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These heálthy pumpkin muffins áre my new fáves! They’re náturálly gluten-free, sweetened with máple syrup, quick ánd eásy to máke, ánd perfecty pumpkin-y.


  • 3 cups old-fáshioned oáts*
  • 1 táblespoon pumpkin pie spice, homemáde or store-bought
  • 1 1/2 teáspoons báking sodá
  • 3/4 teáspoon fine seá sált
  • 2 eggs
  • 1 cup unsweetened álmond milk, pláin or vánillá
  • 1 cup pumpkin puree
  • 1/2 cup máple syrup
  • 3 táblespoons melted coconut oil (or ány mild-flávored oil)
  • 1 teáspoon vánillá extráct
  • optionál: turbinádo sugár for sprinkling


  1. Preheát oven to 375°F. Line 12 báking cups with párchment, or lightly greáse with cooking spráy. Set áside.
  2. Puree oáts in á blender or food processor until they reách á flour-like consistency. ádd in the pumpkin pie spice, báking sodá ánd seá sált, ánd pulse until the mixture is evenly combined. Set áside.
  3. In á sepáráte lárge mixing bowl, whisk together the milk, pumpkin puree, máple syrup, coconut oil ánd vánillá extráct until evenly combined. Fold the dry ingredients in with the wet ingredient mixture, ánd stir until the mixture is just combined. (Try to ávoid over-mixing.)