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+ servings
Healthy pumpkin muffins on a wire rack

Healthy Pumpkin Muffins

Healthy Pumpkin Muffins are soft and fluffy with the goodness of whole grain oat flour and no refined sugar! They're dairy and gluten-free and come together in one bowl!
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Ingredients

  • 2 large eggs
  • 3/4 cup coconut sugar
  • 1/3 cup olive oil or your favorite oil
  • 3/4 cup unsweetened almond milk or your favorite dairy or non-dairy milk
  • 3/4 cup pumpkin puree
  • 2 cups oat flour
  • 2 teaspoons baking powder
  • 1.5 teaspoons pumpkin pie spice
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1/4 cup mini dark chocolate chips sub with your favorite variety of chocolate chips or omit altogether
  • 1/3 cup pecan pieces sub with pepitas, walnuts or omit entirely

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.
    2 large eggs, 3/4 cup coconut sugar, 1/3 cup olive oil, 3/4 cup unsweetened almond milk, 3/4 cup pumpkin puree
  • Add the oat flour baking powder, pumpkin pie spice, baking soda and salt to the wet ingredients and whisk until incorporated and no lumps remain. Fold in the chocolate chips.
    2 cups oat flour, 2 teaspoons baking powder, 1.5 teaspoons pumpkin pie spice, 1/4 teaspoon baking soda, 1/4 teaspoon sea salt, 1/4 cup mini dark chocolate chips, 1/3 cup pecan pieces
  • Divide the batter evenly between the (12) muffin cups (it will be all the way to the top). Top with pecan pieces, and bake for 15-17 minutes or until golden brown and set.
  • Cool the muffins in the pan for 10 minutes, then remove and cool completely. Enjoy!

Notes

  • Pro tip:  Gather all of your ingredients before you begin as this recipe goes quickly!
  • Customize this recipe by including your favorite variety of chocolate chips and topping them with pepitas or walnuts instead of pecans.
  • Store leftover healthy pumpkin muffins in an air tight container and room temperature for 3 days or refrigerate for one week.  You can also freeze them for up to 3 months.

Nutrition

Serving: 1muffin, Calories: 226kcal, Carbohydrates: 27g, Protein: 5g, Fat: 12g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.01g, Cholesterol: 32mg, Sodium: 194mg, Potassium: 132mg, Fiber: 2g, Sugar: 10g, Vitamin A: 2439IU, Vitamin C: 1mg, Calcium: 80mg, Iron: 1mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!