Healthy Pumpkin Muffins

The end result is a perfect bakery style muffin but without all the calories and fat. Bakery/restaurant muffins can have 400 plus calories per muffin since they are loaded with oil and sugar. Since I don’t eat a lot of sweets these muffins are like dessert for me. Seriously, they fall somewhere between a muffin and a cupcake – they are amazing!  In fact I think the next time I bake them I will make the muffins smaller by dividing the batter into 18 muffin cups instead of 12 and frost them with a light cream cheese frosting.  If you spray a non stick muffin pan liberally with non stick spray the muffins don’t stick and you can skip using cupcake liners. If you feel the need to use liners I prefer the foil ones since they peel off easier than the paper kind.

Healthy Pumpkin Muffins

  • Cooking spray
  • 1 cup all-purpose flour – I subbed King Arthur White Whole Wheat
  • 1 cup whole-grain pastry flour or whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 3/4 cup firmly packed dark brown sugar
  • 3 tablespoons unsulfured molasses
  • 1/4 cup canola oil
  • 2 large eggs
  • 1 cup canned solid-pack pumpkin
  • 1 teaspoon vanilla extract
  • 3/4 cup low-fat buttermilk or use Sacco Buttermilk Blend for baking
  • 1/4 cup unsalted raw pumpkin seeds – didn’t use


Preheat the oven to 400°F. Coat a 12-cup muffin pan with cooking spray.

In a medium bowl, whisk together both flours, the baking soda, salt, and spices.

In a large bowl, whisk together the sugar, molasses, oil, and one of the eggs until combined. Add the other egg and whisk well. Whisk in the pumpkin and vanilla. Stir in the flour mixture in two batches, alternating with the buttermilk, just until combined. Pour the batter into the prepared muffin pan, filling each one about two-thirds full, and sprinkle the surface of each with the pumpkin seeds. Tap the pan on the counter a few times to remove any air bubbles. Bake until a wooden toothpick inserted in the center of one of the muffins comes out clean, about 20 minutes.

Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Enjoy warm or let cool completely before storing in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Makes 12 muffins

Serving size: 1 muffin

Per Serving:

Calories 205; Total fat 7g (Sat fat 1g, Mono fat 3.5g, Poly fat 2 g); Protein 5g; Carb 32g; Fiber 2g; Cholesterol 36mg; Sodium 233mg WWPP 6

Recipe Adapted from Ellie Krieger TV Food Network

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  1. Sunnie@moderngirlnutrition says:

    Just found your blog- love it! These muffins sound amazing and I can’t wait to try out your other recipes as well!

    1. Tami says:

      Hi Sunnie! I’m glad you found my blog. The pumpkin muffins are one of my favorites – so moist and delicious. Be sure to come back and let me know how they turned out for you. Happy Holidays!

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