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
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