The BEST Moist Pumpkin Muffins (Healthy and Easy)

These healthy pumpkin muffins are incredibly soft and moist, and the dark chocolate on top gives them a unique, rich flavor. You can have the mixture ready in less than 15 minutes and don’t need a mixer. Indulge guilt-free in these BEST Moist Pumpkin Muffins – a delightful blend of health and simplicity.

After spring, fall is my next favorite season of the year. The summer humidity is gone, and you get to enjoy the warm days and cooler nights. And the colors of the fall are outstanding! Pumpkin spice lattes, pumpkin pie filling, and pumpkin-scented candles all make their annual debut, but there’s one pumpkin treat that genuinely captures the essence of this season in every warm, spiced bite – the BEST Moist Pumpkin Muffins. Oh, so yum 🤤!

These days, all grocery stores sell canned pumpkin purees, and you can not pass them and not buy at least one can. So, if you did buy it and are now wondering what to make, I have a perfect recipe for the best pumpkin muffins. What’s the best part? These muffins are easy to make (two bowls and no mixer needed 👌😉!) and healthy for you. 

Health Benefits of Eating Pumpkins

The pumpkin puree is an excellent ingredient to use in various dishes. I used it often, not only in the fall, to make veggie soups. This healthy and tasty pumpkin muffin recipe has been our favorite for years.

But did you know why eating pumpkins is a good idea? Here are some of the notable health benefits of incorporating pumpkin puree into your diet:

• Excellent source of vitamin A (over 100% of recommended value in just 1 cup). Pumpkin is known for its high beta-carotene content, which is converted into vitamin A in the body. Vitamin A is crucial for good vision, a healthy immune system, and proper cell growth and differentiation.
• Rich in Nutrients: great source of vitamin C (19% of the recommended daily value in a cup), potassium (16% of the recommended daily value per cup), and dietary fiber. These nutrients are vital for maintaining overall health.
• Low in Calories: in about 1 cup of pumpkin puree, there is about 94% water – a perfect nutrient-dense and low-calorie food. So, you can enjoy these pumpkin muffins without feeling any guilt 😎! 
• Versatile in Cooking: Pumpkin puree can be used in a wide variety of recipes, from soups and stews to smoothies and baked goods. Its versatility allows you to incorporate its health benefits into your daily meals.

The Ingredients You’ll Need

Dry ingredients:

• 1 cup of whole wheat flour – I once made it with all-purpose flour, which tasted great. 
• 1 tsp ground cinnamon 
• 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg 
• 1 1/2 tsp baking powder
• pinch of salt
• 1/2 cup granulated sugar – you can use brown sugar or cane sugar. 

Wet ingredients:

• 1 large egg 
• 4 tbsp unsalted butter, melted – you can use coconut oil instead of butter in a 1:1 ratio. 
• 1 cup pumpkin puree (canned pumpkin puree or homemade fresh pumpkin puree)
• 1/2 cup regular milk
• 12 Dark chocolate pieces

Step-by-Step Instructions

1. Preheat your oven to 340°F (170°C). Line a 12-cup muffin pan with paper muffin liners or grease the muffin cups.
2. Whisk the flour, sugar, baking powder, salt, cinnamon, nutmeg, and ginger in a large bowl. Set this dry mixture aside.
3. Mix the softened butter, milk, and one egg in another medium bowl, scraping down the sides to ensure everything is evenly combined. You don’t need to mix the egg with a mixer; you can just beat it lightly with a fork and add the melted butter and milk. 
4. Combine the dry mixture with the wet mixture and mix until just combined; avoid overmixing, which can lead to dense muffins.
5. Stir in the pumpkin puree until the mixture is smooth.
6. Spoon the muffin batter into the prepared muffin cups, filling each about 2/3 full.
7. Add a dark chocolate peace to the muffin tops; don’t push it too much; you want it to stay and melt on the tops of the muffins. 
8. Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
9. Remove the muffins from the oven and allow them to cool in the muffin tin for about 5 minutes. Then, transfer them to a wire rack to cool completely.
10. Once cooled, enjoy your Moist Pumpkin Muffins! These muffins are perfect for breakfast, as a healthy snack with a cup of coffee, or a dessert with a dollop of whipped cream.

The Secret to Moisture for these Flavorful Pumpkin Muffins

These pumpkin muffins come out very moist every time. Still, the secret to achieving moist and tender pumpkin muffins is combining ingredients, techniques, and a little baking know-how. Here’s how to ensure your muffins turn out perfectly moist every time:

• 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 and Freezing

• You can store the muffins at room temperature if you consume them within a day or two. Please place them in an airtight container or sealable plastic bag to prevent them from drying out. 
• For more extended storage (up to a week), keep your pumpkin muffins in an airtight container or zip-top bag in the refrigerator. The cool temperature will help maintain their moisture.
• Allow the muffins to cool completely at room temperature before freezing. This prevents condensation inside the storage container, which can lead to soggy muffins. Wrap each muffin individually in plastic wrap or aluminum foil. This step is crucial as it helps prevent freezer burn and keeps the muffins fresher. Pumpkin muffins can typically be stored in the freezer for 2-3 months without a significant loss in quality.

But let me tell you one secret: I never got to freeze or even put them in the refrigerator. They are so tasty they are gone on the same day in my house 🫤😀. 

I hope this recipe becomes a cherished part of your fall traditions, bringing warmth and happiness to your table. From my kitchen to yours, happy baking, and may your days be filled with the delightful flavors of the season!

If you like this recipe, here are some other great recipes to try:

• Best One Bowl Banana Bread with Chocolate Chips
• Easy Balkan-Style Cornmeal Muffins with Feta (Projice sa Sirom)
• 10-ingredient Easy and Healthy Homemade Granola
• Easy Banana Blueberry Muffins with Chocolate Chips
• Best Almond Flour Chocolate Cake with Chocolate Ganache
• Yummy and Easy Orange Chocolate Chip Cookies
• Easy Homemade Granola Bars (No Peanut Butter)
• Creamy Raspberry Dessert with Dark Chocolate (Raspberry Trifle)
• Easy No-Bake Protein Balls with Peanut Butter and Farro

Are you a fan of healthy and delicious recipes like this one? Stay tuned for more culinary inspiration, nutrition tips, and wellness guides right here. Subscribe to the newsletter and follow me on social media to never miss an update! Remember to share your easy pumpkin muffin-making adventures with me in the comments below.