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Healthy Pumpkin Oatmeal Muffins (Vegan, Gluten Free)

Published: Oct 10, 2020 · by Demeter | Beaming Baker 70 Comments · As an Amazon Associate I earn from qualifying purchases.

the best Healthy Pumpkin Oatmeal Muffins–lightly sweet & moist, bursting with pumpkin oat goodness!

This Healthy Pumpkin Oatmeal Muffins recipe yields lightly sweet, moist pumpkin oatmeal muffins made with vegan + gluten free ingredients. #Pumpkin #Oatmeal #Muffins | Recipe at BeamingBaker.com

Happy Saturday! What are your plans today? Perhaps you’ll be skydiving, parasailing or…baking?

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!

This Healthy Pumpkin Oatmeal Muffins recipe yields lightly sweet, moist pumpkin oatmeal muffins made with vegan + gluten free ingredients. #Pumpkin #Oatmeal #Muffins | Recipe at BeamingBaker.com

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. Sprinkle oats on top of each muffin. 

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)

This Healthy Pumpkin Oatmeal Muffins recipe yields lightly sweet, moist pumpkin oatmeal muffins made with vegan + gluten free ingredients. #Pumpkin #Oatmeal #Muffins | Recipe at BeamingBaker.com

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

Perfectly moist Pumpkin Oatmeal Muffins that are lightly sweet and so easy to make! Wonderfully healthy, vegan and gluten free. 

This Healthy Pumpkin Oatmeal Muffins recipe yields lightly sweet, moist pumpkin oatmeal muffins made with vegan + gluten free ingredients. #Pumpkin #Oatmeal #Muffins | Recipe at BeamingBaker.com

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 ❤️

☀ Click below to Pin ☀

This Healthy Pumpkin Oatmeal Muffins recipe yields lightly sweet, moist pumpkin oatmeal muffins made with vegan + gluten free ingredients. #Pumpkin #Oatmeal #Muffins | Recipe at BeamingBaker.com

📸 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 Pie 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
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This Healthy Pumpkin Oatmeal Muffins recipe yields lightly sweet, moist pumpkin oatmeal muffins made with vegan + gluten free ingredients. #Pumpkin #Oatmeal #Muffins | Recipe at BeamingBaker.com

Healthy Pumpkin Oatmeal Muffins (Vegan, Gluten Free, Dairy-Free)


★★★★★

5 from 26 reviews

  • Author: Demeter | Beaming Baker
  • Prep Time: 25 mins
  • Cook Time: 29 mins
  • Total Time: 54 minutes
  • Yield: 10-14 muffins 1x
Print Recipe
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Description

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.


Scale

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

  1. Preheat the oven to 325°F. Place cupcake liners in a standard 12-cup muffin pan.
  2. 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.
  3. 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.
  4. 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.
  5. Bake for 24-30 minutes. Mine took 29 minutes, for large domed topped muffins.
  6. 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

  • Gluten Free Pumpkin Chocolate Chip Muffins Recipe
  • Gluten Free Vegan Pumpkin Chocolate Chip Cookies
  • Healthy Pumpkin Pie Overnight Oats Recipe (Vegan, GF)

Equipment

Gluten Free Rolled Oats

Buy Now →

Cupcake Muffin Holder

Buy Now →
Nonstick Parchment Muffin Liners

Nonstick Parchment Muffin Liners

Buy Now →

Coconut Sugar 3pk

Buy Now →
Golden Ground Flaxseed

Golden Ground Flaxseed

Buy Now →
2-Pk Muffin Pan

2-Pk Muffin Pan

Buy Now →

Notes

Where to Buy Ingredients: Gluten Free Rolled Oats | Coconut Sugar | Organic Extra Virgin Coconut Oil | Golden Ground Flaxseed

A Note on Homemade Oat Flour: *If using homemade oat flour, make sure to blend the flour until very fine and sift the flour to remove coarse bits of oats that could create less than ideal results. Store until needed, then measure the amount required for the recipe.

**You may substitute all of these spices with 2 teaspoons pumpkin pie spice.

Storing Instructions: Store in an airtight container for up to 1 week at room temperature. Best the first 3 days. Keep out of direct sunlight and away from heat sources.

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.

  • Category: Breakfast, Dessert, Snack
  • Method: Bake
  • Cuisine: American

Keywords: healthy pumpkin oatmeal muffins, vegan pumpkin oatmeal muffins, gluten free

Did you make this recipe?

Tag @beamingbaker on Instagram and hashtag it #BeamingBaker

© 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.

This post may contain affiliate links, which allow me to make a small commission for my referral, at no additional cost to you. Thank you for supporting Beaming Baker.

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Filed Under: Breakfast, Cakes, Cupcakes and Muffins, Dairy-Free, Fall Thanksgiving, Featured Recipes, Gluten Free, Muffins, Vegan Tagged With: Cinnamon, Cloves, coconut oil, coconut sugar, Flaxseed, Maple Syrup, Non-Dairy Milk, Nutmeg, Oat Flour, oats, Pumpkin, Salt, vanilla

Reader Interactions

Comments

  1. Julia says

    November 27, 2020 at 10:13 pm

    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.

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      November 28, 2020 at 11:59 am

      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!!

      Reply
  2. K Avolio says

    October 15, 2020 at 10:34 am

    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.

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      October 16, 2020 at 12:00 pm

      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! 🙂

      Reply
  3. Anna says

    October 10, 2020 at 6:16 pm

    Soft and delicious! These muffins were a huge hit with my family! Thank you for the recipe.

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      October 12, 2020 at 1:33 pm

      Awesome! So glad everyone enjoyed them Anna!

      Reply
  4. Shari Miller says

    October 10, 2020 at 5:50 pm

    Just made them and they are delicious! The perfect fall taste I have been craving. Yummy pumpkin spice flavor in a moist, oat base, with a hint of maple sweetness. So, so good! Love your vegan recipes, thank you!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      October 12, 2020 at 1:42 pm

      I couldn’t have described these healthy pumpkin oatmeal muffins better, Shari! <-- Thank you for being so eloquent and kind. 🙂 I can't wait to see what you try next!! Happy baking, dear!

      Reply
  5. wilhelmina says

    October 10, 2020 at 4:02 pm

    Totally delicious, these baked up to perfection. Moist and delicious and beyond yummy. A total keeper!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      October 12, 2020 at 1:32 pm

      Yay! I’m so happy to hear you enjoyed them! 😊

      Reply
  6. Matt Taylor says

    October 10, 2020 at 12:35 pm

    I love pumpkin muffins! This seems like a very good healthy option, and perfect for people who are gluten-free.

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      October 12, 2020 at 1:32 pm

      Exactly! It’s a great recipe for everyone this time of year. 🙂

      Reply
  7. Traci says

    October 10, 2020 at 11:03 am

    Easy, healthy, and delicious! This is going into my October pumpkin baking rotation for keeps 🙂 Thanks for sharing!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      October 12, 2020 at 1:38 pm

      That’s the awesome baking trifecta right there! 😉 Thanks Traci! Happy baking to you and yours.

      Reply
  8. Adriana says

    October 10, 2020 at 10:39 am

    Classic recipes are always the best to adapt to nutritional needs. I need to try your recipe as my family loves muffins for breakfast.

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      October 10, 2020 at 12:15 pm

      Well I know you’re all gonna love these muffins Adriana!

      Reply
  9. Kate says

    October 10, 2020 at 10:21 am

    These look and sound FABULOUS and if they are healthy too that’s a huge bonus! My kids will love these for breakfast – thanks for another great recipe!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      October 10, 2020 at 12:16 pm

      Woohoo! 😊 Thanks for your kind words Kate!

      Reply
  10. Nart at Cooking with Nart says

    October 10, 2020 at 9:50 am

    I love anything with oatmeal and these sounds amazing. The pumpkin flavour sounds nice too. Will definitely try this recipe.

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      October 12, 2020 at 1:31 pm

      You’ve definitely got to try them, they’re the perfect fall treat!

      Reply
  11. Pris says

    October 10, 2020 at 8:19 am

    The muffins look amazing! I’m looking for pumpkin related recipes for inspiration… Your pictures are so beautiful, as well 🙂 Thank you for the lovely recipe!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      October 10, 2020 at 12:15 pm

      Thanks so much Pris! Happy baking!

      Reply
  12. Bree says

    August 2, 2020 at 3:27 pm

    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!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      August 6, 2020 at 4:02 pm

      Oh that’s so wonderful to hear Bree! So glad it worked out with the subs, and so happy that the kiddos enjoyed them! ☺️

      Reply
  13. Elizabeth says

    November 22, 2019 at 11:54 pm

    Made these tonight and they are a perfect morning treat! I only use your recipes for baking so thank you . do these need to be refrigerated or store in an airtight container on the counter ok? Thx!!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      November 23, 2019 at 12:32 pm

      Woohoo!! I’m so glad you enjoyed the pumpkin muffins, Elizabeth! Oh wow—what a compliment. I’m blushing. . Store your muffins in an airtight container on the counter, away from direct sunlight or heat sources. Enjoy!

      Reply
      • Elizabeth says

        November 25, 2019 at 9:58 am

        Perfect thank you so much for the quick response . I am GF, vegan and can’t have sugar so you are a life saver!!!

        Reply
        • Demeter | Beaming Baker says

          November 27, 2019 at 12:00 pm

          You’re so welcome! .

          Reply
  14. Noreen says

    September 23, 2019 at 4:55 pm

    These muffins are perfect. I forgot the vanilla and they were still great!

    Reply
    • Demeter | Beaming Baker says

      September 24, 2019 at 10:39 am

      Hi Noreen! Wonderful! I’m so glad that you enjoyed them. . Happy baking!

      Reply
      • Erin says

        March 30, 2020 at 2:11 pm

        Do I have to use gluten free?

        Reply
        • Demeter | Beaming Baker says

          March 31, 2020 at 1:25 pm

          Hi Erin, there’s no need if you’re not following a gluten free diet. Hope you enjoy! 🙂

          Reply
  15. Kathy says

    April 7, 2019 at 2:08 pm

    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!

    Reply
    • Demeter | Beaming Baker says

      April 10, 2019 at 4:41 pm

      Yay! So happy to hear you enjoyed them Kathy! 🙂 And glad that the aquafaba sub worked for you.

      Reply
  16. Erin | Dinners,Dishes and Dessert says

    September 26, 2018 at 8:30 am

    What a great way to start the day!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      September 26, 2018 at 10:19 am

      Oh yes!!! They’re so great for breakfast since they’re just lightly sweet!

      Reply
  17. Jackie says

    September 25, 2018 at 3:34 pm

    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 🙂

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      September 26, 2018 at 10:16 am

      Wonderful!! I’m so happy that you enjoyed these, Jackie. 🙂 Seriously, your comment totally made my day! Big hugs from Boston 🙂

      Reply
  18. Jamielyn says

    September 25, 2018 at 12:41 pm

    These look so soft and fluffy!! Trying soon!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      September 25, 2018 at 4:35 pm

      Awesome! Hope you enjoy Jamielyn!

      Reply
  19. des says

    September 25, 2018 at 8:50 am

    These muffins sound fantastic! Love how healthy these are.

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      September 25, 2018 at 4:34 pm

      Oh yes! Thanks Des! 🙂

      Reply
  20. Melanie Bauer says

    September 25, 2018 at 3:01 am

    Wow looks so yummy! I’m excited to have this for breakfast, such a great treat!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      September 25, 2018 at 4:33 pm

      It’s seriously such a wonderful breakfast treat!

      Reply
  21. Dan Zehr says

    September 25, 2018 at 2:59 am

    Wow, what a wonderful dessert for me. Looks very delicious! Great recipe. I’m delighted! it looks great! Yum!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      September 25, 2018 at 4:33 pm

      So glad you enjoy it Dan!

      Reply
  22. Mahy Elamin says

    September 25, 2018 at 2:39 am

    I want to eat these Muffins every day! Scrumptious! I am going to try this out.

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      September 25, 2018 at 4:33 pm

      Haha I know! Hope you enjoy them Mahy!

      Reply
  23. Brittany Audra @ Audra's Appetite says

    September 24, 2018 at 9:32 pm

    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!

    Reply
    • Demeter | Beaming Baker says

      September 25, 2018 at 4:33 pm

      Yay for fall baking! . I know, I’ve had many people tell me it’s one of their fave fall flavor combos. 🙂

      Reply
  24. Jocelyn (Grandbaby Cakes) says

    September 24, 2018 at 9:10 pm

    Fall breakfast has never looked so good

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      September 25, 2018 at 4:32 pm

      Haha oh you know it Jocelyn!

      Reply
  25. Annissa says

    September 24, 2018 at 2:14 pm

    Those definitely looks like a delicious pumpkin recipe! Love that it’s healthy too!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      September 25, 2018 at 4:32 pm

      Thanks Annissa! .

      Reply
  26. Diana Hammons says

    September 24, 2018 at 1:13 pm

    Will it work using real eggs instead of flax?

    Reply
    • Demeter | Beaming Baker says

      September 24, 2018 at 2:06 pm

      Hi Diana! Yes, you can use regular eggs instead of flax eggs. Happy baking!

      Reply
  27. Stacy Leopold says

    September 24, 2018 at 12:17 pm

    I have high cholesterol and can not eat coconut oil. What do you recommend as a replacement?

    Reply
    • Demeter | Beaming Baker says

      September 24, 2018 at 2:04 pm

      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!

      Reply
    • Suzy Batishev says

      September 26, 2018 at 12:38 am

      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.

      ★★★★

      Reply
      • Demeter | Beaming Baker says

        September 26, 2018 at 10:19 am

        It’s so great to know that olive oil works too! Thanks for letting me know, Suzy! Glad you enjoyed them. 🙂

        Reply
  28. Norma says

    September 24, 2018 at 11:28 am

    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.

    Reply
    • Demeter | Beaming Baker says

      September 25, 2018 at 5:46 pm

      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!

      Reply
  29. linda spiker says

    September 24, 2018 at 10:04 am

    Well those look downright yummy! perfection!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      September 24, 2018 at 11:54 am

      Aw thanks Linda! Hope you enjoy them!

      Reply
  30. Claudia Lamascolo says

    September 24, 2018 at 9:39 am

    I love pumpkin season and the idea of eating healthy is a bonus with these sweet muffins .. What a great topping too!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      September 24, 2018 at 11:53 am

      Haha oh you’ve got that right Claudia! .

      Reply
  31. Sunrita says

    September 24, 2018 at 9:17 am

    Sounds really interesting. Something to try this pumpkin season.

    Reply
    • Demeter | Beaming Baker says

      September 24, 2018 at 11:53 am

      Woohoo! Hope you enjoy Sunrita! .

      Reply
  32. Lauren Vavala @ DeliciousLittleBites says

    September 24, 2018 at 9:10 am

    These look delicious! I think I’d love them for breakfast too!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      September 24, 2018 at 11:52 am

      Oh yes! They are seriously so good for breakfast Lauren!

      Reply

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