Healthy Pumpkin Muffins

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Low-calorie Healthy Pumpkin Muffins are made without butter, oil or flour! These naturally gluten-free pumpkin muffins are moist, flavorful and perfectly pumpkin spiced.

Overhead image of a half of a Healthy Pumpkin Muffin, ready to be eaten.

Healthy Pumpkin Muffins

These delicious pumpkin muffins are made with better-for-you ingredients and a fraction of the fat, calories and sugar you’ll find in regular pumpkin muffins.*

We use blended old-fashioned oats in place of any refined flour; honey replaces a lot of sugar; and canned pumpkin makes up a large percentage of the muffins.

Pumpkin is packed with nutrients, vitamins and antioxidants. Fun fact: pumpkin has the highest amounts of vitamin A (when compared to other veggies). Vitamin A helps to keep skin healthy, eye-sight healthy and reduces the risk for chronic disease. (Source.)

You may be wondering about those pools of melty chocolate you see dotting these pumpkin muffins. Can chocolate be healthy? Yes! To keep these on the nutritious side, we’re using dark chocolate. Dark chocolate has essential fats your body needs and is a powerful source of antioxidants. (Source.)

Process shots-- images of the wet and the dry ingredients being combined and added to a prepared muffin pan.

Let’s talk pumpkin

To use fresh pumpkin: measure out 1 leveled cup of cooked pureed, and cooled pumpkin.

How much pumpkin?

Many recipes call for an entire can of pumpkin. This recipe, however, is different. Using an entire can of pumpkin will result in overly wet healthy pumpkin muffins. Make sure to only use 1 cup of pumpkin

Press out the moisture

I recommend good-quality, non-watery pumpkin for these muffins. There are many brands that water down the pumpkin, which will leave the muffins very lackluster. While not sponsored, Libby’s® is my preferred brand of canned pumpkin.

After measuring out the leveled 1 cup of pumpkin, I recommend pressing out the excess liquid with a few paper towels. This keeps the muffins from being too moist and turning out a bit gummy.

Image showing how oat flour is made.

Oat flour

If you have quick oats or old-fashioned oats, you can have oat flour ready for these Healthy Pumpkin Muffins in 5 minutes or less; here’s how:

  1. Place the oats (you can use old-fashioned or quick oats) into the bowl of your food processor or small blender jar.
  2. Pulse the oats until ground into a powder-like consistency that resembles flour.
  3. Stir the oats around if needed to be sure all the oats are finely ground and there aren’t any full oats left. 
  4. Make sure to measure your oat flour after it’s been turned to flour and not in the original whole-oat form or the measurement will be off.
  5. When measuring the oat flour, overfill the measuring cup and then use the back of a table knife to level it off so the flour is fully filling the measuring cup.

Image of one of the Healthy Pumpkin Muffins split in half.

Heathy Pumpkin Muffin tips

  • Use a good, non-stick muffin pan. A good pan makes a world of difference! Here’s my favorite muffin tin.
  • Solid-packed pumpkin. I highly recommend Libby’s pumpkin (not sponsored) for these Healthy Pumpkin Muffins; I’ve always had the most success with their canned pumpkin — it’s thick, not watery and has a great pumpkin flavor.
  • Adjust the sugar. If you aren’t used to healthier baked goods, you’ll want to increase the sugar — up to 6 tablespoons (or even 1/2 cup). I typically add a packed 1/4 cup of brown sugar to these muffins. If you’re used to healthy baked goods and wanting to limit sugar, you can use as little as 2 (packed) tablespoons sugar.
  • Measure precisely. When measuring each ingredient, level off measuring cups to the top and make sure the measuring cups with liquids (pumpkin and honey especially) are fully scraped into the mixing bowl.

More healthy pumpkin recipes

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Healthy Pumpkin Muffins

4.83 from 39 votes
Low-calorie, Healthy Pumpkin Muffins are made without butter, oil, or flour! These naturally gluten-free pumpkin muffins are moist, flavorful, and perfectly pumpkin spiced.
Print Recipe

Healthy Pumpkin Muffins

4.83 from 39 votes
Low-calorie, Healthy Pumpkin Muffins are made without butter, oil, or flour! These naturally gluten-free pumpkin muffins are moist, flavorful, and perfectly pumpkin spiced.
Course Breakfast, Snack, Vegetarian
Cuisine American
Keyword healthy pumpkin muffins
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings 9 muffins
Calories 219kcal
Cost $3.76

Ingredients

  • 1 cup (222g) canned pumpkin (See Note 1)
  • 2 tablespoons honey
  • 2 -4 tablespoons light brown sugar (See Note 2)
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 teaspoon pumpkin pie spice
  • 1 cup + 1 tablespoon oat flour (regular oats that have been blended) (See Note 3)
  • 1/2 cup (83g) dark chocolate chips

Instructions

  • PREP: Preheat the oven to 350 degrees F. Spray 9 cavities in a muffin pan with nonstick spray; do not use muffin liners with these; they stick to the liners. Press excess liquid out of the pumpkin with paper towels.
  • WET INGREDIENTS: Combine the pumpkin, honey, brown sugar (See Note 2), vanilla, and egg in a bowl. Beat until combined.
  • DRY INGREDIENTS: In another bowl, stir together the salt, baking soda, baking powder, cinnamon, nutmeg, pumpkin pie spice, and oat flour.
  • MIX TO COMBINE: Add the dry to the wet, mixing until just combined. Stir in the chocolate chips.
  • BAKE: Divide the mixture evenly among 9 muffin cavities and place a few (3-4) extra chocolate chips on top if desired. Bake for 19-24 minutes or until the tops of the muffins look dry (not gooey) (My oven takes 23 minutes). Remove and allow to cool for 3-4 minutes and then remove them from the muffin pan onto a cooling rack.
  • STORAGE: Store muffins in an airtight container at room temperature. Muffins are best when used within 1-2 days.

Video

Recipe Notes

Note 1: Use high-quality pumpkin that isn't overly watered down (I prefer Libby's). Make sure to use pure canned pumpkin, not pumpkin pie filling. Note that this recipe only uses 1 cup of pumpkin, not the entire can!
Note 2: If you aren't used to healthier baked goods, use 4-6 tablespoons brown sugar in these muffins. I typically use a packed 4 tablespoons (1/4 cup)
Note 3: Oat flour is just old-fashioned or quick oats that have been blended in a food processor or blender until they reach the consistency of flour. Make sure to measure the oat flour AFTER blending, not before. Level the measuring cups after being completely filled with oat flour (don't loosely measure).

Nutrition Facts

Calories: 219kcal | Carbohydrates: 32g | Protein: 6g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 166mg | Potassium: 249mg | Fiber: 3g | Sugar: 10g | Vitamin A: 4121IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 2mg

DID YOU MAKE THIS RECIPE?

I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

 

*While I have my background in Exercise and Wellness (B.S.), all the content in this post is for informational purposes only. Please consult a doctor or dietician for any specific dietary needs/questions.

No white flour, butter, or oil in these muffins! So healthy AND delicious!
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Recipe Rating




171 Comments

  1. Girl! Omg I totally had to laugh when I saw these because I whipped up a batch of flourless chocolate chip pumpkin muffins this weekend myself. Great minds? 😀 There’s just something about this time of the year, and the combination of pumpkin and chocolate, that BEGS for it to be made, though. Pinned 🙂

  2. Healthy muffins with chocolate? Definitely count me in! Love that they are gluten free too – they sound fantastic girl! Aaw, and hope your lil guy is feeling better too.

  3. These muffins look amazing, Chelsea! I can’t believe these are only 114 calories! I never really make muffins, but I’m dying to give these a try. The tips you included look super helpful! Love all those dark chocolate chips on top as well. 🙂

  4. Not fun having a sick baby… but I bet it felt so good to have him eat something you made. Especially the fact it’s a healthy treat to fill his little belly. What a great momma you are, Chelsea! Looks like I’ll be making these for the big boys in my home!

    1. I haven’t experimented much with flax eggs and wouldn’t be able to tell you with confidence that it would work; sorry!! If you do try it I would love to hear the results!

      1. 5 stars
        I actually just went ahead and made them using a flax egg and they turned out amazingly… way better than anticipated…thank you for my new favorite recipe! I also threw together a cinnamon streusel topping (2 tb melted coconut oil, a little coconut sugar, buckwheat groats, raw pumpkin seeds, cinnamon) and spread it on top of them before baking. SO GOOD.

        1. Thank you SO much for coming back and sharing the results for us – I’m sure it will help a lot of people so thank you 🙂 And that topping – sounds PERFECT!

    1. Hmm. I have no idea why. The mixture should be anything but dry; it’s actually quite wet. I’ve made this recipe half a dozen times and never had them dry. I wonder if you may have measured the ingredients incorrectly; maybe the pumpkin? Or really packed in the oat flour? Was the mixture dry before putting in the muffin tin? It should be pretty wet…

  5. Delicious! Luckily I doubled the batch as my boyfriend ate about 6 after dinner last night. Love this recipe, I will make it many more times. Thank you 🙂

  6. 5 stars
    Followed the recipe to the T and these were soso good. We finished all 8 of the muffins within minutes of them being done and my kids are already begging for me to make them again!

    1. Hi Amie!! I hope you get a chance to try them and love them!! The reason I don’t use muffin liners is this batter really, really sticks. I had to learn that from experience and the muffins wouldn’t come out of them!

  7. Made these tonight and they were delicious. I used a mini muffin tin and was able to get 16 muffins. I only have one question. What brand of canned pumpkin do you recommend? I used Libby’s 100% pure pumpkin and didn’t notice until after I made them that 1 cup = 100 calories. Nonetheless I will definitely make these again. Thanks for a great easy recipe!!!

      1. Chelsea, the calorie calculator you linked to shows 1 cup of 1 inch pumpkin cubes, not the mashed, cooked kind we buy in cans. My guess is that’s the discrepancy.

  8. 5 stars
    I am SO happy I came across these muffins. I’ve made them twice now and they’re just fantastic. I also made them without egg by substituting flax and water and it turns out great. These are a perfect example of a muffin that is both healthy, easy, and low in calories…a tall order!

    1. Hey Bree! Thank you SO much for your comment and review 🙂 I am so glad to hear that you liked them and your review is so sweet – thanks! Also glad to hear the flax egg worked!!

  9. Just pulled these out of the oven and they are delicious! I will be making them again and again and again. I have yet to make something you share and not love it. Thank you!

    1. Pumpkin in the Fall – not too many things better 🙂 Thanks so much for the comment; glad to hear you liked these!

  10. 5 stars
    my god, miss chelsea thank you much for this!
    i followed it almost exact, except i used 1tsp of honey, added some stevia, didn’t use the pumpkin pie spice but did use ground ginger/clove/allspice and some extra freshly ground cinnamon and nutmeg, and finally used slightly less than 1/3 cup of mini chocolate chips.

    ANYWAYS, i got 10 muffins out of it.
    i calculated the numbers, and went ahead and divided it by 9 rather than the 10, but it comes out to:
    97 calories 3g fat 13g carbs (slightly less than 13g of sugar from the fibers, lets say 11g sugar per to highball it)

    ill be honest, they look pitiful, far far worse than the ones in your pics, but they taste AH-MAZING.
    they taste like they should have 3 or 4 times the calories/fat/carbs that they do.

    EXCELLENT recipe in all aspects, THANK YOU and HAPPY HALLOWEEN : ) : ) : )

    1. Haha thank you so much for such a sweet comment 🙂 So glad to hear you liked these!! And thanks so much for doing the calorie calculations; this will definitely be very helpful for other readers! Thanks again SO much and happy holidays to you 🙂

  11. Hi Chelsea,

    I love pumpkin, always on the prowl looking for great pumpkin recipes online. Also love the fact that pumpkin is so low in calories yet sweet and so filling.
    Speaking of calories, I plugged in your recipe into livestrong/myplate site and I did not even put in the sweeteners namely the honey & sugar that you have included in your recipe, so basically, pumpkin puree, oat flour, eggs and vanilla (the spices and leaveners do not really count much in terms of calories). Total calorie count was 1102kcal for the whole recipe. Let’s say we make them into smaller muffins (9 pieces) that would translate to 122kcal per small muffin. Not 114 calories per 7 muffins. ….

  12. 5 stars
    Just made these. Oh my goodness so delicious. My apartment smells like heaven, and this recipe is definitely a keeper. I keep staring at them and I need to put them far away from myself.

    One question – does this recipe freeze well? It’s Monday and I only see my boyfriend on weekends. I really want him to try one (and he will not stop with just one!).

    1. So glad to hear!!! Thanks for such a kind comment 🙂 and so sorry to not be of much help, but these have never lasted long enough for me to try freezing them!! I have frozen other muffins similar though and then warmed them up wrapped in foil in the oven and they were fantastic!

  13. 5 stars
    I have made these FOUR times now and they just get better every time! I could literally say that I’m addicted! Love the taste and moist texture plus they are healthy! Nothing gets better than this!

  14. Hello Chelsea,this morning i found your awesome blog and I have to say you are a beautiful lady!I just made these delicious muffins and oh my god!!We have a lot of pumpkins here in Kos and I always wonder what to do..So,I picked one from my yard this afternoon and I made a homemade pumpkin puree and then a double dose of your muffins and my man loved it so much(me too!!)….I think this is the third time ,while my pregnancy,I have a sweet and honestly I feel so good after three muffins.Tomorrom I will made two or three dozens of these and I will give it to my friends..Thanks for the recipe and this is the first time I leave a comment in any blog!!Good night from Greece

    1. Hi Polina! Thank you so much for your kind message! I really appreciate it 🙂 I am so glad you liked these and left a comment – it made my day!! Have a great night!

  15. 5 stars
    I made these the other day for my boyfriend and my oh my did he LOVE them!!! He finished all 9 in just 4 days! Definitely making these for my family’s thanksgiving party!!

  16. 5 stars
    I was recently diagnosed with a wheat allergy, so I was super excited to make these. Pumpkin and chocolate are two of my favorites, especially together!
    I used maple syrup instead of the honey, and used half cinnamon chips and half chocolate chips. (The cinnamon chips are a bit overwhelming, flavor-wise, so I wouldn’t do that again.)
    My 2 oz. disher gave me 9 muffins, with a little bit of batter left for sampling. 🙂
    I recently purchased these: http://www.amazon.com/Standard-Paper-Cupcake-Liners-Baking/dp/B00J4U8QX0/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1415376208&sr=1-1&keywords=paper+chef+parchment+cups at my local grocery store, so figured this would be a good test for them. I’m happy to report that as soon as I removed the muffins from the pan, the paper began coming loose from all the sides. Yay for not having to wash the pan!
    The muffins are delicious! In order to not eat them all at once, I froze them, individually wrapped. This morning, I popped one in the microwave for 35 seconds, and it tasted like I had just pulled it from the oven.
    Thanks so much, Chelsea, I can’t wait to make the cookies!

    1. SO glad to hear about those cupcake liners!! Usually healthy muffins stick so bad that I never use liners, I need to try these! 🙂 Thanks!

  17. 5 stars
    These are absolutely wonderful. They freeze well too. I just pop a frozen one in the microwave for 30 seconds and they are perfect for an afternoon goodie with coffee. Thank you for posting this fabulous recipe with such wholesome ingredients and no-guilt sugar. 🙂

  18. 5 stars
    Hi chelsea! We just made these. I subbed almond extract for vanilla. These are so easy my 3 year old helped me make them! He said, “delicious!” These, are a keeper!!!

  19. These look amazing!!! Do you think I can also make them with sweet potato instead of pumpkin? I <3 sweet potatoes but would they be compatible?

    1. I haven’t tried sweet potato, but I don’t see why that wouldn’t work! I’d love to hear the results if you try it! 🙂

  20. can you tell me what size of can if pumpkin you used? I can get 2 different sizes so want to make sure I use the right one. Thanks

  21. 5 stars
    Wow – I was not expecting these to be so good, but they truly are! I just whipped them out of the oven and cooled them down long enough to enjoy my first taste. Delicious! I will be making these regularly. Thank you!

  22. 4 stars
    These are fantastic. I made a double-batch yesterday, and I’m going to make another batch today to bring to a friend. I have four picky eaters at home, and all four loved these muffins, AND, I felt good about the healthy ingredients. Thank you for sharing this!

  23. Chelsea –do you know how many calories and carbs are in these awesome muffins? A friend made some the other day and shared with me…and now I want more!!

    1. I don’t know the carbs sorry Celeste! You can plug in the ingredients to an online calorie counter and that should give you the numbers. I think a few readers have calculated the calories and they come out to about 120 calories per muffin!

  24. Hi, I love the ingredients in this recipe though when I made them they were waaaaay too wet. Not sure why, maybe the size of the can of pumpkin. The recipe doesn’t specify, so I used 798 ml. Thinking maybe I should have used the small can. Will try again, ate them anyway ’cause they tasted great!

  25. Hi Chelsea, was just wondering if this recipe would do ok baking in a bundt pan? Or should I just do as a cup cake?

  26. 5 stars
    I made these for my 2 year old because he is a very picky eater & they were a big hit! I have to sneak in veggies and fruits wherever I can so I decided to modify the recipe the second time around. I used 1/2 cup of pumpkin and blended 1/2 of a zucchini & a mushy banana. I also added 1/4 cup of quick oats in addition to the oat flour to help soak up the extra mixture. The result was a very delicious cupcake that my 2 year old can have for breakfast, lunch or dinner! Thank you Chelsea!

  27. 5 stars
    I made these last night and they are delicious, dense and moist!
    I accidentally added the entire can of pumpkin, so I doubled the oat flour. I will be making these again.

  28. 5 stars
    I never comment on recipes (and I mean never!), but I’m making an exception because this recipe is AMAZING! These are the BEST muffins I’ve ever made! And I don’t mean just the best pumpkin muffins – these are the best of all the muffins I’ve made. I’ve used a lot of different recipes, but this is by far my favorite. Thank you for sharing this recipe with us!!

  29. Hi Chelsea,

    I’ve made some of your recipes, they’re great! I love anything pumpkin. I’ve wanted to make these muffins…today was the day! To make the recipe even healthier, I used coconut sugar in place of honey, apple sauce in place of brown sugar and a flax egg. I had enough batter for twelve muffins! I wasn’t sure how good they would be basd on how they looked. They are delicious. YUM!

    1. SO great to hear! I love all your healthy swaps and the changes you made and am so glad to hear they were delicious for you 🙂 Thanks for the comment!

  30. hi chelsea, thanks for the recipe… looks great…. exactly what i am looking for right now actually 🙂
    1 question though…. why no muffin liners?….. i dont yet own a muffin pan (soon) … so i usually just use the liners on their own in a tray… hope to hear from you … thanks 🙂

  31. 5 stars
    Discovered some canned pumpkin in the back of my pantry and had to find a way to use it! These are amazing – so moist. I should have blended my oats a little longer than I did, my muffins came out a little more textured than I was hoping. Noted for next time. Thanks for sharing!! 🙂

  32. 5 stars
    I made these yesterday. Used coconut sugar, was super careful not to over-stir. They were fantastic! Can’t get over how healthy/easy/tasty they are. Making them again for sure!!

    1. So glad to hear coconut sugar was good in these — I’ll have to try that next time 🙂 Thanks for your kind comment! Glad you enjoyed these!

  33. Hello! I tried making these, but they did not rise 🙁 After some other pumpkin recipe fails, I realized it must be the pumpkin puree I used, as my rising agents were fresh. Do you have any suggestions for what brands of pumpkin puree to use, or which one you used? I used E. D. Smith, but for some reason, it only seemed to work in recipes requiring white flour, as opposed to the oat flour in this one, and ww pastry flour in another. The batter didn’t look overly wet either, so I’m not sure what went wrong. I’m also sure I followed the recipe exactly. Any advice? 🙂

    1. Oh no! I haven’t ever had a problem with these not rising so I wonder if it is the pumpkin puree you are using if it is having problems in other recipes as well! I generally use Libby’s 100% pure pumpkin (this has the least amount of extra liquid added in my opinion/experience) and occasionally will use the great value brand that Wal-Mart makes. Both have been used and worked great in these muffins. I’m also wondering, perhaps altitude could make a difference? Yours may need to bake for longer if they are deflating. If they are rising during the baking and then deflate after you pull them out of the oven they may not have baked long enough. I hope this helps!

  34. Hi Chelsea,
    I made these pumpkin muffins and the taste was great, but the texture reminded me more of a baked oatmeal (only with ground oats), they are not as light and airy as a muffin. I have yet to find a baked oatmeal recipe that tastes as “pumpkiny” as this, so I was wondering what would happen if I used regular old fashioned oats instead of the ground oats in this recipe? Would I need to adjust the amount and use more oats? I was thinking they would make fun little baked oatmeal cups. Thoughts?

  35. My friend made these and they were absolutely delicious! I was wondering if they would work with almond flour instead of oat flour? Thank you!!

    1. So great to hear! Thanks for the comment 🙂 I can’t say for sure since I’ve never used almond flour (and don’t have tons of experience with it), but I don’t see why the substitution wouldn’t work. Sorry to not be of more help!

  36. 2 stars
    I made these last night and yes, they are not much to look at 🙂 but they are tasty…I went by the 114 cals as well as I’m tracking on MFP…I plunked the ingredients in to the MFP calculator this morning and I’m so sad to say that they came out to 199 cals per muffin !!!!

    I used pure pumpkin puree which is super low is calories but the oat flour jacked up the calories !!! I too used 1/2 cup of mini chocolate chips…the Enjoy Life brand that are dairy free, nut free etc ….I am so disappointed that the calories are so high…Im sorry to say but they just aren’t worth 199 calories. I hate to throw the rest away so I’ll be working out extra hard this week to make up eating some. Too bad my husband doesn’t like pumpkin.

  37. 5 stars
    Made these yesterday with some friends. We inhaled the entire batch before they even had time to cool. None of us could believe there were so many healthy ingredients with how tasty these are. Definitely making these again soon! Thank you!!

  38. Hi Chelsea! I made these muffins today and they came out awesome! I do have one question though…do I use liquid or dry measurement for the pumpkin? I used dry measurement and it seems they came out a bit too moist. Or, maybe I should have baked them just a little longer?
    Heather

    1. Thanks so much Heather! So glad you enjoyed them 🙂 The baking time may be different based off of your altitude or differences in ovens. If they are too moist maybe try baking them a little longer or adding a bit more oat flour 🙂

  39. Just made these! They are so good! LOVING how healthy they are…and planning more ways to use pumpkin! Definitely an underrated vegetable, health wise. I even subbed your oat flour for almond flour to make these grain free. 🙂 Thanks! I featured these on my tumblr today.

  40. I love these muffins! They are easy to make and taste delicious! Thank you for sharing this recipe!! I can’t wait to try more of your recipes!!

    1. That’s great to hear, I am thrilled you’ve enjoyed these muffins!! I hope you enjoy the next recipe you try! 🙂 Thanks for the comment!

  41. I’ve made these twice and am planning on making them again this weekend! They are AMAZING. Just a heads up, I used the large muffin tins and was only able to fill up four, at 3/4 the way full. I recommended doubling or tripling the recipe! Thanks for these- we adore them!

    1. Yay!! So glad to hear you’ve been enjoying these! 🙂 And I love the idea to use large muffin tins — yum!! Thanks for the comment!

  42. 5 stars
    Fantastic! I made them for my bookclub and sent the recipe to everyone after they were gobbled down! I’m making another batch for the family tonight. Excellent recipe!

  43. 4 stars
    These muffins were delicious and super moist, just as promised. The only downside, as others have commented, the stated nutrition is incorrect. When I made these each muffin (I divided them into 8) was 115 Calories, 2g fat, 22g carbs, 3g protein. This is not for all the muffins as stated in the blog, but for each one. The honey alone is 128 Calories! I even substituted 3 Tbsp of egg whites for the whole egg and only used 1/4 cup of chocolate chips. I will be making again, but will make a few adjustments.

    1. So glad you enjoyed them!! Yes the calorie count will change depending on how many muffins you make and if you put in more/less batter per muffin! 🙂

  44. Probably a dumb question, but is canned Pure Pumpkin Puree what we use here? Or is there something different I should be looking for?

    1. Not a dumb question 🙂 Yep just canned pumpkin puree 🙂 I recommend a good quality (not water-y) brand for best results! 🙂

    1. I haven’t actually tried regular flour in these ever so I’m not sure. I believe it would be the same, but can’t say for sure without further recipe testing. I do have a new pumpkin recipe on my site (search: pumpkin muffins) that use regular or white whole wheat flour. You could make those and add chocolate chips to them 🙂

  45. The calorie count is wrong!!!!!

    It is 82 calories per muffin if decided into 9 muffins!

    I thought his was to good tone true so checked the recipient against a calorie counter for recipes. And got a much different calorie count. (Caloriecount.com)

    1. Yes if you read the other comments, it’s been updated. The pumpkin calorie count was off throwing everything else off. The post has been updated.

  46. These look delicious and will definitely be making them soon! Just wanted to clarify, your baking time next to the prep time says 11 minutes, however the instructions say 18-22 minutes (which I assume is the correct time). Could you tell me which one it is? Thanks!

    1. Hmm not sure why it says 11 minutes, I’ll update that 🙂 Yes 18-22 minutes and then check with a toothpick (if it comes out clean they should be done!)

  47. 5 stars
    Just made these muffins this evening and they are delicious. Will be bring the remaining ones to work tomorrow so I don’t eat them all on my own. First time I ever made pumpkin puree from my halloween pumpkin and this is the first recipe I tried with it. Overall a homer.

  48. Just made these for a work breakfast potluck tomorrow and they turned out great! I used mini muffin pans and got 24 muffins! This is a keeper!

  49. 5 stars
    Well the muffins turned out fantastic. Very easy to make and they taste great!! I followed the recipe exactly including pumpkin pie spice. I messed up and used 1/2 tea. baking powder instead of 1/4. The extra 1/4 tea. might have made them rise a little more. I used liners and ended up with 8 muffins. Very good combination of pumpkin and chocolate. I baked for 20 minutes in my oven and they came out nice and moist. Thanks for sharing your recipe.

    1. So great to hear it!! Thanks for taking the time to leave a comment Ross 🙂 I’m glad you enjoyed these!

  50. 5 stars
    You are awesome!! I am trying healthy recipes for the kids and they loved these. I have made these twice already once with honey the other with agave. Both times they were wonderful, moist and delicious. Thank you for this recipe I will try the other recipes you have as well.

    Again these were absolutely delicious – Do you think these would hold up if I froze them and then defrosted them when we wanted them quickly??

    1. Awesome!! That is SO great to hear! Than you for the comment Abby! I’ve actually never tried freezing them so I can’t say for sure, but I believe a few other readers have and have had great success. 🙂

  51. 5 stars
    Chelsea, These are awesome! I just baked four batches and what can I say, they are a big hit in my house! I gave my friends the recipe and then I told them to go to your site. I always under bake since they continue cooking out of the oven. I added a lot more cinnamon and pumpkin spice and a few more çhoco chips. They are moist and delicious. I love all of your recipes and I love you for providing it!!

    1. Oh yay!! I’m so thrilled to hear these were a hit 🙂 Thanks so much for all your support and sharing my site with others, it means so much to me! Thank you Gayle <3

  52. Yum! I just made these and they are definitely a keeper! I substituted coconut sugar and maple sugar for the sugars. They taste really good warm and the chocolate chips melty!

  53. Thanks so much for this delicious recipe! In New Zealand we don’t really get canned pumpkin, but I’ve had a great big pumpkin kicking about for a while and I was a bit stuck for ideas on how to use it. There’s only so much roasted pumpkin we can eat without turning orange! Anyway, I chopped some up, boiled and pureed it and it worked an absolute treat in these muffins. My 8-year old daughter looked pretty suspicious when she saw me chopping pumpkin, but she’s happily devouring her second muffin as I type. Thanks again!

    1. So cool you made your own puree for this recipe! And I’m thrilled they are being enjoyed 🙂 Thanks Rachael!

  54. I followed the recipe to a tee and these turned out wonderful! The are so soft and moist, and the chocolate chips in them are an awesome addition. I will be making these again and again. 🙂

    1. I’m so thrilled these muffins were a hit for you Lindsay! Thanks so much for giving them a try and leaving a comment 🙂

  55. 5 stars
    Chelsea!! I SUCK at cooking, but I made these the other morning for my boys and they were delicious! I think I had 2 for breakfast and another 2 for lunch haha. Will definitely be making these a lot this fall! You’re a wizard!

    1. I’m so thrilled to hear these were a hit for you and your boys! Thanks so much for giving them a try and leaving a comment Camrie! 🙂

  56. These look amazing! Could I leave out the chocolate chips and just make regular pumpkin muffins? Or would I need to add more sweetener?

    1. Hi Z! You can, but I’m not sure how much to recommend because oat flour absorbs a lot more liquid than wheat flour so the conversion won’t be 1:1. Let me know if you do try it!

    1. You can but I’m not sure how much you’ll need since the conversion won’t be 1:1. Oat flour absorbs a lot more liquid than regular flour.

  57. I made these this morning with my children and they are terrific!! I omitted the chocolate and added raw pecans and dried cranberries to the mix. A small dollop of honey on top for a quick breakfast, snack, or dessert! We will definitely be making these again (VERY soon)!!

  58. I also did the calorie count, just as written, for 10 muffins, and got 104 calories, 2.8g fat; 18.3 g carbs, 1.8g fiber, 9.3g sugar, and 2.6g of protein. Now I will go and make them!

  59. Just a tip; when I’m making any kind of muffins and the mixture seems a little thick to me, I add in 1/2 cup of unsweetened applesauce and they turn out perfect!

  60. 5 stars
    Made these today and they are so good. I wanted some extra protein so I subbed 1/4c of the oat flour with egg white protein powder and they are delicious.

  61. 5 stars
    My eight yr old and I have made these three times with different variables. I homeschool so when I can add science to cooking it’s a double winner! Let me just tell the changes we made that made the best end product. I doubled the recipe and instead of two cups of pumpkin I used 1 1/2 cup pumpkin, 1/4 cup almond butter and a 1/4 cup coconut oil. I replaced the tbsps of oat flour with almond flour. I found with these changes I could use muffin liners with no sticking issues. We decreased the sugar by half and used half mini chips and half pecans. I also found cooking them in a stainless steel muffin pan produced a better texture vs aluminum muffin tin , and that’s because aluminum is a better heat conductor thus over cooking them a bit and made them more dense. This a great recipe as is and even better with our little changes!!

  62. 5 stars
    Thank you! I absolutely love this recipe and so does my family. I decided to try half extra dark chocolate and half milk chocolate chips this time. Hoping its even better!

  63. 5 stars
    I don’t bake much, but when I do I make these because my kiddos beg for them!!!

    I’ve added flax at time for bonus nutrition!

  64. I would like to know if this can be made without the egg? Can a flax or chia egg be used instead? Or anything else to help bind everything? Has anyone tried this?

    1. 5 stars
      This is one of the few Pinterest recipes that I find myself making over and over. My daughter loves them in her lunches. Over time, I gave up making oat flour and now I just use 1 cup of gf flour instead. It works great. I also freeze them and they defrost well. Thx for for a great healthy snack recipe that my kid will actually eat!

      1. Ahh I’m so happy to hear this! And it’s great to know that gf flour works well too! Thanks so much for your comment Mindy! 🙂

  65. Can you please post the nutritional info for these healthy choc chip pumpkin muffins? I’m on WW points plus and need to figure out point value

  66. 5 stars
    Just made these muffins last night for the first time and they are absolutely amazing!! So so delicious! The perfect pumpkin muffin recipe – flavourful and great texture! What a perfect recipe. I’ll be making another batch today to bring to my sister. Thank you so much for sharing 🙂

  67. What sort of choc chips did you use? I couldn’t find any so tried to make my own with a dark choc bar. They have come out a little bitter, it was a 70% coco it was all that was in the shop. Made these again a few years ago and my husband still talks about how yummy they were. Thanks!

  68. 4 stars
    I’ve made these muffins several times, and they’re delicious, but they always come out a bit too dense, despite my efforts to mix as little as possible. Have you tried putting the wet into the dry, instead of vice versa?

      1. A very belated response, but nope! I follow the recipe as written.

        I did try putting the wet into the dry today, and I didn’t see a noticeable difference in terms of texture. I might also be overbaking them, so I’m going to try another batch tomorrow for less time and see how it goes…

        P.S. Happy holidays!

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