition… and they taste like pumpkin pie.

So they give you the best of both worlds!

If you whip up a big batch on Sunday, the extra muffins can easily be frozen for meal prep, to have on hand any time a pumpkin craving hits.

Try serving with a Homemade Frappuccino or this Whipped Coffee Recipe.

Vegan Girl With Muffins

More Muffin Recipes

Applesauce Muffins

Keto Muffins

Oatmeal Muffins

Healthy Blueberry Muffins

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The Best Pumpkin Muffin Recipe

Pumpkin Muffin Ingredients

There are no butter or eggs, and you can change up the flavor of the muffins by throwing in a handful of raisins or dried cranberries, crushed walnuts, flax or chia seeds, or shredded coconut.

Obviously my favorite variation is to add a generous handful of chocolate chips.

Eat them plain or topped with almond butter, coconut butter, or Vegan Cream Cheese.

The recipe is versatile, so if you don’t have pumpkin pie spice, just use additional cinnamon instead.

And if you can’t find Libby’s pumpkin at the store, feel free to sub roasted butternut squash or mashed sweet potato.

(Here’s the best way how to cook sweet potatoes.)

If you’ve only ever made pumpkin muffins with cake mix before, you’ll be shocked at how much better homemade tastes!

Above, watch the video of how to make pumpkin muffins

Secretly Healthy Vegan Pumpkin Muffins

The recipe was adapted from this Pumpkin Cupcake Recipe – with cream cheese frosting.

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Pumpkin Muffins

A soft and moist pumpkin muffin recipe that's sure to become a family favorite.
5/5 (11)
Total Time 19 minutes
Yield 9 pumpkin muffins

Ingredients

  • 1/2 cup pumpkin puree
  • 1/2 cup milk of choice
  • 3 tbsp oil or additional pumpkin
  • 2 1/2 tsp white or cider vinegar
  • 2 tsp pure vanilla extract
  • 1 cup spelt, white, or oat flour
  • 1/2 cup sugar, unrefined if desired
  • 2 tsp cinnamon
  • 3/4 tsp pumpkin pie spice, or sub additional cinnamon
  • 1/2 tsp each: baking soda, salt, and baking powder
  • optional handful chocolate chips

Instructions

  • Preheat the oven to 350 F. Whisk liquid ingredients. Let sit 10 minutes, and sift dry ingredients in a bowl while waiting. Pour dry into wet, stir just until evenly mixed, and smooth into a lined muffin tin. Bake 19 minutes on the center rack. Let cool. The muffins taste even better the next day, and liners peel off easily the next day as well. 
    View Nutrition Facts

Notes

Also be sure to try these 4-ingredient Easy Cinnamon Rolls.
 

Have you made this recipe?

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5/5 (11)

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Published on September 13, 2020

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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Reader Interactions

34 Comments

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  1. Monet says

    These look amazing! Going to grab some pumpkin right now:) Are the pictures in the post of the fat-free version or oil version? Would love to copy that texture but there are people in my household watching their weight. I love healthy fats though so will probably top mine with pumpkin pie hummus (you can get that from Target and it’s vegan)

    • CCK Media Team says

      That hummus sounds amazing! We honestly don’t remember which version these are. Katie tested a bunch of versions to make sure all the listed variations worked, and the photos are from a few months ago, but the oil or oil-free versions looked pretty similar so it should be fine either way 🙂

  2. Marla says

    I love this recipe, they turned out perfect. I used coconut oil, carob chips, no pumpkin pie spice, no vinegar, white spelt flour (a little extra), homemade almond milk…I didn’t have any paper liners so just oiled some muffin tins and they came out great. Thanks for the wonderful recipe, I plan to share it with others.

    • CCK Media Team says

      We haven’t tried so probably it would be a safer bet to go with this recipe and add some pumpkin pie spice and cinnamon. You might also be able to sub some of the milk of choice with pumpkin. We are going to try it too at some point so hopefully there will be a keto pumpkin muffin recipe on the site either this Fall season or next year’s 🙂 https://chocolatecoveredkatie.com/keto-muffins-recipe/

  3. Sandra says

    I tried the recipe with oats (blended to oat flour in a Vitamix) and topped it with cream cheese made from cashews. Yummy! But the muffins seemed not quite baked through. Is that intended in order to give them a moist texture?

  4. Jenn says

    Delicious! These turned out perfectly and it’s so true about the taste and the more easily peeled liner the day after. Another CCK hit!

  5. Sheri says

    When do you sift the dry ingredients? Before or after measuring the dry ingredients? So few recipes mention sifting today, so I was just wondering. Thanks.

  6. Amy R. says

    So I’m hoping anyone can answer, Sprouts was out of pumpkin puree, so I bought butternut sqush puree thinking I can substitute it. I don’t see it listed as a substitute option in any of the recipes, only sweet potatoes. Can anyone pleaseee tell me if they’ve had success with squash instead of pumpkin in recipes? Thank you.

    • CCK Media Team says

      Texture-wise it will work :). We have never tried so don’t know what the flavor will taste like, but if you experiment, be sure to report back!

    • Lynda says

      I read all the time that butternut squash is a very common and excellent sub for pumpkin. I made a pumpkin pie using butternut and it was great.
      Hope that helps.

  7. Lauren says

    Hi Katie, thank you for this outstanding recipe. I followed your directions exactly. In place of the oil, I used 1 tablespoon of pumpkin and 2 tablespoons of nut butter, based on other recipes of yours that substitute oil for nut butter and vice versa. I think these are very good, and exactly as you described. I baked them for exactly 19 minutes, as well. Thank you, again.

  8. Kelsee says

    AMAZING!! These are so good! I tripled the recipe and it made 24 big muffins. I cut the sugar back to 1 cup for a triple batch and they were plenty sweet. Thanks for a great recipe!

  9. Barb says

    Great recipe! I used banana flour. My son wished there were chocolate chips in the muffin instead of just on top. 🙂 I baked it a little longer because I thought it looked wet still but next time I won’t. My other son mentioned he thought it was a bit dry. I’m sure that’s because I added 3-4 minutes to the baking time.

  10. Bela Khanna says

    I just baked these – made my own oat flour from rolled oats and used monkfruit sweetener instead of sugar. They tasted good but they sank as soon as I pulled them out of the oven and didn’t look like the pictures. I followed everything else exactly and baked them for 19 minutes so I’m not sure what went wrong.

    • CCK Media Team says

      Homemade oat flour has added air because you’re whipping/blending it, but the monk fruit could have also been an issue with yours, as we haven’t tried the recipe with that sweetener. Glad they taste good even if they look funny!

  11. ChocolateLover says

    Katie, these are delicious. Just to let you know I paired them up with pumpkin frosting (pumpkin puree, milk, cream cheese, sweetner of choice) I also made my own pumpkin puree for the muffins and frosting. They were all delish! The only difference is I used cassava flour. Thanks for the recipe! You’re amazing!!!

  12. Lauren says

    Hi Katie,
    I made this recipe a second time because I had leftover pumpkin from a previous recipe. This time, instead of 3 tablespoons of oil, I used 1.5 tablespoons of yogurt and 1.5 tablespoons of peanut butter. I baked the recipe in a 9×5 inch loaf pan for 30 minutes (plus 10 minutes more in the turned off oven). The “bread” is wonderful, too. Obviously there’s less batter than another loaf recipe, so the slices aren’t as big/tall, but it’s beautiful as is and tastes just as good as the muffins. I thought I’d leave you a message in case anyone asks about making this recipe in a different form. Thank you, again.
    Lauren

  13. CAROL GIBSON says

    This is the MOST delicious, moist, yummy muffin I have ever tasted! I think I could’ve sat down and eaten the whole batch myself, they were so amazing. But I restrained and only had two. Regrettably, I left the rest on the counter and my mischievous dog got the rest! I almost cried I was so disappointed! It’s definitely a recipe I will be making again and again and sharing with everyone I know!

  14. Sarah says

    I made with 3 times and they come out realy great. Bith whole wheat flour and spelt flour worked well. I used water instead of plant based milk and reduced the sugar. One of my colleague said it was one of the best muffin she had ever eaten and she begged for the recipe.

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