A super easy and healthy gluten-free pumpkin muffin recipe loaded with good for you spices, like turmeric, clove, and ginger and sweetened with maple syrup. The perfect healthy fall treat!
The search ends here. The best ever healthy pumpkin muffin recipe has arrived. Perfectly spiced, perfectly pumpkin-ey, perfectly fall. Everything you want in a healthy muffin recipe. Bonus: this muffin happens to be gluten-free and super easy to make! Oh, the wins just keep coming.
I currently have a quickly dwindling batch of these babies sitting on my kitchen table. Not only am I obsessed with the deliciousness of these muffins, but Jordan also loves them (the ultimate critic who naturally turns his nose up at anything gluten-free #annoying). Penelope gives a little howl each time her snout catches a sniff of this fall masterpiece. I can't blame her, they are that good.
Ready to get cooking? Here is what you need:
Ingredients for Healthy Gluten Free Pumpkin Muffins:
Organic Pumpkin Puree: I keep this stocked all season long in my pantry.
Turmeric Chai Spice Mix: I made my own with spices I had on hand. If this looks like too daunting of a spice list then you can easily substitute pumpkin pie spice and add turmeric.
Unsweetened Oat Milk: I wanted to keep with the oat theme and I am currently on an oat milk kick! You can easily substitute almond milk, coconut milk, or any other plant-based milk or cows milk if you prefer.
Maple Syrup: You could easily substitute honey, but I love the maple flavor in these muffins. I just purchased a 1-gallon jug of maple syrup from a farm near my Mom's house so I will be using maple syrup in ALL of my baked goods this season 😉
Coconut Oil: Only a few tablespoons are needed, you could easily sub butter or ghee.
Eggs, Baking Soda, Salt, Vanilla and Almond Extract: You can use only vanilla or only almond extract, I like the combo of both.
I used these adorable parchment paper muffin cups, which now look like “The Handmaids Tale” to me 😉 I love them anyway! I bought a pack of 100, which clearly means there are 100 muffins in my future and I am here for it!
How to Make Healthy Pumpkin Muffins:
This is a simple straightforward recipe. My favorite kind.
2. Combine all of your dry ingredients
3. Combine all of your wet ingredients
4. Fold the dry ingredients into your wet ingredients
5. Fill your muffin cups – you can sprinkle the top of the muffin with a little coconut palm sugar or demaura sugar, totally optional.
7. Decide whether or not you want to share the muffins or keep them all to yourself. I think the choice is pretty obvious.
Ingredient Spotlight – For the Nutrition Nerd ?
- Turmeric – The gift that just keeps giving. Turmeric is a potent anti-inflammatory. The clinical data on this bright yellow spice is mind-boggling, in fact, curcumin (the active constituent in turmeric) has been shown to be as effective as many anti-inflammatory drugs!
- Pumpkin – A rich source of vitamin A, which has been shown to be beneficial to a strong immune system
- Maple Syrup – Unlike white sugar, maple syrup is rich in minerals like manganese (an important mineral for immunity and anti-oxidant activity) and zinc. So although it is still a sweetener and should be treated as such (a-hem moderation) maple syrup is certainly a better option than plain white sugar.
More Healthy Pumpkin Recipes to Love:
- Pumpkin Cauliflower Chickpea Curry
- Pumpkin Chocolate Chip Quick Bread
- Pumpkin Oatmeal Cookies
- Pumpkin Turkey Chili
If you make this recipe tag your photo with #AbrasKitchen so I can drool over your masterpiece 🙂
Healthy Turmeric Chai Spiced Pumpkin Muffins
Turmeric Chai Spice
- 1 tsp ground ginger
- 1 tsp ground cardamom
- 1/2 tsp turmeric
- 1/4 tsp allspice
- 1/4 tsp nutmeg
- 1/4 tsp clove
- 1/8 tsp ground black pepper
- Preheat oven to 350° and prepare a 12 cup muffin tin with parchment liners or lightly spray with coconut oil spray. Set aside.
- To make turmeric spice combine all spices and stir together (you can make a double or triple batch and use for other recipes). Set aside.
- In a larger bowl combine pumpkin puree, eggs, milk, maple syrup, melted coconut oil, vanilla and almond extract. Whisk well to combine.
- Pour dry ingredients into wet and stir together until just combined (do not overmix).
- Fill your muffin cups with the batter. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool on wire rack for 10 minutes
- Serve warm or room temperature. Store in a sealed container for 5 days or freeze for 3+ months.
- You can replace the turmeric chai spice with 1 tbsp pumpkin pie spice plus 1/2 tsp of turmeric
- You can also make the recipe using all oats and remove the brown rice flour, I liked the texture better with the mixed flours.
- Oat milk can be replaced with any milk
Pin this to your pumpkin board!
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