Make pumpkin everything a little more wholesome with these healthy pumpkin muffins! Made whole-grain, vegan, and oil-free.
Fall baking falls right in line with #pumpkineverything. Let’s swap out those overly sweetened lattes and cookies with something a little more wholesome.
How about healthy pumpkin muffins?
With some chocolate chips if you please!
So many of you love the pumpkin chia pudding, pumpkin pie, chocolate pumpkin pie, and the pumpkin custards, I decided to post these healthy pumpkin muffins.
This recipe is originally from LTEV, and I’m posting my oil-free modification today. The recipe had very little oil to begin with, so they were pretty easy to adapt.
The muffins are just as light and tender – and delicious! Bonus: They smell positively enchanting with the spices when baking!
You may find it hard to believe that they are healthy pumpkin muffins. No need to tell anyone. Just serve. 😋
Hope you enjoy these, guys. Do let me know! x Dreena
For more vegan muffins, check out these baked goods!
- Vegan Chocolate Chip Muffins
- Sweet Potato Muffins
- Lemon Cranberry Muffins
- Cinnamon Bun Muffins
- Apple Hemp Muffins
- Vegan Banana Bread
Pumpkin Oat Muffins with Chocolate Chips
Ingredients
Topping (optional, not included in these photos):
- 2 tbsp unrefined sugar
- pinch sea salt
Batter:
- 1 cup spelt flour
- 1 cup oat flour
- 1/2 cup rolled oats
- 2 tsp baking powder
- ½ tsp baking soda
- 1/4 tsp sea salt
- 1/2 tsp cinnamon
- 1/4 tsp freshly grated nutmeg
- 1/8 tsp allspice
- 3 tbsp coconut sugar or other unrefined sugar
- 1/4 – 1/3 cup mini non-dairy chocolate chips optional… maybe!
- 3 tbsp pure maple syrup
- 1 tbsp flax meal or 1/2 tbsp ground white chia seed
- 1 cup plain or vanilla non-dairy milk
- 1 cup pumpkin pie mix (see note) I use Farmer’s Market Organic brand
- 1 tbsp freshly squeezed lemon juice
- 1 ½ tsp pure vanilla extract
Instructions
- Preheat the oven to 350°F. In a small bowl, combine the topping ingredients and set aside until batter is ready. In a large bowl, combine the dry ingredients, sifting in the baking powder and baking soda. Stir until well mixed. In another bowl, first combine the maple syrup with the flax meal, and then add the remaining wet ingredients and stir until well mixed. Add the wet mixture to the dry mixture, and gently fold and mix until just combined (do not overmix). Let sit for a minute while preparing a muffin pan with liners. Spoon the mixture into a twelve-cup lined muffin pan (filling 12). Sprinkle a little of the topping on each muffin. Bake for 21-22 minutes, until set to the touch. Remove from the oven, let cool for a couple of minutes in the pan, and then transfer the muffins to cool on a cooling rack. Makes 12 muffins.
Notes
images credit: Hannah Kaminsky
Dave N says
Dreena, I made a double batch of these yesterday and they came out amazing. Of course I added chopped walnuts and choco chips.
Simple and healthy recipe and everyone loved them.
Dave
Rabbit says
Hi.. Can you please what can be used in replace of spelt flour? And is Pumpkin pie mix the same as mashed pumpkin?
Anna Fine says
Hi Hannah,
Thank you very much for this amazing recipe! Those muffins became my family’s favorite! We did even like pumpkin before,and now I keep making those in double batch all the time! I buy pie pumpkin and roast it in the oven . These muffins are incredibly delicious! I mix all wet ingredients in my bledtec blender and it makes it so easy! I will try to use other mushed fruits with this recipe,like bananas or apples. I think it should be pretty good too.
Kim says
Hi Dreena
My family is really enjoying your muffin recipes. I’m wondering what you would recommend as a substitute for oat flour that’s easier to find? I tried this recipe with whole wheat flour and spelt but they where quite dense and heavy. Are yours fluffy/crumbly like store bought muffins or more heavy?
Thank you
Dreena says
Hi Kim, yeah I love the combo of spelt and oat, it usually works very nicely. You can make your own oat flour. Use rolled oats or quick oats and blitz in a blender until it’s quite fine. You want to get it quite fine, or it’s a different texture than storebought. Hope that helps!
Mich says
Hi, I just made these. Tastes great! The only problem was that they stuck to the paper liners. Any way to avoid this? Definitely using this recipe again. Thanks!
Dreena says
Hi Mich, yes, this can happen with oil-free baking, depending on the muffin liner. It helps to use parchment liners, like these: https://amzn.to/2GzBoLX You can find them in many stores as well. Good luck!
Jennifer Bliss says
Hi! I have been following your blog(s) for years and am a huge fan of your books. It’s been a SUPER LONG TIME since I have commented, however. I’m re-working my blogroll and am hoping you won’t mind if I link you up and start visiting and commenting more frequently. Drop by my place when you can and let me know your thoughts! Thanks!
Jennifer Schmidt says
Tried these out this weekend and they were a big hit! So glad to have another muffin flavor in our breakfast repertoire. Thanks Dreena!!
Dreena says
just delighted to read that, thanks Jennifer!
jacquie says
The muffins look great. But what is pumpkin pie mix? do you mean canned pumpkin that already has the spices and some sugar added? I wouldn’t of thought so because you are adding spices and a bit of sugar (plus it would be too sweet). do you perhaps mean canned pumpkin w/ nothing added? That would make more sense to me but i wanted to double check.
thanks
Dawn says
I was wondering the same thing.
Dreena says
Yes it’s a canned pumpkin pie mix, I use this one: http://amzn.to/2Amhtdl The texture is looser than canned pumpkin puree, it works really beautifully here. It has some sweetener, but not a lot, and the muffin batter doesn’t have that much added sweetener as well. If you want to use a pumpkin puree, you’ll need to use a little less, thin with additional maple syrup, and bump up the spices.
Aliso says
I didn’t have pumpkin pie filling so I used pumpkin puree’ and added pumpkin spice to it for flavour. They turned out really good, very moist, nice flavour. The spelt flour gives them a lighter texture I think.
Jill says
I wanted to make these as mini muffins how long should I bake them? Also, I do not have the pumpkin pie mix just a can of purée how should I season it? thank you
Dreena says
Hi Jill, mini muffins are usually about 14 minutes, but check at that time as they may need longer baking based on size. For puree, use a little less than a cup (say 1 cup less 3 tbsp), add another 3-4 tablespoons of maple syrup, and increase spices a little.
J says
Any recommended substitutes for the sugar ingredients? Thanks!
Dreena says
If you prefer to use date sugar and date syrup, you can substitute those.
Amy says
Yes, I have a Thermomix (very high speed) so I make all my own flowers (rice, chickpea, buckwheat, oats, nuts, seeds etc)bit off topic but a chickpea/walnut batter is really nice for frying eggplant slices…… much cheaper,a good processor will do too
Em says
I did not have spelt either. I used whole wheat instead, but did have the oat flour. I used the oil since I was afraid the WW would make it dry. Turned out great. Do you just put the buckwheat groats in a food processor?
Amy says
Thanks, I will puree some pumpkin and add the usual cinnamon, ginger, nutmeg. I think I’ll make some buckwheat flour out of the grouts I have too because I don’t have any spelt 🙂
Em says
In the US pumpkin pie mix is canned pumpkin with some spices and sugar. I usually use regular canned pumpkin instead to control the amount of sugar.
Amy says
These look / sound delicious. What is in a pumpkin mix? We don’t have that kind of thing available in Australia. I’m guessing it’s pureed pumpkin and some spices? (I’ll have to do that bit from scratch cos I don’t want to miss out on these)
Amy says
These look/sound delicious. What is in a pumpkin pie mix? We don’t have that kind of thing available in Australia. I’m guessing it’s pureed pumpkin and some spices?
janae @ bring joy says
Sorry about your little one being sick–NO FUN! I agree, once they get int the mixing pot of preschool & kindergarten, it’s the ultimate snot/germ fest.
I feel ya–I don’t have quite so much as you on my plate, but being so “great with child” I don’t have my usual energy which makes it a bit harder. Though I did all my Christmas shopping the day after Thanksgiving & we put up our Christmas decorations then too–THANKFULLY!
These muffins look so plump & hearty, & delicious.
Hope things settle down & you can get what you need done.
ox
Anna {Herbivore Triathlete} says
Everything tastes better with chocolate! I love these muffins, pumpkin and chocolate are such a great combination.
I’ve said it before, but will say it again, LTEV has the best recipes!
Dreena says
<3 Really appreciate that, thank you Anna.
Deanne O'Donnell says
I try to meditate or do yoga when I am stressed. I also cook. I used to stress eat but I’ve been trying to stop that.
Dreena says
Good for you Deanne. Yoga and meditation probably the best things you can do for yourself during stressful times. (I also eat with stress – and it’s usually chocolate or ice cream, not kale)! 😉
Alexa says
I am always stress-baking. Even though I have so little time, I’ll still make time to bake up something, and it usually ends up with pumpkin in it! Like this- http://lifewithlampnsofa.com/2013/11/10/vegan-pumpkin-raisin-walnut-bread/
Dreena says
Alexa, that bread looks dynamite – really moist and satisfying!
Jane says
Yep, stress bake definitely because when my work is crazy I can always convince myself I have to bake to make sure the whole family gets nutritious treats when times are tough! And it makes me feel useful and productive when work is difficult. And my lovely partner and daughter always give me heaps of accolades, even for something simple, so it bumps up the ‘worth’ of doing it even more. Plus – cakes and muffins are yum. Did I say yum? double yum! Thanks Dreena, you are an inspiration. Just coming into ice cream season here in Australia so expect some out of season feedback from me in the coming weeks! x
Dreena says
Awwww, that’s so lovely. It DOES make it feel even more worthwhile when they appreciate it. My family appreciates the baking too, for as much as I do they still say “ooh and ahh”. I love that! Bring on the ice cream, Jane! Make extra for me!! 🙂
Anna says
These look delicious. Do you think they would freeze well? I have to make muffins for a party but I can’t bake them the day of so I will be making them a week ahead of time and freezing them. Any suggestions?
And as always, thank you for sharing your amazing talents with us!
Dreena says
Anna, yes, they freeze quite well. If you add the topping tho, that’s best fresh – not as good later whether refrigerated or frozen. You can still use it, just will become soft with freezing/thawing. And, my pleasure – thank you. 🙂
Anna G says
Thanks Dreena, can’t wait to try these 🙂
JoAnne says
Have these been made gluten free? I am celiac and can’t have spelt.
Dreena says
JoAnne, I haven’t tested them with all oat flour, but if you can have that they should be ok. You might need another 1-2 tbsp of oat flour in place of the spelt, and the muffins might be just a little more tacky with all oat (that’s usually my experience and why I tend to mix). But, overall I think they should be fine.
Andrea @ Vibrant Wellness Journal says
Totally stress bake! I like to think of it as an investment, as in, I can do this now and it will give me more time during the week for … I think it works! Wish I had some spelt flour to make these little guys right now- I’ve got a can of pumpkin that’s just waiting to become muffins! Love your site 🙂
Dreena says
Toooo funny! Andrea, I often bake 2 things one day thinking “I might be busier tomorrow”… but, in the process make myself particularly busy THAT day, hah! Still, I like to be prepared, family always toting snacks on the go. Thanks and enjoy!
Liz says
I am ALL about stress baking. (And cooking.) Whenever I find myself stressed, tense, sad, angry, bored, overwhelmed, lost, confused, I feel the kitchen pulling me in, like centripetal motion. Experimenting and making things up as I go along is my panacea and cure-all. Creating things soothes me and helps both distract AND focus my crazy thoughts. It’s like getting a shot of valium. LOL Seriously, though. As soon as the bowls come out and I start mixing, I can feel everything starting to wash away. It is without a doubt, the best (and CHEAPEST) form of therapy for me. 🙂 (Exercise and getting in the garden/yard are up there, though, too.) I get ANTSY if I have to go more than a couple of days without being in the kitchen. It’s like a SICKNESS; I feel like I’m going through withdrawal or something. LOL
Dreena says
Liz, I often think I need intervention, lol! I am entirely relating to what you are saying. Some of my busiest days are my most creative! It’s just the mess after I could do without. 😉 We should start a support group!
Eve says
I am a procrasti-baker! I should be doing something else but I’m going to bake these right now, as I have the ingredients at home (the overflowing pantry!). Strangely enough, I have not made these yet from LTEV, but your oil-free version makes me want to try these right away since I need to get back on the low-oil/no-oil bandwagon. I’ve been slipping! So, here I go . . . watch IG for a photo!
Dreena says
L O L!! Procrasti-baker! My word, that is the best, Eve – and I do it too!!! Which makes me more stressed which… you get the picture. Going to be using that one. 🙂
Tiffany says
Happy December, Dreena!
These are beautiful! I’ve actually made these and loved them!! I didn’t have pumpkin pie mix so I made them using plain pureed pumpkin and the muffins were still delicious!!
I should try meditation or yoga when I’m stressed but I usually bake and eat chocolate chips instead haha!!
Hope you have a wonderful holiday season filled with love, happiness, laughs and lots of sweets xoxo
Dreena says
Thanks Tiffany, wishing you a beautiful holiday season as well. Always lovely to hear from you.
p.s. I keep dark chocolate in my purse… at all times. That just about says it all! 😉
Tiffany says
Thank you 🙂 xoxo
What a good idea!! I’m going to start doing that!! Chocolate chips are a grt source of energy!
Dreena says
That’s what I’m talkin’ about!!! 😀