A Healthy Pumpkin Muffin

Healthy Pumpkin Muffins

These are nut-free, sugar-free, dairy free, and gluten-free.  Yet still are kid approved and school safe with their sweetness and slight spice.

Course Snack
Cuisine American
Keyword healthy pumpkin muffin
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings 12 muffins
Calories 424 kcal
Author Ana-Maria


  • cup melted coconut oil or olive oil
  • ½ cup maple syrup or honey
  • 2 eggs
  • 1 cup pumpkin purée
  • ¼ cup almond milk
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cloves
  • 1 3/4 cups gluten-free flour or regular whole wheat flour
  • cup old-fashioned oats
  • ½ cup of carob chips


  1. Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius). Line each 12 cups of your muffin pan with a cup liner.
  2. If using coconut oil, place in a small saucepan and heat on low until melted.
  3. In a large bowl, beat the oil and maple syrup or honey with a wisk.
  4. Add the eggs, and whisk until all combined.
  5. Mix in the pumpkin purée, vanilla extrac, and almond milk and whisk until combined.
  6. Add in the baking soda, salt, cinnamon, ginger, nutmeg, and cloves and combine.
  7. Add the flour and oats to the bowl and whisk together. You might need to switch to using a wooden spoon or spatula
  8. Fold in the carob chips
  9. Add the batter to the muffin cups in your muffin tray
  10. Bake muffins for 22 minutes, or until a toothpick inserted into a muffin comes out clean.

  11. Place the muffin tin on a cooling rack to cool.

Recipe Notes

Will keep at room temperature for up to 3 days, in the refrigerator for 4-5 days. They will keep in the freezer (in a freezer bag) around 3 months.