Healthy Pumpkin Muffins

As an Amazon Associate I earn from qualifying purchases.

These Healthy Pumpkin Muffins are so moist and delicious that you’ll never guess they’re also good for you. Made with oats and maple syrup, this one-bowl recipe makes the best gluten-free pumpkin muffins for snacks and desserts.

Fall has officially begun. While I already miss Summer, deep in my soul I feel the excitement running through my veins. Cozy afternoons, Halloween, Thanksgiving and...Pumpkin! Pumpkin season is hands down one of the most magic moments of the year. From chocolate chip pumpkin bread to pumpkin cookies and nourishing bowls, I can probably say that pumpkin is one of my favorite foods ever. Besides its nutritional benefits, it tastes delicious in both savory and sweet recipes. Just like these healthy pumpkin muffins, probably the best muffins I’ve ever made. I obsessed with them, and you will love them too!

Why you will love these healthy pumpkin muffins
The ingredients for pumpkin oat muffins
How to make oat flour at home
How to make healthy pumpkin muffins with oats
Storage information
Recipe tips
FAQ – Frequently asked questions
More healthy treats for Fall
Healthy Pumpkin Muffins Recipe

Why you will love these healthy pumpkin muffins

Moist and delicious. This recipe packs all the warming flavors of Fall into soft and moist pumpkin oatmeal muffins. Everyone will love them, kids included!
Healthy and nutritious. If you think that healthy desserts are boring, time to change your mind. These delicious muffins are high in dietary fibers, low sugar, lower in fats and rich in nutrients. Oats and pumpkin provide plenty of minerals and vitamins that are good for you.
No refined sugar and no refined flour. Made with oats and maple syrup, this recipe is free from white flour and refined sugars. The prefect treat if you are trying to be more conscious about your diet!
Gluten-free and dairy-free. Since there is no need for white flour or milk and butter, these pumpkin oat muffins are gluten-free and dairy-free. You can also make them vegan by replacing eggs with flaxseed eggs.
One-bowl easy recipe. Healthy baking has never been that easy! Combine all the ingredients into a bowl, mix and bake until soft and fluffy. The real challenge is gonna be waiting while they are in the oven!

The ingredients for pumpkin oat muffins

Eggs. The eggs will add moisture, flavor and improve textures. I recommend using two large fresh eggs, from free-range chickens if you can. For vegan pumpkin muffins, replace with two flaxseed eggs.
Pumpkin purée. The best healthy muffins are made with pumpkin purée made entirely from pumpkin, without additional sweeteners or spices. Do not use pumpkin pie fillings, they are not the same. Out of convenience I got canned puree from the store but you are free to make it at home.
Maple syrup. In this recipe, the maple syrup helps sweeten muffins in a more natural and healthy fashion (no refined sugar here!). You can substitute with honey, agave syrup, date syrup or coconut syrup. Granulated sweeteners such as brown sugar or coconut sugar will not work, you’ll need a syrup.
Vegetable oil. I recommend opting for a neutral vegetable oil such as canola oil, avocado oil and coconut oil. Replace with melted butter if you desire.
Oat flour. For healthier muffins without refined flours, this recipe uses oat flour. You can buy it from the store or make it at home; be sure to choose gluten-free oats if necessary. As an alternative you can use any other flour such as wholewheat flour, spelt flour or all purpose flour.
Rolled oats. In addition to flour, you will need rolled oats (also quick oats work). Oat flakes give these muffins a unique texture, extra taste and plenty of nutrients such as fibers and minerals.
Baking soda. This ingredient helps muffin rise and become fluffy. You can also use baking powder, but unfortunately the outcome won’t be exactly the same (less fluffy and slightly drier).
Spices and flavors. A mix of cinnamon, nutmeg and vanilla extract will give your desserts the traditional flavors of Fall.

How to make oat flour at home

For healthy and gluten-free pumpkin muffins, this recipe uses oat flour. Oat flour is a great alternative to refined white flour or other flours that contain gluten (just be sure to use certified GF oats). The best thing is, you can also make it at home from rolled oats in case you can’t find it at the grocery store.

Add rolled oats or quick oats to a high speed blender and process until they have become flour. Depending on the power of your blender, this process may require a couple of minutes. The result should be a fine powder, or better said “homemade oat flour“!

How to make healthy pumpkin muffins with oats

Combine wet ingredients. In a large bowl, beat pumpkin puree with eggs, maple syrup, oil and vanilla extract. Once beaten, whisk in the pumpkin spice mix and mix until smooth.
Add dry ingredients. Using a rubber spatula or fork, stir in the flour, the oats, the baking soda and the salt. Mix wet and dry ingredients together until you get a smoot batter.
Bake in hot oven. Fill ⅔ of each muffin liner with batter, sprinkle with oats and seeds on top if you desire, and bake in hot oven for 20 to 25 minutes. Do not overbake; they are ready when a toothpick inserted into the center comes out clean.

Storage information

To store gluten-free pumpkin muffins, first let cool completely over a wire rack. Once cooled, place in an airtight food container and keep at room temperature for a maximum of 3 days.

If you want oat muffins to last longer, place them in a sealable food container and refrigerate for a maximum of 4 days. Pumpkin muffins freeze very well too. To freeze, place in zipper bags and keep in the freezer for a maximum of 3 months. Before serving, thaw and reheat in hot oven until they are soft and warm.

Recipe tips

Use fat for soft and moist pumpkin oatmeal muffins. A bit of canola oil, coconut oil or melted butter will significantly improve both tastes and textures.
I recommend using baking soda instead of baking powder, it gives baked goods a moister and fluffier texture. If you don’t have it, also baking powder works but the texture won’t be as soft.
For the best experience, eat your pumpkin muffins the day after making. As for pumpkin bread, all the spicy flavors will come out to convey a memorable taste.
Include additional ingredients such as chocolate chips, walnuts, pecans or pumpkin seeds. Besides taste, they will create an irresistible experience of textures.
When preparing the batter, be sure not to mix excessively. Overmixing batter will spoil the fluffy texture of your pumpkin oat muffins.
Do not bake for too long. Keep an eye on the baking time, they should be done when a toothpick inserted into the center comes out clean. Overbaking muffins makes them hard and dry.

FAQ – Frequently asked questions

How to make vegan pumpkin muffins?

For a vegan treat, replace eggs with two flaxseed eggs. As there’s no dairy product in this recipe, you won’t need to implement further changes.

How to make gluten-free pumpkin muffins with oats?

The secret for making gluten-free pumpkin muffins is choosing certified gluten-free oat flour and rolled oats.

How to make pumpkin puree at home?

First, prepare the pumpkin. You can decide whether to boil, steam, bake or air fry it. Once tender, place in a food processor and blend until smooth.

How to replace oat flour?

This healthy pumpkin muffin recipe is simple and versatile. Therefore, if you do not have oat flour you can substitute with whole wheat flour, spelt flour or all purpose flour.

How to replace oil?

The oil can be substituted with melted butter (dairy-free if you want). As mentioned before, for rich and moist muffins I do not recommend skipping the fat component.

How to make pumpkin muffins with protein powder?

For a high protein treat, replace 30 to 50 grams (1/3 to 1/2 cup) of the flour with a protein powder of your choice. I suggest vegan protein powder or casein, as they tend to be better for baking.
And if you looking for more, check out my protein pumpkin muffin recipe!