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–+ servings
healthy pumpkin muffins and donuts. gluten, dairy, nut, and soy-free
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Fluffy Pumpkin Oat Muffins and Donuts

The fluffiest pumpkin muffins with less oil and just the right spices. Gluten, nut, soy, and dairy-free.
Prep Time15 minutes
Cook Time21 minutes
Total Time33 minutes
Course: Breakfast, Brunch, Snacks
Cuisine: American
Keyword: dairy-free pumpkin muffins, gluten-free pumpkin muffins, healthy pumpkin muffins, nut-free muffins, pumpkin muffins and donuts
Servings: 21 Muffins
Calories: 126kcal
Author: Mary Krick

Ingredients

  • 1/3 cup Olive oil
  • 1/2 cup Pure maple syrup
  • 2 Lg Eggs
  • 1 cup Pumpkin puree or sweet potato puree
  • 1/4 cup Non-dairy milk ~ I used oat milk
  • 1 tsp Vanilla extract
  • 1 tsp Cinnamon
  • 1/2 tsp Pumpkin pie spice ~ homemade link in notes
  • 1 tsp Baking soda
  • 1/2 tsp Salt
  • 2 cups Oat flour ~ certified gluten-free if needed ~ certified gluten-free if needed
  • 1/3 cup Old fashioned Oats
  • 1/2 cup Chopped pecans ~ optional

Instructions

  • Preheat oven to 325
  • Prepare muffin pan with paper or silicone liners
  • Add pumpkin, oil, pure maple syrup, eggs, and dairy-free milk in a large mixing bowl. Mix ingredients to completely combine and until smooth.
  • Add dry ingredients and stir to combine.
  • Spoon evenly into muffin cups.
  • Bake for 21 minutes. Muffins will spring back when touched gently or a toothpick inserted in the center comes out clean. Bake donuts 15 minutes and mini muffins 11 minutes.
  • Let muffins cool 5-10 minutes before removing them from the pan
  • Store completely cooled muffins in an airtight container at room temperature or

Notes

Homemade pumpkin pie spice. 

Nutrition

Serving: 1Muffin | Calories: 126kcal | Carbohydrates: 15g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 0.4mg | Sodium: 113mg | Potassium: 104mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1829IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg