Love pumpkin baked goods but want to keep junk food out of your diet? These healthy pumpkin muffins taste amazing and are also flour free, sugar free, oil free, & dairy free. It’s the perfect pumpkin recipe for fall… delicious gluten free muffins.
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Mornings are not the most fun time at my house in the fall. The mornings are darker, my dogs are circling me wanting to be walked, and the kids have a harder time getting up for school at the start of a new year. I hate to admidt it, but I tend to turn into a big grouch the fifth time I have to urge someone to get out of bed.
It’s not the best time to be cooking a healthy meal! I need quick and healthy breakfast options that head off the early morning grouch-fest.
Muffins are a favorite grab-and-go breakfast, but most recipes are loaded with enough sugar, oil and white flour to be cupcakes!
Are Pumpkin Muffins Healthy?
I’ve never called pumpkin muffins healthy… until I developed this oatmeal muffin recipe as a better-for-you alternative.
I replace the flour with toasted oatmeal (use gluten free oats for gluten free muffins), added pumpkin puree instead of oil, coconut milk instead of cows milks (you can use whichever milk you prefer), and real maple syrup instead of refined sugar.
This may sound like a recipe for a baking disaster, but fear not!
- Toasting and grinding the oats results in a fluffy muffin with a slightly nutty flavor.
- Canned pumpkin adds the right amount of moisture and pumpkin taste.
- Real maple syrup give the muffins just enough natural sweetness to tempt your sweet tooth.
- Pumpkin spice makes your taste buds sing.
Healthy Pumpkin Muffins for the Win
My family likes these healthy pumpkin muffins more than unhealthy pumpkin muffins or pumpkin bread… that’s a HUGE win in my book!
I hope you try this easy muffin recipe and see how simple and delicious eating healthier can be. (Tip: Check out my original Healthy Oatmeal Muffins Recipe made with bananas instead of pumpkin. They are a healthy breakfast option you can customize! )
Healthy Pumpkin Muffins Recipe (No Flour, Sugar Free, Oil Free, Dairy Free)
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 32 minutes
- Yield: 14 muffins 1x
- Category: Muffin
- Cuisine: American
Healthy pumpkin muffins are a better-for-you alternative to traditional pumpkin muffins or pumpkin bread. Gluten free, sugar free, oil free, and dairy free. Your taste buds will love the healthy fall flavors.
- 2 1/2 cups old fashioned oats (9.3 ounces, toasted & ground, )
- 3/4 cup old fashioned oats (2.8 ounces, toasted, reserve 2 Tbsp for muffin tops)
- 1 1/8 cups pumpkin puree ( * 10.7 ounces)
- 2 large eggs (lightly beaten)
- 6 tbsp maple syrup (or honey)
- 3/4 cup canned coconut milk or dairy milk ((full fat, skim or 1 %,))
- 2 tsp real vanilla
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 3 1/2 tsp pumpkin spice
- ½ cup walnuts, raisins, dried cranberries, or chocolate chips ((optional))
- Preheat oven to 325. Place all oats on a baking sheet and toast until lightly browned, stirring once (about 4 to 6 minutes). Let cool to room temperature. (If you are in a hurry you can skip this step and use plain old fashioned oats, however the toasting adds flavor.)
- Place 2.5 cups of oats in a food processor and blend/pulse until they reach a rough, flour like consistency.
- Combine pumpkin puree, eggs, maple syrup, milk, and vanilla. Mix to combine.
- Add both ground and unground oats to wet ingredients and allow to sit for 10-20 minutes (this allows the oats to soak and soften).
- Add the rest of the ingredients and mix until just incorporated. (The batter will be very thick.)
- Optional: Fold in approximately 1/2 c walnuts, raisins, chocolate chips, or dried cranberries.
- Scoop batter into muffin tin, lined with muffin wrappers (makes 12-14 muffins). FIll the muffin tins 7/8 full.
- Bake at 350 for about 23 – 25 minutes, a toothpick inserted in the center of a muffin should come out clean and the top of the muffin should feel firm.
Use parchment muffin liners or lightly spray liners lightly with oil to make the baked muffins easier to remove.
No pumkin spice? Substitue 2 tsp cinnamon, 1 tsp ground ginger, 1/8 tsp allspice, 1/8 tsp ground cloves, and 1/4 ground nutmeg.
- Serving Size: 1 muffin
- Calories: 123
- Sugar: 8.9
- Fat: 0.8
- Carbohydrates: 23.1
- Fiber: 2.5
- Protein: 4.4
- Cholesterol: 26.8
Keywords: healthy pumpkin muffins
How to Make Pumpkin Muffins
I get lots of questions about baking no flour pumpkin muffins. Here are some of the most frequently asked:
How to Store Pumpkin Muffins?
Store baked muffins for 3 days on the counter top or cover and refrigerate for up to a week. You can also wrap the muffins well and freeze for 3 months (I like to wrap mine in plastic wrap and then place in a freezer bag to prevent freezer burn.) Defrost on the counter top or place unwrapped muffin the in microwave for 10 seconds.
How to Keep Muffins from Sticking to Baking Cups?
Gluten free muffins often stick to paper muffin liners. You can keep this from happening by: 1) Using quality parchment paper liners. 2) Spray or brushing muffin liners with a little oil or butter. 3) Baking the muffins in a silicone muffin pan with no liners. I use parchment liners when baking my healthy muffins for easy clean up and storage.
What if the muffins are already stuck? Let the muffins cool completely, place then in a sealed container, and put them in the refrigerator for a few hours. The wrappers will soften due to the moisture in the muffins and they should release.
How to Make Pumpkin Muffins in the Blender?
It’s easy to make pumpkin muffins in the blender! First, add all liquid ingredients and blend until smooth. Next add all dry ingredients and blend until smooth. Scoop into prepared muffin tin then rest batter for 15-20 minutes before baking.
MORE HEALTHY MUFFIN RECIPES TO TRY
1 – Healthy Oatmeal Muffins – My original no flour, no sugar, no oil recipe. This basic recipe is sweetened with bananas and is easy to customize.
2 – Healthy Chocolate Chip Oatmeal Muffins – My kids’ all-time favorite healthy oatmeal muffins recipe. Lots of CHOCOLATE flavor
3 – Healthy Zucchini Muffins Recipe – Zucchini and spices give the muffins classic zucchini bread flavor. Enjoy a fall favorites with no guilt!
4 – Apple Cinnamon Blender Muffins – This easy recipe mixes in the blender for no mess but lots of cinnamon apple flavor.
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Yum! Another delicious recipe. Thanks, Bren!
I used half the amount of maple syrup and I actually love it. You can barely taste a sweetness. I might try this recipe without the syrup and I imagine it would go well with a pumpkin soup or something in place of corn bread.
Delicious. I used pure powdered monkfruit to boost the sweetness and also added some psyllium husk fiber and some unflavored protein powder. I am also making the similar recipe of pumpkin muffins in this same manner. Mmmmm!
Whoops I meant to say I was making the pumpkin ones and the similar banana ones. 🙂
I loved these muffins! Soaking the dry material for 10-20 minutes made all the difference. I made the pumpkin muffins and added chocolate chips to it. Turned out great!
Clarice E Hausch
I love your muffin recipe and was so glad to find one that was not loaded with fat and sugar. I love muffins and had given up eating them because they are typically so unhealthy so finding yours was a great pleasure. Also I am always looking for ways to eat more oats. But I do gave a concern about the way you label your muffin recipes as sugar free and then it includes honey or maple syrup. Yes body digests them easier than refined sugar, but both are sugars. Your nutrition content lists 8.9 g sugar per serving. That is not sugar free. I am not being critical because your recipe is way above standard muffins not to even mention store bought muffins for less sugar and fat, but it seems a shame to take something great and much healthier that you have developed and mislabel it as sugar free when it is not. Proper education about sugar is important and obviously you have a dedication to eating and cooking healthy so it seems to take away from your accomplishment to mislabel it. You should tout how much less sugar these have have than normal muffins that’s for sure, because it is a major benefit to your recipe. It just needs to be done accurately.
Can I use almond milk?
How could I substitute eggs?
You can use “flax eggs” in place of eggs. Stir together 2 tablespoon ground flax seed (flaxseed meal) with 5 tablespoons warm water in a small dish and let rest for 5 minutes to thicken. Add to recipes in place of eggs.
These are wonderful! Needed something quick and healthy on hand to keep morning sickness at bay and these are just what I needed. Have also tried the original version with banana and that is great too. Such simple ingredients. Thank you!
I am new to removing sugars from recipes. Does anybody have any recommendations of what to use instead of the honey or pure maple syrup? Do you think it work without any sugar at all? Of course, if i did it this way, i would extract the salt as well? My grandma doesn’t eat sugar, and we both love making pumpkin dishes all through the fall! Can’t wait to try this recipe! Thank you so very much in advance for your help! Have a blessed day!
I love this recipe and my daughter has been taking them to school.
One time I was in a rush and forgot to process the oats into flour and they turned out exactly the same lol!
We don’t have canned pumpkin by us.
Can I substitute with purred pumpkin?
Yes, you can use purred pumpkin just watch the batter thickness as it can be a different consistency when thinner pumpkin is used.
there are no canned pumpkins where I live. Can I cook and mash them up with a fork?
Yes, you can sub mashed pumpkin.
I make these or some variation weekly. I have also made them using homemade stewed apples (peeled, chunked, cook on stovetop) as the fruit (in place of pumpkin or banana). Once I was out of vanilla and used lemon extract instead -the stuff from the baking aisle. Delicious!
If i just want to use oat flour vs grinding, how much would i use?
It takes approximately 1.25 cups of old-fashioned oats to make 1 cup oat flour so add 2 cups of oat flour in place of the old-fashioned oats in this recipe. (It will still weigh 9.3 ounces.) Add an extra 1/4 cup of oat flour if the batter is too thin.
Can you use coconut flour instead of the ground oats?
I’ve never made the muffins without oatmeal. Let me know if you try!
The pumpkin muffins are fabulous. I had run out of oats so substituted with half almond flour and half white rice flour. Amazing!! Oh, and added a few mini chocolate ships on top. 🙂
Thanks Shawna, sound yummy!
Can you make these in mini muffin tins? Would the temp or length of cook time change? Thanks!
Yes, you can make them in a mini muffin tin. With an oven temperature of 350 F, they need from 11-13 minutes to bake. Hope you enjoy!
I wonder if it’s possible to find a pumpkin muffin recipe that uses an ENTIRE 15 ounce can of pumpkin???? Ugh!
Jayne, I agree that it’s a pain to not use a whole can. I use the amount in the recipe then freeze the remainder to add to pancake batter or for dog treats. Do you know why most baked good recipes don’t call for “one can”? Because manufactures have been slowly reducing can sizes (today’s 15 ounce can of pumpkin used to be 16 ounces a few years ago) so an old recipe that calls for “one 16 can” is not the same consistency if a baker uses a new 15-ounce size can. Therefor many recipe developers stick to using less than a full can. Hope this helps! -Bren
Hello, I am planning on making these to take to my son’s class for his birthday treat. Do you thinking adding small diced banana (gently mixing into batter) to these muffins would work ok? TIA
The extra banana may make the batter too soft. I would stick with a firmer add in like nuts or chocolate chips.
I’ve made these no less than 20 times, so thought I should leave a comment. These are my kids (ages 5&7) absolute favorite muffins. I don’t make any changes (though I rarely toast the oats), it’s perfect as-is. Thank you for sharing!
Thanks Bridget! I’m so glad your kids are fans of the recipe!
Made the banana ones yesterday big
Hit, these today! In the oven right now! Thanks for sharing!
Can I replace the eggs with flax eggs in these
Yes, flax eggs will work!
If I used sugar free syrup does that get rid of sugar count ? 8.9
Not all the sugar because pumpkin, oats, etc contain some naturally.
I’m a little stumped as to why you call these “dairy free”. The recipe calls for eggs, and there are no substitutions offered. Eggs are dairy, last time I checked!
Lisa, dairy refers to foods produced from the milk of mammals, such as cows and goats. Since eggs come from birds they are not dairy. You can read more about the definition of dairy here: https://www.healthline.com/nutrition/are-eggs-dairy#section1 . If you want an egg-free muffin you can substitute fax “eggs.” To make the flax eggs stir together 2 tablespoon ground flax seed with 5 tablespoon warm water in a small dish and let rest for 5 minutes to thicken. Add to recipe in place of eggs.
I would like to know how big a”cup” is ?
is it 150ml, 200ml, or 250 ml cup ?
Elena, a United States one-cup unit is equal to 8 fluid ounces or approximately 236.588ml. Here’s a good conversion chart: https://www.dovesfarm.co.uk/hints-tips/cheat-sheets/us-cups-conversion-table
What type of milk were you using whrn you calculated nutrition? Thanks!
I used skim milk.
Can you add cranberry fresh not dried?
I’ve never tried them with fresh cranberries, it might be too tart.
This sounds so good! If I want to use oat flour instead of toasting and grinding my own, how much oat flour is called for in your recipe?
It takes approximately 1.25 cups of old-fashioned oats to make 1 cup oat flour so add 2 cups of oat flour in place of the old-fashioned oats in this recipe. Add an extra 1/4 cup of oat flour if the batter is too thin.
I really like this recipe. I modified it a bit. I used a 15 oz can of pumpkin and 4 eggs and omitted the milk product. I also baked them in a large Pyrex dish and made bars. I didn’t have any maple syrup on hand so I just used a little raw sugar. Toasting the oats really makes the nutty flavor pop. Great recipe!
I’m so disappointed….I followed the recipe exactly, and the muffins are super bland. It has nothing to do with the suagr, they have the perfect amount of sweetness, but just lacking flavour. I would be willing to give it a try again, but am wondering if anyone else has had this issue and what they did to resolve it….more pumpkin spice? All I can taste are oats!
You can increase the spices as desired.
Awesome! I was looking for a sugar-free cupcake recipe for my daughter’s 1 year birthday in October, and thought pumpkin would be cool, and found this! Cannot WAIT to try it !!!
I followed the directions and the muffins – although tasting great – had a gummy and dense consistensy.
What can I do to make them less dense, more fluffy?
Karen, did you allow the oats mixed with the wet ingredients to sit for 10-20 minutes? They may need a bit more soaking time. Also be sure not to over mix.
I loved everything about these muffins! Thanks for a great healthy recipe!
thanks the fab recipe is wonderful – so healthy and delicious -easy to make and great result
Hi Bren, this recipe looks delicious! I’ve been recommended to cut out dairy, gluten, and sugar (besides honey and maple syrup) for dietary issues. I was wondering if you think I could substitute the oats for coconut and almond flour. I just bought those two for another recipe that failed, and don’t want to waste them.
Hi Nicole! I’ve never tried making these without oats so I’m not sure how well it would work. Let me know if you try! 🙂
Can these muffins be made into a loaf?
I’ve never made them into a loaf, sorry!
Hi, I am planning to make these muffins and someone’ said they used coconut palm sugar. How much should we use if using that?
Thanks for the healthy recipe.
Coconut palm sugar is less sweet than honey so I would probably double the amount. Good luck!
Roberta G Moskowitz
By the way I sprayed my muffin tin with this Olive Oil Spray as I love the way it keeps my muffins from sticking and I don’t have to use any paper. I can’t wait to make the pumpkin ones next as I love pumpkin anything.
Thanks, Roberta! I love using parchment baking cups will prevent them from sticking, no greasing needed.
Roberta G Moskowitz
I am a 29 year diabetic who decided after years of gaining weight on the last 20, i wasn’t overweight when diagnosed, decided to take back control . First to lose 80 pounds the natural way….DONE and now two years maintains. So been using different recipes to make my own muffins, which i love to eat for breakfast with coffee or evening snack. i love your recipe and found it to be the best one. i made them today, your Healthy Oatmeal ones added cranberries, almonds cut up and can’t have Milk to much so used Almond Milk…wow delicious. i sent my granddaughter your recipe so she can make them for her family. 🙏😉👍
Way to go, Roberta! I’m so glad you enjoyed the muffin recipe!
Surprisingly tasty! I added a little ghee for some flavor/ moisture. Toasting the oats made it so much richer! Thanks!,
Megan, I’m so glad you enjoyed the recipe. I agree, toasting the oats is key.
I made these muffins yesterday and they turned out AMAZING! I’m so happy I came across your recipe, thank you!
Hooray! I’m so glad you enjoyed the recipe, Sabrina!
Can I use Quick Oats instead of old fashion Oats? I need them to be gluten free and gluten free quick Oats is what I have at home and can find at the store!
Yes, you can use quick oats if that’s what you have available. Hope you like the muffins!
Can you substitute steel oats for the old fashioned?
I’ve never made them with steel cut oats but it should work. You may have to add a bit more liquid.
Hi there! Just made your pumpkin muffins and thy are great! Can’t wait for. Tasty grab and go breakfast this week! How do they keep best? In a container on counter, in fridge?
They last on the counter for 3 or 4 days, in the fridge for about a week and in the freezer for a few months. Make sure to store them in a tight closing container.
Hi Bren…..I am so with you about the pumpkin/coffee combo. Infeel the same about cinnamon with chocolate. Have read the posts and can’t wait to try your muffins with my own pumpkin. It’s so much better thsn canned and does tend go be less dense. Thanks for your fun posts.
I agree about the cinnamon with chocolate too! Hope you enjoy the muffin recipe!
Susan - Ontario Canada
Loved the Oatmeal muffin recipe. I used gluten free oatmeal. Only two defrosted bananas, moist as ever, did not toast my oatmeal, I added 1/3 cup of semi sweet chipits, added 2 chunks Of dark chocolate on top. Delicious and filling. Used eggs, why not, they are healthy and we’ve no allergies. Just what I was looking for! I printed all of the different ones you offer on this same site. Grateful to you!
Thanks, Susan. I am so glad you are enjoying the muffins!
Could I sub plain Greek yogurt for the pumpkin for a bit extra protein?
I’ve never tried making them without the pumpkin so I’m not sure if it would work. Let me know if you try.
Hi recipe looks great I just want to confirm it’s10 and a half cups or one and a half. Thanks
I’m not sure what ingredient you’re referring too… but there is not 10 cups of anything! Hope you enjoy the recipe.
Hi — I’m getting ready to gather my ingredients to make a few of your muffin recipes. Can’t wait to try them…they all sound delish.
There is nothing I dislike more than a muffin sticking to the paper liner…. other than spraying oil would silicone cups work best?
Colette, I don’t bake with silicone cups so I am not sure how they would work. I use paper cups sprayed with a bit of oil or just plain paper cups. The muffins are so moist that after a day they come right out of the papers no problem. I’m sorry I can’t be more helpful!
Susan - Ontario Canada
Loved the Oatmeal muffin recipe. I used gluten free oatmeal. Only two defrosted bananas, moist as ever, did not toast my oatmeal, I added 1/3 cup of semi sweet chipits, added 2 chunks Of dark chocolate on top. Delicious and filling. Used eggs, why not, they are healthy and we’ve no allergies. Just what I was looking for! I printed all of the different ones you offer on this same site. Grateful to you! Walmart Canada sells parchment paper cups, but not in the baking section, but where their aluminum containers are sold. Nothing sticks.
Thanks for the great tip about the parchment paper cups, Susan! I’m definitely going to keep my eyes open for them.
How do I make the pumpkin puree please. I’d prefer to use fresh pumpkin if possible. Thanks!
Stephanie, I use canned pumpkin puree. You can learn tom make your own here: https://smittenkitchen.com/2012/10/how-to-make-your-own-pumpkin-puree/
Do you think I could substitute oat flour instead of grinding the pats myself? P.S. I made these and they were AMAZING!!!!! I added 1/2 cup of walnuts. My extremely picky father even liked these. Amazing.
(Please reply to this post. I forgot to choose email notifications on the other post.)
Nora, I’m so glad you enjoyed the recipe. I’ve never tried oat flour. I think it would work since oat flour is ground oats, however you would be losing the toasted flavor. Let me know how it owrks if you try. -Bren
I don’t have most of the spices except nutmeg and cinnamon… don’t really want to spend a lot of money for the other ones. Do you think it’s okay to substitute all the spices with pumpkin pie spice? If so, do you know how much I should use?
By the way, I made your original oatmeal muffin recipe and it was DELICIOUS. I crave it every single day. Thank you so much for the recipe!!! This saved my hunger at work!
Pumpkin pie spice is usually cinnamon, ginger, nutmeg, allspice and cloves. To substitute I would omit all the spices and use 3 or 4 tsp pumpkin pie spice. Let me know how they turn out! (I’m so glad you love the original recipe too!)
Bren, I really appreciate your healthy muffins. I have a question about these pumpkin ones for clarification. So the total amount of oats you toast is 3-1/4 cups (2-1/2 cups you grind and 3/4 you leave whole), right? Thanks for answering.
Diana, you are correct. You can grind them all or leave them all whole but I like the texture that grinding part and leaving part whole gives the muffins.
Hello, I’m looking forward to trying this healthy recipe. I’m just wondering if I can subsistute old fashoned oats for quick oats?
I have never used quick oats in the recipe, only old-fashioned. It should work, because quick oats and old fashioned oats are generally interchangeable.
Love these muffins! We used palm coconut sugar instead of the honey and it was great! I didn’t have maple syrup so I omitted. We love these served with homemade soups and chili for dinners and I always double the recipe so I have enough to serve for breakfast the next day! Oh, I bake my double batch in two 9×13 pans to speed up the baking process. Works really well! Thanks for the recipe!
Becca, I’m so glad to hear that you love the recipe. I will have to try using the palm coconut sugar! -Bren
These were wonderful. Do you have the serving proportions online?
The serving size is one muffin, I just added the nutrition information at the end of the recipe for you. Thanks for commenting, glad you love the muffins!
So the verdict is in and they are soooo good!
I changed things up a bit on the second go around…to cater to my high sugar/cholesterol issues.
I used Cashew milk in place of Coconut.
Added a tablespoon of:
Shredded dried Coconut
Non Fat Greek Yogurt
3 Med size Bananas
Used egg whites no yolks…(cholesterol)
No Honey / Maple syrup (sugars)
I dare my doctor to say anything next visit!
Literally a week later on the counter top and they are still very very moist.
Sounds delicious with the coconut, I must try it. I’m so glad you could adjust the muffins to work with your dietary requirements and still have them come out them tasty. Hooray!
I love these muffin . I need to know what the
Nutritional value is.
I’m on weight watchers and figure the points are.
I made the pumpkin ones.
I added the nutrition information under the recipe, Kim. Hope you enjoy.
Could i use almond milk instead of coconut milk?
Yes, you can use which ever milk you desire.
Creating your recipes for healthier on the go breakfasts has been a great discovery for my husband and I. A taste of this pumpkin muffin brought an immediate,”That’s really good” from him.
An addition I made was adding 1 shredded golden delicious apple and unsweetened coconut flakes.
Thank you for sharing your creative ideas!
Thanks, Brenda. What kind words!
Could you use almond meal instead of ground oats?
I’ve never used almond meal in this recipe. Check out this substitution chart for ideas. Hope this helps!
Very tasty, thank you!
I’m so glad you enjoyed them, Ashley!
I was looking for a recipe like this one!! only problem my son is allergic to egg do you know a substitute for eggs or have you tried without eggs?
Melanie, I am so glad you found the recipe! You can substitute 1 Tbsp ground flaxseed (sometimes called flaxseed meal) mixed with
3 Tbsp Water for each egg → so 2 tbsp flax seed meal and 6 tbsp water for this recipe. Mix the water and flaxseeds and let sit for about 5 minutes before adding to the recipe. I would also increase the baking powder by 1/2 tsp. (Baking powder, not baking soda!) This is an easy vegan substitute that works for eggs in lots of baked goods. Hope you try my healthy oatmeal muffins and healthy chocolate muffins too!
I have made some of your other muffins and replaced the egg that way. However, for this recipe I replaced the 2 eggs with half a cup of applesauce. It turned out beautifully and I loved the flavours!
Thanks for commenting, Kayleen. I’m happy to hear the egg substitute worked!
Sounds awesome if it wasn’t for the loads of SUGAR. Yes there is no WHITE sugar but non the less I was looking for a totally SUGAR FREE snack. 🙁
I’m sorry to say that sugar is found naturally in every fruit, vegetable and grain. Plain oatmeal contains 1.1 g a cup, a stalk of celery has 0.7 g sugar. If you are looking for a totally sugar free NATURAL snack you are going to have to stick to meat, poultry, fish and water. It is my belief that a healthy balanced diet can contain naturally occurring sugars, I prefer to consume those instead of artificial sweeteners.
Well said, Bren.
So glad someone finally said that and made a recipe that is actually free of sugar and not full of artificial sweeteners!
These are great!
Instead of sugar try chopping up cranberries
Cranberries and pumpkin would be yummy!
Try using date sugar, it is simply ground up dates and is an ctually healthy alternative to syrup, honey, and sugar.
Thanks for the tip, Mallory!
Thank you for the tips, differences in canned pumpkin make sense… After letting the oat mixture sit with the wet ingredients, I noticed that the batter was thick in comparison to the original oat muffins. I will add more milk next time–btw, they did have a great fall taste! It really is great that you’ve reworked muffin recipes to make them so much healthier; and though I love my baked goods, I prefer to feed my kids nutritious snacks without refined sugars and flours. Great website!
Thanks Nat! I’m glad you like the flavor and hope the changes help. I agree with you on the healthy snacks, I love to bake but like to make smarter choices for my kids.
Your original oatmeal muffins were so good– especially with blueberries, that I’ve made them plenty of times (dh loves them). I love that you’ve successfully replaced sugars and flours with healthier honey and oats. I was a bit disappointed with this recipe… I’m not sure whether these are supposed to be dense and dry–compared to the original oatmeal muffins. Are the portions for the ground and unground oats correct? I made them twice, the second time ensuring I measured the oats prior to grinding them.
Nat, I’m so sorry you were disappointed with the results! These should have the same consistency as the original muffins. The problem could be with the type of canned pumpkin used, some types are “wetter” than others. You can add extra water or coconut milk until your batter is similar to the original version. It should be wet, but not runny. Did you allow the oats to soak in the wet ingredients? If the mixture is too thick after this step try adding 1/4 cup water or coconut milk. You can also increase the baking powder by 1 tsp. This can help if you are baking at a different altitude.