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One-Bowl Healthy Pumpkin Muffins (or Bread) Recipe

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An easy fall favorite, this One-bowl Pumpkin Muffin Recipe is full of healthy upgrades!Pumpkin has got to be one of my favorite fall flavors, especially in healthy pumpkin muffins or whole wheat pumpkin bread. Add a generous dose of cloves, cinnamon, and nutmeg, and I’m in love. You can’t find an easier pumpkin muffin recipe than this one, and it can be made super healthy, too.

Here are the perks of this little recipe gem:

  • One bowl
  • No fancy order of ingredients – just dump together and mix
  • Super moist! Everyone LOVES the taste!
  • Healthy Upgrades to basic recipe:
    • Option for healthy fats; lower in fat than some recipes
    • Recipe works great with whole wheat flour
  • Pumpkin is a super food!

HSTG Kindle Cover with double Outline_200pxIf you always wonder how to bring healthy snacks when you’re on the go, wonder no more. This pumpkin muffin recipe is a KS favorite, but there are over 30 more in Healthy Snacks to Go, our popular eBook. If 14 variations on a homemade Larabar don’t tempt you, the granola bars just might! Click here to learn more about Healthy Snacks to Go, now in its second edition with more grain-free recipes and less sweetener than ever!

4.4 from 5 reviews
Pumpkin Muffins or Bread
 
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Note: Ingredients often use affiliate links to Amazon and Tropical Traditions, but obviously you should shop for the best price and try to keep your dollars local when you can.
Author:
Recipe type: Bread
Serves: 12
Ingredients
Instructions
  1. Mix all ingredients together.
  2. Put in greased loaf pan or muffin tin.
  3. Bake at 325 degrees.
  4. Bread (one loaf) = 65-80 minutes
  5. Muffins = 35-40 minutes
  6. Mini muffins = 25 minutes
Notes
Watch timing carefully as honey browns faster!
*I often use part or all "white whole wheat flour" for muffins.
**Find out why I use butter and coconut oil.

Yum
An easy fall favorite, this One-bowl Pumpkin Muffin Recipe is full of healthy upgrades!

UPDATE: I have a new and improved gluten-free pumpkin muffin recipe posted that is also egg-free and dairy-free! Here’s the recipe I started with, before I transitioned to “real food:”  

The Original (not-so-healthy!!!) Recipe: Easy Pumpkin Muffins or Bread

  • 1 ½ c. sugar
  • ½ t. cinnamon
  • 2 eggs
  • ½ t. nutmeg
  • ¼ t. baking powder
  • 1 2/3 c. flour
  • 1 t. baking soda
  • ½ c. oil ¾ t. salt
  • ½ c. cold water
  • ½ t. cloves
  • 1 c. pumpkin (about half a 15 oz can)

Mix all ingredients together. Put in greased loaf pan or muffin tin. Bake at 325 degrees.

An awesome and sort of healthy muffin that tasted amazing – but I knew I could do better. I tweaked the recipe bit by bit until, in my humble opinion, it became totally healthy. Here are the steps I followed:

  • Level one: decrease the sugar by 1/4 or even 1/2 cup (1 c. sugar total)
  • Level two: use half whole wheat flour
  • Level three: make the “oil” melted butter
  • Level four: get rid of the refined sugar and white flour altogether

Once I had made the first few changes, moving to level four (the top recipe) wasn’t that huge of a leap, but if I had tried to start there, I don’t think it would have been possible. May your “baby steps” become possible with your “not-so-healthy” favorite recipes as well! Eventually I even fiddled with another Healthy-EST upgrade: check out the SOAKED pumpkin muffins recipe.

Leftover Pumpkin?

20 ways to use up leftover pumpkin (not all recipes, some simple toss it in stuff so you don't have to work hard to avoid waste)
Now the million dollar question: what do you do with the rest of the pumpkin in the can? Here’s my simple system for leftover pumpkin including six ways to use it up. Update: I now have a list of twenty ways to use up pumpkin!

Easy and delicious pumpkin muffin recipe with lots of healthy upgrades!
Click here for my disclaimer and advertising disclosure - affiliate links in this post will earn commission based on sales, but it doesn't change your price.

153 Bites of Conversation So Far

    • In your suggestions for a healthier pumpkin bread you switched the oil to melted butter. I was wondering why you choose to use melted butter when canola oil is much better for the human body. Butter is a saturated (bad) fat whereas canola is a polyunsaturate (good) fat?

      • Among many other things, canola, or genetically modified rapeseed oil which is what it truly is, depletes vitamin e stores and interferes with the body’s ability to metabolize foods. It’s an industrial product, not food. Butter has been used for centuries, is chock full of nutrients including CLA, and helps to minimize inflammation, something else caused by canola and other vegetable oils. When’s the last time you squeezed oil out of a vegetable in your kitchen? I personally believe that if I can’t recreate it, I shouldn’t be eating it.

        • As a note, I make ghee aka clarified butter. I have a lot of trouble with my gut and in reading learned that ghee has an acid that helps heal the gut. Another great thing is it doesn’t burn like whole butter when you use it to saute! Bonus!:) It is easy to make, just put a pound of UNsalted butter in a small sauce pan and melt. As it heats, the milk solids separate from the oil and you skim them off. Voila! drain the oil into a jar and you have amazing healing oil. If your house is cold like mine it will re-solidify, but it stays fresh on my counter. If your house is warmer, keep it in the fridge or a cool pantry. Cook on!

      • Check the origins of Canola Oil
        I stopped using it long ago and also use coconut oil and butter..

  2. I was just talking to a new farmer at our mid-week market and I asked him if he was going to have pumpkins since he was selling other winter squashes. He said there’s a virus that did a lot of damage, so you’re right about the upcoming shortage. I was pretty bummed because I love pumpkin too!

    • I had forgotten about that option – GREAT thing to remember for this year especially!
      Thanks, SnoWhite!
      Katie

  7. Wow! You have so much great information here on your blog! I’m very interested in nutrition and so many of the things you post about are exactly up my alley. Also, the pumpkin bread recipe looks great and I like that you include healthy upgrades. I read in the newspaper though that stores are currently out of canned pumpkin due a decreased harvest last year. I keep looking at my grocery store and still no pumpkin…boo!

    Thanks for your great work on this blog!
    .-= Greta´s last blog ..Fresh Tomato Soup =-.

  9. It’s funny because I came online to find a pumpkin bread/muffin recipe, and here one was on one of my favorite blogs! I made the healthy version, but instead of using pumpkin used butternut squash puree and added a sprinkling of mini chocolate chips. It was delicious! I think next time, however, I would eliminate the cloves or add less. It was pretty strong. Thanks for the recipe!

    • Melissa,
      One of your fav blogs? *blush* That’s not good for my humility, you know. 😉 You’re right about the spices – that’s one of the things I love about the recipe, but it’s not for everyone I guess. Glad it worked out!!
      Katie

  12. We just bought my son a fall pumpkin. He’s not quite 2, so instead of carving, we’re going to draw a face. I’m sure it’s not especially grown for cooking, but that’s just what I’m going to do anyway. 🙂 I will try these muffins for sure!

  13. I’m smitten with your blog. I’m the Dad in the house w/ 3 little ones — I do all the cooking — and I too like to keep it simple and healthy and frugal. My little boy, 7, just gobbled down one of these fantastic muffins — a good little eater makes me happy.

    Jim

    • Jim, I misplaced your comment for a while, but I think it’s just fantastic that you are cooking for your kids and involved enough to research stuff online. I’m tickled that your son liked the muffins! I’ve found them to be definite crowd-pleasers as well.

      I hope to see you again – welcome aboard!!
      Katie

  14. Pumpkin bread is such a tradition at our house. I usually bake somewhere around 60-70 loaves that my husband distributes around town during Christmas. I may have to switch to sweet potatoes because of the shortage, but I have been stocking up a few cans of pumpkin at a time. He will be so disappointed if he doesn’t get to play Santa. I have your blog carnival button posted on my blog. I think you have a great idea going. Come share a slow cooker favorite for Crock Pot Wednesday whenever you get a chance.
    .-= darnold23´s last blog ..CROCK POT WEDNESDAY – Louisiana Red Bean Gumbo =-.

  15. Last year, I bought Jack-o-Lantern pumpkins in early November on clearance for $1. They are not the “ideal” pumpkins for baking, but they do work, and that is pretty cheap for pumpkin. I pressure-cooked a pumpkin and froze the cooked pumpkin in 2-cup increments. There seem to be plenty of fresh pumpkins in the store this year, so that might be a good option.
    .-= Rachel R.´s last blog ..Giveaway – Progresso =-.

    • For sure…I just try to sneak it into things in place of other sweeteners, just a smidge, b/c I don’t know what else to do with it! I would sub it out for more honey if you’re doing the “sugar-less” version. 🙂 Katie

  19. I love pumpkin, too. My favorite way to use leftover pumpkin – eat it with cottage cheese, cinnamon, nuts, and a little stevia. Yum!

    I bookmarked these…might have to try them GF/SF.

    Thanks so much for linking to Slightly Indulgent Mondays!

  23. Thank You for a very easy Pumpkin Bread Receipe
    I have one question, Can you use Pumpkin Spice for the 1/2 tsp of cloves, cinnamon and nutmeg?
    Also would it change the results if I use 1/2 water & 1/2 pumpkin syrup that I use to flavor my coffee with? Instead of using a regular size loaf pan, can I use 2 mini loaf pans?
    One last question, on your healthy add ins, can you add nuts or dried cranberries or even chocolate chips?
    I apologize for all the questions, but my family loves pumpkin & If I can add some of their favorite add In’s would it change the texture of this recipe?
    Thank You in advance!
    Roz

    • Roz,
      Here are my best guesses:
      1. Pumpkin pie spice would change it a bit, but probably not for the worse!
      2. I have no idea on the syrup – just make sure to still use the pumpkin puree if you try it.
      3. mini loaf pans = definitely, just reduce the time
      4. Add ins – chocolate and nuts are always awesome! 🙂

      Hope these work great for you!
      Katie

  24. Hello, I am happy to say that Ive just made your recipe. The muffins are moist, beautiful and delicious. I am encouraged to have found this great recipe and hope to try more from your stash.

  25. These muffins were delicious- I made them this morning after finding your recipe through a Google search. I also added some organic raisins and walnuts to the mix. Perfect flavor and moistness! Excited to check out the rest of your site.

    • Tina,
      Wonderful! I always love to hear recipe successes, and welcome to KS!
      🙂 Katie

  26. Oh my goodness these were delicious! My 1 year old thought they were co cakes (cupcakes). How great is that! I used 1 cup of sugar and 1 1/3 cups white whole wheat flour and 1/3 cup white. And I used pumpkin pie spice and cinnamon for the spices. I will be making this A LOT!!!!!!!! And I got about 36 mini muffins and cooked them for 20 minutes. I guess my pan was smaller than yours.

  27. Thanks for the great pumpkin recipe. I found it at the link-up at Life as Mom. I was disappointed scanning all the different recipes looking for something that had healthy ingredients. I should’ve just started at your blog! I knew that you wouldn’t disappoint! Thanks so much!

  28. Made these today! I was looking for a simple yet yummy recipe and found it! They came out great, not too sweet like a lot of online recipes are. I added a minor touch though.. mixed a tad bit of the batter with cocoa and dotted the centers of each muffin with the chocolate cocoa colored mix and swirled it around. For the final touch, I added homegrown crumbled pecans to the tops and sprinkled with cinnamon and they are super! The pecans really give the muffins a wonderful flavor. Thanks for the recipe again, and Happy Halloween all!

    • Suzette,
      What a great addition! Glad they worked out so well for you, and welcome to KS — 🙂 Katie

  29. Wow – I made these muffins this afternoon using the halthy remake plus a few more of my own. They were FABULOUS! Thanks for the recipe. My changes were that I decreased the sugar by 3/4 cup, decreased the oil by half and added unsweetened applesauce and flax meal in substitution. Thanks again! I’ll be back

    • Kathy,
      Welcome! So glad you liked the muffins; they’re a favorite at our house for sure – 🙂 Katie

  30. I have made these muffins three times in the last week! My husband gobbles them up for breakfast. 🙂 I also added applesauce instead of oil or butter and it worked very well! Thanks for the great recipe!

  31. I use the recipe to introduce people to the joys of traditional fats (raw butter from the farm!!!) Warm muffin with cold homemade vanilla raw ice cream? To die for!!

  32. Hello, I just came across your blog today and made the ‘healthy’ version of these muffins. They turned out wonderful and VERY moist! And I look forward to making your whole wheat tortillas next weekend. Thanks!

  33. Thanks so much for the recipe. I just made your healthy version & for my son with an egg allergy I made another batch substituting 1/4 c of homemade applesauce & 1/2 teasp. of baking soda for each egg. Both turned out delicious!

    • Robert, I betcha you could add cocoa powder to this one, start with 1/4 cup and go until it looks almost as dark as a brownie (?) but no more than 1/2 cup. I don’t really do box mixes anymore, but you can simply add 2 cups pumpkin to a box of chocolate cake mix (and nothing else) and bake. Good luck! 🙂 Katie

  35. Wow! Finally tried these and all 4 kids AND the husband loved them. Got to be a first for anything other than a dessert. 🙂 Didn’t have molasses so substituted maple syrup which apparently didn’t hurt anything.

  36. I love this recipe!!! Also, I made it with flaxseed by deleting 2/3c. of the flour and using 2/3c. ground flaxseed instead – very yummy and even healthier!

  41. This is one of my all time fave recipes. I probably make them weekly in the fall, plus it’s how it found KS 🙂

  42. Made them yesterday morning….yummy!! I even made an almond flour crumble topping for the top.

    • I made the healthy version yesterday for my son’s preschool class. I used brown rice flour that said it was gluten free. As long as I used gluten free flour they would be GF right? (Sorry I don’t know much about gluten) anyway, they turned out amazing! The kids loved them and I took the extras to work and I had to keep telling my coworkers exactly what I put in them because they wouldn’t believe they were “healthy”.

      • Carey,
        You used just brown rice flour, 1 for 1 for the whole wheat? That’s amazing and awesome if they worked out! Most GF flours need to be mixed together with other flours. Cool that they went over so well!!!
        🙂 Katie

  47. Barbara, the only GF pumpkin muffins w/coconut flour I ever made were someone else’s recipe and not so great. I should have used these spices, at least! If you try it, I’d LOVE to hear if it works. I always like providing options for readers with any recipe…

  48. For some reason, when I made these muffins this afternoon, the inside didn’t cook AT ALL but the outside burnt… I don’t know what went wrong because I followed all the directions…

    • Ambra,
      Did you use honey? Honey does brown faster, but I’ve never heard anyone have quite this reaction. No ingredients were inadvertently missed? Sorry ’bout that! 🙁 Katie

      • I actually used sugar.. However, the other day I decided to give the recipe another try and they turned out fabulous! I wonder what I did wrong… Thank you anyways!

  49. Hi Katie. I am so loving your blog and all your wonderful recipes. Was hoping you could give me your thoughts on ww pastry flour…. may I directly substitute or do you think it’s best to do half regular and half ww pastry? Also, thoughts on ww pastry flour vs. reg. ww flour? I would like to try to move away from reg. flour completely but I do love to bake and taste/texture is super important…. many thanks!

    • Susan,
      Whole wheat pastry flour is equally as nutritious as other whole wheats, so don’t worry about that. It’s great in pancakes, muffins, biscuits, cakes…

      Subbing depends on what recipe you’re starting with – if the recipe starts with white flour, I’d start by replacing half, then move up. If it’s all whole wheat and it’s the right kind of recipe (like, don’t use pastry flour for bread) then you are probably safe with a 100% substitution. Hope that helps!
      🙂 Katie

  50. It was cold & rainy in Michigan today, which can only mean one thing…bake something! I did a search and found your recipe. I loved the one-bowl approach and picked the healthy version. They were delicious, as well as beautifully shaped. I used part of the batter for plain muffins, then added some frozen blueberries to what was left. I can see lots of other healthy additions I can try with this great recipe. Really looking forward to checking out the rest of your site. Thanks for making a rainy day a bit more tastier!

  51. You are right…these are super moist and soft. I added 2 ripe mashed bananas and raisins. I didn’t have nutmeg or groung clove, so just added more cinnamon. Doubled the recipe, took some to a friend who’s daughter just got out of the hospital along with chicken and noodle soup. Total comfort food for her family! Thanks for your great blog and yummy recipes!

  52. I just tried this recipe on Saturday. It was easy, and the muffins tasted great! But I did have to bake the muffins more than 40 minutes–I think I must have made them a little larger than yours since I only got 10.

    • Becca,
      How funny – I made them Saturday and it took 35-ish minutes – different sizes and ovens, I guess! 🙂 Katie

  53. Just bought, cooked, and mashed a pie pumpkin over the weekend! Your “original” recipe is very similar to a recipe I already have, but I’m definitely going to try your healthier version. I already have everything on hand anyway! Thanks!

  54. 5. Add cream cheese… oh wait, that’s just to make them even more decadent. YUMMY! I love pumpkin muffins. Thanks for the tips. Going to try coconut oil in mine. Think that will turn out?

  57. I can’t tell you how many times I have made them, and the many notes I have on my first print out of the recipe. It works great doubled, as it’s our go-to for brunch for a bunch!

  58. Silly question, but how do I make these using fresh pumpkin? Bake the pumpkin first and then puree?

  59. Heather – I roasted my pumpkin in the oven and just scooped it out, bagged it and froze it. I use this pumpkin every time I make this recipe. After I thaw it, I toss it in a strainer and set it over a bowl to let some of the excess water drain off.

  64. I’ve lost count of how many times I’ve made these muffins; and to rave reviews each time! This is a go-to recipe September through December in my kitchen. Thank you for sharing!

  65. Do you think I could sub zucchini for the pumpkin? Any ideas on the amount I would need? I just love all of your recipes!

    • Kristy,
      Totally worth a try! I would sub 1:1, MAYBE a little more zucchini just because it would be slightly less liquidy. Enjoy! 🙂 Katie

  66. Made these with zucchini instead of pumpkin and they were delicious! Also used already sprouted flour in equals amounts and turned out just as good.

  67. I love this recipe and make it once every couple of weeks. I make the healthy version, which is delicious made following the recipe exactly, but sometimes I jazz it up even more. I use Egg Beaters for the eggs and Smart Balance Buttery Sticks for the melted butter, replace the water with orange juice, and stir in 1/2 c of golden raisins soaked in hot water for 5 minutes and then drained. I’ve also sprinkled pepitas on the top. Yum!

  68. This was great! My DH and DD enjoyed..and they are always suspicious of my “reduced sugar” recipes. I only used Chinese 5 spice powder and Cinnamon, for spices, too. Just because I didn’t feel like grinding my cloves or grating the nutmeg. So, lazy spicing works too. Thank you for this recipe:-)

  69. This recipe is fabulous! Just made these muffins with my kids. Any idea how many calories per muffin? I am trying to keep track of my calories. Thanks!!

  70. I LOVE this recipe!!! Just made it last night, and it came out BEAUTIFULLY!!! Unfortunately, I only had about half a cup of raw honey, so I subbed with 1/4 cup of dark brown sugar. It still came out great.
    Also, for a little extra sweetness, I highly recommend topping a slice or two with a teaspoon of vanilla yogurt.
    I’m definitely going to use this recipe again, and I’ll share it.

  71. We loved these muffins, so delicious!
    These were my changes: 1 cup of whole wheat and 2/3 of white flour, 1 1/2 tsp of pumpkin pie spice, 1/2 cup of sugar & 1/4 honey. Also made a cream cheese frosting. Thanks for the recipe!!

  72. I used your recipe and made about 36 mini muffins. They are AWESOME! My parents and I absolutely love them. I used 1 T cinnamon instead and added some allspice; they came out yummy and spicy, until most recipes I come across that mostly taste like pumpkin and lack spice. Thank you 🙂

  73. AWESOME, thanks for the healthy conversion
    and the amazing mufins, I used Gluten Free Baking mix, was literally perfect also, replaced honey with agave nectar..just sweet enough

  74. Do you have any nutrition info for the healthy version? I was just diagnosed with gestational diabetes but still want to eat these. 🙂 Specifically carbs would be helpful!

    • Stephanie,
      You can input any recipe here:
      http://caloriecount.about.com/cc/recipe_analysis.php
      and get what you need.
      BUT for you and baby, I’d recommend buying a bag of coconut flour and trying the grain-free muffins from my eBook, Healthy Snacks to Go. There’s a pumpkin version that’s almost as good as this one, and I think the regular grain-free muffins are awesome! We make a few dozen every 2 weeks and have them in the freezer for snacks anytime.

      Coconut flour will give you sticker shock, but you use it by the TBs. and 1/4 cup in recipes, not 2-3 cups at a time like wheat flour. You’ll just use a lot of eggs – good for baby’s brain!

      Sorry I took so long to notice your note – your pumpkin craving has probably already passed. 😉 Katie

  75. I made this today and accidentally put in the whole can of pumpkin-OMG-delish! I will do that every time now! Also, added some chocolate chips and a light glaze for the hubs…wow incredible!
    Thanks!!

    • Lara,
      Yes, raw honey is fine, but if you pay more for raw, you might want to use regular local honey since it will be baked. You wouldn’t have to melt it as long as you can stir it in evenly with whatever appliance you’re using. Enjoy! 🙂 Katie

  77. Just curious, can I replace the butter with applesauce like I do in most other recipes when trying to cut out the oil? Has anyone tried this and will the consistency still be right? Thanks!

    • Alayna,
      I’ve never tried it, because I believe in butter. 😉 http://www.kitchenstewardship.com/2009/10/05/monday-mission-switch-to-butter/

      I would not try replacing 100% of the butter with applesauce, although some would probably be fine. These muffins are incredibly versatile. Check the rest of the comments to see if anyone has done it; I can’t remember. Also, pumpkin puree is a great sub for oil and would be lower in sugar and higher in nutrients than applesauce, plus obviously very appropriate for this recipe. I recommend trying 1/4 c. extra pumpkin and halving the fat.

      Enjoy! 🙂 Katie

  78. Katie, I thought I remembered reading somewhere on your site about adding leftover oatmeal to muffin mix, but I can’t seem to find it. What would be your recommendations on that? BTW, my son just LOVES these pumpkin muffins! I try to have them on hand all the time for quick breakfasts or healthy snacks!

    • Shauna,
      I have a bread recipe that uses leftover oatmeal, and – Oh, I know! – it’s in Carrie Isaac’s book “From Garbage to Gourmet” and it might have been cookies, not muffins. I think I’d delete 1/4 cup flour, add 1/2-3/4 cup cooked oatmeal, and maybe delete some of the fat. ??? If you’ve made the recipe many times, you could at least know the consistency you were looking for…but I’ve never done anything like that! 😉 Katie

      • Thanks so much, Katie, that’s a great starting spot! I have GOT to get that book!! I was looking at a link for it and it is now in my May budget!!

  79. My family loves this recipe! I wanted something without sugar and made with butter, this fit the bill! I have made muffins, we love them, but it also makes a great cake too! I put a cream cheese frosting on it….so good:) I make it glutten free, using rice flour, perfect every time! We now live in New Zealand, no canned pumkin here, but cooked mashed pumkin works great….so worth the effort! Thanks so much for posting this amazing recipe! Cheers mate, from down under:) God Bless

  81. I made this last night from my Jarrahdale pumpkin that I got at my fm. I halved the recipe (we are only 2 at the moment and only have 1 muffin per day), left out the water, and added a little bit of ginger and vanilla extract. I also brushed a tiny bit of honey on top for the last five minutes of baking. I want more…yum!

  82. I LOVE this recipe!!! It has an amazing pumpkin flavor with the spices and I feel that I’m having a healthy snack. Love putting cream cheese on top of it too. Thanks for the great tweaked recipe! 🙂

  83. These muffins are AMAZING! My 7 3/4 yr old daughter just made them (Katie taught her 😉 ). She left out the nutmeg and cloves (cause I didn’t have any in the house and she wanted to cook NOW) and used homemade pumpkin puree (from pie pumpkins). She got 12 full-size muffins and 12 mini muffins out of it. One adult (me) and 3 kids in the house right now – all the mini muffins are gone and they’re starting on the full-size ones :D. I always trust this site for good recipes, but even I was surprised by how fluffy and delicious these are! I’m going to make the gluten-free version using rice flour next to compare (and cause I need something to serve a friend who’s visiting next month).

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