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The best Healthy Pumpkin Oatmeal Muffins–lightly sweet & moist, bursting with pumpkin oat goodness!
What are your plans today? Perhaps you’ll be skydiving, parasailing or…baking these pumpkin oatmeal muffins?
Same things, obviously. 😉
Apparently, I’ve got fun and adventure on the mind and nothing, including fear of skydiving, will stop me! M’kay?
Perhaps these healthy pumpkin oatmeal muffins can keep all crazy high adventure ideas at bay. At least for now… So whaddya say we dive right into today’s fall-inspired recipe for pumpkin oatmeal muffin awesomeness? Let’s bake it!
Healthy Pumpkin Oatmeal Muffins Ingredients
You’ll love the healthy vegan and gluten free ingredients used to make today’s pumpkin oatmeal muffins!
How to Make Pumpkin Oatmeal Muffins
Learn how to make pumpkin oatmeal muffins with healthy vegan and gluten free ingredients in just a few steps.
Preheat
Start by preheating your oven to 325°F. Line an 12-cup muffin pan with muffin liners.
Whisk the Wet Ingredients
Add all wet ingredients into a large bowl and whisk until well mixed: pumpkin puree, coconut oil, coconut sugar, maple syrup, flax eggs, non-dairy milk and vanilla.
Add the Dry Ingredients
Add oat flour, oats, baking powder, baking soda, ground cinnamon, ground cloves, ground nutmeg and salt to the same bowl and whisk until no flour patches remain.
Scoop the Batter
Using this large scoop, scoop and drop muffin batter into the prepared baking pan.
Fill the cups all the way to the top for a slightly rounded top, add an extra tablespoon of batter above that amount for high domed muffin tops.
Next, grab the Topping oats. Sprinkle oats on top of each muffin–this will make for truly beautiful pumpkin oatmeal muffins.
Bake
Bake for around 29 minutes.
Cool and Eat!
Cool and enjoy the best pumpkin oatmeal muffins ever!
You might also like: Vegan Pumpkin Muffins | Gluten Free Pumpkin Bread Recipe | Pumpkin Chocolate Chip Oatmeal Breakfast Bars | 25+ Easy Healthy Muffin Recipes (Vegan, Gluten Free)
Testimonials about Healthy Pumpkin Oatmeal Muffins
Bree says, “I eat GF and vegan for food sensitivities and I tried these last night. I subbed GF flour (I didn’t have any oat flour) and monk fruit for the coconut sugar. They turned out great! My whole family ate them for breakfast and the kids loved them (with butter of course). Thank you!”
Elizabeth says, “Made these tonight and they are a perfect morning treat! I only use your recipes for baking so thank you.”
Kathy says, “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… Thank you for this delicious recipe that will now be a go-to for me!”
Jackie says, “Once again, another delicious reliable recipe from Demeter. Ingredients I have on hand–nice to have a pumpkin muffin for fall. Thank you!”
Storing and Freezing Your Pumpkin Oatmeal Muffins
Room Temp: store your pumpkin oatmeal muffins in an airtight container out of direct sunlight and away from heat sources for up to 1 week.
Freezing: place pumpkin oatmeal muffins in a freezer-friendly container in the freezer for up to 1-2 months. Allow muffins to thaw for about 30 minutes before enjoying, or pop muffins into the microwave in 10-second increments until just warm.
Related Recipes: Best Ever Healthy Chocolate Chip Muffins | Gluten Free Pumpkin Chocolate Chip Cookies (Vegan) | Vegan Pumpkin Pie Smoothie | Pumpkin Chocolate Chip Muffins | Healthy Lemon Blueberry Muffins | Healthy Vegan Gluten Free Blueberry Muffins | Healthy Banana Chocolate Chocolate Chip Muffins
Perfectly moist Pumpkin Oatmeal Muffins that are lightly sweet and so easy to make! Wonderfully healthy, vegan and gluten free.
Great Tools for the Best Pumpkin Oatmeal Muffins
- Muffin batter scoop – 1 of my top baking tools. I highly recommend using this muffin batter scoop (shhh… it’s secretly an ice cream scoop!) to scoop muffin batter for easier & more even batter distribution.
- Non-stick Parchment Muffin Liners – half the time, I use these nonstick parchment muffin liners. These babies are the gold standard in muffin liners. They are so nonstick that they naturally peel off on their own while your muffins are cooling! Perfect for folks who hate any kind of liners sticking to their muffins!
- Unbleached Muffin Liners – the other half of the time, I love using these unbleached muffin liners! They’re compostable, stick *just the right amount* to your muffins (so the liners don’t fall off mid-cooling) and are so easy to use. Bonus: you get to feel good about them not being bleached!
So should we all go parasailing together? I wish!! For now, let’s settle/totally do something better and bake these healthy pumpkin oatmeal muffins together! Thank you so much for stopping by and sharing in these baking adventures with me and your loved ones. ‘Til the next one…
Sending you all my love and maybe even a dove, xo Demeter ❤️
📸 Did you make this healthy pumpkin oatmeal muffins recipe? Take a pic and share it on Instagram with the hashtag #beamingbaker & tag @beamingbaker. I’d love to see it! 📸
More Healthy Pumpkin Recipes
- Vegan Gluten Free Pumpkin Coffee Cake Recipe (Healthy)
- Pumpkin Overnight Oats (Vegan)
- One Bowl Gluten Free Vegan Pumpkin Bread Recipe (GF, Dairy-Free)
- Gluten Free Maple Pecan Pumpkin Muffins
- Easy Vegan Pumpkin Bread
- Easy Vegan Gluten Free Pumpkin Muffins Recipe
- Healthy Pumpkin Spice Granola Bars
- Pumpkin Scones with Maple Glaze
Healthy Pumpkin Oatmeal Muffins (Vegan, Gluten Free, Dairy-Free)
Equipment
Ingredients
Wet Ingredients
- 1 cup 100% pumpkin puree
- ¼ cup melted coconut oil
- ¼ cup coconut sugar
- ¼ cup pure maple syrup
- 2 flax eggs, 2 tablespoons golden ground flaxseed + 6 tablespoons water, whisk together, set for 15 mins
- ½ cup unsweetened non-dairy milk, room temperature
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 1 ¾ cups gluten free oat flour – if using homemade oat flour, make sure it’s very finely ground (not coarse)*
- 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
Optional Topping
- 1 tablespoon gluten free rolled oats
Instructions
- Preheat the oven to 325°F. Place cupcake liners in a standard 12-cup 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.
Gluten Free Vegan Pumpkin Recipes For You
Notes
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These are seriously so good! Couldn’t stop eating them. The best muffins ever!!
Woohoo! That’s so awesome to hear, Vanessa!
Hello, is it possible to substitute a GF flour blend for oat flour?
Hi Julia. I haven’t tried it myself here, but I’ve had other readers do that in some of my recipes with good results. Just remember that every GF AP blend is a little different, so one brand might yield better results than another.
These are delicious and moist! I tried another oat flour pumpkin muffin recipe and I assumed it was too dense/dry because it was gluten free, but this recipe proved me wrong. I subbed cane sugar and canola oil since that’s what I had on hand, and added some dark chocolate chips. I’ll definitely be making these again, thank you!!
I know, sometimes changing to a GF flour can lead to some dry baked goods. I’m so glad you enjoyed how moist these are! ☺️ And I’m doubly glad that the subs you made worked for out for you. Thank you for taking the time to stop by and comment!
So glad I found this recipe, new favorite for sure! Used part almond flour to have enough oats, regular egg and pumpkin pie spice (plus a little cinnamon because I love it) and they are delicious! So healthy and flavorful!! Though I’m not sure eating 2 or more at a time really qualifies as healthy 😉
Thanks for sharing this great recipe!
I’m so happy to hear it, Teresa! Oooh, I love that you were able to use what you had on hand. 2 muffins as a serving get a total foodie seal of approval from me! I mean, where else will you get your pumpkin-only nutrients? Heehee. Thanks for stopping by to let me know! 🙂
So I was looking for a healthy pumpkin recipe to use up a large opened can of pumpkin purée and stumbled upon this one. And me being a total scatterbrain 🤪 I only saw oat flour on the ingredients list not the actual oats that go into it as well. So I make my oat flour and realize I only have about 3 tablespoons of oats left over… oops!!! Well I had already put together the batter and figured why waste it. It came out soooo dang good!!! Omg!! The flavor is absolutely divine and I actually really loved the texture (I’m sure the texture is better with the proper ingredients, but good to know if anyone else runs into this problem!!). Only thing I changed (other than omitting the oats lol) is adding about a 1/4 cup of chocolate chips. But they don’t even need it! Sweet enough as is and the spices are just perfect! YUM!!! AMAZING RECIPE!!! Love it!!! Thank you!!!
I just made these muffins!!! They’re delicious and exactly what I was looking for. I did swap out the oil for a 1/4 cup of applesauce plus 2 tablespoons of runny almond butter – worked great!! Highly recommend this healthy recipe!!!
I’m so happy you enjoyed the muffins Bridget! And thanks for sharing your results with the oil swap!
These are so delicious! The texture is phenomenal, and they have the perfect level of sweetness. I really love them with a little sunbutter or nut butter for breakfast.
Thanks so much, Julia! I’m so pleased to hear that you love the texture and the sweetness of my pumpkin muffins. 🙂 Oooh, sunbutter on top? Sounds incredible!!
These muffins are AMAZING! So delicious and satisfying! I added chopped walnuts and mini chocolate chips. I eat 2 for breakfast and stay full till dinner. Such a great recipe! Thank you for sharing.
That’s so awesome! Nothing like a good muffin to keep you satisfied l. Love the addition of walnuts and chocolate chips. Thank you for taking the time to share these kind words! 🙂