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 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!