These Pumpkin Muffins are healthy, fluffy, super moist and packed with fall flavors. You won’t need to use a mixer or pastry cutter (meaning a quicker prep). It’s also made with fresh pumpkin puree for an authentic taste.
As fall arrives… pumpkin flavors can’t miss during this season. The incredible aroma that they leave at home when baking them, creates a cozier environment during this time.
While the other day, I was enjoying these Pumpkin muffins with a cup of coffee during the afternoon while looking at the orange leaves falling down the trees. I thought… Why not spread the joy by sharing this amazing pumpkin spice muffin recipe on my blog? Everyone deserves to savor what I’m enjoying right now!
And… Here I am, with the pumpkin muffins recipe.
Why you’ll love this recipe
No white flour
No mixer or pastry cutter needed
Easy to make
Very flavorful
Perfect to share
Ingredients to make Healthy Pumpkin Muffins
Pumpkin puree – Commonly available at the grocery store as canned pumpkin puree. However, I prefer to buy a fresh pumpkin, boil it at home and the mash it. This way is free from preservatives and you get a better fresh taste.
Oil – I used coconut oil. But, feel free to use the one of your preference.
Eggs – In my case, I used cage-free eggs.
Coconut sugar – My favorite type of of sugar to use of desserts! It’s less processed, low glycemic and tastes amazing!
Vanilla extract – Perfect to enhance the cozy fall flavors.
Oat flour – I usually get it straight from the grocery store, but, you can also make your own by blending rolled or quick oats until finely ground.
Almond flour – Make sure to use almond flour and not almond meal!
Baking powder
Baking soda
Salt – key ingredient on any dessert.
Pumpkin pie spice – The star of the movie to set the fall vibes during this season.
How to make Pumpkin Muffins from Scratch
Prepare oven for baking – Pre-heat oven to 175C (350F) and line 1 muffin tray with paper muffin cases.
Mix dry ingredients – In a bowl, mix together oat flour, baking powder, baking soda and salt.
Mix wet ingredients – In a separate bowl, whisk the eggs, sugar, plain yogurt, vanilla extract and grated zucchini.
Transfer – Spoon the batter evenly into each cup or liner, filling each with 3/4 of the batter. Add more chocolate chips on top. Bake for 15-18 minutes until a toothpick comes out clean when inserted in the center.
Cool muffins – Remove from the oven, allow to cool and enjoy!
Tips and variations
- For the oil, feel completely free to use coconut oil, olive oil, canola oil or the one you have available.
- Make sure to use pumpkin purée and NOT pumpkin filling.
Pumpkin Muffins
Equipment
- Oven
Ingredients
Dry ingredients
- 1 cup (50 g) oat flour
- 1 cup (50 g) almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoon pumpkin pie spice or 1 teaspoon ground nutmeg, 1/2 teaspoon ground ginger, 1/2 teaspoon cinnamon and 1/4 teaspoon allspice or cloves
- 1/2 teaspoon salt
Wet ingredients
- 1 cup (226 g) pumpkin purée
- 1/2 cup (118 ml) oil
- 2 eggs
- 1/2 cup (85 g) coconut sugar
- 1 teaspoon vanilla extract
Toppings (optional)
- 1/2 cup chocolate chips, pecans, walnuts, pumpkin seeds, or raisins
Instructions
- Pre-heat oven to 165C (325F) and line 1 muffin tray with paper muffin cases.
- In a bowl, mix together oat flour, almond flour, baking powder, baking soda, pumpkin pie spice and salt.
- In a separate bowl, whisk the pumpkin purée, oil, eggs, coconut sugar and vanilla extract.
- Spoon the batter evenly into each cup or liner, filling each with 3/4 of the batter. Bake for 20-25 minutes. The muffins must be done when a toothpick inserted in the center comes out clean.
- Remove from the oven, allow to cool and enjoy!
Notes
- For the oil, feel completely free to use coconut oil, olive oil, canola oil or the one you have available.
- Make sure to use pumpkin purée and NOT pumpkin filling.
I normally observe, I don’t talk. But this time, I was quickly drawn by the quality of the art behind these pictures. And I had to express it.
Congratulations to the baker, and artist😉
Hi! Thank you so so much. It really means a lot to me!
Hi can I only use oat flour? If yes what is the ratio? Bdw.. really Loveeeeee all your recipes Valerie! 😍