Healthy Pumpkin Muffins

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.

Healthy Pumpkin Muffins Recipe (Gluten-Free)

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

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 just cut up some parchment paper to make little baking cup liners.  But feel free to use your faves or just mist the baking pan with some cooking spray.

Healthy Pumpkin Muffins Recipe with Maple Syrup

How To Make Pumpkin Muffins:

To make this pumpkin muffins recipe, simply:

  1. Make your oat “flour”: Add your oats to a blender or food processor and pulse until they reach a flour-like consistency.
  2. Combine your dry ingredients: Add the pumpkin pie spice, salt and baking soda, and pulse until evenly combined.
  3. Whisk together your wet ingredients: In a separate mixing bowl, whisk together the pumpkin, eggs, maple syrup, almond milk and vanilla until evenly combined.
  4. 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.)
  5. 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.
  6. Bake.  Until a toothpick inserted in the center of a muffin comes out clean, about 15 minutes.
  7. 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.

Healthy Pumpkin Muffins with Parchment Liners

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

The BEST Healthy Pumpkin Muffins

Enjoy, everyone! ♡

5 / 5 (29 Reviews)
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Healthy Pumpkin Muffins

These healthy pumpkin muffins are naturally gluten-free, sweetened with maple syrup, quick and easy to make, and so perfecty pumpkin-y.


  • 3 cups old-fashioned oats*
  • 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


  1. Preheat oven to 375°F. Line a 12-cup muffin pan with parchment or cupcake liners, or lightly grease with cooking spray.  Set aside.
  2. 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.
  3. 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.)
  4. Portion the ingredients into prepared baking cups.  Then sprinkle a pinch of turbinado sugar on top of each muffin, if you would like.
  5. 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.
  6. 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.

*Or feel free to substitute in 240 grams (8.4 ounces) oat flour.  And as always, be sure to use certified gluten-free ingredients if making this recipe gluten-free.

Recipe adapted from Cooking Light.

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If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Easy Healthy Pumpkin Muffins | Gimme Some Oven

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75 comments on “Healthy Pumpkin Muffins”

  1. These muffins were deliciously gluten (and processed sugar) free – replaced maple syrup and 2 of 3 Tblspoons coconut oil with unsweetened applesauce, and added raisins to the batter – YUMMY, Pumpkiny, betcha can’t eat just one! Next time I’ll add in some chopped walnuts, too – guilt free treats always welcome in this house!

    Rating: 5
  2. Really good and not too sweet, tho I cut the syrup by 1/4c to be sure. Added 1 1/4c of pecans, pepita’s, sunflower seeds, hemp seeds. Next time will add fruit which I didn’t have handy. Will likely use apple sauce in place of syrup as well. Even tho I clearly tweeked this recipe, it’s going to be tweeked further for us as it’s a really good recipe with which to work. Thank you!

    Rating: 5
  3. thank you so much for this recipe…. i had everything in my cabinets so it was meant to be! i accidentally left out the oil and they still came out delicious! (maybe my chocolate chips compensated for it)

    Rating: 4
  4. I like to make pumpkin dishes as there is a lot of beta-carotene in the orange pulp, called “longevity elixir”! As well as other vitamins and minerals. Dishes with pumpkin are useful for immunity (vitamin C), help to maintain youth, beautiful hair and skin color (vitamin E). Strengthen the heart and bones (potassium and calcium); have a beneficial effect on the level of hemoglobin (iron and copper); supply the body with such rare vitamins as T and K. If these muffins to paint with little scary elements, then they are well suited for Halloween. The recipe is straightforward and delicious, and I advise everyone.

    Rating: 5
  5. Can you use flax or chia vegan eggs as alternative?

  6. Ali, I happened to be surfing the web for recipes to make & send to my 94 yr old Dad in Alabama – I live in Texas- and I stopped at you site (more than once I might add)!! I was sooo thrilled to see there are items to make where I will be able to ship FedEx to my Dad. Plus when I’m back home, ready to make different meals for my Dad you can bet your site will be the only one I’m pulling up!! Note: I’m planning on making the muffins & send to him!!

    I’ve also passed it along to several friends, too!! Keep up the good work.

  7. Pretty good! I liked the texture and simple ingredients.
    The batter was thin, so I filled the tins all the way up and got a nice domed top after they baked. Also, I used 1% milk in place of almond milk and added some chocolate chips for the hubby. I baked them for 22 minutes total. I found the taste to be a bit eggy and underspiced, so I might experiment next time by subbing unsweetened applesauce for eggs and adding more spice mix and salt. Might also try increasing oats by about a quarter cup. Overall, good base recipe using whole food ingredients and a nice pumpkiny taste!

    Rating: 4
  8. I followed the recipe but added approximately 1/2 cup of walnuts and 1/2 cup of chocolate chips. These muffins are moist and delicious, and have a good texture. I will definitely make these again. Thanks for a great healthy and delicious recipe!

    Rating: 5
  9. Awesome recipe! I hated pumpkin but my husband made muffins according to your recipe and even didn`t guess what they were made of!

  10. One of my new fav breakfasts! ADD a bit of pumpkin butter and my new fall favorite!

    Rating: 5
  11. These turned out SO WELL! I used about half the honey and they were just right; I also sprinkled pepitas and flax seed on top instead of sugar. Even my two picky kids liked them! I baked for 18 minutes. I’d definitely make these again!

    Rating: 5
  12. These were great! I used oat flour and substituted 6 TBSP white sugar for the maple syrup. I also added chocolate chips. Healthy enough and delicious. :)

    Rating: 5
  13. These muffins are perfect! Moist and just enough pumpkin and sweetness. My 6 yo grandson loved them, too! I substituted organic, raw honey for the maple syrup (it’s what i had on hand) and added pumpkin seeds to the top. They were a hit!

    Rating: 5