We caught our first cool fall breeze this week. Do you know what that means? It’s pumpkin muffin time.
I snapped some new photos of my favorite pumpkin muffin recipe as I satisfied my pumpkin craving. These pumpkin muffins are perfect for chilly fall mornings and afternoon snacks.
They’re healthier than most, since they’re made with whole wheat flour and oats, sweetened with real maple syrup or honey, and call for coconut oil or olive oil instead of butter. Believe it or not, this healthy pumpkin muffin recipe yields light and fluffy muffins.
These pumpkin muffins wouldn’t be complete without plenty of warming spices, including cinnamon, ginger and nutmeg. Most “pumpkin spice” flavor comes from the spice, not the pumpkin!
I love these muffins with a spread of almond butter, peanut butter or pecan butter on top. Nut butter adds some extra protein, which means that I’m not hungry before lunchtime. If you’re going pumpkin-crazy this time of year, enjoy your muffin with a homemade pumpkin chai latte.
These pumpkin treats have the magical power to convert “healthy muffin” skeptics into fans. Let’s make some!
The Best Pumpkin Muffins
Five reasons to love this pumpkin muffin recipe:
- These muffins are easy to make with basic ingredients. Only one bowl required!
- They’re made with 100% whole grains, yet they’re fluffy and delicious. No one will know the difference.
- They’re also naturally sweetened with maple syrup or honey, rather than loaded with refined sugar. The maple syrup (or honey) offers a touch of extra flavor, which I love.
- These muffins feature a few of your favorite warming spices so they taste like your favorite pumpkin latte.
- They freeze well for later, too. Just defrost individual muffins in the microwave for 30 to 60 seconds, or until gently warmed through. You don’t want to overdo it.
Healthy Pumpkin Muffin Notes & Tips
Change it up. Add nuts, chocolate chips or chopped fruit cranberries or crystallized ginger. See recipe notes for details.
Simplify the recipe. Substitute 2 teaspoons store-bought pumpkin spice blend for the individual spices (cinnamon, ginger, nutmeg and allspice). Or, if your spice drawer is empty, simply use 1 1/2 teaspoons ground cinnamon and call it good.
Craving a sweet topping? Liz topped these muffins with my maple glaze from my pumpkin scones recipe, which sounds marvelous.
This muffin recipe is special diet-friendly. You can easily adjust this recipe to make it vegan, dairy free, egg free and/or gluten free. See the recipe notes for details.
Watch How to Make Healthy Pumpkin Muffins
Baking Tips for Success
How to Measure Flour
How you measure your flour is important. Why? If you measure incorrectly, you could end up with up to 50 percent extra flour, which will make your muffins dense, dry and flavorless. Use the spoon and swoop method:
- Gently stir your flour to loosen any clumps.
- Spoon your flour into the measuring cup with a big spoon or a flour scoop. Do not scoop up the flour directly into the measuring cup.
- Level off the top of the cup with a knife. Repeat as necessary.
Use Baking Soda, Not Baking Powder
They are not the same thing. Both are leaveners that help your baked goods rise (baking powder contains some baking soda, but that’s a long story). For ideal results, always follow the recipe and measure carefully.
How to Stir Your Batter
This muffin batter is super simple to stir together by hand, and that’s how I recommend making these muffins. Why? Whipping your batter will make the flour’s gluten protein too strong, yielding tough muffins.
I know it can be tempting to use a stand mixer or hand mixer when it’s within reach. Please don’t! Follow the instructions below and you’ll end up with light, fluffy muffins.
More Pumpkin Treats & Fall Muffins
Craving more? You’re going to love these recipes:
- Healthy Pumpkin Bread (like these muffins, but in bread form)
- Pumpkin Pecan Scones with Maple Glaze
- Pumpkin Pancakes
- Perfect Roasted Pumpkin Seeds
- Healthy Banana Muffins
- Healthy Apple Muffins
Please let me know how these pumpkin muffins turn out for you in the comments. I love hearing from you, and hope these pumpkin muffins become your new favorite.
P.s. That beautiful mug in the photos above and below? That’s handmade by my friend Margaret.
Healthy Pumpkin Muffins
- Author:
- Prep Time: 10 mins
- Cook Time: 23 mins
- Total Time: 33 minutes
- Yield: 12 muffins 1x
- Category: Baked Good
- Method: Baked
- Cuisine: American
Easy, one bowl, healthier pumpkin muffins made with whole wheat grains and naturally sweetened! These pumpkin muffins are as light, fluffy and delicious as their coffee shop counterparts. Recipe yields 12 muffins.
Ingredients
- ⅓ cup melted coconut oil or extra-virgin olive oil*
- ½ cup maple syrup or honey
- 2 eggs, at room temperature
- 1 cup pumpkin purée
- ¼ cup milk of choice (I used almond milk)
- 2 teaspoons pumpkin spice blend (or 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon ground allspice or cloves)
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 ¾ cups whole wheat flour**
- ⅓ cup old-fashioned oats, plus more for sprinkling on top
- Optional: 2 teaspoons turbinado (raw) sugar for a sweet crunch
Instructions
- Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius). If necessary, grease all 12 cups of your muffin tin with butter or non-stick cooking spray (my pan is non-stick and didn’t require any grease).
- In a large bowl, beat the oil and maple syrup or honey together with a whisk. Add the eggs, and beat well. Add the pumpkin purée, milk, pumpkin spice blend, baking soda, vanilla extract and salt.
- Add the flour and oats to the bowl and mix with a large spoon, just until combined (a few lumps are ok). If you’d like to add any additional mix-ins***, like nuts, chocolate or dried fruit, fold them in now.
- Divide the batter evenly between the muffin cups. Sprinkle the tops of the muffins with about a tablespoon of oats, followed by a light sprinkle of raw sugar and/or pumpkin spice blend if you’d like. Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
- Place the muffin tin on a cooling rack to cool. These muffins are delicate until they cool down. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan.
- These muffins taste even better after they have rested for a couple of hours! They’ll keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed).
Notes
Recipe adapted from my honey-sweetened pumpkin bread.
*Oil options: I love coconut oil here. I used unrefined coconut oil and can hardly taste it in the final product. Olive oil might lend an herbal note to the muffins, if you’re into that (I tested with California Olive Ranch’s “Everyday” variety and couldn’t even taste it). Vegetable oil has a neutral flavor but the average vegetable/canola oil is highly processed, so I recommend using cold-pressed sunflower oil or grapeseed oil if possible.
**Flour alternatives: White whole wheat flour works great, if you can find it. Whole wheat pastry flour yields extra light and fluffy muffins that are delicate until cooled. All-purpose flour and gluten-free all-purpose flour blends work as well.
**Change it up: You could really go crazy with add-ins here. After stirring in the flour and oats, gently fold in up to ¾ cup chocolate chips, chopped nuts like pecans or walnuts, and/or some chopped dried cranberries or crystallized ginger.
Serving suggestions: These muffins are great on their own, with a pat of butter, or spread with almond butter. They would also be fantastic with homemade pecan butter or coconut butter.
Make it egg free: Readers report that these muffins turn out well with flax eggs!
Make it vegan: Use maple syrup, flax eggs and non-dairy milk.
Make it dairy free: Simply use your non-dairy milk of choice.
Make it gluten free: Bob’s Red Mill gluten-free all-purpose blend works well instead of the whole wheat flour. Or, use 2 ½ cups certified gluten-free oat flour instead.
Make it oat free: Simply omit the oats. No other changes necessary.
Make it lower in fat: I would argue that this bread contains a healthy amount of fat, but you can replace the oil with applesauce if you’re following a low-fat diet. Choosing olive oil instead of coconut oil will reduce the saturated fat content; total fat content will remain the same.
Update September 24, 2019: I removed white whole wheat flour as an option simply because I can’t find it in stores any more. I also upped the amount of spice from 1 ½ teaspoons to 2 teaspoons.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Pat
Hi Kate, I was looking for a recipe for pumpkin muffins and came across yours that looks great and will try. I’m thinking your recipes must be good, you have a wonderful locks of hair. Thanks for sharing. I’ll post after I try
Marilyn wright
These pumpkin muffins are good. I’m not sure that I’ll make them again however. I may try them with pumpkin pie spice instead of the variety of spices. There seemed to be an after taste for me. I also think that add-ins would improve them. I wanted to try them plain first. My very favorite Cookie and Kate recipe (so far) is the granola one. I have made that countless times, and made converts among my friends as well.
★★★★
Kate
I’m sorry this wasn’t a winner for you, but I appreciate your review!
Camille Gutierrez
Was the aftertaste baking soda ? I recently learned some people are sensitive to that taste – after I made an apple cake that everyone raved about but all I could taste was something funny. The next time I made it I doubled the cinnamon and could no longer taste the baking soda!
Gitty
delicious and healthy! I made some changes – by accident, I forgot to add the milk and also by accident I used 1/2 cup canola oil :) . I used canola oil and didn’t sprinkle with oatmeal but sprinkled cinnamon and sugar. I also used 2 tsp of baking powder instead of the baking soda. They came out very moist and fluffy.
Jared Monkman
So you didn’t make this recipe lol
Mim
I love these. My go-to pumpkin muffins recipe.
★★★★★
Monique & Carter
Oh my GOSH — this the best pumpkin muffin recipe EVER! We added barberries and pecans. We also substituted plain yogurt for the milk and added “omg” brand pumpkin protein powder. We also used oat flour and gluten free all purpose flour. It came out so light and beautiful. THANK YOU!
★★★★★
Kate
I’m excited you think so, Monique! Thank you for your comment and review.
Maureen Kerber
I make these every Sunday. It’s a tradition. They are Ana ing!
★★★★★
Danielle Meyer
Another amazing cookie and Kate recipe. Absolutely delicious!
★★★★★
AK
This is my first recipe from your site and these just came out of the oven they look & smell amazing!! I followed the recipe using almond milk, cloves, choc chips, gf oats, 1c of whole wheat pastry flour and 3/4c of gf flour. Sprinkled w oats and turbinado sugar.
Can’t wait to try more of your stuff!
★★★★
Kate
I’m happy to hear you enjoyed them, AK!
Janet Sosnowski
These are excellent muffins, as are all of the recipes of yours I have tried! I do not understand your “one bowl” description, though. I had only one clean bowl left in the cupboard! Keep up the great work!
★★★★★
Amy
Thank God for these muffins! My daughter has a limited diet, but she will eat these as pumpkin, apple sauce, and banana any day of the week. So healthy and delicious and they freeze beautifully!
★★★★★
Kate
Ha, I’m happy to hear you are so excited about these Amy.
Noami
These muffins are amazing! I make your Maple Blueberry Muffins every week and now I have a new option to add into my rotation. I used 2/3 Cup of chocolate chips and it was plenty. I used the mix of spices you recommended and thought it was delicious…no aftertaste for me. I followed the recipe as written. Keep the recipes coming Kate! You’re wonderful! I never knew I could enjoy cooking and eating healthy food so much. It’s truly life changing!
★★★★★
Kate
Thank you for sharing, Noami! I appreciate you taking the time to review.
Katydid
Made these tonite, with substitution of butter and Monkfruit, turned out great. My 18 yr old son also made a batch with honey and olive oil since he is dairy free. He used a mini bundt cake muffin pan, for his batch, they turned out great. Thank you!
★★★★★
Kate
I’ve made these several times and they are so delicious! I use flax eggs, and today added half a shredded zucchini which turned out great. I definitely recommend this recipe!!
★★★★★
Dara
Absolutely loved this recipe. I added dark chocolate, they were so moist and absolutely delicious! My whole family loved them and asked for the recipe also.
★★★★★
Jamie Jones
Made these to take on a trip, and they turned out great. I did add some golden raisins for a little more sweetness. These are best when warmed in the microwave! Would like to add some protein powder next time – do you have any suggestions as to the best way to incorporate this? Thanks!
★★★★
Amy
Love these and your other muffin recipes! This time around I only had 1/4 cup honey and my kids still ate them so that was a win.
★★★★★
Emma
I subbed in almond flour and added an extra egg and a little bit more pumpkin and ended up cooking it about 30 minutes, WOW WOW WOW THESE ARE INSANE, SOOO MOIST AND PERFECT, DONT HESITATE YOU NEED TO MAKE THESE RIGHT NOW
★★★★★
Helene Sternj
I didn’t make the recipe yet it looks good but I just had to tell you King Arthur white whole-wheat isvwery available on the east coast all the way down to Florida. I live in nyc and have no difficulty finding it. Shop rite carries it
Ginger
I had leftover pumpkin and was looking for a healthy option to use it up. These muffins did not disappoint. They were easy with little mess to clean up and taste delicious. I made them vegan by using flax eggs and oat milk and added dried cranberries. Liked that they freeze well but they won’t last long enough to find out. Thanks for the great recipe.
★★★★★
Karen Dileo
I love pumpkin in any shape or form. These muffins are delicious, even my husband who isn’t a pumpkin lover likes them.
★★★★★
EK
Super! I added fresh apples and bananas and it also worked very well
★★★★★
Kate
Thank you for sharing, EK!
Amanda Groves
Perfectly tasty! We have made them with pumpkin but other times with sweet potato or persimmon. All work wonderfully. We have tried pecans or chocolate chips.
★★★★★
Kate
I’m glad you loved them, Amanda! Thank you for your review.
Deb
Fantastic, easy recipe! The first time I made these I used cinnamon only and they were great. The second time I used all the spices listed and they were even better!
★★★★★
Beth
I was looking for a whole wheat pumpkin muffin recipe that didn’t use sugar (but maybe used honey), & I ran across your recipe. I have been reading your website & other recipes & I am so happy that I found your website. Full of the kind of ‘healthy’ food that I like!
I have a question now before I make the pumpkin muffins : I have run out of powdered cinnamon (I DO have allspice & nutmeg!), BUT I have cinnamon sticks. If I grate some cinnamon from the sticks, will that work okay? even though it would end up with larger particles than the powdered cinnamon you normally use – do you think the measurement of 1 teaspoon would be way off?? Thanks!
Kate
Hi, I’m not sure you will get the same flavor or not. But, that does sound like an interesting idea. I have never tried that.
Jen
Made these muffins for my breakfast this week and they came out great! I didn’t have any g-free all-purpose flour so I used almond flour and still worked, I also used some g-free oats so that I was able to keep the oats but stay g-free. I’ve been trying to find a good g-free, dairy-free breakfast that didn’t sit as heavy as oatmeal and this worked so well. Thanks for posting!
★★★★★
Rachel
These were so good!! I made them GF with a combo of 3/4 Bob’s and 1/4 fine almond flour. I also added raisins and used a muffin top tin, so this recipe made 6 large tops. moist and amazing!
★★★★★
Carol Legge
Thank you for this recipe. This is one of the best recipes I have tried. I do not use coconut oil because of the saturated fat. So I used 1/4C of vegetable oil and added some apple sauce. I think olive oil will change the taste, so I would like to know if anyone has tried that. Next time, I will use 1/3C oil. I was going to add a little yogurt, but forgot, and will do that next time. I did add walnut pieces and use honey.
★★★★★
Karen carey
I have tried a lot of recipes, but this one is so moist and flavorful. I love coconut oil,but didn’t have it on hand,so I used light extra virgin olive oil. I also didn’t have almond milk so I used skim. I added a handful of raisins only this time. Of the few things I didn’t have, the biggest was a muffin pan. Lol,so I put it in a 9×9 cake pan. With your recipe there’s no way that this would come out bad. This is a keeper. Very thankful KC
★★★★★
Kate
I’m glad you love it! Thank you for your review, Karen.
Sue
These are great! I used half almond flour and added nuts and dates. A winner recipe.
★★★★★
Brigitte
Our whole family love these muffins and I now make them regularely, they freeze well and you can add stuff to them, our fav addition are chocolate chips yummmmmmy!
★★★★★
Jenn
I love these light, moist, delicious muffins! They are even better than I had hoped! I substituted coconut sugar (I didn’t have enough maple syrup), added currants, and topped with pumpkin seeds. Thanks for this recipe, I’ll definitely be making them again! So good!
★★★★★
gina
I also do not have honey/maple on hand. and i’d like to try this with brown sugar… how much did you use? and did you need to add additional moisture?
Jenn
I used 1/2 C coconut sugar and they tuned out great! No additional moisture was needed. They are so moist and delicious,, I’ve already had people ask me for the recipe.
★★★★★
Colleen
Just like everything else I’ve ever made from this site, these are DELICIOUS! I used avocado oil, and half whole wheat/white whole wheat because those were what I had on hand. I also added some walnuts. I love that these aren’t super sweet. They’re perfect. Thank you for yet another scrumptious recipe!
★★★★★
Emily Nichols
Yum! I was out of eggs when I baked these, and flax & chia eggs worked out just fine! I loved how tasty these were without being overwhelmingly sweet. My family and toddler boys loved them!
★★★★★
Nancy
Hi Kate,
I made this recipe and the muffins are delicious! I added sunflower seeds, raisins and chopped pecans. They were so easy so I decided to make a second batch to use up the pumpkin puree. I also added some grated orange rind to the second batch and I really liked the addition. I used a little more of the spices too and added nutmeg. (and omitted cloves as I didn’t have any on hand). Thank you. I also made your pumpkin bread and was very happy with that too.
★★★★★
Marlene Daley
My 89 Year young Mom and I enjoying a beautiful snowy morning outside our window eating your yummy healthy muffins. Moist, not too sweet, with chewy pecans and a piece of Oka cheese alongside for protein. A steaming cappuccino and all is fine. Thank you! Marlene in Montreal.
★★★★★
Kate
I love it! Thank you for sharing, Marlene.
Susan
Nice recipe! Thank you. Added chopped pecans, Craisins, flax seeds and chocolate chips (~1 cup total) to the batter, and chopped pecans with the oats and sugar on top.
★★★★★
E Callahan
Made these with the coconut oil and maple syrup. They were delicious! My eight year old loves them. Definitely better consistency the next morning(more moist).
★★★★★
Kate
That’s great! Thank you for your review.
Christina Wilkes
I made a bath of these this morning for my family with scrambled eggs. I used oat flour instead of the whole wheat flour and stirred in 1/4 cup chopped pecans. They were a hit in my house!
★★★★★
Tricia
OMG!! These muffins are so light and moist! I used almond flour instead of whole wheat flour and added a 1/3 cup of Bake Believe dark chocolate chips. Thank you for sharing this recipe!
★★★★★
Lisa
what is the equivalent measure for 1 can of pumpkin puree (I am roasting my own pumpkin?)
Kate
Hi! It’s roughly 15 oz. I’m not sure cups size.
Izzy L
Hi there!
I am thirteen and have a food blog, which I do for online school. (This is the link if you want to check it out: izzythebaker.wixsite.com) I was just wondering if I could use this recipe and link in one of my posts?
P.S.
I only say good things about your recipe! ;)
★★★★★
Kate
Hi Izzy! How fun. I just ask you follow my Photo and Recipe Sharing Policy and that is fine by me. I’m happy you like it!
anonymous
I’ve made this recipe twice now- the second time I decided to take a leap and tweak the directions.
Instead of flour, I used 1/2 + 1/3 cup of powdered peanut butter (peanut butter pumpkin muffins). Delicious!
However, tip: WAIT FOR IT TO COOL. It tastes much better and the the muffins firm into a better texture, too.
Izzy L
Hi there! I am thirteen and have a food blog for homeschool (here is the link if you want to see: https://izzythebaker.wixsite.com/mysite-1). I tried your recipe TWICE and loved them, and made a post about it. All this to say that I was wondering if I could use your recipe/ link for this?
Caitlin
Bit bland to me – I followed the recipe using maple syrup and white whole wheat. I did like the consistency thought- nice and moist which is great for wheat. I will try honey next time and add more pumpkin spice. I will make again!
One thing I learned on a different blog is to always blast muffins for 5 minutes at 425, then drop the temp to what the recipe says and cut off a few minutes. This ensures you always get a nice round popped top!
★★★★
Kate
I’m sorry you didn’t love these. I find the method I used works best for me, but I know there are other great recipes out there.
gina
I also do not have honey/maple on hand. and i’d like to try this with brown sugar… how much did you use? and did you need to add additional moisture?
Kate
Hi! Sorry to disappoint, but changing the liquid to dry sugar will impact the recipe. I can’t say without trying it if it would work and what to change.
Meg
I made this with “oat flour” instead of the whole wheat flour (oats ground into flour with my coffee grinder) they taste great:)
Added chopped walnuts, and used cashew milk.
★★★★★
Kate
Great to hear it worked well, Meg! I appreciate your review.
Jenny
I made this following its instructions only I accidentally added extra almond milk, so added a mashed banana to help absorb the extra liquid. I also added 3/4 c chopped pecans. They came out perfectly done in my convect oven at 325 for 23 mins.
Naturally flavorful with only a hint of sweet. I would add extra spices next time and likely keep the banana (helped add natural sweet).
★★★★★
Angela
I was so excited to try these muffins and was disappointed. They turned out very dense and almost sunk in at the tops. I do a lot of baking and am not sure where I went wrong! I did use oat milk, so I’m not sure if that could be related. Otherwise, I followed the recipe as instructed (and even resisted a stand mixer as recommended). Any idea why this could’ve happened?
★★★
Kate
I’m sorry to hear that. Are you sure you measured your flour correctly and had fresh leveaner?
Nikky Cassidy
Def need an add in or the sugar on top. These were not sweet. More like a savory muffin but thats ok by me. And I could taste the bicard so I’ll have to be sure to measure that and add no more than the recipe says.. Thanks
★★★★
Kate
I’m sorry you didn’t find them very sweet, Nikky. Thank you for taking the time to review.
Stacey
I made this recipe yesterday and was pleasantly surprised. I halved it and it made 20 mini muffins for my toddler. He is allergic to eggs so I used 1/4 cup plain high fat yogurt and used a bit less sugar (honey) and they turned out so yummy! Next time I’ll make a full batch and freeze some for easy snacks and breakfasts!
★★★★★
Lia
Add these many times and they are delicious! Do you have an alternate method if I wanted to use stevia or monkfruit instead of maple syrup/honey?
Kate
Hi! Sorry to disappoint, changing the type of sweetener would require a different recipe most likely. I wouldn’t know without testing it myself.
Marla
Thanks for a great pumpkin muffin recipe! I intended to make as written but forgot to add the oats to the batter. Oats did make it on top though. Am just eating one now right out of oven and it is soft, fluffy and perfectly tasty.
★★★★★
Karen Jackson
My family loves these muffins. I use pumpkin from my garden. Fantastic flavour.
★★★★★
Taylor Kormann
I made these muffins before work this morning and they are absolutely delicious! I used flax eggs and coconut oil wow, the flavor is great and there is a richness to them. The hardest thing about this recipe was waiting for them to cool completely before digging in.
Kate
That’s great! Thank you for your review.
Tamara Kowalski
I’m gluten free so I used gluten free oats blended into flour for this and followed the recipe otherwise. Opted to add a few chocolate chips in them. These were delicious! Moist, tender, and the perfect amount of everything. Thanks for a great recipes!
★★★★★
Preeti
These are delicious. I add chocolate chips to them. Have you ever substituted apple sauce for the oil or liquid stevia for half the maple syrup in order to reduce the calories? I am still learning substitutions and how to do them. Thanks.
★★★★★
Kate
I haven’t, sorry to disappoint!
Alex
Love these with frozen cranberries as an ‘add in’ and pepitas on top. We make a big batch and use them in kids’ lunches and as an after-ski snack. So good.
★★★★★
Lexi C
I have a pumpkin muffin recipe I love, but I was looking for one with honey instead of sugar. This one looks like a winner! Question though: has anyone tried this with the whole can of pumpkin puree instead of 1 cup? The other recipe I use calls for a cup but works great with one whole can. Just curious
NY
Yes, if you double the recipe you use up 1 can of pumpkin. Love this recipe! I hate baking, but this was simple to make and not too much clean up.
Not too sweet and came out quite moist!
Thanks, Kate!
★★★★★
Claire
Lexi, this pumpkin muffin recipe is delicious. I only use the amount of pumpkin the recipe calls for and then I freeze the rest in a Ziploc bag to use later. The next time you plan to make pumpkin muffins you can put the frozen pumpkin in the fridge to defrost the night before.
★★★★★
Janine Barclay
These look amazing! I have spelt flour to use up, do you think that would work?
Kate
Hi Janine, I haven’t tried spelt flour with these so I can’t say for sure. I know others have used it in some of my other baking recipes with good results. If you try it, let me know!
Janine Barclay
Thanks I will!
Aaron
I was wondering if I could use buckwheat flour for the muffins? I have to use gluten free flour but cannot use flours with rice flour in them.
Kate
Hi Aaron, Buckwheat acts differently in baking applications than whole wheat so I can’t say for sure if it would work. Gluten free flour works well or try oat flour.
Diane
Just made these so I could sneak some pumpkin into my 4 year old who hates pumpkin’s diet.
He hasn’t tried yet but my goodness, me and my fiancé have and they’re DELICIOUS. I’ll be making these regularly.
I made mine with wholemeal spelt flour and added in choc chips.
I love your recipes!
Eileen Guest
I tried the muffins. I cannot review the original recipe since I forgot the milk but my version turned out ok. My kids didn’t notice I forgot an ingredient. So I cal that a win!
I want to let readers know that another vegan egg substitute (which I used) is Aquafaba (the liquid in a can of chickpeas). I used 3 TBS of Aquafina for each egg needed. Usually I can get about 8 TBS of Aquafaba per can of beans.
★★★★
Gram
Hi Kate, I wanted to make these pumpkin muffins for my grandchildren but since I saw reviews about baking soda I decided to do what I usually do I put Oats in food processor and pulse till powder then I added my flour, spices, 1 extra teaspoon of cinnamon baking soda and salt to processor and pulse them and then added to wet ingredients unfortunately I had no almond milk all I had was cream so that is what I used. I make in non stick mini muffin tins and bake for 15 minutes and they popped right out of tins the kids could not stop eating them. Everyone loved and said they were fluffy and delicious. My 10 year old grandson said they were good even without chocolate chips he loves them. Thanks much you brought happiness into our home with your recipe.
Joan
I could not get this recipe to work for me. It looks so good I persisted four times but each time the cooked dough was very gooey and seemed raw on the inside, even when I cooked it twice as long as recommended. So then I put in as much baking powder as baking soda and they have turned out perfectly ever since: moist, light and fluffy. perhaps just using baking powder would work the same but as they turned out perfectly I haven’t dared try. I always make a triple patch with a large can of pumpkin and usually double the oatmeal and spices and maybe put molasses in when I’m feeling like a gingerbread ish taste. As long as I put in both soda and baking powder it doesn’t seem to matter how I change the recipe it always turns out perfect.
★★★★★
Kate
Hi Joan, I’m sorry to hear that. But, I’m glad you have a something that works for you. Is the pumpkin you are using really wet?
Stephanie
These muffins are great! My kids and I have made them a few times now and they always turn out wonderful. I love the simple ingredients, and use of whole wheat flour as well. Thanks for this recipe!
Christina
I was doing some spring cleaning this week and saw a can of pumpkin that needed to be used. I am really enjoying these pumpkin muffins! I followed the main recipe pretty closely and was glad there were some variations. I used olive oil because I was low on coconut oil; mostly oat flour; almond milk; and added in chocolate chips and pecans. Thank you so much for sharing your recipes!
★★★★★
Kate
I’m happy you enjoyed it, Christina! Thank you for your review.
Tawny
These came out wonderful, the only changes I made was using 1/3 cup of honey. My batter seemed a little dry so I will do 1/3 cup milk next time. The muffins didn’t come out as smoothly as usual, I think that is due to not enough liquid. Maybe that is because I used less honey? I don’t know. Overall they were very good and moist.
★★★★
Heather P.
I, my hubby and my kids really enjoyed these. Here is the nutritional info, in case anyone else is watching their #s: Per muffin:
192 calories; 8.4 g fat; 215 mg sodium; 26.5 g carbs; 8.8 g sugar; 3.4 g protein.
Thanks, Kate, for all the great recipes you provide our family!
★★★★
Michelle
I made two recipes of these muffins. I used coconut oil & also added chopped pecans.
They are awesome!!! We loved them so much, so I took a dozen over to my son & twin toddler grandbabies. They eat super healthy & these muffins were a hit!– We served them up with some almond butter. BAM!! Thanks!
★★★★★
Kate
You’re welcome! I’m happy these are a hit with your grandkids, Michelle. Thanks for your review!
Claire
I’ve made these muffins twice and my husband I love them. They turned out great both times. I used whole wheat flour, 2% milk, & honey. I feel like I’m getting a yummy spice cake without a billion calories.
I tried making the muffins that called for apple sauce and chopped apple. They didn’t turn out. I cooked them for an extended period of time and the texture in the middle was still kind of sticky. I think I put in too much apple and cut it up too big. Can I grate it instead? Would that help?
★★★★★
Kate
Hi! I’m happy you enjoyed these ones, Claire. I’m sorry the apple ones didn’t work for you. Putting too much apple in and larger pieces would impact your results. I hope you try it and again and let me know what you think!
Holly
My family loves these muffins! We’ve made them several times and they disappear quickly. I love that they are a healthy snack that my 4.5 year old gobbles up! However I just discovered that although we’ve made them many times, each time we’ve used nearly twice the amount of pumpkin (oops) because we used the entire can!! The good news, is it turns out to be delicious! Lol
★★★★★
Kate
That’s wonderful, Holly! Thank you for sharing.
Melissa
Love this recipe and make it a ton! Have you ever made it in a single loaf pan rather than as muffins? If so, does anything need to be changed? Thanks!
★★★★★
Kate
Hi! I recommend my Healthy Pumpkin Bread!. I hope you love it!
Peaches
These muffins were super simple to make and so tasty. I’ll definitely be using this recipe regularly.
★★★★★
FayW
This is a perfect basic recipe to convert to AIP. Instead of the whole wheat flour, I used 1 cup Tigernut flour and 3/4 cup tapioca starch, with an additional 1/2 tsp of baking soda. I omitted the oats and turbinado sugar. Instead of chicken eggs, I used gelatine eggs. The pumpkin spice was 1/2 tsp cinnamon, 1/2 tsp mace and 1 tsp ginger. The oil was coconut, as was the milk. They turned out great! Fooled some hard nosed foodies too! LOL
Had to bake at 350° for 30 minutes, to achieve the “clean toothpick”. Topped them with coconut amino frosting…..best birthday cake substitute. THANK YOU!
★★★★★
Chelsea Diana JAMES
I have made this 5+ times for my kiddos with our pumpkins we grow in the garden. I cook the flesh and freeze the pumpkin in individual baggies until I’m ready to cook with it. My pumpkin is a lot wetter than the stuff from the can but it works perfectly in this recipe. The dozen is gone by the end of the day! Thank you!
★★★★★
Kate
I love that! Thank you for sharing, Chelsea.
Tatiana
Can you substitute syrup or honey for sugar if so how much would you put ? Thank you :)
Kate
Hi Tatiana, changing the sugar time may yield different results since it’s part of the liquid ingredients. Sorry to not be of more help!