Healthy Pumpkin Muffins Recipe – soft, moist and delicious pumpkin muffins made with oat flour, no dairy or eggs! Each muffin has about 145 calories.
HEALTHY PUMPKIN MUFFINS
Pumpkin season is upon us and I am excited to share with you my favorite EASY recipe for healthy pumpkin muffins. You don’t need any special ingredients, because even the oat flour can be easily made in a blender from old fashioned oats. These muffins rise perfectly and have cracked high tops. They are soft and absolutely delicious!
These Healthy Pumpkin Muffins are gluten-free and vegan and even though we do not follow either of these diets strictly, we love these for a snack or grab-and-go breakfast! Our kids love muffins and I try to make them as healthy as I can, any chance I have. These are our favorite all year round!
How to make Healthy Pumpkin Muffins?
Start by making homemade oat flour. Place 2 cups of old-fashioned oats in a blender and blend until fine. Combine the oat flour with baking powder, baking soda, salt and pumpkin pie spice. Add nut butter or oil, almond milk, vanilla extract, 1 teaspoon apple cider vinegar and pumpkin puree. Mix well until your batter looks like this:
What do these muffins taste like?
I’ve tried quite a few recipes for healthy, vegan or gluten-free muffins but a lot of them are dense, underbaked and flat or sunken, so I decided to make my own based on muffins recipes I have and love. I took my Peanut Butter Blender Muffins as a base recipe and subbed ingredients to make these muffins vegan. The blender muffins are already naturally gluten-free so half the work was done. These Pumpkin Muffins are soft and moist, thanks to the generous amount of pumpkin puree and quite filling thanks to oats and the fiber in pumpkin. You can add dark chocolate chunks or semi-sweet chocolate chips to the batter or press a few on top for a little more sweetness. Since we are using only 1/4 cup of brown sugar, the muffins are not overly sweet at all. You could play with the recipe and use dates in place of the sugar.
How to make gluten-free and vegan pumpkin muffins?
To make these muffins gluten-free, I used oat flour made with old-fashioned oats in my blender. Baking powder should be made with baking soda and cream of tartar, and be free of starch. You can find DIY recipes online. Baking soda is gluten-free and if you are adding chocolate chips to the muffins, make sure they are gluten-free as well.
To make these muffins vegan, I used almond milk in place of dairy milk, skipped the egg and added more pumpkin puree and used oil (coconut, vegetable or canola works) in place of butter. You can also use peanut butter or other nut butter (if you have experience baking with it).
MORE EASY HEALTHY RECIPES:
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀
Healthy Pumpkin Muffins (Gluten-Free, Vegan)
- 2 cups old-fashioned oats
- 1 teaspoon pumpkin pie spice see note
- 1/2 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup packed brown sugar
- 1 1/4 cup pumpkin puree not pumpkin pie filling!
- 1/4 cup oil vegetable, canola, coconut
- 1/4 cup almond milk
- 1 teaspoon apple cider vinegar
- 1 teaspoon pure vanilla extract
- Preheat oven to 375 degrees F. Spray muffin pan with non-stick oil spray or line with baking cups. Set aside.
- Place old-fashioned oats in a blender and blend until fine and the texture of flour. Place oat flour in a large mixing bowl.
- Add baking soda, baking powder, salt and pumpkin spice and whisk well.
- Add pumpkin puree, vanilla, oil, milk and vinegar. Mix well.
- Divide batter among muffin cups. You may end up with two cups empty.
- Bake in 375 degrees F oven for 7 minutes. Do not open the oven but lower the temperature to 350 degrees F. Set timer for 14 minutes more. Remove muffins from oven and cool completely.