Pumpkin Muffins
Sneak some vegetables into your baking with these moist and delicious Pumpkin Muffins! A nice bonus when you make muffins with pumpkin is the added nutrition from this healthy superfood. A little chocolate drizzle doesn’t hurt either.
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Who else enjoys the Fall season? I love to bust out my cozy wear and curl up with a mug of homemade apple ginger tea and a plate of pumpkin pancakes. What about a bowl of pumpkin turkey chili? Yes, please!
I also frequently make this pumpkin muffins recipe! It ticks all the boxes – easy, healthy and most importantly, YUMMY!
What you need for this muffin recipe:
Don’t be deterred by the long ingredient list! Most of these items are pantry staples.
- butter
- sour cream
- pumpkin puree
- eggs
- vanilla
- sugar – coconut sugar is my go-to for natural sweeteners
- flour – spelt flour is awesome for healthier pumpkin muffins!
- cinnamon
- nutmeg
- ginger
- salt
- baking powder – I always look for no added aluminum on the label
- pecans – choose whichever nut you like but pecans go so well with chocolate!
- chocolate chips – I like choosing dark chocolate
- coconut oil
You can always roast your own pumpkin, but for easiness sake, I use pumpkin puree.
Step by Step
My go-to flour of choice is spelt flour. Spelt is the BEST healthy alternative to traditional GMO wheat flour. It is so good for baking, you would never know the difference.
First, measure the flour into a bowl and add in the usual pumpkin pie spice blend of cinnamon, nutmeg and ginger and give these muffins that toasty Fall flavour, then whisk it all together.
Next, in another bowl mix together a scoop of organic sour cream added some tang and a bit of melted butter helped to keep these beauties moist.
Liquid gold!
Crack those eggs into the bowl and give it another stir to incorporate everything.
TIP! – Make sure you use a big enough mixing bowl so you can stir freely without it spilling onto your countertop.
Finally, add in the flour mixture and stir until just combined.
TIP! – Be careful not to over mix as this will leave you with dense muffins instead of fluffy ones.
Once the batter is mixed, scoop it into a prepared muffin tin that has been lined with parchment muffin liners.
Bake them until the tops are golden brown and a toothpick inserted comes out clean. Your house will smell incredible! I love when my baking does double duty as aromatherapy. 🙂
For the chocolate drizzle:
Making the chocolate glaze for these muffins couldn’t be simpler.
Add a dollop of coconut oil to some dark chocolate chips and pop into the microwave for 35-45 seconds. Give it a good stir and … presto!
A much healthier option for a chocolate topping. So rich and velvety.
Assemble the finished product:
Using the same spoon you used to stir up your glaze, because why make more dishes for yourself, drizzle the chocolate over the top of the muffins.
TIP! – Lay a piece of parchment paper under the wire rack to catch the drips. Much easier to clean up!
For shizzle my drizzle!!
The final step is to sprinkle with the chopped nuts. I am a huge fan of pecans with chocolate – it is a winning combo – ask those turtle lovers out there!
I’m going to channel my inner Chandler Bing here – Could these look any more delicious?
Friends will catch onto that one. 🙂
More healthy muffin recipes:
- Greek Yogurt Banana Walnut Muffins
- Gluten Free Chocolate Chip Banana Muffins
- Quinoa Flour Lemon Berry Muffins
- Carrot Cake Spelt Flour Muffins
- Pineapple Ginger Muffins
- Carrot Date Muffins
**This recipe was originally posted on September 30, 2013, and updated on July 19, 2021, with recipe notes, writing, and photos.**
If you’ve tried my healthy pumpkin muffins, please rate the recipe and let me know how it turned out by leaving me a comment below. I’m always interested in feedback!
Be sure to follow me on social media! I love pinning to Pinterest, sharing on Facebook, and posting pics to Instagram. See you there. 🙂
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Pumpkin Muffins
Ingredients
FOR THE MUFFINS
- ¼ cup butter melted
- ¼ cup sour cream
- 1 ½ cups pumpkin puree
- 2 large eggs
- 1 tsp vanilla extract
- ¾ cup organic cane sugar
- 2 cups spelt flour
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- 1 tsp salt
- 1 ½ tsp baking powder
- ¼ cup chopped pecans
FOR THE CHOCOLATE DRIZZLE
- ½ cup dark chocolate chips
- 1 tbsp coconut oil
Instructions
- Preheat oven to 350 and line a 12 cavity muffin tin.
- In a medium bowl, whisk together spelt flour, cinnamon, nutmeg, ginger, salt, and baking powder and set aside.
- In a large bowl, stir together the melted butter, sour cream, and pumpkin puree.
- Add the eggs and vanilla to the pumpkin mixture and stir until fully combined, then stir in the cane sugar.
- Add in the flour mixture and stir until just combined. Don’t over mix!
- Spoon batter into lined muffin tin.
- Bake for 15-20 minutes, or until golden and a toothpick inserted in the center comes out clean.
- Let the cupcakes cool in the pan for about 5 minutes. Meanwhile, make the chocolate glaze.
- Add chocolate chips and coconut oil in a small microwaveable bowl and microwave for 35-45 seconds. Stir well until smooth.
- Transfer cupcakes from muffin tins to a wire rack that has parchment paper underneath it for easier clean up.
- Drizzle the chocolate glaze over the cupcakes and sprinkle with chopped pecans.
- Store covered for 2-3 days.
Notes
- any chopped nuts can be substituted for pecans
- substitute melted coconut oil and coconut yogurt for dairy-free recipe
- use nonfat sour cream to save calories if desired
Does the chocolate drizzle harden after cooling? Thanks!
Only slightly if they are kept at room temperature. It will harden if you refrigerate them.
Oh, Sharon. You’ve gone and done it. I’m drooling now.
These look perfect! I can imagine the sour cream adds a creamy texture that is just delicious. Yum!
Once upon a time, many years ago, I tried a sample of a pumpkin loaf at the Market on Yates. We don’t cook with pumpkin where I come from (El Salvador) so the loaf was novel to me and it was AMAZING! Since then, I’ve been dreaming about making a pumpkin type muffin or loaf.
I think I just found my recipe! 🙂
Ah, the Market on Yates … my store when I visit! We usually will hit up Floyd’s for breaky then stock up on supplies at the Market 🙂 I hope you try these cupcakes out! Let me know if you do.
I am drooling!They look amazing!
Cheers!
Thanks Lenia 🙂 I’m now a fan of the pumpkin because of these cupcakes!