These delicious soft and moist homemade pumpkin muffins will quickly become a family favorite recipe all year long!
The best healthy pumpkin muffins
Easy to make and kid friendly, this simple classic pumpkin muffin recipe is a great portable breakfast or quick healthy snack choice.
It can be egg free, soy free, gluten free, low fat, dairy free, low in calories, nut free, plant based, and vegan, with an oil free option included as well.
The muffins are packed with wholesome nutrition, and they taste like pumpkin pie. So you get the best of both worlds!
Be sure to also try this Crustless Pumpkin Pie
Pumpkin breakfast muffins
Breakfast will never be the same again.
Whip up a batch of soft homemade pumpkin muffins the night before, and you will actually want to get out of bed in the morning.
Or make a double batch for Sunday meal prep. Enjoy the muffins throughout the week, or freeze leftovers to have on hand any time a pumpkin craving hits.
Low calorie, nutritious, and rich in vitamin A, the muffins make a great addition to any breakfast table. For a complete meal, add your favorite breakfast protein source.
You can even replace up to a fourth cup of the flour in this recipe with a flavored or unflavored protein powder, turning them into pumpkin protein muffins!
Step by step pumpkin muffin recipe video
Above, watch the video of how to make the muffins
If you have only ever made the popular two ingredient pumpkin muffins with cake mix, you will be shocked at how much better these homemade muffins taste!
Homemade pumpkin muffin ingredients
Here’s what you need: fresh or canned pumpkin puree, milk of choice, white or apple cider vinegar, pure vanilla extract, flour, sugar, cinnamon, pumpkin spice, baking soda, salt, baking powder, and optional oil.
There are no butter or eggs required for this Fall favorite recipe.
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. They are also wonderful topped with oatmeal streusel.
The recipe is incredibly versatile. If you do not have pumpkin pie spice, there is no need to go to the grocery store. Just use additional cinnamon instead.
And if you cannot find a can of Libby’s pumpkin at the store, feel free to substitute roasted butternut squash. Mashed sweet potato works as well.
(Here’s the best way how to cook sweet potatoes.)
White sugar, coconut sugar, or unrefined evaporated cane juice work as the sweetener. For added sugar free pumpkin muffins, use xylitol or a granulated no sugar sweetener.
Spelt flour, oat flour, and all purpose flour work well. If you experiment with any other flours, such as whole wheat flour, almond flour, or a gluten free blend, be sure to let other readers know about your results.
We do not recommend substituting coconut flour here, because it is a very absorbent grain free flour alternative and will yield dry muffins.
The oil can be replaced with three tablespoons of additional pumpkin, mashed banana, plain or Greek yogurt, applesauce, or finely shredded zucchini.
You might also like these Easy Cinnamon Rolls
How to make pumpkin muffins
Gather your ingredients, and preheat the oven to 350 degrees Fahrenheit.
In a large mixing bowl, whisk together the pumpkin puree, milk, vinegar, vanilla extract, and optional vegetable or melted coconut oil.
Let these ingredients sit for ten minutes while you sift dry ingredients in a bowl. Alternatively, you can whisk the wet ingredients together the night before and refrigerate in a covered container.
Combine the dry and wet ingredients, stirring until just evenly mixed. Do not over stir, which could result in a tough texture.
Smooth the muffin batter into a greased cupcake tin or muffin liners.
Bake on the center rack of the oven for nineteen minutes, or until the pumpkin pastries are domed and golden. A toothpick inserted into the center of a muffin should come out mostly clean.
Let cool before handling. If you can wait, the muffins taste even better the next day, and the liners will also peel off easily after a day.
Once cooled, store leftovers in a covered container. They should stay fresh in a container on the counter for a day or in the refrigerator for up to five days.
Or freeze pumpkin muffins in an airtight container for up to three months. Thaw in the microwave or overnight in the fridge before serving. You can also heat up frozen muffins in a pan on the stove top.
More Muffin Recipes
- 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 (for keto, try these Flourless Pumpkin Muffins)
- 1/2 cup sugar (unrefined if desired)
- 2 tsp cinnamon
- 3/4 tsp pumpkin pie spice or additional cinnamon
- 1/2 tsp each: baking soda, salt, and baking powder
- optional handful chocolate chips
- 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 pumpkin muffins taste even better the next day, and liners peel off easily the next day as well. View Nutrition Facts
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More Healthy Pumpkin Recipes
Or this Vegan Pumpkin Pie