Healthy Pumpkin Muffins

This healthy pumpkin muffin recipe is a delicious, low sugar fall breakfast. Naturally gluten + dairy free - these muffins are easy to make and so tasty!

Prep Time5

Cook Time25

Total Time30

Servings: muffins

Calories: 182kcal

Ingredients

1 ½ cups pumpkin puree
½ cup maple syrup or honey
¼ cup milk regular or nondairy
1 tablespoon vanilla extract
2 eggs
2 cups oat flour gluten free if necessary
2 teaspoons baking soda
2 teaspoons ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ cup chocolate chips

Instructions

Preheat the oven to 350 degrees F and prepare a greased or lined muffin tin. We recommend using silicone muffin liners or a nonstick muffin tin.
In a large bowl or stand mixer, mix together the pumpkin puree, maple syrup, milk, vanilla and eggs.
Once combined, add in the oat flour, baking soda, cinnamon, ginger, nutmeg and cloves. Mix until just combined (don't over mix!)
Gently fold in chocolate chips.
Pour batter into greased or lined muffin tins, filling each cup with ⅓ cup batter. Sprinkle with extra chocolate chips on top if you'd like.
Bake at 350 degrees F for 20-25 minutes or until a toothpick comes out clean when inserted in the center of the muffins.

Video

Notes

Substitutions for healthy pumpkin muffins:

Milk: You can use any milk you like in this recipe. Dairy or non dairy (almond, soy, oat, coconut) will all work
Oat Flour: You can make your own oat flour following this oat flour recipe. You can't use coconut flour or almond flour in this recipe. I haven't tried this recipe with whole wheat flour but I think it would work!
Sweetener: You can sub maple syrup for the honey in this recipe.
Add ins: I like adding chocolate chips. Chopped nuts, dried cranberries, or seeds are also delicious.
Spices: You can use 3.5 teaspoons of pumpkin pie spice in these muffins. If you do not have nutmeg or cloves, just add a little bit more cinnamon/ginger.

Nutrition