The Best Pumpkin Muffins

These healthy pumpkin muffins are tender, fluffy, and full of warm autumn flavor. Made with wholesome ingredients like oat flour, pumpkin puree, and coconut sugar, they deliver the comforting taste of classic bakery muffins while remaining lighter and more nutritious. They make an excellent breakfast, snack, or anytime treat.

Why You’ll Love This Recipe

These muffins have the perfect soft and moist texture without relying on heavy amounts of fat or refined sugar. Pumpkin puree gives them natural sweetness and incredible moisture, while oat flour adds whole-grain goodness and extra fiber. They bake up beautifully domed, warmly spiced, and satisfying enough to enjoy guilt-free any day of the week.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the muffins:
3 cups oat flour
1 teaspoon baking powder
1 1/2 teaspoons pumpkin pie spice
2 cups pumpkin puree (unsweetened)
1/4 cup coconut oil, melted
2 large eggs
2 tablespoons unsweetened almond milk (or any preferred milk)
1 cup coconut sugar

For the crumb topping:
3 tablespoons oat flour
3 tablespoons rolled oats
1 tablespoon coconut sugar
1/4 teaspoon ground cinnamon
2 1/2 tablespoons coconut oil, melted

Directions

1. Preheat your oven to 180°C (350°F). Grease a 12-count muffin tin and line each well with muffin liners.
2. In a small bowl, whisk together the oat flour, baking powder, and pumpkin pie spice. Set aside.
3. In a separate mixing bowl, combine the pumpkin puree, eggs, melted coconut oil, almond milk, and coconut sugar. Whisk until smooth and creamy.
4. Fold the dry mixture into the wet mixture gently until fully incorporated and no pockets of flour remain.
5. Divide the batter evenly among the 12 muffin cups.
6. For the crumb topping, mix the oat flour, rolled oats, coconut sugar, cinnamon, and melted coconut oil until it resembles coarse crumbs. Sprinkle evenly over each muffin.
7. Bake for 18–20 minutes or until a toothpick inserted into the center comes out mostly clean.
8. Allow the muffins to cool in the pan for 10 minutes, then transfer them to a wire rack to finish cooling.

Servings and timing

This recipe makes 12 muffins.
Prep time: 10 minutes
Bake time: 18–20 minutes
Total time: 30 minutes

Variations

– Replace the eggs with your favorite egg substitute to make the muffins vegan.
– Add chocolate chips, chopped walnuts, or pecans for added texture and flavor.
– Swap half the pumpkin puree with unsweetened applesauce for a lighter pumpkin flavor.
– Replace half the pumpkin puree with mashed banana for natural sweetness.
– Add the oatmeal streusel topping as written or keep the muffins plain for a simpler version.
– Substitute oat flour with whole wheat flour if preferred.

Storage/Reheating

Store the muffins at room temperature in an airtight container for up to 3 days.
For longer storage, refrigerate them for up to 1 week.
To freeze, place the muffins in a freezer-safe bag and freeze for up to 6 months. Thaw at room temperature before serving.
Reheat in the microwave for 10–15 seconds if you prefer them warm.

FAQs

How do I prevent healthy pumpkin muffins from becoming dense?

Ensure you don’t overmix the batter and always use fresh baking powder.

Why are my muffins gummy?

Gumminess usually comes from underbaking or using coarse oat flour. Bake until a toothpick comes out mostly clean.

Can I reduce the sugar further?

Yes, you can reduce the coconut sugar by 1–2 tablespoons without affecting the texture significantly.

Can I make these without the crumb topping?

Absolutely. The muffins bake well with or without the topping.

Can I use homemade oat flour?

Yes, just blend rolled oats into a fine powder. Make sure it’s as fine as possible for the best texture.

Can I use another type of milk?

Yes, any milk—including dairy or plant-based—works well.

Can I use pumpkin pie filling instead of puree?

No, pumpkin pie filling contains added sugar and spices and will alter the recipe.

Can I make mini muffins?

Yes. Bake mini muffins for 10–12 minutes.

Can I make this recipe gluten-free?

Use certified gluten-free oat flour and oats if needed.

Why do the muffins continue baking after being removed from the oven?

Residual heat in the pan finishes the cooking process, which is why it’s important not to overbake them.

Conclusion

These healthy pumpkin muffins offer all the cozy flavors of fall in a nourishing, feel-good recipe that’s simple enough to prepare any day of the week. With wholesome ingredients, a soft crumb, and endless variation options, they’re sure to become a regular favorite in your kitchen. Enjoy them warm with a cup of tea or pack them for a quick, satisfying snack anytime.

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