Healthy Pumpkin Muffins with Whole Wheat Flour are a perfect fall dessert, breakfast or snack. They are sweetened with honey (no white sugar), made in one bowl and so fluffy!
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These fall-flavored muffins are healthier than a traditional pumpkin muffin. They are made with a mix of whole wheat and almond flour. They are sweetened with honey and contain a small amount of avocado oil for moistness. I added dark chocolate chips into the mix, but feel free to add nuts, dried fruit or white chocolate chips instead. Get creative! These muffins would be extra special topped with a drizzle of nut butter.
After you make these muffins, try out my Healthy Pumpkin Cookies with Almond Flour and Healthy Chocolate Pumpkin Pie.
Ingredients in this recipe
- canned pumpkin purée (not pumpkin pie filling)
- eggs
- avocado oil - purchase at www.primalkitchen.com. Use code "frozenbananas" at checkout for a discount!
- honey
- whole wheat flour
- almond flour
- baking powder
- pumpkin pie spice
- dark chocolate chips
How to make healthy pumpkin muffins
- Combine all ingredients in a mixing bowl.
- Line a muffin tin with 10 liners. Use a large cookie scoop and scoop the batter into each muffin liner.
- Bake and enjoy!
KITCHEN TOOLS TO PURCHASE TO MAKE THIS RECIPE
- mixing bowls
- silicone spatula set
- cookie scoops
- non-stick silicone baking cups
- food storage meal prep containers
Spoon the flour into the measuring cup. Then, level off the top of the cup with a knife. Do not place the measuring cup into the bag and scoop. You could end up with more flour than needed.
Combine cinnamon, ginger, allspice, cloves and nutmeg.
Store in an airtight container at room temperature and enjoy within 1-2 days.
Store in an airtight container in the fridge and enjoy within about 3 days.
To freeze, wrap each individual muffin in plastic wrap. Place the muffins into a freezer bag. Keep in the freezer for up to 3 months.
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Healthy Pumpkin Muffins with Whole Wheat Flour
Ingredients
- ¾ cup canned pumpkin purée (not pumpkin pie filling) - about half a can of pumpkin
- 2 eggs
- ¼ cup avocado oil - purchase at www.primalkitchen.com. Use code "frozenbananas" at checkout for a discount!
- ⅓ cup honey
- 1 ¼ cups whole wheat flour
- 1 cup almond flour
- 2 tsp baking powder
- 2 tsp pumpkin pie spice
- ½ cup dark chocolate chips
Instructions
- Whisk together pumpkin, eggs, avocado oil and honey.
- Add in whole wheat flour, almond flour, baking powder, pumpkin pie spice and chocolate chips. Mix until combined. Do not over mix.
- Line a muffin tin with 10 liners. Use a large cookie scoop and scoop the batter into each muffin liner. Bake at 350 degrees F for about 20-25 minutes or until a toothpick comes out clean.
- Let the muffins cool completely before enjoying!
Notes
Store in an airtight container in the fridge and enjoy within about 3 days.
To freeze, wrap each individual muffin in plastic wrap. Place the muffins into a freezer bag. Keep in the freezer for up to 3 months.
This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.
Did you try this recipe?
Let me know below with a comment and rating! 🙂
Chio
I made this muffins a couple days ago. They turned out sooo good! Thank you so much for the delicious recipe!
I am so glad that you enjoyed, Chio! Thank you for your kind comment and rating. 🙂 – Krista <3
Diane Ortiz
Hey Krista,
What's the calorie info on each muffin. I'm going to make them today 😋
Hi Diane! I don't count calories or share calorie counts. Feel free to type the ingredients into an online calc, if interested!
Sophia
the most perfect recipe for fall time!! these are so amazing
YAY! <3