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This recipe was previously published on Robust Recipes. It has been updated for a better user experience. Happy baking!
We literally just ate the last two pumpkin muffins this morning with our breakfast. Immediately after Paul finished his last bite he said “so, when are you making these again?”
My answer: as soon as I can.
These healthy pumpkin muffins are so delicious. They are the perfect amount of sweet with that warming pumpkin pie spice that makes you feel all cozy. There is no doubt that these muffins are pumpkin muffins. However, we sneaked a little shredded apple in there for a nice texture and extra natural sweetness. Also, they are studded with plump, juicy golden raisins – a last minute decision with no regrets. These pumpkin muffins are soft, fluffy, and topped with a crunchy sprinkle of raw sugar. They are best hot out of the oven but also make great leftovers. We love to re-heat them in the microwave, cut one in half, and spread a little butter to melt into all the crevices.
I mean, can you even handle how amazing that sounds?
I originally shared these pumpkin muffins a few years ago. I remember them being good, but they are even better this time around. Improved pictures, improved recipe.
I kept the recipe mostly the same, the only changes I made was to add the golden raisins, and raw sugar on top (both good decisions) and to swap the baking soda for baking powder. That one little swap made a huge difference in texture. It turned these pumpkin muffins from dense, to fluffy, airy balls of pumpkin heaven.
Cooking and baking is a continual learning process, especially when you’re baking something that is unconventional, like gluten free recipes. I have recently learned the true difference between baking soda and baking powder.
Quick lesson:
Baking soda is simply baking soda. Baking powder is baking soda + an acid to make the baking soda react. If you want your baked good to rise and be a little fluffy you want that baking soda + acid reaction to happen. If your batter doesn’t already have an acid in it like lemon juice, vinegar, or buttermilk then you need to create that reaction by using baking POWDER instead of baking soda.
Light bulb moment!
Basically it’s science. Which is why it took me so long to really grasp that concept. Now that I have it down, I know the correct moments to use baking powder or baking soda in a recipe. I’m moving up in the world people!
Anyways….
Pumpkin muffins, you should make them! End of story!
Kidding.
Why these pumpkin muffins are healthy:
- oat flour is used – hearty, packed with fiber and nutrition, it’s pretty much oatmeal in a muffin
- coconut flour – also packed with fiber
- cinnamon (in the pumpkin pie spice) – helps to stabilize blood sugars
- coconut oil – healthy fat
- pumpkin puree – beta carotene and fiber
- shredded apple – extra fruit nutrition, and of course fiber
- honey or maple syrup – for a natural, low glycemic way to sweeten the muffins
- golden raisins – anywhere I can get a point for eating more fruit, I will lol.
I mean, yes they’re still a muffin. They still have carbs and fat and sugar….but as far as muffins go these pumpkin muffins are packed with nutrient dense ingredients and are defiantly way healthier than those jumbo muffins at Starbucks.
Don’t for one moment think that just because I am calling these pumpkin muffins healthy that they taste bland, or like card board. The opposite. They are packed with so much flavor and goodness you will be wanting to make another batch right after you finish the last muffin, just like Paul.
If only he would be the one to make them! Hey, Paul! Are you reading this?
Make me some pumpkin muffins, please! I know of a pretty cool blog where you can find the recipe!
Mentally insert all of the wink face emojis here.
These pumpkin muffins are easy to make, use simple ingredients, are gluten free, dairy free, and just plain delicious. They are great as a snack or as part of your breakfast. They would also be perfect for Thanksgiving morning, or day after Thanksgiving morning…or pretty much any time in the fall.
We hope you enjoy the heck out of these pumpkin muffins. I am so glad I gave them another chance to shine. The world, and you, deserve the best healthy pumpkin muffins a recipe blogger can make!
More muffin recipes you will love:
- cranberry orange muffins
- lemon poppy seed muffins
- spiced carrot muffins
- gingerbread pear muffins (an update is coming soon)
Umm I am realizing that I need more muffin recipes on my blog. Like, why haven’t I made blueberry muffins yet?!
Here are more pumpkin recipes for you to try:
- pumpkin rosemary drop biscuits (great for Thanksgiving)
- date sweetened pumpkin smoothie
- protein packed pumpkin oatmeal with yogurt “whipped cream”
- fall turkey pumpkin chili
- pumpkin spice protein pancakes with sauteed apples
- soft pumpkin cookies with cashew frosting
- pumpkin sage hummus
It’s like a pumpkin party over here!
Come on, don’t you just want to take a bite of that warm fluffy muffin with melty butter? (see below. Be prepared to drool).
Did you make this recipe? Don’t forget to leave a comment and a star rating down below to let me know how you liked it. This helps my recipes to rank higher in google, and I enjoy hearing from you. Thanks, friends.
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Healthy Pumpkin Muffins
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 12 1x
- Category: Breakfast, Snack, baking
- Method: baking
- Cuisine: Gluten free, Dairy Free, healthy, vegetarian
Description
Healthy pumpkin muffins are made from oat flour and sweetened with honey. They are fluffy, and packed with pumpkin pie spice. The perfect muffin for a fall breakfast.
Ingredients
dry ingredients
- 1 1/2 cups + 2 tablespoons old fashioned, rolled oats (see notes)
- 1/2 cup coconut flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 teaspoons arrow root starch (can sub corn starch)
- 1 tablespoon + 1 teaspoon pumpkin pie spice (Click here for recipe)
wet ingredients
- 1 egg
- 1/4 cup coconut oil, melted
- 1 1/4 cup unsweetened pumpkin puree (not pumpkin pie filling)
- 1/2 cup honey (or sub maple syrup)
- 1/4 cup unsweetened, plain almond milk (or sub other milk of choice)
- 1 teaspoon pure vanilla extract
- 1 large sweet firm, baking apple, such as gala, honey crisp, pink lady
- Optional: 1/2 cup golden raisins
- Optional: 3 to 4 tablespoons sugar in the raw (raw cane sugar)
Instructions
- Prepare: Preheat oven to 350 degrees Fahrenheit. Grease a standard size muffin tin, set aside.
- Make oat flour: To the bowl of a food processor add the rolled oats and blend until a flour like consistency is achieved, about 3 minutes.
- Add dry ingredients: To the food processor with the oat flour add the remaining dry ingredients: coconut flour, baking powder, salt, arrow root starch or corn starch, and pumpkin pie spice. Blend until everything is well combined and set aside.
- Mix the wet ingredients: To a large mixing bowl add the egg and whisk. Also add the coconut oil, pumpkin puree, honey, almond milk, and vanilla extract, mix until everything is well combined.
- Mix batter together: Add the dry ingredients from the food processor to the bowl with the wet ingredients. Gently stir until everything is well combined.
- Shred the apple: Cut the apple into wedges, discarding the core and seeds. Fit a shredding attachment to your food processor and shred the apple. OR leave the apple whole and use a box grater to shred the apple until you get down to the core. Fold the shredded apple and raisins into the muffin batter until everything is well combined.
- Scoop muffins: Use a spring loaded ice cream scoop to measure out 1/4 cup of the batter into each muffin cup, one or two of the may end up being a little smaller. Evenly sprinkle the raw sugar over the top of each muffin, if using.
- Bake: Bake for 20 to 23 minutes, or until a toothpick is removed clean from the center of a muffin.
- Cool: Allow the muffins to cool for 10 minutes before using a butter knife to release the muffins from the pan and removing.
- Eat/store: Enjoy warm – they are great with a little butter – or allow them to cool completely to room temperature before transferring to an air tight container that’s lined with paper towels. Store the muffins in the fridge for up to 1 week. The muffins tend to release a lot of moisture so the paper towels helps to keep them from getting soggy. You can re-heat muffins in the microwave for 30 seconds to 1 minute, but they are also great cold.
Notes
pumpkin pie spice – I love making my own – it’s so easy. Click here for the recipe.
Gluten free: Use certified gluten free oats to ensure these muffins are gluten free.
Heavily adapted from my Spiced Carrot Muffins
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