The search ends here! Impress your fam with my healthy pumpkin muffins made with almond and oat flour that are beyond fluffy (and use a whole can of pumpkin!). They stay moist for days, are high in fiber and protein, and are stupid good. Gluten free, too!
Bless your face with these pumpkin muffins if you know what’s good for you! To know my Flourless Chocolate Pumpkin Muffins is to love them and this crazy tasty sister muffin recipe is no different.
It’s quite mind-blowing how soft and pillowy and cake-like they are, packed with plenty o’ nourishing pumpkin and oodles of cozy fall spices. I know I’m biased, but they score a 12 on my 1 to 10 scale of scrumptious. The texture is seriously supreme.
Prepare to never make another pumpkin muffin again. I warned you!
The low down on ingredients
- Almond + oat four: Key for the best texture ever! No other flours will work here, but you can make my Vegan Pumpkin Muffins if you’d rather use good old whole wheat or all purpose flour. Tons of healthy fats and fiber going on!
- Canned pumpkin: This dietitian loves that we’re packing a whole can of vitamin A rich pumpkin in here! Don’t you love a recipe where you don’t have leftovers? I’ve tested these with Libby’s and Good and Gather brand from Target.
- Maple syrup: My favorite unrefined liquid sweetener that adds delightful depth of flavor that goes so well with the pumpkin.
- Eggs: Key for rise and structure. You could use flax eggs to make them vegan, but they will be more flat.
- Oil: I’ve started using my fresh extra virgin olive oil linked in the recipe card below in lots of baking recipes not just for the polyphenol content but also because it really works as a flavor enhancer. You could totally use a neutral oil if you prefer.
- Spices: I’m not someone who likes a lightly spiced pumpkin baked good. I want a full tablespoon of cinnamon plus ginger, cloves, and nutmeg, ok?! (And you need it when you’re using so much pumpkin.) You could swap the others for 1 tsp pumpkin pie spice but I prefer it with the individual spices.
- Baking essentials: Vanilla for flavor, baking powder and soda for rise and plenty of salt for depth and balance.
- Chocolate chips: They add so much here, trust me.
Let’s make ’em!
Whisk the dry.
Whisk the wet. Yay, pumpkin!
Add wet to dry.
Gently stir then fold in gorgeous chocolate chips.
Spoon into muffin tin.
Bake, cool, devour!
So you’ve got leftovers?
You can leave these in an airtight container at room temperature for a day but you’ll want to get them in the fridge after that since they’re so moist. These freeze beautifully!
I hope you’re as obsessed with this fun recipe as I am!
I’d be super grateful if you’d take a moment to leave a quick star rating and review below. Comments mean the world to me and your honest feedback helps me to continue to share recipes you’ll crave!
Legit the Best Healthy Pumpkin Muffins (with a whole can of pumpkin!)
-
Prep Time:
5 minutes -
Cook Time:
25 minutes -
Total Time:
30 minutes -
Yield:
12 muffins 1x -
Category:
Snacks -
Method:
Oven -
Cuisine:
American -
Diet:
Gluten Free
Description
The search ends here! Impress your fam with my healthy pumpkin muffins made with almond and oat flour that are beyond fluffy (and use a whole can of pumpkin!). They stay moist for days, are high in fiber and protein, and are stupid good. Gluten free, too!
Ingredients
Units
Scale
Instructions
- Preheat oven to 350F. Grease a muffin tin (I like to use paper liners).
- Place almond flour (make sure it’s packed), oat flour, cinnamon, ginger, cloves, nutmeg, baking soda, baking powder and salt in a large bowl. Whisk to combine.
- Place pumpkin, eggs, maple syrup, oil and vanilla in a medium mixing bowl. Whisk until smooth.
- Add wet ingredients to dry ingredients and mix until there are just a couple streaks of flour left. Fold in chocolate chips.
- Spoon mixture evenly into muffin tin, filling all the way to the top (they will be very full, don’t worry about filling too much). With wet fingertips, gently smooth the tops of the muffins to get rid of the peaks so they look prettier since they won’t change shape. Top with additional chocolate chips if you fancy.
- Bake for 25 minutes, or until a knife comes out clean. Allow muffins to cool in pan for 20 minutes minutes before carefully removing and transferring to a wire rack to cool completely.
Notes
*Homemade oat flour: If you don’t have store bought, make your own by grinding the old fashioned oats in the blender until it resembles a very fine flour. The finer it is, the fluffier the consistency!
This recipe will not turn out with other flours like all purpose or coconut flour. Like all gluten free flours, almond and oat flour have unique properties and are not 1-to-1 substitutes for other flours.
