Healthy Pumpkin Muffins Recipe


Healthy Pumpkin Muffins with Rolled Oats are gluten-free and refined sugar-free. Making them in the blender makes them a healthful, freezer-friendly snack or breakfast that kids love!


– 2 cups old fashioned rolled oats (ensure they're Certified Gluten Free if needed) – 3/4 teaspoon salt – 1 teaspoon baking powder – 1/2 teaspoon baking soda – 1 1/2 teaspoons cinnamon – 1/2 teaspoon nutmeg – 3/4 teaspoon ginger – 3/4 teaspoon allspice – 1 cup canned pumpkin puree – 2 egg – 1/2 cup coconut oil (or substitute another neutral oil) – 1/3-1/2 cup maple syrup – 1/4 cup milk (can substitute almond or coconut milk) – 1 teaspoon vanilla extract – 1 cup semi-sweet chocolate chips (optional)



Heat oven to 350°F and line a muffin pan with 12 paper liners. Add oats, salt, baking powder, soda, and spices to blender.


Step 1

Sand to oats. This may require many shakes of the blender off the base to blend all the grains. Blend pumpkin, eggs, coconut oil, maple syrup, milk, and vanilla.


Step 2

Pulsing again mixes components. Mix by scraping sides between pulses. Needs many pulses. Avoid rubbery muffins by not overblending.


Step 3

Add chocolate chips or other ingredients. Fill liners with batter. If not using paper, coat regular liners with cooking spray before adding batter. Bake muffins 21–26 minutes until springy and toothpick-clean.


Step 4

Cool the muffins in the pan for 10 minutes, then remove and cool completely before storing. Room temperature muffins last 3 days, chilled longer. See notes for freezer instructions.


Step 5


– YIELD: 12  – SERVING SIZE: 1 Amount Per Serving:  – CALORIES: 161 – TOTAL FAT: 10.5g – SATURATED FAT: 8.3g – TRANS FAT: 0g – UNSATURATED FAT: 3g – CHOLESTEROL: 28mg – SODIUM: 215mg – CARBOHYDRATES: 16g – FIBER: 1.5g – SUGAR: 8.9g – PROTEIN: 2.2g


Overnight Breakfast Casserole with Bacon Recipe 

Also See