Healthy pumpkin muffins are easy to make and made totally gluten free with certified gluten free oatmeal, fresh pumpkin puree, and a handful of chocolate chips! Toddlers, kids, and adults all love these for a simple fall snack!
Kicking off Pumpkin Week the best way I know how, with the world’s fluffiest and moistest pumpkin muffins you will ever have! I’ve been counting down the days (weeks) until I could share this recipe with you because they are THAT good.
Okay so I’ve been going through an internal debate on whether I want to make healthy pumpkin muffins or a healthy pumpkin loaf because sometimes I just want the whole dang loaf. But then again, the muffins make for the perfect portion control so I’m thinking that most people will be with me on the muffins when it comes to this choice.
Either way it totally doesn’t matter which you choose because these muffins are never going to let you down. I mean you will know they are going to be perfect right away because the pumpkin batter is fluffy and thick. You can tell that when you are pouring them into your muffin tin that these are going to be the softest pumpkin muffins you have ever had.
I always compare any muffins to the pumpkin muffins from Dunkin’ Donuts. Please tell that you have had those muffins before because I swear that they make the world’s best pumpkin muffins. Perfectly soft, full of pumpkin spice, fluffy, and just so freaking good that my mom and I were always guilty of stopping to get one for ourselves during fall.
Make healthy pumpkin muffins
The ingredients in these muffins are the best because they are simple and most likely ones that you already have on hand in your pantry. Baking can be really easy if you allow it to be! I love to use recipes that don’t require fancy ingredients or anything that you wouldn’t already have at home. All you really need for these muffins:
- rolled oats
- pumpkin puree
- maple syrup
- coconut oil – or other oil of choice!
- baking soda + powder
- pumpkin pie spice
How to make the best healthy pumpkin muffins
These best ever healthy pumpkin muffins are so easy to make. You’ll want to start by making homemade oat flour which is way easier than it sounds. No fancy mills or grinding machines here, all you need is a blender!
Just throw some oats into a blender and pulse for 10 seconds or so until your oats are finely ground into a flour. Always measure the amount of oats that you need after you’ve ground your oats up because the measurement can change.
In another bowl, mix together the oat flour, baking powder, baking soda, salt, and cinnamon.
Add the dry ingredients into the wet ingredients and stir until completely combined. Then add in any mix-ins you want! I love adding in chocolate chips or pecans into my pumpkin muffins. I even save some to put on top!
Pour batter into a lined and greased muffin tin, top with a little extra chocolate and crushed nuts if desired and bake!
Where to store pumpkin muffins
Storing muffins is simple. We like to let our muffins sit at room temperature in a sealed Tupperware container for up to four days. After that we will do one of two things to ensure that they are stored properly:
- Freeze the muffins! Once cooled, wrap them up individually in plastic wrap and place in a gallon Ziploc bag. This makes it easier for pulling them out individually.
- Refrigerate them! This will increase the shelf life longer than four days. Just stick the sealed Tupperware container right into your fridge and you will be good to go!
If you liked this recipe, you’ll want to try these!
If you make this recipe, be sure to comment below and let me know how it was! Also tag @erinliveswhole on Instagram and use the hashtag #erinliveswhole so I can see it and feature you!
- 1 cup pumpkin puree
- 1/2 cup coconut oil, melted
- 2 eggs
- 1/3 cup maple syrup
- 1 tsp vanilla
- 2 cups oat flour , loosely scooped, not packed. gluten-free if necessary. see notes for homemade.
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp pumpkin pie spice
- Optional: chocolate chips /chopped pecans – about 1 cup.
- Preheat oven to 350F and line a muffin tin with liners and nonstick spray.
- In a large bowl, whisk pumpkin, coconut oil, eggs, maple syrup, and vanilla until well combined.
- In a small bowl, mix oat flour, baking powder, baking soda, salt and pumpkin pie spice.
- Add dry ingredients to wet and stir until combined. Stir in any mix-ins.
- Scoop into muffin tin and bake for about 22 minutes or until toothpick inserted comes out clean.
Make homemade oat flour by grinding oatmeal until very fine in a blender, measuring after blended.
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