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Fluffy and moist, these One Bowl Pumpkin Muffins are the perfect Fall treat! They’re great for breakfast *or* dessert and are vegan, gluten-free, and refined-sugar free.
Happy Fall, friends! While I do enjoy those long Summer days, Fall is my favorite season by far. Misty mornings, changing leaves, and cozy sweaters? Yes, please.
Oh yeah – and I’m a total sucker for cozy food. Especially when it’s made with good-for-you ingredients and warm, fragrant spices. So today I’m welcoming the change of seasons with my take on a classic Fall treat – Pumpkin Muffins!
These muffins are similar to my Vegan Pumpkin Bread, but I’ve given them a bit of an upgrade for an even better moist and fluffy texture. They’re still gluten & refined-sugar free, but they definitely don’t lack in the taste and flavor departments. Plus, you probably already have all of the ingredients in your pantry!
That is, if you’re the #basic Fall lover (like me) and stocked up on pumpkin puree as soon as the temperatures started to drop. Anyways, let’s get on to muffin making…
First mix the wet ingredients together, then fold in the dry.
Dish-washing haters, rejoice. Not only are these muffins delicious, but you only need one bowl to make them! Simply mix the wet ingredients together until they form a thick and even consistency, then fold in the dry ingredients.
A note on ingredients: I tried to keep things as budget-friendly and accessible as possible, without sacrificing texture or taste. These muffins get their magical moisture and rise thanks to the combination of:
- Pumpkin Puree: because, duh. Pumpkin puree gives these muffins a delightful fluffiness and moisture without adding too much sweetness. Just make sure to buy the plain canned puree, not Pumpkin Pie mix.
- Nut or Seed Butter: to keep these muffins oil-free, but still add some creaminess. I like to use either runny Almond Butter or Peanut Butter for these muffins, but you could also use Tahini or melted Coconut Butter if you have an allergy
- Oat Flour: I love oat flour for gluten-free baking because it’s cheap, easy to make, and gives baked goods the perfect balance of fluffiness and chew. You can purchase it at the store, but prefer to make mine at home – just blend your oats in a blender for 45-60 seconds, until they form a fine flour.
Transfer the batter to a greased or lined muffin tin, then bake until golden.
This recipe makes about 12 large muffins – I used 1/2 cup of batter per each liner. Oh, and before I forget, feel free to add in your favorite muffin mix-ins as you please! I went with some chopped walnuts for these recipe photos, but these Pumpkin Muffins are equally as scrumptious with chocolate chips, pumpkin seeds, or pecans!
Bake the muffins in the middle rack of a 350F oven for 30-32 minutes, then remove and gawk at how gorgeous they look.
Let cool completely, then enjoy!
Ok, yes. You can totally take a warm, fluffy, and steamy muffin straight out of the tin and (carefully) enjoy. However, it’s best to let these Pumpkin Muffins cool completely on a baking rack before enjoying. This is because their crumb structure (aka fluff) is still developing as they cool – so if you eat them early, they won’t have as much rise.
I’ve been enjoying these wholesome muffins for breakfast alongside morning coffee, as well as straight-up for an afternoon treat. They’re also a wonderful dessert option…especially if you top them with an extra slather of nut butter. These muffins will last at room temperature for 4 to 5 days, but you can also freeze them for up to 1 month and defrost as desired.
If you’re looking for more vegan and gluten-free muffin recipes, you’ll also love these Apple Cinnamon Muffins and these Carrot Cake Muffins!
Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂
PrintOne Bowl Pumpkin Muffins
Fluffy and moist, these One Bowl Pumpkin Muffins are the perfect Fall treat! They’re great for breakfast *or* dessert and are vegan, gluten-free, and refined-sugar free.
- Prep Time: 15 Minutes
- Cook Time: 30 Minutes
- Total Time: 45 minutes
- Yield: 12 muffins 1x
- Category: Breakast
- Method: Oven
- Cuisine: American
Ingredients
- 1 15 ounce (425 g) can pumpkin puree (not pumpkin pie mix)
- 1 cup (235 ml) non-dairy milk
- 1 cup (163 g) coconut sugar*
- ¼ cup (70 g) nut or seed butter
- 1 teaspoon vanilla extract
- 2½ cups (250 g) quick or rolled oats, blended into a fine flour*
- 1 tablespoon Pumpkin Pie Spice blend
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher or sea salt
- 1 cup (~110 g) chopped walnuts or chocolate chips, divided
- Juice of ½ lemon (or 1 tablespoon apple cider vinegar)
Instructions
- Prep: Preheat the oven to 350F and grease or line a 12-muffin tin with paper liners. Blend the oats into a fine flour, if you haven’t done so already.
- Mix the batter: add the pumpkin puree, milk, coconut sugar, nut butter, and vanilla extract together in a large bowl until a thick, even consistency forms. Add the blended oat flour, baking powder, pumpkin pie spice, and salt to the bowl, then mix well. Fold 3/4 cup of the walnuts or chocolate chips into the batter along with the lemon juice, stirring until evenly combined.
- Bake: moving quickly, fill each muffin liner with 1/2 cup of batter and sprinkle the remaining 1/4 cup of nuts or chocolate on top. Bake in the middle rack of the oven for 30 to 32 minutes, until fluffy and golden. Remove from the oven and let sit in the tin for 2 to 3 minutes before transferring to a baking rack. Let cool completely.
- Storage: these muffins will keep at room temperature for up to 5 days, or can be frozen for up to one month.
Notes
- Substitutions: Coconut sugar can be replaced with brown sugar or another granulated sweetener. You can use any nut or seed butter for this recipe, though I prefer Almond Butter or Peanut Butter. I have not tested this recipe with any other flours.
- Oat Flour: to make oat flour, add the oats to a high-speed blender and process for 45 to 60 seconds, until a fine, fluffy flour forms.
- Pumpkin Pie Spice: you can use a store-bought blend for this recipe, or make your own!
Keywords: healthy pumpkin muffins, vegan pumpkin muffins, gluten free pumpkin muffins, pumpkin spice muffins, oil free pumpkin muffins, oat flour pumpkin muffins, one bowl pumpkin muffins
Oh my goodness Caitlin these are seriously the best pumpkin muffins I have ever made!! I chose to use mini chocolate chips as my add-in. I had already had them in the oven when I realized I forgot the lemon juice I’m just curious if you could tell me what the purpose is of that and if I should try to include it next time. They seemed to have turned out really well. Do you by any chance have a pumpkin cookie recipe that’s similar to this? The flavor is just amazing.
Thanks so much, glad you enjoyed them! The lemon juice would react with the baking soda/powder to help create more of a leavening. No pumpkin cookies.. yet!
Would it be possible to make these with cassava flour instead?
We haven’t tested it with an alternate flour, so not sure how that particular one would work out. But if you give it a try let us know how it goes!
Love all your recipes!! I’m making these muffins today. Was wondering though, you have baking soda as an ingredient yet there’s no mention of it in the directions. Is it needed?
Thanks!
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We’ll get that fixed, thanks! Soda would go in the same time as the flour.
Yum! I used mashed sweet potato. It was delicious. Thanks 🙂
That sounds great!
I can ALWAYS count on Caitlin to come through with recipes that are easy, quick, healthy, and require ingredients that I actually have all without any sacrifice to the flavor. These muffins are fantastic and a must make this fall (or any season really).
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That’s so kind of you – thanks so much!
I made these with whole wheat flour and brown sugar instead of oat flour and coconut sugar and they turned out perfectly! Great recipe, as always.
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These are delicious! I made some yesterday and used pumpkin seeds, cinnamon chips and butterscotch chips because I like to indulge. However, the rise they had didn’t last after baking. I’m not sure why. Doesn’t matter, they are still heavenly and I will be making them again!
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So happy you liked them! If you had issues with your rising, it may be the reaction between apple cider and the baking soda. Once you get to the step where those ingredients come into contact moving quickly would help get them in the oven before the reaction ends.
Does the recipe need 2.5 cups of oat four or 2.5 cups oats ground into flour? I have a bunch of oat flour already made but don’t know exactly how much oats I used. Can’t wait to make these!
2.5 cups of oats, blended into a flour. If you already have oat flour you can use a food scale and go by weight instead 🙂
I made these! PROS: phenomenal flavor, not too sweet, beautiful rise to the muffins, love the use of an entire can of pumpkin. CON: texture a little gummy in the interior. Thank you, Caitlin!
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Glad you liked the flavor! Thanks for the notes!
I juste made the muffin, they tasted amazing. But, after 30 minutes in the oven, the center of the muffin were still very undercooked in the middle. I cook them almost 10 minutes extra and still undercooked. I still enjoyed them but any tips for the cooking time?
It could have to do with the altitude of where you live, the freshness of your baking powder, or a slight difference in measuring cup size. Also, be sure to wait until the muffins are completely cooled, otherwise they will be sticky in the center!
These are super easy and yummy. But mine were still really squishy in the center. I’m a sugar addict so I ended up ripping these with a little maple syrup but I think peanut butter would be yummy on top too!! This was my first time trying one of your recipes but I watch your videos every week!! Thanks so much for the inspiration (:
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Peanut butter is a great way to enjoy muffins, do it all the time! Thanks!
Hi Caitlin — is it possible to make these as cookies? How would you adjust accordingly? Thank you!
Hmm.. that would take some adjusting to get a proper cookie, most likely just end up making a new recipe at that rate. We’ll see what we can do!
Just made them! Waiting to cool off so I can try.
I added in the baking soda with the dry ingredients, just wanted to let you know it isn’t in the actual directions for the recipe.
Thanks so much for the heads up! Enjoy!
Hello, can I use boiled pumpkin instead of canned? How runny is it supposed to be?
If you’re making your own puree, for sure you can use that! Your pumpkin consistency should not be liquidy, it should stay rounded in a mound when you scoop it with a spoon.
Love easy clean up and pumpkin muffins! Love all your oat flour recipes too!
Thanks so much!
My question is, do you grind the oats first and then measure? Looking forward to warm oven in the cool evening and luscious scent when they’re baking!
I measure the oats first and then grind, though it doesn’t really make a difference as long as you use the same weight!
Love your recipes!!❤️ Can we use another flour?
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Haven’t tested it with flour alternatives (keeping it GF). Do you have a preference on a certain flour type?
Love your recipes!!! This has helped me and my dad to eat healthier. And also do we have to use oat flour can we use a different one?
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Thanks so much! What type flour do you have on hand?
Hey Caitlin – These look awesome!! I have all the ingredients just need the pumpkin puree. Think I’ll go get the can and make these this afternoon. Thanks for the recipe. My son gets home early from school today. You are ahhhmazing! Love all your videos, your blog everything. Been following you for a long time. I’m a Realtor in Texas. Congrats on your new home little belated but I’m sure you love it! I saw your video the other day about your being down happens to all of us. You are doing great keep it up. Lots of love from Houston:)!
That’s so kind, thank you so much! I hope you enjoy the muffins and all the future fall recipes to come!
Would it change the recipe, other than making it less sweet to do less coconut sugar? Trying to avoid lots of sugar. Sound delish, can’t wait to try!
You should be able to add less sugar without any issue, so long as the amount you reduce isn’t a lot, otherwise you may need to compensate with more oat flour to compensate.
Did you reduce the sugar in the recipe? I would be curious to know your result. Im unsure how much I can leave out. Im sure 1/4 c but 1/2c ??
That sounds great! I loved your pumpkin bread last year and am sure to try these 🙂
And I love, that you added grams/ml to the recipe!
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Thanks, enjoy!