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
Healthy Pumpkin Spice Muffins
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 6 muffins 1x
- Category: Breakfast
- Method: Bake
- Cuisine: American
Description
These Healthy Pumpkin Spice Muffins are loaded with pumpkin spice flavour and maple syrup for a naturally sweet muffin filled with fall deliciousness!
Ingredients
- 1 cup white spelt flour
- 3/4 cup quick oats
- 1/4 cup coconut sugar (or cane sugar)
- 1/2 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3 tsp pumpkin spice
- 3/4 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup almond milk
- 2 eggs or flax eggs* (see note)
- 1/4 cup maple syrup
- 1 tsp vanilla extract
Instructions
- 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.
Notes
- 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
Nutrition
- Serving Size: 1 muffin
- Calories: 185
- Sugar: 23g
- Fat: 3g
- Saturated Fat: 1g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 4g
This post contains affiliate links which means I will make a small commission if you purchase through those links. I only recommend products that I know, trust and love!
Can I replace or omit the maple syrup?
Hi Patricia, you can replace the maple syrup with any type of sweetener you like. You can omit it, but the muffins may not be sweet enough.
So glad I stumbled across this recipe! Pumpkin has to be one of my favorite flavors so I had to make these as soon as I saw them! Definitely a great treat and the fact they are made with good-for-you ingredients makes them just that much better. Will be a staple in my kitchen from now on!
Thank you Eva! Pumpkin flavoured anything is one of my favourites too. Always makes me look forward to Fall 🙂
I tried making these with flax eggs instead of regular eggs and they didn’t turn out well. The consistency was very gooey and not at all fluffy like a muffin should be. I’m a little disappointed as I was very excited to make an eggless version of these. But, they taste good (although I would probably substitute some of the pumpkin spice for cinnamon next time, but that might just be a problem my specific spice mix), so I guess I’ll just have to make these with regular eggs the next time 🙂
Hi Sakii, thank you for your review. I’m sorry to hear the flax eggs didn’t work out well for you! One trick I like to use for flax eggs is to make sure to let them sit enough until they become a really jelly-like texture. I have had better luck making flag eggs with certain brands of ground flax over others. (I think the more finely ground the better!) If you eat/enjoy regular eggs those definitely work as well!
Pumpkin spice is everything nice! It’s my favorite seasonal flavor! Anyways, these muffins look to die for, and I’m so glad there’s a vegan option available!
It’s mine as well! I love pumpkin spice everything and it definitely goes well in muffins. For the vegan replacement flax eggs or even ‘vegan eggs’ in a carton from the grocery store work well! Thanks for stopping by Cassie!
Where was this when I was craving this last week!
It’s put together so fast too
Thank you Arielle! It’s a really quick, easy, and healthy muffin recipe!