Healthy Pumpkin Spice Muffins

by Jen on September 24, 2013

Healthy Pumpkin Spice Muffins. The perfect fall treat!

Healthy Pumpkin Spice Muffins. The perfect fall treat.

It’s official, pumpkin season is in full swing!  I love seeing the bright orange pumpkins outside of my grocery story every week, they add so much fun colour to the season.  I’m a huge fan of anything pumpkin flavoured, which is why I shared my recipe for a Healthy Pumpkin Spice Latte with you last week.  Now it’s time to move from latte’s to muffins!

Healthy Pumpkin Spice Muffins

You see that muffin on the plate?  Normally, I only try half of the muffin to make sure it meets The Fit Housewife standards, then I give my kids the rest to see if they like it.  Well, this time, I couldn’t stop at just half…yup, I ate the whole thing because it was just than darn good!

Pumpkin mixed with dark chocolate and spices equals healthy comfort food.

Healthy Pumpkin Spice Muffins


Check out that ooey gooey chocolate inside that muffin.  I suppose you would like to know how I made these healthier than your traditional Pumpkin Spice Muffin:

  • I used yogurt and coconut oil instead of butter and vegetable oil
  • I added a secret veggie for a nutritional boost
  • I used dark chocolate instead of milk chocolate for it’s antioxidant benefits

In this recipe, I used canned pure pumpkin, but feel free to buy your own pumpkin and make your own pumpkin puree for this recipe.

Enjoy the flavors of fall in these Healthy Pumpkin Spice Muffins!

Healthy Pumpkin Spice Muffins

Healthy Pumpkin Spice Muffins


Prep Time: 10 minutes

Cook Time: 22 minutes

Total Time: 22 minutes

Yield: 12 muffins

Serving Size: 1 muffin

Recipe adapted from The Looneyspoons Collection


  • 1-1/4 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 2 tsp pumpkin pie spice
  • 1-1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1 cup canned pure pumpkin (NOT pumpkin pie filling)
  • 1/2 cup plain fat-free Greek yogurt
  • 1/2 cup raw honey, melted
  • 1/4 cup coconut oil, melted
  • 1 egg
  • 1 tsp pure vanilla extract
  • 1 cup finely grated carrots
  • 1/3 cup dark chocolate chips
  • 1/2 cup chopped walnuts (optional)


  1. Preheat oven to 375F. Spray or line a muffin tin and set aside.
  2. In a large bowl, combine both flours, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
  3. In a medium bowl, whisk together pumpkin, yogurt, honey, coconut oil, egg, and vanilla. Stir in carrots. Add wet ingredients to dry ingredients and stir just until moistened. Fold in chocolate chips and walnuts (if using).
  4. Divide batter evenly among 12 muffin cups. Bake for 20 - 22 minutes, or until a wooden toothpick inserted in center of muffin comes out clean. Cool on a wire rack.


Cal: 181 Fat: 7g Protein: 4g Carbs: 29g Fiber: 1g Sodium: 260mg

Weight Watchers Points+: 5



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{ 14 comments… read them below or add one }

1 Margie P September 25, 2013 at 2:13 pm

The nutritional content on this pumpkin spice muffin recipe is staggeringly healthy! I’m trying my best to cook healthy treats for the kids these days and these are just in time for the Halloween season.
Margie P recently posted..3 Biggest Reasons Why You Can’t Stick To Your Diet and What to Do About ThemMy Profile


2 Jen September 25, 2013 at 2:37 pm

Thanks Margie, hope you all enjoy them 🙂


3 Nicole October 4, 2013 at 12:20 pm

Do you think I could sub in buttermilk for the yogurt?


4 Jen October 4, 2013 at 2:39 pm

I’ve never tried it, but you could certainly try…I’m just wondering if the batter would be a little runny?


5 Nicole October 8, 2013 at 7:35 pm

I did and it worked perfectly! Amazing muffins! Even my toddlers loved them- will make more tomorrow! 🙂


6 Jen October 9, 2013 at 4:17 pm

Awesome Nicole! Thanks for letting me know and I’m glad you all enjoyed them 🙂


7 Julie M October 13, 2013 at 10:22 pm

I made these today! They turned out great. Not doughy like some other pumpkin muffin recipes I have tried. I’m excited to have a morning treat that won’t spike my sugar levels.
Julie M recently posted..Training Plan for the Dallas HalfMy Profile


8 Jen October 14, 2013 at 10:25 am

YAY…so glad you liked them Julie 🙂


9 Laura October 30, 2013 at 3:16 pm

Would like to know how much pumpkin? No size indicated


10 Jen October 30, 2013 at 6:58 pm

The recipe says 1 cup


11 Kristy November 20, 2013 at 9:05 pm

Is the nutritional info for the recipe with the walnuts? Wondering what it would be without them?


12 Jen November 21, 2013 at 6:48 am

Hey Kristy! The nutritional info is without the walnuts!


13 Heather Nowak July 20, 2016 at 8:44 am

For 21 day fix, what container count do you use?


14 Jen July 20, 2016 at 2:48 pm

For “treats” I use a yellow!


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