A taste of autumn can call to mind any number of decadent fall flavors, from pumpkin pie, to hot cocoa, to apple crisp, to pumpkin chocolate chip cookies, and everything sweet in between. But what about those who want to embrace this glorious season without all the calories? Enter our healthy, gluten-free version of a fall favorite: pumpkin muffins. These easily baked beauties are sure to please even the pickiest eaters, and they’re deceptively delicious despite being good for you. Read on for our best pumpkin muffins recipe, plus some inventive variations on this basic healthy treat. Hello gourd-geous!
Pumpkin Muffin Recipe
Before we can begin, make sure to assemble the necessary kitchen items plus the delectable ingredients.
What You’ll Need
- muffin tin or tins to fit 12 muffins
- 12 paper muffin liners
- measuring cups
- mixing bowls
- large spoon
- wire cooling rack
- 2 1/2 tsp pumpkin pie spice
- 2 eggs
- 1/3 cup rolled oats, plus extra for garnish
- 1 cup pumpkin puree
- 1/2 tsp pink salt
- 1 tsp vanilla bean paste
- 1/4 cup applesauce, unsweetened
- 1 1/4 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 cup coconut oil, melted
- 2/3 cup almond flour
- 1/3 cup coconut sugar
- 1/4 cup raw honey
Now that everything has been gathered, let’s jump right into preparing our easy pumpkin muffins.
Step #1: Prep Step
Begin by preheating oven to 325 degrees. Then, line muffin tin with paper liners.
Step #2: Wet Ingredients
In mixing bowl, use whisk to combine the applesauce, pumpkin, eggs, honey, coconut oil, and vanilla bean paste. Whisk until smooth and evenly combined.
Step #3: Combination Station
Next, add oats, pumpkin pie spice, salt, cinnamon, baking soda, coconut sugar, and almond flour to a small mixing bowl. Use spatula to combine evenly. Slowly fold into the wet ingredients in the other bowl until combined. As soon as the flour is hard to spot, you can stop whisking as the batter will be good to go.
Step #4: Baking Beauty
After that, carefully use spoon or spatula to disperse mixture evenly into the lined muffin cups. Sprinkle a pinch of rolled oats to adorn the top of each muffin. Bake in oven for about 18 minutes or until the top of muffins no longer appears shiny.
Step #5: Toothpick Test
To ensure that the muffins are adequately cooked, stick a toothpick into one of them. If it comes out with no residue, you can carefully remove the muffin tin from the oven. If not, cook for another minute or two then repeat the toothpick test until satisfactory.
Step #6: So Cool
Once done, let pumpkin muffins cool for ten minutes before removing them from tin. Transfer to wire rack and let cool completely before storing. These muffins will stay fresh for up to five days in an airtight storage container in room temperature. Pro tip: dice up an apple and place the pieces in the container to encourage your baked good to retain extra moisture.
Now that you’ve mastered our delicious and healthy pumpkin muffins, let’s explore some variations on the base recipe.
- Consider adding some dried fruit for extra texture and sweetness; we like using 1/4 cup dried cranberries or 1/4 cup yellow raisins. If you choose this route, use less rolled oats; we suggest 1/4 cup instead of the previous 1/3 cup.
- For a more indulgent take, step up your toppings game. You could add melted butter, homemade whipped cream, or simply dust with some powdered sugar. Additionally, a drizzle of honey or maple syrup would provide an extra sweet first bite.
- If gluten is not an issue for you, consider using normal all-purpose flour instead of almond flour. We recommend 1 1/2 cup in this case.
- For an extra satisfying crunch and full-on pumpkin power, we like adding some roasted pepitas or pumpkin seeds on top of these muffins.
- If honey isn’t your favorite sweetener, consider using 1/3 cup coconut sugar or brown sugar and 1/3 cup white granulated sugar and remove the honey from the recipe completely.
Whatever way you choose, we know you’ll love the end result of our ultimate pumpkin muffins.