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
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?