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
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 🙂