Healthy Pumpkin Spice Muffins
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
If you tried these Healthy Pumpkin Spice Muffins or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!Print
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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