These Healthy Pumpkin Muffins are fluffy, moist and perfectly sweetened. Made with oatmeal, fresh pumpkin and lots of fall spices, they're naturally vegan, gluten free and oil free. The perfect breakfast or snack made in 1 bowl in under 30 minutes!
Yes... another pumpkin muffin recipe. But can there ever be enough pumpkin muffin recipes? Everyone has different muffin preferences, but today I'll be sharing with you these moist, fluffy and perfectly sweetened pumpkin muffins that just also happen to be flourless, dairy free, egg free, gluten free, oil free AND refined sugar free.
This recipe took a total of eight tests. EIGHT!! I listed a set of requirements it needed to hit to make it to the blog. The very first one is NOT being gummy. In my experience, a lot of gluten free (especially with oatmeal) + oil free vegan baked goods are so gummy and have this weird sticky texture in my mouth... and my jaw gets so tired. The potato starch in these muffins bring a cake-y, fluffy and light texture so NO gumminess at all, so check. These muffins needed to be MOIST but not raw, like you know when you cut into a muffin and the bottom is all dense and wet? Nope not in these babies. And my third very important criteria was that they actually tasted like pumpkin and not just sugar.
Okay, now that I've covered what to expect from these delicious pumpkin muffins let's get into how to make these delicious healthy pumpkin treats!
- Flax egg: Mix flax meal and water and wait for it to thicken.
- Pumpkin puree: I use E.D. Smith brand which is slightly more wet than other brands. If using another brand, you may need to add additional non-dairy milk.
- Maple syrup: paired with pumpkin = ♡
- Non dairy milk: To thin out the batter.
- Oat flour: makes these muffins fluffy and hearty.
- Almond flour: what makes these muffins so moist!
- Potato starch: helps absorb excess liquid from the pumpkin.
- Pumpkin pie spice: here's my favourite homemade pumpkin pie spice blend!
And of course, baking staples like vinegar, vanilla, baking powder and baking soda.
How to make it
- Mix the wet ingredients.
- Mix in the dry ingredients.
- Divide batter between 8 muffin cups and bake!
Why start at a higher temperature to bake muffins?
I've used this method ever since my Tahini Chocolate Chip Muffins recipe, and have just always stuck with it. It creates a nice dome like effect on the top. If using smaller muffin tins, this method would help create a nice muffin top because of initial reaction with the baking soda, baking powder and heat that.
And the last step is simply just to let them cool on a cooling rack for 5 minutes before digging in 🙂
How to Store Homemade Vegan Pumpkin Muffins
These pumpkin muffins are taste best eaten fresh but will keep on the counter in an air tight container for up to 2-3 days. The best method to store would be to freeze them so that they retain their moisture. To reheat, simply let them thaw on the counter at room temperature or nuke with a lightly damp paper towel covered over it for around 30-40 seconds.
These muffins are delicious as is with a slather of vegan butter or nut butter but you can also add in extra delicious ingredients like chocolate chips, sunflower seeds, pumpkin seeds, raisins, walnuts or pecans for more variation. Add ⅓ cup of any of these ingredients to switch it up!
I hope you're left inspired to make these Healthy Vegan Pumpkin Muffins! They're seriously so delicious and perfect to make ahead of time for meal prep, to bring on the go and snack on when you're feeling a lil' snack-y. If you love muffins, I think you'll also really like these One Bowl Tahini Chocolate Chip Muffins & Vegan Egg Muffins recipe! Or if you have some left over kabocha, try these recipes out:
If you recreate this Healthy Pumpkin Muffins recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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Healthy Pumpkin Muffins (Vegan + Gluten Free)
- Total Time: 30 minutes
- Yield: 8 muffins 1x
These Healthy Pumpkin Muffins are fluffy, moist and perfectly sweetened. Made with oatmeal, fresh pumpkin and lots of fall spices. The perfect healthy breakfast or snack made in 1 bowl in under 30 minutes!
- 1 flax egg (1 tbsp flax meal + 2 tbsp water)
- ½ cup + 2 tablespoon pumpkin puree (150g)
- ¼ cup maple syrup (80g)
- 3-4 tablespoon non dairy milk (45-62g)*
- 2 tsp vanilla extract (10g)
- 2 tsp apple cider vinegar (10g)
- 1 scant cup almond flour (100g)
- 1 cup super fine oat flour (120g)
- 1.5 tbsp potato starch (16g // optional, or sub with more oat flour)
- 1 ½ tsp baking powder (7g)
- ¾ tsp baking soda (3g)
- 1 tbsp pumpkin pie spice (14g)
- ¼ tsp salt
- Pre-heat oven ton 425F. Grease or line your muffin tin.
- Make the flax egg and let it sit while gathering the other ingredients. Into a mixing bowl, add pumpkin puree, maple syrup, lesser amount of non dairy milk, vanilla and apple cider vinegar and whisk until combined. Add in the almond flour, oat flour, potato starch, baking powder, baking soda, pumpkin pie spice and salt and whisk until combined. Depending on the pumpkin puree you use, you may need to add additional 1-2 tablespoon of non dairy milk. The batter should be not too thick but not runny like pancake batter. See photos for batter consistency. Divide the batter between 8 muffin cups.
- Place into the oven and bake for 5 minutes. Reduce the temperature to 375 F and bake for another 15-20 minutes, or until cooked through. Be sure to rotate the pan half way during the baking time to encourage even baking. To check for doneness, insert a toothpick in the centre of one muffin, it should come out clean.
- Allow the muffins to cool in the muffin tin for 5 minutes on a cooling rack. Then carefully remove each muffin, place on the cooling rack and allow to fully cool.
- Helpful Equipment: spatula, muffin tins, mixing bowls, whisk, muffin liners
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: North American
- Serving Size: 1 muffin
- Calories: 253
- Sugar: 19.31
- Sodium: 9.66
- Fat: 9.2
- Saturated Fat: 3.64
- Unsaturated Fat: 4.7
- Trans Fat: 0
- Carbohydrates: 39.6
- Fiber: 3.7
- Protein: 5.46
- Cholesterol: 0
Keywords: pumpkin puree, kabocha, healthy muffins, gluten free
SAVE IT FOR LATER! ↓
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Hi, these look delicious! I was wondering if these could be made into a loaf if I doubled the recipe?
Lisa Kitahara says
Thank you so much! 🙂 I haven't tried making them in a loaf pan but I would increase the baking time to 40-50 minutes and perhaps tent the loaf with foil half way to prevent the top from burning. If you try it, please let me know how it goes!
If I wanted to go for a no added sugar version of these muffins, can I simply just take out the sugar or would I have to substitute it with something?
Lisa Kitahara says
Yes, you can take out the sugar. I wouldn't replace it with anything else just because its for sweetener purposes. It might come out a little dry so you can add in a bit more liquid if needed. Let me know how it goes!
Lisa Kitahara says
Just remove the sugar. I haven't tried it, but it might be a bit dry, so try adding in a bit more liquid/coconut cream! I hope it turns out, let me know how it goes!
I used Coconut Cream in a can NOT coconut milk.. its much thicker then coconut milk in a can.. I feel like there is Too much liquid.. I think the Almond milk or in my case Coconut milk in a carton is NOT needed.
One more question, I measured out 3 cups plus 3 tbsp of oatmeal to make the flour.. I did not use all I made because I weighed out the amount that you listed as the end weight 135 g is that correct or did you use all the 3 cups plus the 3 tbsp as the listed amount. Or did you weigh out the 135 g? I used a Vitamix so it blended it very fine. Just wandering if what is why the muffins were not full and fluffy?
Lisa Kitahara says
It's suppose to be 1.5 cup + 3 tbsp of oats, measuring out 135g of oats. If measuring oat flour, use 1 cup + 2 tbsp. Both should equate to 135g regardless. As for the batter being too wet, did you use canned pumpkin? If so, it has much more moisture than cooked kabocha that I used so you can dial the amount of milk almond milk to 2 tbsp and go from there!
Just made these last night with a couple of variations:
Subbed fresh pumpkin w/ 1 can of pumpkin puree
Subbed coconut cream w/ 2 T of coconut oil
Used AVC instead of lemon
+ chocolate chips
I didn't sift the dry ingredients but added them to the food processor once I blended the oats. I found the batter to be a bit liquidy so I added about 2 T of almond flour since I didn't want to blend up more oats. The batter filled a regular 12 muffin/cupcake pan. I had to leave them in the oven a bit longer than directed but they came out so delicious! I've baked w/ ACV before and it usually leaves a slight vinegar flavor/smell but not in this recipe! Definitely will make again. Thank you!
Also, the directions didn't mention where to mix the almond butter so I put that with all the liquids
Lisa Kitahara says
Thank you so much for the feedback and review, I'm so glad you enjoyed it! And thank you, just updated it 🙂
Hi! Is it possible to leave out the sugar and sub the coconut cream for nut butter or more liquid? 🙂 Thank you!
Lisa Kitahara says
I haven't tried either so can't guarantee results. The sugar and coconut cream both help with moisture, but I'm thinking you could replace it with more dairy free milk- but it might not come out as moist. If you try any of the variations out please let me know how it goes! Good luck 🙂
These came out AMAZING ! Perfect amount of pumpkin flavor and so fluffy. I replaced the almond milk with pumpkin flavored almond Milk 🙂 so yummy !!
Jordan Elbaum | Prickly Fresh says
These have the perfect texture!! and honestly are so easy to make.
Kari - Get Inspired Everyday! says
These look incredibly and I love that they're a healthier option too! I haven't tried oil free baking, but these pumpkin muffins look perfectly moist!
I love, love, love your recipes.