Healthy Pumpkin Muffins

5 from 4 votes

Healthy Pumpkin Muffins

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.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Dessert, Snack

Cuisine: American, Gluten-free

Keyword: baking

Servings: muffins

Ingredients

Dry Ingredients

200 grams (2 cups) oat flour or (200 g - 1 ¾ cup) preferred flour
30 grams (⅓ cup) rolled oats
1 tsp baking soda or 2 tsp baking powder
¼ tsp salt

Wet Ingredients

2 large eggs
180 grams (¾ cup) pumpkin puree canned or homemade
100 ml (½ cup) maple syrup or honey
60 ml (¼ cup) canola oil or vegetable oil of choice
1 tsp vanilla extract

Pumpkin Spice Mix

1 tsp cinnamon
⅓ tsp nutmeg
¼ tsp ground ginger
¼ tsp ground cloves

Metric - US Customary

Instructions

Preheat oven to 180°C (350°F) and prepare a muffin mold with muffin liners.
In a large bowl, beat pumpkin puree with eggs, maple syrup, oil and vanilla extract. Once combined, whisk in the pumpkin spice mix and mix until smooth.
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.
Fill ⅔ of each muffin liner with the batter, sprinkle with oats 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.
Let cool for at least 15 minutes before serving

Nutrition