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Healthy Pumpkin Spice Muffins

These healthy Pumpkin Spice Muffins are dairy free, made with whole wheat flour, and are naturally sweetened!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 1/3 cup melted coconut oil
  • 1/2 cup honey or maple syrup
  • 2 eggs room temp
  • 1 cup pure pumpkin puree
  • 1/4 cup nut milk (I used almond) or reg milk if preferred
  • 2 tsp pumpkin spice seasoning
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 3/4 cups whole wheat flour or white all purpose flour if desired
  • 1/3 cups oats plus a little extra for sprinkling on top
  • 1 tbsp shelled pumpkin seeds *optional for sprinkling on top

Instructions

  • Preheat oven to 325 degrees F (165 degrees C). Grease muffin tin with a non-stick cooking spray or use paper muffin liners. I prefer to use muffin liners with these!
  • In a large bowl, whisk the oil and honey together until well combined. Add the eggs, and mix well. Add the pumpkin purée, milk, pumpkin spice blend, baking soda, vanilla extract and salt.
  • Add the flour and oats to the bowl and mix with a large spoon, just until combined. It is important not to over mix. A few lumps are ok!
  • Divide the batter evenly between the muffin cups. Sprinkle the tops of the muffins with oats, pumpkin seeds and a dash of pumpkin spice blend if you’d like. Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
  • Place the muffin tin on a cooling rack to cool. These muffins are delicate until they cool down. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan.
  • Place the muffin tin on a cooling rack to cool. These muffins are delicate until they have cooled down. If you didn't use liners, you might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. It is best to wait until they are cooled to remove them.
  • These muffins taste even better after they have rested for a couple of hours! They’ll keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They also freeze well and can be kept in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed).