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.

As an Amazon Associate, I earn from qualifying purchases.

a rack of pumpkin muffins being drizzled with chocolate.

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 or add a spicy aroma to my home with this Natural Pumpkin Spice Air Freshener.

I also frequently make this pumpkin muffins recipe! It ticks all the boxes – easy, healthy and most importantly, YUMMY!

a rack of pumpkin muffins being drizzled with chocolate.

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.

a cup of 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.

flour being whisked with pumpkin spices.

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!

melted butter being poured over pumpkin puree and sour cream.

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.

batter being whisked.

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.

batter being whisked.

Once the batter is mixed, scoop it into a prepared muffin tin that has been lined with parchment muffin liners.

pumpkin muffin batter in a muffin tin.

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. 🙂

pumpkin muffins in a baking pan.

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.

chocolate chips in a bowl with a dollop of coconut oil.

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!

a bowl of melted chocolate and a rack of cupcakes.

For shizzle my drizzle!!

chocolate being drizzled on top of baked cupcakes.

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!

chopped pecans being added on top of cupcakes.

I’m going to channel my inner Chandler Bing here – Could these look any more delicious?

Friends will catch onto that one. 🙂

a pumpkin muffin with chocolate drizzled on top.

More healthy muffin recipes:

a rack of cupcakes being drizzled with chocolate.

**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.  🙂

As an Amazon Associate, I earn from qualifying purchases.

Want to Save This Recipe?

Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week.

Save Recipe

By submitting this form, you consent to receive emails from The Honour System

A pumpkin muffin with chocolate drizzled on top.

Pumpkin Muffins

Sharon Rhodes
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.
5 from 2 votes
Prep Time 15 minutes
Cook Time 20 minutes
Cool 10 minutes
Total Time 45 minutes
Course Dessert, Snack
Cuisine American
Servings 12
Calories 261 kcal





  • 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.


  • 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


Calories: 261kcalCarbohydrates: 35gProtein: 5gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 40mgSodium: 253mgPotassium: 191mgFiber: 4gSugar: 16gVitamin A: 4956IUVitamin C: 1mgCalcium: 67mgIron: 2mg
Keyword healthy pumpkin muffins, pumpkin muffins, pumpkin muffins with chocolate
Tried this recipe?Let us know how it was!

Similar Posts


  1. 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!

  2. 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! 🙂

    1. 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.

5 from 2 votes (2 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.