These Pumpkin oatmeal muffins no sugar added, are a delicious and comforting muffin that are especially nice during the fall season.
Made with oat flour and pumpkin puree, these muffins are moist and chewy making them perfect when served for breakfast or as a snack.
What you will read about in this recipe.
What makes pumpkin and oat muffins so good?
Pumpkin and oat muffins are perfectly moist and and chewy with a satisfying heartiness and an inviting aroma making them irresistibly good!
I like how this recipe is made with fall spices, which makes them smell and taste amazing!
Did you try my No sugar added oatmeal and raisin cookies?
That oatmeal cookie recipe is a popular cookie recipe with my readers. Like with this recipe, that cookie recipe is made using healthier ingredeints.
To make this recipe you will need oat flour. You can make your own oat flour or purchase oat flour here.
Ingredients needed to make oatmeal and pumpkin muffins.
- Oat Flour. You can purchase oat flour or grind up old fashion oats in a food processor or good blender. However, for gluten free oat flour you should also check the packaging to make sure that your oat flour is certified.
- Baking Soda. Added for leavening.
- Ground Cinnamon, ginger, nutmeg and cloves. These are added for the 'spicy' flavor you would expect with this recipe.
- Pumpkin Puree. Pureed pumpkin gives this recipe flavor, moisture, and color.
- Sugar Free Maple Syrup. This is for flavor and also a wet ingredient. Alternatives to this include real maple syrup however..
- Coconut Oil. Used as a fat for moisture. Your coconut oil should be melted or soft.
- Eggs. This is out binder. You can use a vegan binder with mashed bananas as needed as an alternative.
- Vanilla Extract.
- Almond Milk.I like unsweetened almond milk however, another similar milk can also be used instead.
- Optional ingredients as need include salt, additional oats for topping, or even sugar free chocolate chips.
How to make pumpkin and oat muffins.
Course: Snack, Breakfast, Dessert
Cuisine: American
Prep Time: 15 minutes
Baking Time: 30 minutes
Cooling Time: 20 minutes
Servings: 14 standard size muffins.
- Preheat your oven to 325 and prep your muffin pan for nonstick.
- In a medium sized bowl, use a fork or a whisk to combine together the oat flour, baking soda, seasonings, and the optional salt.
- Next, beat together the pumpkin puree, syrup, and coconut oil until blended. Then mix in the eggs, vanilla extract, and the almond milk.
- For the next step we are going to add the dry ingredients from the first bowl. Add the dry ingredient and mix until just combined.
- Bake the muffins for 30-35 minutes or until a toothpick comes out clean.
- Lastly, allow the muffins to sit at room temperature for about five minutes before removing them from the pan to thus finish cooling on a rack (about 20 minutes).
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Tips for making the best pumpkin and oat muffins.
My muffins were made using coconut oil that has been softened. Substitutes for coconut oil include nut butters such as almond butter or peanut butter.
More helpful tips for you.
- To make your own oat flour you will need old fashioned oats. Simply place the oats in a strong blender or food processor and process or blend until you reach a flour consistency.
- Don't want to use oat flour? Simply sub in a flour that measures like oat flour (such as almond flour).
- My muffins have been sweetened with sugar free maple syrup. You can use real maple syrup or another liquid sweetener that measures like maple syrup and can be baked with. Honey could also work however, you will need to adjust with bit more honey as needed.
How to store pumpkin muffins.
These muffins can be stored in an airtight container at room temperature for about five days. However, these muffins can also be frozen for about four months if properly wrapped.
Here are some similar recipes that you may also like.
Print the recipe for pumpkin oatmeal muffins no sugar added.
Pumpkin Oatmeal Muffins, No Added Sugar
Ingredients
- 1 ¼ cups Oat Flour - see post for details
- ¼ cup Old Fashioned Oats
- 1 tsp Baking Soda
- 1 tsp Cinnamon
- ½ tsp Ginger
- ¼ tsp Nutmeg
- ¼ tsp Cloves
- 1 cup Pumpkin Puree
- ½ cup Sugar Free Maple Syrup - see post for alternatives
- ⅓ cup Coconut Oil - see post for alternatives
- 2 Eggs
- 1 tsp Vanilla Extract
- ¼ cup Almond Milk
Instructions
- Preheat your oven to 325 and prep your muffin pan for nonstick.
- In a medium sized bowl, use a fork or a whisk to combine together the oat flour, oats, baking soda, seasonings, and the optional salt.
- Next, beat together the pumpkin puree, syrup, and coconut oil until blended. Then mix in the eggs, vanilla extract, and the almond milk.
- For the next step we are going to add the dry ingredients from the first bowl. Add the dry ingredients and mix until just combined.
- Bake the muffins for 30-35 minutes or until a toothpick comes out clean.
Recipe Notes
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. See thesugarfreediva.com for details on this recipe.
most recently updated:
November 3, 2022*About Sugar Alternatives
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Nutrition
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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Nutritional Information is only an estimate and can vary especially with ingredients that are used.
Pumpkin oatmeal muffins no sugar added, a delicious, healthy and gluten free recipe made with no added sugar.
Please see recipe post for further details on this recipe.