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Healthier Pumpkin Muffin Recipe

Pumpkin Muffin Recipe
Pumpkin spice and everything… HEALTHY! If you are looking for a more nutritious way to indulge in one of your favorite fall flavors, give these pumpkin muffins a try! They can serve as a great on-the-go breakfast or snack. Deliciously sweetened with natural ingredients such as banana and honey, these muffins will not disappoint.



  • ⅓ cup spreadable butter in liquid form (I used a canola oil-based spread, but margarine or coconut oil will also work here)
  • ½ cup honey
  • 2 eggs
  • 1 cup mashed ripe banana (about 2-3 bananas)
  • 1 cup pure pumpkin puree
  • ¼ milk of your choice (I used skim)
  • 2 tsp. pumpkin pie spice
  • 1 tsp. vanilla extract
  • ½ tsp. salt
  • 1¾ flour (try white whole-wheat flour here for a boost of fiber, protein, and vitamins/minerals)
  • ½ cup chocolate chips (optional)


I used the chocolate chips in my recipe but feel free to bake the muffins without them, or get creative with your ingredients. Think pecans, oats, walnuts, etc. — anything to enhance the sensation of your perfect fall muffin.



  1. Preheat oven to 425°
  2. Grease a 12-cup muffin pan with nonstick cooking spray (or if using liners, line with liners).
  3. In a large mixing bowl, whisk butter spread and honey, whisk in eggs.
  4. Using a mixing spoon, mix in mashed banana, pumpkin puree, milk, pumpkin pie spice, baking soda, vanilla extract, and salt.
  5. Add the flour and mix just until combined.
  6. Fold in chocolate chips or preferred mix-in ingredient.
  7. Pour batter evenly into the muffin pan amongst 12 muffin cups.
  8. Bake for 5 minutes at 425° F, then reduce the oven temperature (keeping muffins in oven) to 350° F, and bake for an additional 17-20 minutes. They are done if a toothpick inserted in the middle comes out clean.
  9. Let muffins cool and store them at room temperature covered.


Serves 12.

Approximate nutrition information per serving (1 muffin):

224 calories

8 grams fat

36 grams carbohydrates

4 grams protein





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