These healthy pumpkin muffins are my new faves! They’re naturally gluten-free, sweetened with maple syrup, quick and easy to make, and perfecty pumpkin-y.
Meet your new favorite pumpkin muffins. ♡
Oh my goodness, we’ve been completely obsessed with these little guys these past few weeks. They are perfectly pumpkin-y, made with my favorite warming spices, and lightly sweetened with maple syrup (plus a pinch of turbinado sugar on top, if you’d like a little extra sweetness and sparkle). They’re also quick and easy to make with ingredients that I’m betting you probably already have on hand. And thanks to an oatmeal base, they’re also gluten-free and on the healthier end of the muffin spectrum in general.
Basically, a pumpkin muffin recipe that tastes great and you can feel great about enjoying too. That’s my kind of a muffin win-win.
Let’s make some!
Healthy Pumpkin Muffins Ingredients:
As I said, the ingredient list for these muffins is super simple. You will need:
- Pumpkin puree: ‘Tis the season!
- Old-fashioned oats: Which we will pulse in the blender or food processor until they are finely ground to make our “flour”
- Pumpkin pie spice: Either homemade or store-bought
- Almond milk: Or your favorite kind of nut milk or cow’s milk (2% or whole)
- Maple syrup: Or you could sub in honey, if you prefer
- Coconut oil: Just a few tablespoons (or feel free to sub in your favorite mild-flavored oil)
- Eggs, salt, vanilla and baking soda: Because…muffins.
- Turbinado sugar: Totally optional, but I love the extra hint of sweetness and crunch and sparkle on top
As always, if making this recipe gluten-free, be sure to double check that all of your ingredients are certified gluten-free. (Especially the oats.)
Also, I made my own little parchment baking liners. But feel free to use whatever baking liners you love best, or can just mist the baking pan with some cooking spray.
How To Make Pumpkin Muffins:
To make this pumpkin muffins recipe, simply:
- Make your oat “flour”: Add your oats to a blender or food processor and pulse until they reach a flour-like consistency.
- Combine your dry ingredients: Add the pumpkin pie spice, salt and baking soda, and pulse until evenly combined.
- Whisk together your wet ingredients: In a separate mixing bowl, whisk together the pumpkin, eggs, maple syrup, almond milk and vanilla until evenly combined.
- Combine the two. Fold the dry ingredients in with the wet, and use a spatula to stir together until just combined. (Try not to over-stir.)
- Fill your muffin cups. Portion the batter evenly between 12 muffin cups. (I always like to do this with a large cookie scoop. You’ll need a heaping scoop of batter for this specific recipe — about 1/3 cup per muffin.) Then sprinkle with a pinch of turbinado sugar, if you’d like.
- Bake. Until a toothpick inserted in the center of a muffin comes out clean, about 15 minutes.
- Enjoy! I love these muffins best fresh outta the oven. But once they have cooled to room temperature, feel free to store them in a sealed container for up to 3 days, or freeze (wrapped tightly in plastic wrap) for up to 3 months.
Optional Add-Ins:
Feel free to also add in:
- Chocolate chips: Because…chocolate.
- Nuts or seeds: Such as pepitas, pecans, sunflower seeds, walnuts, etc. You can either sprinkle them on top of the muffins, or fold them into the batter.
- Dried fruit: Dried cranberries, raisins, apricots…whatever you love.
- A maple glaze: Whisk together powdered sugar and maple syrup until they form a glaze-like consistency, and drizzle over your muffins for extra sweetness
Enjoy, everyone! ♡
Healthy Pumpkin Muffins
Ingredients
- 3 cups (240g) old-fashioned oats (or 2 cups oat flour)
- 1 tablespoon pumpkin pie spice, homemade or store-bought
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon fine sea salt
- 2 eggs
- 1 cup unsweetened almond milk, plain or vanilla
- 1 cup pumpkin puree
- 1/2 cup maple syrup
- 3 tablespoons melted coconut oil (or any mild-flavored oil)
- 1 teaspoon vanilla extract
- optional: turbinado sugar for sprinkling
Instructions
- Preheat oven to 375°F. Line a 12-cup muffin pan with parchment or cupcake liners, or lightly grease with cooking spray. Set aside.
- Puree oats in a blender or food processor until they reach a flour-like consistency. Add in the pumpkin pie spice, baking soda and sea salt, and pulse until the mixture is evenly combined. Set aside.
- In a separate large mixing bowl, whisk together the eggs, milk, pumpkin puree, maple syrup, coconut oil and vanilla extract until evenly combined. Fold the dry ingredients in with the wet ingredient mixture, and stir until the mixture is just combined. (Try to avoid over-mixing.)
- Portion the ingredients into prepared baking cups. Then sprinkle a pinch of turbinado sugar on top of each muffin, if you would like.
- Bake for 15-18 minutes, or until a toothpick inserted in the center of the muffins comes out clean. Remove from the oven and place the pan on a cooling rack for 5 minutes.
- Serve warm. Or let the muffins cool to room temperature, then store in a sealed container for up to 3 days, or freeze for up to 3 months.
Notes
Did you make this?Let me know how it turned out in the comments below!
I have read this recipe 100 times trying to figure out what I did wrong!! I had to throw them out – They are so gooey inside (even after going over baking time to 21 min- and have zero flavor. i did the 240g of oat flour and measured the coconut oil when it was solidified THEN melted it. Hmmm so bummed
These are so good, I wouldn’t change a thing (although I did use 1% milk bc that’s all we had on hand). Love the consistency and the flavor is just right.
These are very bland. My 4 year old said “these taste like nothing.” I won’t be making again, but would suggest more salt to anyone trying out the recipe.
I am always hesitant about “healthy” baking recipes but I was pleasantly surprised by these muffin. I made a few substitutions and tweaks but the recipe was a great base. Will be making again. Thanks
Not for us. Because they are healthy I will be giving it to my children,but definitely won’t be making them a second time. Something is missing in them(flavour vise)
If I want to substitute honey for maple syrup, is it the same amount ?
YUM – These were delicious. I love anything pumpkin. Thank you so much for this healthy muffin recipe…..
These are so yummy! Any tips on how you prevent the coconut oil from re-solidifying when you add it to the wet mixture?
I think the next time I make this I will double the salt. They’re tasting very bland the way oats can taste, but when I sprinkle salt on this muffin I’m eating it’s a lot better. I’m gonna make a salted maple butter to go with these.
Hello,
Are you using 3 cups of oats blended, OR 3 cups of oat flour? When I blend 3 cups of oats it turns out to be 2 cups of flour and I’m not sure what quantity of dry ingredients you were wanting. I see in your notes you say 3 cups of oats should turn out to be about 8.4 oz of oat flour. Since I have almost 2x as much flour, I’m trying to figure out if I should add in more liquid and how to adjust the recipe. What do you think?
3 cups blended is correct. Don’t worry about the final measurement. I think the 8.4 is by weight not volume. My blended oats were exactly 2 cups. No other changes necessary. Make sure your baking soda is fresh too.
These are my favorite!🧡