These homemade healthy pumpkin muffins are the perfect breakfast or snack! They are quick and easy to make. These muffins are protein packed with 10 grams of protein each. They are delicious, tasty and a great homemade alternative to sugary fall treats sold in stores!
Fall is one of my favorite seasons. When seasons change, it gives me an excuse to break out my pumpkin spice cabinet to make everything from pumpkin tomato sauce to pumpkin pie truffles!
These muffins are a house favorite that I even created a veganized version of these healthy fall muffins for some of my family members.
Table of contents
Why You'll Love This Recipe
There are many reasons why you will love this recipe for healthy pumpkin muffins.
- They are quick and easy to make. The muffins are a simple recipe that can be whipped up in no time.
- Healthy with 10g of protein.
- They are gluten-free - The muffins are made with almond flour, coconut sugar, and no butter.
- These muffins are moist and fluffy, with a rich pumpkin flavor.
- These gluten-free muffins are versatile. You can customize the recipe to your liking by adding different spices, nuts, or seeds.
- They are perfect for any occasion.
- Healthy pumpkin muffins are a great snack for breakfast, lunch, or a snack on the go.
- This recipe is Paleo, grain-free, gluten-free, dairy-free, and refined sugar-free.
- Check out this Vegan Pumpkin Pie Smoothie for another healthy breakfast recipe!
Ingredients & Substitutes
Get all the details on these simple ingredients in the recipe card at the post's bottom.
Eggs help keep these muffins soft and moist. For an eggless version, make these Vegan Blueberry Muffins!
Creamy nut butter adds moisture and protein. I love almond butter for this recipe instead of peanut butter. However, peanut butter can be used.
Pumpkin purée adds a cozy flavor! Use pumpkin purée, not pumpkin pie filling.
Coconut sugar is a healthy alternative to white sugar.
Almond flour adds more protein than white flour. Do not replace the almond flour.
Use any type of protein powder! Choose one with a good-tasting flavor.
Baking soda helps these muffins rise.
Vanilla adds a cozy flavor.
Use pumpkin pie spice or cinnamon to add spice!
Lastly, mix in mini chocolate chips. I love using Enjoy Life mini chocolate chips which are dairy-free!
Taste & Texture
These healthy pumpkin muffins are moist and fluffy, with a rich pumpkin flavor.
The muffins are also slightly sweet, but not too sweet.
The spices add a depth of flavor to the muffins.
How to Make these Pumpkin Muffins
Step 1
First, preheat the oven to 350 degrees Fahrenheit. Spray a muffin pan heavily with nonstick spray to prevent sticking.
Step 2
Add all of the ingredients (except for the chocolate chips) to a food processor or a blender. Blend until completely smooth and creamy.
Step 3
Mix in the mini chocolate chips.
Step 4
Scoop the batter into the greased pan. Fill each one almost to the top. Add extra chocolate chips on top.
Step 5
Bake for 12 to 13 minutes, until a toothpick inserted comes out clean.
Step 6
Lastly, remove the muffin pan from the oven. Allow them to cool for 10 minutes before carefully moving to a wire rack.
Expert Tips for Success
- Use pumpkin purée, not pumpkin pie filling.
- Use creamy nut butter. Do not use the brands with added sugars or oils.
- Blend until the batter is smooth and creamy.
- Fill each muffin cavity almost to the top. This ensures tall muffins.
- Do not overbake! Keep a close eye on them as they bake.
These healthy pumpkin muffins bake much quicker than most muffins.
Flavor Variations & Add-Ins
Here are some ways to switch up the flavors of your healthy pumpkin muffins.
Nuts and Seeds: Incorporate nuts like walnuts or almonds for a crunchy element.
Added Protein: Want to make your muffins even more healthy. Add ½ cup of pumpkin seeds to the batter to bake.
White chocolate Chips: A sprinkle of white chocolate chips can add a delightful twist to the recipe.
Fruit Pieces: Fresh or dried fruit pieces can offer a tangy contrast to the sweet pumpkin base.
Coconut: Add a tropical note with some shredded coconut!
How to Serve & Store
Serve these healthy pumpkin muffins warm with a cup of tea or coffee! They are so cozy for breakfast or brunch.
You can also serve them with a dollop of yogurt or a drizzle of honey.
To store them, place them in an airtight container.
They can stay fresh for up to 3 days at room temperature or up to a week in the refrigerator.
If needed, freeze for up to 1 month.
Frequently Asked Questions (FAQs)
Absolutely! Once cooled, place them in freezer bags. They can last up to 1 month.
These healthy pumpkin muffins taste like pumpkin and chocolate. If your protein powder has a really strong flavor, they will taste like protein powder too.
If you cannot find pumpkin pie spice, replace it with cinnamon.
These healthy pumpkin muffins will rise and puff up. Once a toothpick inserted comes out clean, remove them from the oven.
Equipment Needed
Food Processor: This food processor makes these healthy pumpkin muffins super quick and easy.
Pyrex Glass Measuring Cups: These measuring cups are great for measuring out ingredients.
Muffin Pan: This is my favorite muffin pan for these muffins.
You May Also Enjoy
- Oat Flour Muffins
- Blueberry Muffins
- Vegan Double Chocolate Muffins
- Lemon Poppy Seed Muffins
- Vegan Donuts
Recipe Card
Ingredients
- 3 eggs
- ¾ cup creamy almond butter
- ¾ cup fine almond flour
- ¾ cup pumpkin purée
- ⅓ cup coconut sugar
- ⅓ cup protein powder see note
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice or cinnamon
- ½ cup mini dark chocolate chips optional
Instructions
- First, preheat the oven to 350 degrees Fahrenheit. Spray a muffin pan generously with nonstick spray.
- Next, add all of the ingredients (except for the chocolate chips) to a food processor or a blender. Blend until completely smooth and creamy.
- Then, mix in the mini chocolate chips.
- Scoop the batter into the greased muffin pan. Fill almost to the top. Add extra chocolate chips on top.
- Bake for 12 to 13 minutes, until a toothpick inserted comes out clean.
- Lastly, remove the muffin pan from the oven. Allow them to cool for 10 minutes before carefully moving to a wire rack.
Notes
- Use canned pumpkin purée. Do not use pumpkin pie filling.
- Choose almond butter made from only almonds and salt.
- Any type of protein powder works, but I recommend not using whey. Whey protein can become dense when baked.
- Do not overbake the muffins. They bake much more quickly than traditional muffins.
- Store in an airtight container at room temperature for up to 3 days.
- Freeze for up to 1 month if needed.
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