Healthy Pumpkin Oatmeal Muffins (V, GF): a one bowl recipe for lightly sweet and perfectly moist pumpkin muffins packed with healthy, whole ingredients. Vegan, Gluten-Free, Dairy-Free, One Bowl.
What’s your favorite fall flavor combo?
- Cinnamon Apple
- Pumpkin Spice
- Chocolate Peanut Butter
P.S. I was informed by several readers years ago that chocolate peanut butter was considered an official-ish fall flavor combo! I found that fascinating and conveniently tasty… 😉
Since I wasn’t quite sure which flavors you’d like best, I kicked off the official fall season with my Vegan Gluten Free Cinnamon Apple Crisp with Oats last week, and am sharing this healthy pumpkin oatmeal muffins recipe with you today.
Of course, you’ll be seeing all kinds of chocolate + peanut butter goodies, as per usual. But chai… hmm, I can’t quite figure out what to do with those yummy chai flavors. So no promises on that front.
Anyway, when I started developing recipes for the fall, I got to thinking about a few things…
One of the millions of things that surprised me when becoming a food blogger: learning that folks are quite particular about what sweets should be VERY sweet, and what sweets shouldn’t be sweet, like at all.
Case in point: all things pumpkin! Apparently, the majority of people don’t like their pumpkin treats too sweet. What’s your opinion on all of this? Here are a few of my favorite BB recipes that are sweet, but not too heavy on that front:
So this time around with fall, I decided to make something very, very lightly sweet, yet totally satisfying… these Healthy Pumpkin Oatmeal Muffins! They’re wonderfully hearty, much lighter on the sweet side, and packed with your favorite fall flavors: cinnamon, pumpkin, and a few extra spices.
These healthy pumpkin oatmeal muffins are one of Erik’s favorite morning treats. He loves to pack a few for work, then nibble on them throughout the day. I hope you love them as much as he does! Here are a few of these yummy pumpkin muffins finest points’ (in case ya still need some convincing). They’re:
- made in just one bowl
- super easy and quick to make
- vegan, gluten-free, dairy-free, refined sugar-free
- the perfect healthy pumpkin muffins to add to your favorite muffin recipes! (Including: these Moist Gluten Free Chocolate Pumpkin Muffins, these Moist Banana Chocolate Chip Muffins, and these reader-fave Gluten Free Banana Oat Muffins)
- hearty, moist and satisfying
- one of my favorite ways to use homemade oat flour (Tip: make sure to grind the oats until they’re very fine—coarse oat flour can lead to less than ideal muffins.)
- just lightly, lightly sweet—so totally perfect for a morning or midday treat
- seriously SO good with a freshly made Triple Berry Smoothie!
- made with the healthy, allergy-friendly ingredients you know and love
So whaddya say? Ready to grab your favorite muffin pan and get your bake on? You grab the gluten free oats, I’ll grab the muffins! Omigosh, I just noticed that I wrote “muffins.” Well, then! 😵It’s obviously high time for me to sign off. 😉 Thank you so much for stopping by and sharing in a sweet moment with me. I’m so grateful that you’re here. ‘Til next time…
Sending you all my love and maybe even a dove, xo Demeter ❤️
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If you enjoyed these Healthy Pumpkin Oatmeal Muffins, then you’ll just love these…
Healthy Breakfast Recipes
Try my favorite gluten free vegan breakfast recipes: Banana Oatmeal Chocolate Chip Muffins, Pumpkin Chocolate Chip Oatmeal Breakfast Cookies, One Bowl Gluten Free Pumpkin Chocolate Chip Muffins, Good Morning Breakfast Cookies, Gluten Free Pumpkin Chocolate Chip Oatmeal Breakfast Bars, and this Easy Gluten Free Vegan Pumpkin Coffee Cake Recipe, just for fun. 😉
- 1 cup 100% pumpkin puree
- ¼ cup melted coconut oil
- ¼ cup coconut sugar
- ¼ cup pure maple syrup
- 2 flax eggs (2 tablespoons ground flax + 6 tablespoons water, whisk together, set for 15 mins)
- ½ cup unsweetened non-dairy milk, room temperature
- 1 teaspoon pure vanilla extract
- 1 ¾ cups gluten free oat flour if using homemade, make sure it's very finely ground.
- 1 ¼ cups gluten free rolled oats
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon*
- ½ teaspoon ground cloves*
- ½ teaspoon ground nutmeg*
- ¼ teaspoon salt
- 1 tablespoon rolled oats
- Preheat the oven to 325°F. Place cupcake liners in a standard, 12-muffin pan.
- In a large bowl, add all the wet ingredients: pumpkin, coconut oil, coconut sugar, maple syrup, flax eggs, milk and vanilla. Whisk until well incorporated.
- Add all dry ingredients: oat flour, oats, baking powder, baking soda, spices and salt. Whisk together until just incorporated, making sure no flour patches remain.
- Pour batter evenly into muffin pan. Fill all the way to the top of each liner for a slight domed top, or fill to the top, with about a tablespoon extra for large domed tops. The batter is thick and won’t spill over while baking. Optional: sprinkle oats onto muffin tops.
- Bake for 24-30 minutes. Mine took 29 minutes, for large domed topped muffins.
- Allow to cool in muffin pan for about 20 minutes. Remove from pan and transfer onto a cooling rack to finish cooling for another 40 minutes or until completely cool before storing. Enjoy! Storing instructions below.
Adapted from my Easy Vegan Gluten Free Pumpkin Muffins.
Also try Moist Chocolate Pumpkin Muffins and One Bowl Gluten Free Vegan Pumpkin Chocolate Chip Bread.
- Storage notes: Store in an airtight container for up to 1 week.
- Freezing instructions: Cool completely, then store in an airtight, freezer-friendly container or bag. Keep for 1-2 months. Allow to thaw for 20-40 mins before enjoying. Or, heat in the microwave in 10-second increments until just warm.
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SHOP THE RECIPE
Here are a few items I used in today’s recipe. 🙂
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