Healthy Pumpkin Muffins

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5 from 1 review

These Healthy Pumpkin Muffins are simple to make, gluten-free and require just one tool, your blender! No other dishes required and ready in 30 minutes. This pumpkin muffin recipe is sure to be a hit with the whole family.


  • 1 1/2 cups rolled oats
  • 1/2 cup almond meal
  • 2 tsp baking powder
  • 2 tsp pumpkin spice
  • 1/23/4 cup coconut sugar (adjust based on preference)
  • pinch of salt
  • 1 cup mashed pumpkin (I use canned)
  • 1 cup unsweetened almond milk
  • 1 tsp vanilla extract
  • 2 large eggs
  • optional: 1/2 cup nuts or chocolate chips


  1. Preheat oven to 350 degrees and grease or line a 12-cup muffin tin.
  2. Add oats to a blender and pulse until ground into a flour.
  3. Add in almond meal, baking powder, pumpkin pie spice, coconut sugar and salt and pulse a few times until combined.
  4. Add in pumpkin, almond milk, vanilla and two eggs and blend until just combined.
  5. Stir in nuts or chocolate chips if using.
  6. Pour batter into cups until almost completely full (should fill all 12). Place a few nuts on top, if desired.
  7. Bake for 20-25 minutes or until tops spring back and no batter remains when pierced with a knife or toothpick.
  8. Let cool for 20 minutes in tray before removing to cool completely.
  9. Will keep for up to 3 days on counter or freeze for several months.