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!
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
Topping (optional, not included in these photos):
- 2 tbsp unrefined sugar
- pinch sea salt
- 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
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.
Pumpkin Mix Note: If you want to use pure canned pumpkin puree, you’ll need to use a little less, thin with additional maple syrup, and bump up the spices.
Spice Notes: For a spicier muffins flavor, increase the allspice a little, add 1⁄8 to 1⁄4 teaspoon of ground ginger for extra spice.
Notes: Try adding 1⁄4 to 1⁄2 cup of chopped walnuts or pecans.
images credit: Hannah Kaminsky