Pingback: 30+ Healthy Halloween Party Food Recipes Kids Will Love, Pingback: The Healthiest Ways To Eat Pumpkin This Fall - Worldstraffic. There’s no flour (not even coconut flour or almond flour), no oil or butter, no dairy, and they only contain a small amount of added sugar from the honey and chocolate chips. This one is obvious, but make sure you use pure pumpkin puree and not pumpkin pie filling. Skip. I would just look up conversations to see how much extract to put in since it’s probably stronger than the spices. Thanks-  will be making these again & again!! Thanks for providing low sugar healthy options. Scale 1x 2x 3x Ingredients. Lots of the reviews are for the recipe as written, just the more lengthy ones offer advice on substitutions. Allow muffins to cool for 5-10 minutes or until they are firm enough and cool enough to handle. I would try it with 1/2 cup. Thank you, Elizabeth. I’m in denial about summer being over. Either way, I will definitely make this again. Thanks a bunch! Maybe it’s just me, but they did not look even remotely like the picture. Those are some big changes but I’m glad to hear it still worked out. Made these today and they are delicious. I’m so glad everyone liked them. I’m so happy you enjoyed them, Maritza! And I’m sure you did this but make sure to put the wet ingredients in the bottom of the blender. The reviews are super helpful for other readers, so I appreciate it. :). Next time I will make the whole batter in my food processor and see how that goes. Didn’t blend oats enough? You also can follow this recipe, but swap in a 1:1 baking blend for the wheat flour. Thanks for the recipe! My Vegan Pumpkin Muffins are a perfect fit for what you’re craving! I’ve made these three times now, and even when I had to use a flax egg they were delicious! . Thanks! First of all, these Healthy Pumpkin Muffins are so easy to make. Last updated Dec 15, 2020. Now I might have to make a cake out of it, hehe. They were a wonderful snack during my first week back with long days at school! Oh…I added a couple tablespoons of ground flax seed and one tablespoon of chia seeds. Hey Kristen – I haven’t tried using flax eggs for these muffins, so I’m not 100% sure how they’ll turn out. I know, isn’t it crazy how much the almond butter works as a sub for flour?! I’m so happy you like them, Heather. Hi Kori! Hi Aimee! Thanks for making them and for coming back to leave a comment – I so appreciate it. My oats were more chunky. I made theses muffins and love them!!!! I’ve only ever baked a handful of things in my life, but I’m so happy I found these. THANKS! So thank you for taking the time to comment! I would try 1/3 cup and go from there. What should I do now ?! ; In a large bowl, whisk the chickpea flour, coconut sugar, flaxseed meal, pumpkin pie spice and salt, breaking up any and all lumps in the chickpea flour. I see a few older comments where people are asking for some healthier substitutions for eggs etc. Place you almond and pumpkin seeds on a tray covered with a piece of parchment paper, then in the oven at 350 degrees F. This way, the seeds will dry a bit and it will be easier to transform them into a flour for our no flour muffins. They always come out sunken and undercooked in the center when I try to replace or leave out the eggs. Hi Shana! Thanks for this recipe, it’s got me all inspired! Your tips will be very helpful for someone looking to make similar adjustments! I only had a tablespoon of almond butter so I used sunflower butter for the balance and I didn’t have almond milk so I used diary free coconut milk nog, ’tis the season LOL :) Great recipe that I look forward to making and sharing with others!!! Also added a heaping 1/4 tsp ground ginger and 1/8 tsp ground cloves for a pumpkin pie flavor. I’ve never baked muffins without any flour so I was shocked that they they turned out looking and tasting like real muffins, not dense balls of pumpkin and almond butter. Hi Kate! Also the brand of pumpkin puree you use can make a difference. They are going into these very yummy sounding muffins with just a few tweeks to make it nut free for my gluten free nut free grands later today. The plain ones are addicting, despite not being sweet at all. I didn’t have the chocolate chips, so I made without and they are delicious. These look amazing. Thanks for posting a delicious, flexible recipe…I’m sure they will be made and enjoyed over and over again! Me and my 2.5 yo old daughter will be making our third batch this afternoon because we just can’t get enough! Honest! Would love to make these look more appealing for my skeptical husband! See also: we have never had a low carb pumpkin muffin recipe. Thanks :). Made 11 muffins. All of my usual flourless breakfast muffins are more gummy and not cakey like these.  (just added 1/4 c walnuts) Can these be frozen?? 12 cup muffin tin. Hi Kate! Add the chocolate chips, stir together, then pour the batter into a muffin tin and bake. Used coconut oil. Because the muffins … Made exactly as directed (used coconut oil substitution). Reviews (332) • 1 2... 33 34. He loved them! ;). This looks so delicious and comforting. Bake for 20 minutes, or until the tops are set and a toothpick inserted into the center comes out clean without any batter. Loved it! Any suggestions on substitute for the eggs? It didn’t raise or look the same. I love how  healthy they are. I didn’t write anything like that. Sheena Neil, That sounds fine, Sheena! Thanks for the review, Lisa! :). 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These turned out perfect! This coconut flour pumpkin bread (and muffin) recipe is the perfect way to ring in the season. I would recommend sticking to muffin form but you are more than welcome to try pouring it in a loaf pan to see how it turns out! Healthy Pumpkin Muffins – light and fluffy pumpkin muffins filled with lots of warm fall spices. Delicious! I used walnuts and craisins in mine instead of chocolate chips. even without the chocolate chips i think they would be delicious!! Ok, I’ll try these again! running with spoons . These muffins are made from a flour called whole spelt flour… You could but pancake syrup is essentially just high fructose corn syrup which spikes your blood sugar and offers zero nutritional value. I’m thrilled that you liked them, Alexis! Looking forward to future recipes! I only had large oats and had to use peanut butter and skim milk as that’s all I had, the batter was a little thicker but still yummy tasting! These healthy pumpkin muffins are tasty and guilt free (gluten free, sugar free, oil free & dairy free)! I’ve made them twice for my kids as a healthy alternative for breakfast and everyone loves them! I hope that helps! :). Soooo yummy! Can I make them without the chocolate chips? Thank you for a healthy list of ingredients that actually come together into something my kids will love. Pingback: Healthy Flourless Gingerbread Muffins - Making Thyme for Health. Thanks Natalie! I wanted to try this recipe but I need the Muffins to be Low Carb and Sugar free. These healthy pumpkin muffins are tasty and guilt free (gluten free, sugar free, oil free & dairy free)! Required fields are marked *, Rate this recipe Is it horrible that I’m actually loving the fact that summer is on its way out? 12,859 suggested recipes . (Optional: spritz the interior of the liners with cooking spray to prevent sticking–see note). For mini muffins, bake for 7-8 minutes. It warms my heart to know that my recipes are so well received. Let me know how they turn out if you give it a try! I have baked these muffins twice since finding your recipe last week. Ah the vitamix! I would just add the wet ingredients to the blender first and then add the oats on top so that it has enough moisture on the bottom to get moving. I used half xylitol, half maple syrup. Used 3 tbs coconut oil instead of almond butter. These were amazing. I so appreciate it. Thanks for sharing! Ever. Pure maple syrup at least has essential vitamins and minerals so you’re getting some small benefit from the sugar consumption. To reheat: Reheat the healthy pumpkin muffins in one of three ways: Warm in … Pingback: Weekend Update and Pumpkin Recipes! Just want to know your secret! . This recipe is so insanely easy in the blender and comes together so quickly. This is the best muffin recipe I have made. That way they’ll be more like pumpkin spice muffins! meet brittany Hi Tawnya! Wondering if I could use oat flour if I don’t think my food processor will be able to blend smooth enough? Allow to to cool for at least 10-15 minutes before stuffing in your face. I’m now getting so excited for all things pumpkin, but I just need the weather to catch up now! I am so happy I stumbled across your page! Delicious! :), Pingback: Healthy Pumpkin Recipe Roundup - The Crafty Christian. And I only had canned butternut squash and it subbed perfectly. Hi Janet! Do you think you could replace the almond milk with coconut milk? Thanks Kim! I love your enthusiasm, Rubie! I posted a picture on my Instagram story and so many people asked for the recipe. Stir into dry ingredients just until moistened. Or would it be best to stick with white sugar? HIGHLY RECOMMEND MAKING. They are perfectly moist and have just the right amount of sweetness. … Combine the wet ingredients in a separate bowl. *I originally posted this recipe … Yes No No Preference. 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