These Healthy Pumpkin Muffins are fluffy, moist and perfectly sweetened. Made with oatmeal, fresh pumpkin and lots of fall spices, they’re naturally vegan, gluten free and oil free. The perfect breakfast or snack made in 1 bowl in under 30 minutes!
Yes… another pumpkin muffin recipe. But can there ever be enough pumpkin muffin recipes? Everyone has different muffin preferences, but today I’ll be sharing with you these moist, fluffy and perfectly sweetened pumpkin muffins that just also happen to be flourless, dairy free, egg free, gluten free, oil free AND refined sugar free.
This recipe took a total of eight tests. EIGHT!! I listed a set of requirements it needed to hit to make it to the blog. The very first one is NOT being gummy. In my experience, a lot of gluten free (especially with oatmeal) + oil free vegan baked goods are so gummy and have this weird sticky texture in my mouth… and my jaw gets so tired. The corn starch in these muffins bring a cake-y, fluffy and light texture so NO gumminess at all, so check. These muffins needed to be MOIST but not raw, like you know when you cut into a muffin and the bottom is all dense and wet? Nope not in these babies. The coconut cream and almond butter aid in these muffins moistness, so check. And my third very important criteria was that they actually tasted like pumpkin and not just sugar. I used homemade pumpkin puree, and man does it make a difference. Even though the canned stuff is “real pumpkin”, it’s quite watery and IMO kabocha pumpkin is much more rich in flavour– so check again.
Okay, now that I’ve covered what to expect from these delicious pumpkin muffins let’s get into how to make these delicious healthy pumpkin treats!
Ingredients for Healthy Vegan Pumpkin Muffins
- Fresh Pumpkin: I used homemade kabocha puree by nuking some kabocha in the microwave and then blending it until smooth. It’s a lot cheaper to make pumpkin puree at home but in a pinch, the canned stuff will work.
- Almond Milk: aids in moisture of the muffins
- Coconut Cream: Since this recipe is oil free, this aids in the moistness of these muffins.
- Almond butter: acts as both a binder and oil replacer.
- Coconut sugar: for sweetness
- Pumpkin Pie Spice: duhhh, for lots of pumpkin-fall flavours
- Oatmeal: blended into a flour
- Corn starch: Corn starch keeps these muffins cake-y, soft and fluffy!
And of course, baking staples like vinegar, vanilla, baking powder and baking soda.
How to Make Fluffy Vegan Gluten Free Muffins
- Place raw kabocha or pumpkin in a microwave save dish or bowl and nuke for 4-5 minutes or until fork tender. Steaming or boiling pumpkin seems to make the flesh very watery and have found this is the best way to cook them for these muffins. If using canned, skip this step.
- Mix all the wet ingredients into a large bowl with a whisk until combined.
- Sift in the dry ingredients and fold it in with the wet using a large spatula.
- Divide the batter into your muffin molds. I used a jumbo muffin tin that holds 6 muffins. If your pan tends to stick, be sure to line it with muffin cups or lightly grease the pan.
- Place into a preheated oven of 425 F (220 C), and bake for 5 minutes. Then drop the temperature to 375 and bake for another 15 minutes.
Why start at a higher temperature to bake muffins?
I’ve used this method ever since my Tahini Chocolate Chip Muffins recipe, and have just always stuck with it. It creates a nice dome like effect on the top. If using smaller muffin tins, this method would help create a nice muffin top because of initial reaction with the baking soda, baking powder and heat that.
And the last step is simply just to let them cool on a cooling rack for 5 minutes before digging in 🙂
How to Store Homemade Vegan Pumpkin Muffins
These pumpkin muffins are taste best eaten fresh but will keep on the counter in an air tight container for up to 2-3 days. The best method to store would be to freeze them so that they retain their moisture. To reheat, simply let them thaw on the counter at room temperature or nuke with a lightly damp paper towel covered over it for around 30-40 seconds.
Variations & Substations for these Vegan Pumpkin Muffins
These muffins are delicious as is with a slather of vegan butter or nut butter but you can also add in extra delicious ingredients like chocolate chips, sunflower seeds, pumpkin seeds, raisins, walnuts or pecans for more variation. Add 1/3 cup of any of these ingredients.
And because I know I always get asked for substitutions for the ingredients, here are some more tips and recommendations to make these perfect vegan pumpkin muffins:
- Fresh Pumpkin: It’s super easy to make your own pumpkin or kabocha puree at home and much cheaper, but you can used canned pumpkin puree (NOT MIX) in a pinch. If using canned pumpkin and it seems very watery, decrease the amount of non-dairy milk by 2-3 tbsp.
- Almond Milk: use another non dairy milk
- Coconut Cream: Add more non-dairy milk or replace with 2 tbsp coconut oil or vegan butter and add 2 more tbsp of non-dairy milk.
- Almond butter: use sunflower butter for a nut-free variation or peanut butter because it’s cheaper.
- Coconut sugar: can use any kind of dry sugar
- Oatmeal: if you don’t have a high speed blender, store bought oat flour will work.
I hope you’re left inspired to make these Healthy Vegan Pumpkin Muffins! They’re seriously so delicious and perfect to make ahead of time for meal prep, to bring on the go and snack on when you’re feeling a lil’ snack-y. If you love muffins, I think you’ll also really like these One Bowl Tahini Chocolate Chip Muffins & Vegan Egg Muffins recipe! Or if you have some left over kabocha, try these recipes out:
If you recreate this Healthy Pumpkin Muffins recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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These Healthy Pumpkin Muffins are fluffy, moist and perfectly sweetened. Made with oatmeal, fresh pumpkin and lots of fall spices. The perfect healthy breakfast or snack made in 1 bowl in under 30 minutes!
- 1/2 lbs kabocha flesh (250 raw weight), cooked*
- 1/4 cup almond milk (62ml)
- 1/4 cup coconut cream (60g)
- 3 tbsp almond butter (45g)
- 1/2 cup coconut sugar (100g)
- 1/2 tbsp lemon juice OR apple cider vinegar
- 2 tsp vanilla
- 1.5 cup + 3 tbsp gluten free rolled oats, blended into a fine flour (135g)**
- 1.5 tbsp corn starch (15g)
- 2 tsp pumpkin pie spice
- 2 tsp baking powder
- 1 tsp baking soda
- Pre-heat oven ton 425F. Grease or line your muffin tin. For this recipe, I used a jumbo muffin pan that yields 6 muffins but you can use any sized muffin pan.
- Into a large bowl, add in the kabocha (or pumpkin) puree, coconut cream, almond butter, almond milk, vanilla, lemon juice and coconut sugar and whisk together until combined.
- Sift in the oat flour, corn starch, pumpkin pie spice, baking powder and baking soda. Using a large spatula, fold in the dry ingredients with the wet ingredients.
- Fill muffin molds 1 cm before it reaches the edge.
- Place into the oven and bake for 5 minutes. Reduce the temperature to 375 F and bake for another 15-20 minutes, or until cooked through. Be sure to rotate the pan half way during the baking time to encourage even baking. To check for doneness, insert a toothpick in the centre of one muffin, it should come out clean.
- Allow the muffins to cool in the muffin tin for 5 minutes on a cooling rack. Then carefully remove each muffin, place on the cooling rack and allow to fully cool.
The raw weight of your kabocha or pumpkin should be around 250g. After cooked, it should weigh around 235g. If you find your pumpkin is quite watery, quickly strain it through a sieve.
If using pre-made oat flour, measure out 1 cup + 2 tbsp of oat flour (135g).
Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
- Category: Breakfast
- Method: Baking
- Cuisine: North American
- Serving Size: 1 muffin
- Calories: 253
- Sugar: 19.31
- Sodium: 9.66
- Fat: 9.2
- Saturated Fat: 3.64
- Unsaturated Fat: 4.7
- Trans Fat: 0
- Carbohydrates: 39.6
- Fiber: 3.7
- Protein: 5.46
- Cholesterol: 0
Keywords: pumpkin puree, kabocha, healthy muffins, gluten free
SAVE IT FOR LATER! ↓
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