Healthy Pumpkin Muffins


When the boys are at school it’s just Olive and me, and lately we’ve been very into cooking and baking together. The other day while grocery shopping Olive was set on getting a couple cans of pumpkin so I had to figure out what we were going to make. I originally thought a pumpkin pie would be great, but after doing some searching I found a great pumpkin muffin recipe that we decided to make and absolutely LOVED! I thought I’d share it here with all of you!

This recipe is reposted from Gimme Some Oven. Be sure to check out her blog- I just discovered it but I am so excited to try so many of the delicious looking recipes she’s shared there. A couple more on my radar: this gnocchi and broccoli cheese soup!

Healthy Pumpkin Muffins

  • 240 grams (8.4 ounces) oat flour (I used Bob’s Red Mill Oat Flour)

  • 1 tablespoon pumpkin pie spice

  • 1 1/2 teaspoons baking soda

  • 3/4 teaspoon fine sea salt

  • 2 eggs

  • 1 cup unsweetened almond milk, plain or vanilla

  • 1 cup pumpkin puree

  • 1/2 cup maple syrup

  • 3 tablespoons melted coconut oil

  • 1 teaspoon vanilla extract


  1. Preheat oven to 375°F. Line a 12-cup muffin pan with parchment or cupcake liners, or lightly grease with cooking spray. Set aside.

  2. Puree oats in a blender or food processor until they reach a flour-like consistency. Add in the pumpkin pie spice, baking soda and sea salt, and pulse until the mixture is evenly combined. Set aside.

  3. In a separate large mixing bowl, whisk together the eggs, milk, pumpkin puree, maple syrup, coconut oil and vanilla extract until evenly combined. Fold the dry ingredients in with the wet ingredient mixture, and stir until the mixture is just combined. (Try to avoid over-mixing.)

  4. Portion the ingredients into prepared baking cups.

  5. Bake for 15-18 minutes, or until a toothpick inserted in the center of the muffins comes out clean. Remove from the oven and place the pan on a cooling rack for 5 minutes.

  6. Serve warm. Or let the muffins cool to room temperature, then store in a sealed container for up to 3 days, or freeze for up to 3 months.

You guys, these turned out SO GOOD! I love using maple syrup instead of sugar and the flavor on these did NOT disappoint. Next time I think I’ll add some apple pieces of cranberries to mix it up, but even just as is was wonderful.

We had a great time baking and an even better time eating. Baking is such a fun activity to do with kids, and this recipe was especially easy for Olive to help with, since you mix with a whisk and fold ingredients in. She loved it! If you try these and let me know what you think. Happy baking- and happy Fall!