If there’s one thing about my boys, it’s that they love anything and everything pumpkin! My gluten-free pumpkin coffee cake is always a huge hit this time of year, and for a healthier treat my husband and son love my pumpkin protein balls. We pretty much always have a pumpkin snack on-hand when those seasonal cravings strike, and I’m so excited to add these healthy pumpkin muffins to the mix! They’re gluten-free, dairy-free, lightly sweetened with maple syrup, and made in just ONE bowl. My idea of a perfect fall morning is one of these healthy pumpkin muffins in one hand, and a healthy pumpkin spice latte in the other. So cozy and SO delicious!
🧡 What Makes This Recipe Healthy?
Unlike traditional pumpkin muffins loaded with refined sugar and flour, these are made with simple, nourishing ingredients you can feel good about. The oat flour provides whole-grain fiber, while pumpkin puree adds natural sweetness, moisture, and a boost of vitamins A and C. They’re also lightly sweetened with maple syrup, keeping them just sweet enough without going overboard. Plus, no butter or dairy means these muffins are naturally dairy-free and gluten-free!
🍂 Why You’ll Love These Healthy Pumpkin Muffins
- Made with real pumpkin and warming fall spices for that cozy flavor you crave.
- Naturally gluten-free, dairy-free, and nut-free, so everyone can enjoy them.
- Lightly sweetened, moist, and fluffy – and made in just one bowl for easy cleanup!
- Perfect for breakfast, meal prep, or healthy snacks throughout the week.
❓ Frequently Asked Questions
Can I make these pumpkin muffins vegan?
Yes! Swap the eggs for two flax eggs (2 tablespoons ground flaxseed + 5 tablespoons water). Let the mixture sit for 5–10 minutes before adding it to the batter.
How do I store these muffins?
Store your muffins in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. You can also freeze them for up to 3 months – just thaw overnight or reheat in the microwave for 20 seconds.
What can I add to this recipe?
Feel free to mix in chocolate chips, chopped walnuts, or pumpkin seeds for a fun twist! You can also top them with a sprinkle of oats or cinnamon sugar before baking for extra texture.
👩🍳 Sam’s Recipe Tips
- Don’t overmix the batter! Stir until the dry and wet ingredients are just combined for fluffy muffins.
- Use room temperature eggs and milk for a smoother, more even batter.
- If you love extra spice, add a pinch of nutmeg or cloves for a stronger fall flavor.
- These muffins make a great freezer-friendly snack – just pop one out when you need a quick breakfast or healthy snack on the go!
One-Bowl Healthy Pumpkin Muffins
Equipment
- 1 large bowl
- 1 muffin pan
Ingredients
- 1 cup pumpkin puree
- 1/2 cup oil either melted coconut oil, avocado oil, olive oil, or vegetable oil
- 1/3 cup maple syrup
- 1/4 cup milk I used almond milk
- 2 eggs at room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups oat flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
Instructions
- Preheat oven to 350° Fahrenheit and line a 12 cup muffin pan with muffin liners.
- Mix together the pumpkin puree, oil, maple syrup, milk, eggs, and vanilla extract in a large bowl.
- Add in the oat flour, pumpkin pie spice, baking powder, and baking soda and mix until everything is fully combined.
- Scoop ¼ cup of muffin batter into each muffin liner, then sprinkle with either chocolate chips, pumpkin seeds, chopped nuts, or leave plain. Bake the muffins for 22-25 minutes, or until a toothpick inserted down the center of a muffin comes out clean.
- Remove the muffins from the oven and transfer them to a wire cooling rack to cool completely before serving or storing.
