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Oatmeal Pumpkin Muffins

Packed with protein and fibre, flourless and gluten-free, these healthy pumpkin muffins are made with oatmeal and home-roasted pumpkin puree.

Course Breakfast, Dessert
Cuisine gluten-free, vegetarian
Keyword oatmeal pumpkin muffins, pumpkin muffins healthy
Prep Time 10 minutes
Cook Time 30 minutes
Author Hello Veggie


  • 1&1/2 cup oatmeal
  • 1/3 cup unsweetened almond milk
  • 3 eggs beaten
  • 1 cup pumpkin puree made from roasted pumpkin or canned pumpkin
  • 2&1/2 tbsp brown sugar or coconut sugar
  • 6 tbsp coconut oil melted
  • 2 tbsp rolled oats
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/3 tsp salt
  • 1 tsp apple cider vinegar


  1. Preheat the oven 175C/350F.

  2. In a large flour mix the oatmeal, baking soda, cinnamon, 2 tbsp sugar and salt.

  3. Add the wet ingredients - beaten eggs, almond milk, 5 tbsp melted coconut oil, pumpkin puree. Whisk to incorporate.

  4. Scoop the batter into the muffin tins.

  5. In a medium bowl mix the 1 tbsp coconut oil, 1/2 tbsp brown sugar and rolled oats to obtain a crumble.

  6. Top each muffin with the crumble.

  7. Bake for 30 minutes.

  8. Remove and set aside to cool before serving.