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Healthy Pumpkin Oatmeal Muffins: Easy No Sugar Recipe

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Naturally sweetened with maple syrup and honey, these moist and tender pumpkin oatmeal muffins are made with whole grain oat flour and no refined sugar. Perfect for a healthy breakfast or snack, they come together in one bowl and are freezer-friendly.

Ingredients

Scale
  • 2 cups (180g) rolled oats
  • 1 cup (245g) pumpkin puree (100% pure, not pie filling)
  • 1/3 cup (80ml) maple syrup (real maple syrup)
  • 2 tablespoons (30ml) honey
  • 2 large eggs, room temperature
  • 1/4 cup (60ml) coconut oil, melted
  • 1/4 cup (60ml) milk (dairy or plant-based)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon allspice
  • Optional: 1/2 cup (90g) dark chocolate chips, 1/2 cup (60g) chopped pecans or walnuts, 1/4 cup (30g) dried cranberries

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or grease with coconut oil.
  2. Place rolled oats in a food processor or high-speed blender. Pulse for 30-45 seconds until a fine flour forms. Let settle before opening lid.
  3. In a medium bowl, whisk together oat flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, cloves, and allspice.
  4. In a large bowl, whisk together pumpkin puree, maple syrup, honey, melted coconut oil, eggs, milk, and vanilla extract until smooth.
  5. Pour dry ingredients into wet ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  6. Let batter rest at room temperature for 10-15 minutes to allow oat flour to absorb liquid.
  7. Divide batter evenly among muffin cups, filling each about 3/4 full. Add optional toppings (e.g., pepitas, nuts) if desired.
  8. Bake on middle rack for 18-22 minutes, until tops are golden brown and a toothpick inserted in center comes out clean or with a few moist crumbs.
  9. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely. For best texture, let cool at least 10 minutes before serving.

Notes

Let the batter rest for 10-15 minutes to ensure a light, fluffy texture. For vegan version, replace eggs with flax eggs (2 tbsp ground flaxseed + 6 tbsp water) and use maple syrup instead of honey. Muffins freeze well for up to 3 months. Flavors improve after a day or two.

Nutrition

Keywords: pumpkin muffins, oatmeal muffins, healthy muffins, no sugar muffins, naturally sweetened, whole grain, fall baking, easy muffin recipe

Find it online: https://yumbelle.com/healthy-pumpkin-oatmeal-muffins-easy-no-sugar-recipe/