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Easy Healthy Pumpkin Muffins

These easy healthy pumpkin are both delicious and nutritious. Made with wholesome oat flour, naturally sweetened with maple syrup, and lightly spiced with warm autumn flavours, they deliver all the comfort of classic pumpkin muffins—without the excess oil or refined sugar. These muffins are ideal for breakfast, school snacks or a cosy afternoon treat with tea or coffee. They can be decorated for Halloween, served at a Thanksgiving brunch, or kept simple for an everyday healthy bake. You can even use novelty muffin tins or silicone moulds (like pumpkins or ghosts) to make them extra fun for kids and seasonal celebrations. Optional Decorations
  • Drizzle with dark chocolate and pipe a white chocolate spider web design for Halloween
  • Top with orange frosting and mini chocolate spiders
  • Dust with cinnamon sugar for a simple Thanksgiving finish
  • Add chopped nuts, pumpkin seeds, or chocolate chips before baking
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 6 people
Cuisine: USA
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 eggs
  • ¼ cup vegetable oil
  • 3 Tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 cup chopped roasted pumpkin or squash
  • 2 Tbsp milk or oat milk for dairy-free
  • 2 Tbsp soft muscovado sugar
  • 1 tsp mixed spice
  • ½ tsp cinnamon
  • 2 cups oats gluten-free, if needed
  • 1 tsp baking powder

Method
 

  1. Preheat the oven to 180°C / 350°F. Grease a muffin tin and line with paper cases, or place silicone moulds on a baking tray.
  2. Add the eggs, oil and vanilla to a blender and pulse briefly.
  3. Add the roasted pumpkin, spices, milk, and sugar. Blend again until smooth.
  4. Add the oats and baking powder, then blend once more just until combined. Do not overmix - the batter should remain slightly textured.
  5. Divide the batter evenly between the muffin cups or moulds.
  6. Bake for 20 minutes, or until a toothpick inserted into the centre comes out clean.
  7. Allow the muffins to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.