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
- Chai
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.
© beamingbaker.com. All content and images are protected by copyright. Please do not use my images or recipe without my permission. Please do not republish this recipe, instead, include a link to this post for the recipe.
SHOP THE RECIPE
Here are a few items I used in today’s recipe. 🙂
Muffin Pan | Organic Pumpkin Puree | Unbleached Parchment Paper | Gluten Free Oat Flour | Maple Syrup | Coconut Oil | Coconut Sugar | Glass Mixing Bowls | Silicone Spatulas
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These look delicious! I think I’d love them for breakfast too!
Oh yes! They are seriously so good for breakfast Lauren!
Sounds really interesting. Something to try this pumpkin season.
Woohoo! Hope you enjoy Sunrita! ????
I love pumpkin season and the idea of eating healthy is a bonus with these sweet muffins .. What a great topping too!
Haha oh you’ve got that right Claudia! ????
Well those look downright yummy! perfection!
Aw thanks Linda! Hope you enjoy them!
Is Almond flour able to be used for this recipe. If so how much?It looks great but I am on Keto and will have to modify a few things. Thank you. Have made quite a few of your recipes and love them. Thank you.
Hi Norma, I’m not sure… when flours are changed in most recipes, measurements have to change as well. 🙁 You might be able to make them by increasing the amount of flour to 2 cups of almond? And perhaps a tablespoon or two of coconut flour. But I’d recommend looking for a paleo pumpkin muffin instead. Good luck & hugs!
I have high cholesterol and can not eat coconut oil. What do you recommend as a replacement?
Hi Stacy. I’ve had some readers use avocado oil in some of my recipes with good results. I haven’t tried it with this recipe before, though. Hope this helps!
I made these today and since I did not have enough coconut oil, I substituted with olive oil and it worked out great. My family and I enjoyed them.
It’s so great to know that olive oil works too! Thanks for letting me know, Suzy! Glad you enjoyed them. 🙂
Will it work using real eggs instead of flax?
Hi Diana! Yes, you can use regular eggs instead of flax eggs. Happy baking!
Those definitely looks like a delicious pumpkin recipe! Love that it’s healthy too!
Thanks Annissa! ????
Fall breakfast has never looked so good
Haha oh you know it Jocelyn!
I’ve been all about the fall baking lately, and actually just made pumpkin muffins yesterday! But I added chocolate chips to mine 🙂 Interesting that chocolate peanut butter is considered a fall flavor; I never knew that!
Yay for fall baking! ???? I know, I’ve had many people tell me it’s one of their fave fall flavor combos. 🙂
I want to eat these Muffins every day! Scrumptious! I am going to try this out.
Haha I know! Hope you enjoy them Mahy!
Wow, what a wonderful dessert for me. Looks very delicious! Great recipe. I’m delighted! it looks great! Yum!
So glad you enjoy it Dan!
Wow looks so yummy! I’m excited to have this for breakfast, such a great treat!
It’s seriously such a wonderful breakfast treat!
These muffins sound fantastic! Love how healthy these are.
Oh yes! Thanks Des! 🙂
These look so soft and fluffy!! Trying soon!
Awesome! Hope you enjoy Jamielyn!
Once again, another delicious reliable recipe from Demeter. Ingredients I have on hand–nice to have a pumpkin muffin for fall.
Thank you! Jackie in the Northern Rockies 🙂
Wonderful!! I’m so happy that you enjoyed these, Jackie. 🙂 Seriously, your comment totally made my day! Big hugs from Boston 🙂
What a great way to start the day!
Oh yes!!! They’re so great for breakfast since they’re just lightly sweet!
These muffins turned out wonderfully. The spices and level of sweetness are perfect; they are moist, tender, and flavorful. Being top 8 allergy-free, I am on the lookout for nutritious, yummy, safe recipes, and this one fits the bill. I did sub aquafaba (1/3 C) for the flax eggs, as I’m not fond of how much elasticity flax eggs provide if soaked too long. The substitution worked perfectly. Thank you for this delicious recipe that will now be a go-to for me!
Yay! So happy to hear you enjoyed them Kathy! 🙂 And glad that the aquafaba sub worked for you.