There is something magical about the smell of cinnamon on a crisp autumn evening. These healthy pumpkin muffins are exactly what your kitchen needs right now. They are light, tender, and perfectly spiced for the season. You can feel good about serving these to your family today.
Why You’ll Love This Recipe
You will love how these muffins fit into your busy morning routine. They are naturally sweetened with maple syrup for a gentle energy boost. Being gluten-free and dairy-free makes them a win for everyone at the table. They are packed with fiber to keep you full for hours. This is the ultimate guilt-free fall treat for your home.
Simple Cooking Steps
Making these is as easy as whisking and stirring in two bowls. You do not need any fancy or expensive kitchen equipment. Just a simple muffin tin and a spatula will do the trick. The batter comes together in just a few quick minutes. Even beginner bakers will find this recipe totally doable and fun.
Ingredients You’ll Need
Most of these items are pantry staples you likely already have. Fresh seasonal spices make all the difference here.
- 2 cups certified gluten-free oat flour
- 1 cup canned pumpkin puree (not pie filling)
- 1/2 cup pure maple syrup
- 2 large eggs, room temperature
- 1/4 cup melted coconut oil
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1.5 teaspoons pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 1/3 cup dark chocolate chips or chopped walnuts (optional)
Step-by-Step Directions
- Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with parchment liners or grease with coconut oil.
- In a large mixing bowl, whisk together the pumpkin puree, maple syrup, eggs, melted coconut oil, and vanilla extract until the mixture is smooth and emulsified.
- In a separate medium bowl, sift together the oat flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and sea salt.
- Gradually add the dry ingredients to the wet ingredients, stirring with a spatula until just combined. Fold in chocolate chips or walnuts if using.
- Divide the batter evenly among the 12 muffin cups, filling each approximately three-quarters full.
- Bake for 20 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean with no wet batter.
- Remove from the oven and allow the muffins to cool in the pan for 5 to 10 minutes before transferring them to a wire rack to cool completely.
Best Ways to Enjoy It
Serve these muffins warm with a little bit of almond butter. They pair perfectly with your favorite morning coffee or tea. You can also pack them for a quick afternoon snack. Your kids will love finding these in their lunchboxes. They are great for a cozy weekend brunch at home.
Keep It Fresh
Store your leftovers in an airtight container at room temperature. They will stay fresh and moist for up to three days. For longer storage, keep them in the fridge for a week. These muffins also freeze beautifully for up to three months. Just thaw one overnight for an easy grab-and-go breakfast.
Recipe Tips
- Make sure your eggs are at room temperature first.
- Do not overmix the batter to keep them light.
- Use pure pumpkin puree, not the sugary pie filling.
- Add dark chocolate chips for a little extra indulgence.
- For Thanksgiving, double the batch to feed a crowd.
- Check for doneness with a simple toothpick test.
- Let them cool completely to prevent sticking to liners.
Ways to Switch It Up
- Swap chocolate chips for crunchy chopped walnuts or pecans.
- In summer, try using mashed sweet potato instead of pumpkin.
- Add a pinch of ginger for a spicier flavor profile.
- Use honey instead of maple syrup for milder sweetness.
Common Questions
Can I make these ahead of time?
Yes, you can bake them during your weekend meal prep. They stay moist and delicious for several days in the fridge.
What if I don’t have pumpkin pie spice?
You can easily mix cinnamon, nutmeg, and cloves together yourself. It provides that same warm, classic fall flavor you love.
Will kids eat these healthy muffins?
Absolutely, they are soft, sweet, and very snackable for little ones. The chocolate chips make them feel like a special treat.
I hope this cozy recipe brightens your fall mornings. These healthy pumpkin muffins are a family favorite that I know you will love. Happy baking!
— Lidia
Healthy Pumpkin Muffins (Gluten-Free & Dairy-Free)
Ingredients
- 2 cups certified gluten-free oat flour
- 1 cup canned pumpkin puree (not pie filling)
- 1/2 cup pure maple syrup
- 2 large eggs , room temperature
- 1/4 cup melted coconut oil
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1.5 teaspoons pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 1/3 cup dark chocolate chips or chopped walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with parchment liners or grease with coconut oil.
- In a large mixing bowl, whisk together the pumpkin puree, maple syrup, eggs, melted coconut oil, and vanilla extract until the mixture is smooth and emulsified.
- In a separate medium bowl, sift together the oat flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and sea salt.
- Gradually add the dry ingredients to the wet ingredients, stirring with a spatula until just combined. Fold in chocolate chips or walnuts if using.
- Divide the batter evenly among the 12 muffin cups, filling each approximately three-quarters full.
- Bake for 20 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean with no wet batter.
- Remove from the oven and allow the muffins to cool in the pan for 5 to 10 minutes before transferring them to a wire rack to cool completely.
