Go Back
–+ servings

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.
30 minTotal
10muffins
  • 189 kcal
  • P 5g
  • C 25g
  • F 9g
https://mattsfitchef.com/healthy-pumpkin-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

  1. Preheat oven to 180°C (350°F) and prepare a muffin mold with muffin liners.
  2. 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.
  3. 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.
  4. 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