Healthy Pumpkin Muffins
Healthy Pumpkin Muffins are soft, fluffy and made in one bowl! They’re gluten free, dairy free, and refined sugar free, making them a healthy breakfast option!
If you follow me on Instagram, you’re probably no stranger to these healthy pumpkin muffins. I’ve been posting photos of them in my stories for months, and have received a lot of requests for the recipe.
I’m obsessed with these muffins, and have probably made them once a week since pumpkin season started.
This healthy pumpkin muffin recipe is perfection. The muffins are soft and fluffy with plenty of pumpkin and warm pumpkin spice flavor.
What makes these pumpkin muffins healthy?
Most pumpkin muffins are laden with oil and sugar, and it’s completely unnecessary. Pumpkin actually adds moisture to muffins, which eliminates the need for excessive amounts of fat and sugar.
These muffins are healthier because:
- they contain minimal oil
- they’re made with a minimal amount of unrefined sugar
- they’re made with whole grain oat flour
- they’re gluten and dairy free
If these sound good to you, you’ll also love my flourless banana muffins and zucchini muffins!
Recipe ingredients
These pumpkin oat flour muffins only take a few simple ingredients to make!
Here’s what you’ll need:
- 2 large eggs
- 3/4 cup coconut sugar
- 1/4 cup olive oil (or your favorite oil)
- 1/4 cup almond milk
- 3/4 cup homemade pumpkin puree or store bought
- 2 cups oat flour
- 2 teaspoons baking powder
- 1 teaspoon homemade pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/4 cup mini chocolate chips
- 1/3 cup pecan pieces
What is oat flour?
Oat flour is simply ground oatmeal. You can purchase oat flour, or make your own using a high powered blender or food processor.
Are oats gluten free?
Oats are gluten free as long as the oats aren’t made in a facility where they can be contaminated with gluten.
If gluten-intolerant, be sure oat flour and oats say gluten-free on the package.
How to make this recipe
These pumpkin oatmeal muffins come together in minutes with just one bowl.
- In a large bowl, whisk the eggs, sugar and oil vigorously until frothy, then whisk in the pumpkin and almond milk until combined.
- Add the oat flour over the wet ingredients, then add the baking powder, pumpkin pie spice, cinnamon, baking soda and salt. Whisk just until incorporated, then fold in the chocolate chips.
- Pour the batter into the prepared pan and spread evenly. Top with pecan pieces, and bake for 15 minutes or until golden brown and set.
- Cool the muffins in the pan for 10 minutes, then remove and cool completely.
Recipe notes
- Store leftover muffins in an air tight container at room temperature for 3 days or refrigerate for one week. You can also freeze muffins for up to 3 months.
- Substitute the sweetener or almond milk with your favorites, and omit the chocolate chips if desired.
- The pecan pieces may be substituted with walnuts or pepitas.
See all of my Gluten Free recipes for more inspiration.
More healthy pumpkin recipes you’ll love:
- Gluten free chocolate pumpkin muffins by Beaming Baker
- Gluten-free pumpkin bread
- Homemade pumpkin puree
- Pumpkin breakfast cookies
- Pumpkin chocolate chip bread
- Pumpkin coffee cake
- Pumpkin waffles
- Pumpkin pancakes
If you make this recipe I’d love to hear from you! Leave a comment and rating below or tag me @flavorthemoments on Instagram!
Healthy Pumpkin Muffins
Ingredients
- 2 large eggs
- 3/4 cup coconut sugar
- 1/4 cup olive oil or your favorite oil
- 1/4 cup almond milk
- 3/4 cup homemade pumpkin puree substitute with store bought
- 2 cups oat flour
- 2 teaspoons baking powder
- 1 teaspoon homemade pumpkin pie spice substitute with store bought
- 1 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/4 cup mini chocolate chips
- 1/3 cup pecan pieces
Equipment
Instructions
- Preheat the oven to 400 degrees and line a standard muffin pan with paper liners.
- In a large bowl, whisk the eggs, sugar and oil vigorously until frothy, then whisk in the pumpkin and almond milk until combined.
- Add the oat flour over the wet ingredients, then add the baking powder, pumpkin pie spice, cinnamon, baking soda and salt. Whisk just until incorporated, then fold in the chocolate chips.
- Pour the batter into the prepared pan and spread evenly. Top with pecan pieces, and bake for 15 minutes or until golden brown and set.
- Cool the muffins in the pan for 10 minutes, then remove and cool completely. Enjoy!
Notes
- Store leftover muffins in an air tight container and room temperature for 3 days or refrigerate for one week. You can also freeze muffins for up to 3 months.
- Substitute the sweetener or almond milk with your favorites, and omit the chocolate chips if desired.
- The pecan pieces may be substituted with walnuts or pepitas.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
10 Comments on “Healthy Pumpkin Muffins”
I do remember these muffins from your IG stories and love that they are so wholesome and healthy. I would really enjoy one with my tea as a mid morning snack right now!
Thank you Leanne, and they’re so perfect with coffee. I’d love to pass you one! 🙂
Love these muffins.. Healthy and delicious..
Thank you Arpita!
Marcie, loving these yummy pumpkin muffins and their crunchy pecan tops! Extra extra love for how healthy they are!
Thanks Kelly! The crunch is totally necessary. 🙂
I made the tasty healthy muffins so so good easy healthy , thank you always for great recipes 😘🙏
I appreciate the feedback Diana, and I’m glad you enjoyed them!
Can I replace the eggs with flax seed powder and water? Have you tried this variation?
Sorry Ana Maria, but I’ve never tried these cookies with flax egg. I think it’s worth a try though! If you try it I’d love to hear how they turn out.