These healthy pumpkin muffins are not only moist and delicious, but also oil, flour, dairy, and gluten free. A perfect prep-ahead breakfast or fall snack.
In place of flour, I used oats. Did you know oats are among the healthiest grains on earth? Oats contain both soluble and insoluble fiber. Soluble fibers help lower cholesterol and stabilize blood glucose levels.
As a rule, I always recommend a big bowl of oatmeal every morning, but these healthy pumpkin muffins would make a nice breakfast alternative.
I recommend individually freezing these muffins for a quick grab-n-go breakfast or snack.
They thaw quickly at room temperature. Or you can heat frozen muffins in a microwave or conventional oven.
For a microwave oven, place an unwrapped muffin on a microwave safe paper towel or plate. Microwave on high for 30 seconds.
For best results, conventional ovens should be set to 350 degrees F. Heat foil-wrapped muffins for 10-15 minutes depending on the size of the muffin.
Lastly, remember to completely cool your healthy pumpkin muffins before wrapping and freezing. They will last approximately 4-5 months frozen.
Hope you enjoy these healthy pumpkin muffins as much as we did. If you love pumpkin as much as I do, you probably will enjoy this Vegan Pumpkin Soup with Ginger and Carrots and this Golden Pumpkin Bread with Rolled Oats and Walnuts.
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Healthy Pumpkin Muffins Recipe
- 1¾ cups rolled oats (make sure they say gluten-free if you have an intolerance because some oats can be contaminated with gluten)
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- ⅓ cup mini chocolate chips or chopped dried cranberries or chopped nuts (the dried fruit or chocolate chips will add a little more sweetness)
- 4 tablespoons aquafaba liquid from cooked chickpeas or 2 ground flax eggs* (recipe below)
- 1 cup pumpkin puree
- ½ cup maple syrup
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees F. Grease a 12-cup muffin tin with vegan butter or oil.
- Pulse oats in a blender until finely ground. Add baking powder, baking soda, salt, cinnamon, ginger and nutmeg. Pulse once or twice to blend.
- Add all wet ingredients and puree until smooth.
- Stir in vegan chocolate chips, cranberries or nuts. Fill the prepared muffin cups two-thirds full.
- Bake the muffins until a toothpick inserted in the center c comes out clean, 20 to 25 minutes.
- Cool in the pan or on a wire rack.
- Make sure they are completely cool before freezing individually for a healthy grab-n-go snack. I like to serve them with some jam.
- **Ground flax eggs - 2 tablespoons ground flax whisked with 5 1//2 tablespoons of water - place in refrigerator for 10 minutes to thicken**
- **If you want to use fresh pumpkin - here are the directions: A 1½ to 2 pound pumpkin should give you a cup of puree. It may be a bit over but you can use the puree for a quick soup. Puree can also be frozen for approximately 6 months. Pre-heat the oven to 375 degrees. Clean your pumpkin by scrubbing the pumpkin thoroughly. then cut the pumpkin in 5-inch square pieces, discarding the stems. Remove the seeds and fibrous strings. I would save the seeds for roasting. Put the pumpkin pieces on a lined baking sheet in a single layer, skin side up. Roast, covered, for 1 to 1½ hours or until tender. When cool enough to handle scoop the pulp from the rind. Blend into a puree in a food processor.**