A cross between a dessert and a nutritious breakfast, these healthy pumpkin muffins are completely gluten-free! The fresh pumpkin puree and chocolate chips elevate these muffins to icon status.
Sweet healthy pumpkin muffins
These healthy pumpkin muffins are the perfect things to make for a fall snack, portable breakfast, or autumn brunch. They are sweet while not wreaking havoc on your blood sugar.
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, these will be the softest pumpkin muffins you have ever had!
I think these pumpkin muffins rival the ones from Dunkin’ – while being better for you at the same time. These are perfectly soft, full of pumpkin spice, fluffy, and just so freaking good that you will want to eat them for breakfast every single day.
Ingredients in these pumpkin oat 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:
- Oat Flour– Oats are a heart-healthy whole grain. You’ll need 2 cups of oat flour.
- Pumpkin Puree – Either use fresh pumpkin puree from your Jack-O-Lantern or add some from a can, but either way, use 1 cup.
- Maple Syrup – Sweeten the muffins naturally with 1/3 a cup of real maple syrup.
- Eggs – These are an emulsifier, so you’ll use 2 large eggs.
- Coconut Oil – or Other Oil of Choice – Melt 1/2 a cup of your favorite type of healthy oil.
- Baking Soda + Powder – Combine 1 teaspoon of baking powder with 1/2 a teaspoon of baking soda for the fluffiest muffins.
- Vanilla – Pure vanilla extract adds deeper and richer flavors to the muffins, use one teaspoon.
- Pumpkin Pie Spice – Use some premade pumpkin pie spice to really make them taste amazing – about two teaspoons.
- Chocolate Chips – These chocolate chips are optional. If you want to use them, add about one cup.
Kitchen tools required
You don’t need any fancy kitchen gadgets to make this simple pumpkin muffin recipe. Grab the following tools before you begin.
- Muffin Tin
- Muffin Liners
- Large Bowl
- Small Bowl
- Wooden Spoon
For measuring, you will need 1 cup, 1/2 cup, 1/3 cup, 1 teaspoon, and 1/2 teaspoon.
How to make the best 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 flour.
Tip: Always measure the amount of oats you need after grinding your oats up because the measurement can change.
If you already have oat flour, you can skip this step and move directly to mixing the pumpkin muffin batter.
Mix the oat flour, baking powder, baking soda, salt, and cinnamon in another bowl.
Add the dry ingredients into the wet ingredients and stir until completely combined. Then add in any mix-ins you want! I love adding chocolate chips or pecans to 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! Bake them until you insert a toothpick into the middle, and it comes out clean.
Here are some questions people often ask about making pumpkin muffins. If you don’t see your question in this list, please leave it in the comments.
What other ingredients can I add to these oat flour pumpkin muffins?
Should I make my own homemade oat powder?
This is entirely up to you. Some people like to make their own oat powder by pureeing rolled oats because it is less processed. It could be cheaper to make your own oat powder, especially if you buy rolled oats in bulk.
Can I turn this into a loaf of quick bread?
Yes, you can easily place the batter into a prepared loaf pan and make healthy pumpkin bread. You will have to adjust the baking time because it will take longer for the bread to bake.
Are these pumpkin muffins keto-friendly?
No, these muffins are not good to eat on a low-carb diet. The oat flour makes them much too high in carbs. Plus, the maple syrup increase that number even more. I suggest looking for a muffin recipe that uses either almond flour or coconut flour and is sweetened with a sugar substitute.
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 – store them in the freezer or the refrigerator.
Freeze the muffins
Once cooled, wrap them up individually in plastic wrap and place them in a gallon Ziploc bag. This makes it easier to pull them out individually. Store them in the freezer for up to 6 months. When you are ready to eat them again, just let them thaw naturally in the refrigerator overnight.
This will increase the shelf life to longer than four days. Just stick the sealed, airtight container right into your fridge, and you will be good to go! These muffins will last about a week in the refrigerator.
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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