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
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 servings 1x
Description
These healthy pumpkin muffins are naturally gluten-free, sweetened with maple syrup, quick and easy to make, and so perfecty pumpkin-y.
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
*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.
I can’t count how many times I’ve made these muffins. So many, I had to finally post a review. I make a lot of homemade snacks, including muffins, for my family. These are consistently a hit with toddlers and big kids. They feel like a treat that I can feel great about feeding my kiddos with no processed sugar and wholesome ingredients.
I feel like molasses would be good in here, they aren’t very sweet at all – and I don’t bake with a lot of sugar. I also added flour it was too liquidy. Also wondering if there should have been a bit of baking powder! Not bad but not gonna be a staple.
These are great! So easy and healthy.
This is by far the best “healthy” muffin recipe I’ve come across. I was shocked my boys actually ate them. Do not expect Starbucks pumpkin bread sweet with these though. I got 18 muffins from the recipe with regular sized muffin pans and cupcake liners.
I need nutritional information, Am I missing where it is or is it not included?
I love these! Do you have the nutritional information for these or am I missing it?
These are great. I made as the recipe as stated and didn’t do anything different. My husband (newly diabetic & really trying things he normally wouldn’t) like them. He said, “they are a do over”. I myself next time will add more cinnamon, ginger, nutmeg, clove, as well as, apples and Pecans. – I did use a sprinkle of the turbinado sugar on top. *Note, it seemed that there was too much liquid to fold into the dry ingredients (my eggs may have been bigger that the writers) , but ended up great!
We had these for breakfast. I halved the recipe and used a little more than a 1/4 cup of brown monkfruit sugar instead of maple syrup, egg replacer, and baking powder instead of baking soda. I got 4 medium size muffins. I have to say they were surprisingly amazingly delicious. My husband thought it was just ok but I think folks need to realize it will have a different texture than regular flour. I chose to try this recipe because oats are supposedly have a lower gi. Thank you for sharing this wonderful recipe. For those that find it a bit lacking in flavor I find that it pairs wonderfully with a little salted butter.
I am in Colorado and made these last night. They are delish. They turned out a little soft and moist, and didn’t look near as good as the picture. :) Any tips for high altitude? Thanks!
These are very delicious! I’ve made other recipes with oat flour and don’t always love the result but these are great! Perfect amount of sweetness and spice. My kiddo LOVES them. I did need to bake about 20 minutes for my oven