The Best Moist Pumpkin Muffins (Healthy and Easy)

Whip up these moist pumpkin muffins in 15 minutes. Soft, chocolate-topped, and guilt-free. A healthy fall treat you'll make again and again!

🍂 Want more fall treats? Try my Easy Oat Crisps with Apple and Coconut Oil and my Healthy Cinnamon Apples. Both are simple, cozy, and perfect for the season.

Fall has always felt like the coziest season to me. The air turns crisp, the trees show off their colors, and pumpkin treats start popping up everywhere: lattes, pies, candles, you name it. But my absolute favorite way to enjoy the season is with these best moist pumpkin cinnamon muffins. These muffins fit right in with the fall holidays too, whether you're making them for Halloween gatherings, a Thanksgiving spread, or simply to enjoy on a cool weekend morning. Want something else on a cool winter morning? Try my Sourdough Bread for Begginers recipe!

This recipe was inspired by another fall favorite I've shared here on the blog, my Gluten-Free Ginger Pumpkin Soup, and it pairs wonderfully with my Easy Nescafe Frappe. And the best part? Thanks to canned pumpkin being available year-round, you don't have to wait until October to enjoy them. With just two bowls and no mixer required, these muffins are as easy to make as they are delicious.

Health Benefits of Eating Pumpkins

Pumpkin puree isn't just for fall. It's a nutrient-packed ingredient you can enjoy year-round in soups, smoothies, and baked goods. I often use it in veggie soups, but our family favorite will always be this healthy pumpkin muffin recipe.

Here are some of the top benefits of adding pumpkin to your diet:

• Excellent source of vitamin A: Just 1 cup of pumpkin puree provides over 100% of the daily recommended value, thanks to its beta-carotene content (USDA Nutrient Database). Vitamin A supports vision, immunity, and cell growth.
• Rich in nutrients: Pumpkin is a great source of vitamin C (19% DV), potassium (16% DV), and fiber; all of which help maintain overall health.
• Low in calories: About 94% of pumpkin puree is water, making it a nutrient-dense, low-calorie food (USDA). That means you can enjoy recipes like these pumpkin muffins without the guilt.
• Versatile in cooking: From soups and stews to smoothies and muffins, pumpkin puree fits seamlessly into sweet and savory dishes.

Ingredients

• Whole wheat flour: I usually make these with whole wheat flour, but all-purpose flour works just as well and gives a delicious result.
• Ground cinnamon: for that warm, cozy spice.
• Ground ginger: adds a gentle zing.
• Ground nutmeg 
• Baking powder 
• Pinch of salt: balances the sweetness.
• Granulated sugar: you can also use brown sugar or cane sugar for a slightly richer taste.
• Large egg: helps bind the batter.
• Unsalted butter, melted: coconut oil works as a 1:1 substitute if you prefer a dairy-free option.
• Pumpkin puree: canned or homemade both work great.
• Regular milk: swap with almond milk or another dairy-free alternative if needed.
• Dark chocolate: use chips or chopped pieces, depending on your preference.

1. Step 1: Preheat your oven to 340°F (170°C). Line a 12-cup muffin pan with paper liners or grease the cups.

2. Step 2: In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, and ginger. Set this dry mixture aside.

3. Step 3: In a medium bowl, mix the softened butter, milk, and one egg. Use a fork to lightly beat the egg, then stir in the melted butter and milk until combined.

4. Step 4: Add the dry ingredients to the wet mixture and stir until just combined-don't overmix, or the muffins may turn out dense.

5. Step 5: Fold in the pumpkin puree until the batter is smooth.

6. Step 6: Spoon the batter into the muffin cups, filling each about two-thirds full.

7. Step 7: Place a piece of dark chocolate on top of each muffin, leaving it on the surface so it melts while baking.

8. Step 8: Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

The Secret to Moisture for these Flavorful Pumpkin Muffins

• Pumpkin puree: Start with high-quality pumpkin puree. If you're using canned or homemade, please ensure it's well-drained to remove excess moisture. The pumpkin adds moisture, natural sweetness, and a rich flavor to your muffins. Even though I don't like using canned fruits or veggies, I make an exception regarding pumpkin puree. I usually buy them at Whole Foods.
• Proper mixing: When combining your wet and dry ingredients, mix them until they are just incorporated. Overmixing can lead to tough and dry muffins. It's okay if there are a few lumps in the batter; they usually disappear during baking.
• Don't overbake: Overbaking is a common mistake resulting in dry muffins. Follow the recommended baking time in your recipe, but also use the toothpick test. Insert a toothpick into the center of a muffin; if it comes out clean or with a few moist crumbs, they're done. Remove them from the oven promptly to prevent overcooking.
• Room temperature ingredients: Ensure ingredients like eggs, butter, and milk are at room temperature before mixing. This helps them incorporate more evenly into the batter, improving the texture.

Storage

• Room temperature: If you'll be eating the muffins within 1-2 days, keep them in an airtight container or a sealed bag at room temperature. This helps prevent them from drying out.
• Refrigerator: For longer storage (up to 1 week), place the muffins in an airtight container or zip-top bag in the fridge. The cool temperature helps lock in their moisture.
• Freezer: Let the muffins cool completely before freezing. This prevents condensation, which can make them soggy. Wrap each muffin individually in plastic wrap or foil, then place them in a freezer-safe bag or container. Properly stored, they'll stay fresh for 2-3 months.

FAQ

Related

Looking for other muffin recipes like this? Try these:

Pairing

These are my favorite drinks to serve with this moist pumpkin cinnamon muffin recipe:

📖 Recipe

Print Recipe

5 from 4 votes

Best Moist Pumpkin Muffins Recipe

Dr. Nena Stefanovic

These healthy pumpkin muffins are incredibly soft and moist, but the dark chocolate on top gives them a unique rich flavor.

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings: 12 muffins

Calories: 271kcal

Pin Recipe

Video

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Ingredients

 

1x2x3x

• ▢ 1 cup whole wheat flour
• ▢ 1 teaspoon cinnamon ground
• ▢ ½ teaspoon ginger ground
• ▢ ½ teaspoon nutmeg ground
• ▢ 1 ½ teaspoon baking powder
• ▢ pinch salt
• ▢ ½ cup sugar granulated
• ▢ 1 egg
• ▢ 4 tablespoon butter melted
• ▢ 1 cup pumpkin puree
• ▢ ½ cup milk regular or almond milk
• ▢ 12 piece dark chocolate

US Customary - Metric

Instructions

• Preheat your oven to 340°F (170°C). Line a 12-cup muffin pan with paper liners or grease the cups.
• In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, and ginger. Set this dry mixture aside.
• In a medium bowl, mix the softened butter, milk, and one egg. Use a fork to lightly beat the egg, then stir in the melted butter and milk until combined.
• Add the dry ingredients to the wet mixture and stir until just combined-don't overmix, or the muffins may turn out dense.
• Fold in the pumpkin puree until the batter is smooth.
• Spoon the batter into the muffin cups, filling each about two-thirds full.
• Place a piece of dark chocolate (or add chocolate chips) on top of each muffin, leaving it on the surface so it melts while baking.
• Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
• Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
• Enjoy your Moist Pumpkin Muffins! They're great for breakfast, a healthy snack with coffee, or a dessert with some vanilla ice cream.

Notes

• Please refer to the post above for video instructions and other useful information. 
• Nutrition information is an estimate and will depend on your specific ingredients.
• Pumpkin Puree: Start with high-quality pumpkin puree. If you're using canned or homemade, please ensure it's well-drained to remove excess moisture. The pumpkin adds moisture, natural sweetness, and a rich flavor to your muffins. Even though I don't like using canned fruits or veggies, I make an exception regarding pumpkin puree. I usually buy them at Whole Foods.
• Proper Mixing: When combining your wet and dry ingredients, mix them until they are just incorporated. Overmixing can lead to tough and dry muffins. It's okay if there are a few lumps in the batter; they usually disappear during baking.
• Don't Overbake: Overbaking is a common mistake resulting in dry muffins. Follow the recommended baking time in your recipe, but also use the toothpick test. Insert a toothpick into the center of a muffin; if it comes out clean or with a few moist crumbs, they're done. Remove them from the oven promptly to prevent overcooking.
• Room Temperature Ingredients: Ensure ingredients like eggs, butter, and milk are at room temperature before mixing. This helps them incorporate more evenly into the batter, improving the texture

Nutrition

Serving: 1muffin | Calories: 271kcal | Carbohydrates: 35g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 16mg | Sodium: 105mg | Potassium: 303mg | Fiber: 5g | Sugar: 18g | Vitamin A: 3226IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 4mg

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