These Healthy Pumpkin Spice Muffins are loaded with warming spices, pumpkin puree, and good for you ingredients. Enjoy these muffins for breakfast, or even pack a couple for on-the-go!
You know how I know it’s time for pumpkin season? Grocery stores are lined with them – it’s the first thing you see when you walk up to the markets! Yay!
We all know that I love a good muffin. These Healthy Pumpkin Spice muffins are the perfect fall recipe – loaded with warm pumpkin pie spices and smooth pumpkin puree, they scream “cooler weather is coming!”
These Pumpkin Chocolate Chip Muffins are also a great pumpkin recipe if you’re craving some pumpkin with chocolate!
Ingredients in this recipe
- Quick oats: The key to the chewy texture in this recipe, and the hearty whole grain flavor!
- Maple syrup: A natural sweetener that will keep these muffins moist.
- Pumpkin puree: Make sure to use pumpkin puree, not pumpkin pie filling! The only ingredient in the can should be pumpkin.
- Almond milk: Almond milk makes this recipe dairy-free, but offers the same consistency as dairy milk, plus a little natural sweetness.
- Pumpkin pie spices: To give these muffins that classic pumpkin spice flavor! If you don’t have pumpkin pie spice, you can make your own: combine 2 tbsp ground cinnamon, 1 tsp ground ginger, 2 tsp ground nutmeg, 1/2 tsp ground allspice and 1/2 tsp ground cloves together.
How to make these healthy pumpkin spice muffins
In a large bowl, mix together all dry ingredients. In a separate bowl, mix wet ingredients together thoroughly.
Slowly mix wet and dry ingredients together, making sure not to overmix – you want the batter to be fluffy!
Spoon the batter in the muffin moulds 3/4th of the way full. Bake at 350 degrees F for 25-30 minutes, and let cool before consuming!
Tips for making this recipe perfectly
- I use white spelt flour in my muffins, but you can feel free to swap that out for regular flour, or a gluten-free flour blend. If you are using a gluten-free flour blend, make sure it has xanthan gum in it. Otherwise, add 1/2 tsp to the recipe.
- To make a flax egg, mix 2 tbsp flaxseed meal with 6 tbsp water. Let sit for 5 minutes until it thickens
- Bake with quick oats in this recipe, rather than steel cut or rolled! If you’re making this recipe gluten-free, make sure your oats are gluten-free as well.
More pumpkin recipes to try
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These Healthy Pumpkin Spice Muffins are loaded with pumpkin spice flavour and maple syrup for a naturally sweet muffin filled with fall deliciousness!
- Preheat the oven to 350 degrees and spray a muffin tin with cooking spray.
- In a large bowl mix together the spelt flour, quick oats, coconut sugar, salt, baking powder, baking soda, and pumpkin spice.
- In a separate bowl, mix together the pumpkin puree, almond milk, eggs, maple syrup, and vanilla extract.
- Slowly add the dry ingredients into the wet, mixing until combined. (Don’t over mix!)
- Bake for 25-30 minutes until golden brown on top or until a toothpick comes out clean.
- To make a flax egg, mix 2 tbsp flaxseed with 6 tbsp water. Let sit for 5 minutes to gel/thicken
- If you don’t have pumpkin puree, you can use mashed banana instead
- Serving Size: 1 muffin
- Calories: 185
- Sugar: 23g
- Fat: 3g
- Saturated Fat: 1g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 4g
Keywords: Vegan pumpkin recipes, Vegan muffin recipes
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