Name: Best Moist Pumpkin Muffins Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 cup whole wheat flour; 1 tsp cinnamon (ground); 1/2 tsp ginger (ground); 1/2 tsp nutmeg (ground); 1 1/2 tsp baking powder; pinch salt; 1/2 cup sugar (granulated); 1 egg; 4 tbsp butter (melted); 1 cup pumpkin puree; 1/2 cup milk (regular or almond milk); 12 piece dark chocolate

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These healthy pumpkin muffins are super soft and moist, with a rich flavor from the chocolate on top. You can make the batter in under 15 minutes, and you don’t even need a mixer. Enjoy these delicious and guilt-free pumpkin muffins – they’re a perfect mix of health and ease.

The Best Moist and Healthy Pumpkin Muffins

After spring, fall is my next favorite time of the year. The summer heat is gone, and you can enjoy warm days with cooler nights. The fall colors are amazing! Pumpkin spice lattes, pumpkin pie, and pumpkin candles start showing up, but there’s one pumpkin treat that really captures the season in every warm, spiced bite – the BEST Moist Pumpkin Muffins. So yummy!

These days, you can find canned pumpkin puree in all grocery stores, and it’s hard not to grab at least one can. If you did, and you’re wondering what to make, I’ve got the perfect recipe for the best pumpkin muffins. The best part? They’re easy to make (just two bowls and no mixer 👌😉) and healthy too!

Table of Contents

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.

What You’ll Need for this Tasty Pumpkin Muffins

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

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 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.

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 🫤😀.

Wrapping Up: The Best Moist Pumpkin Muffins

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:

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.

The Best Moist Pumpkin Muffins (Healthy and Easy)

Health Benefits of Eating Pumpkins