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Pumpkin Breakfast

20 Healthy Pumpkin Breakfast Recipes

Explore this list of healthy pumpkin breakfast recipes to start your day with something pumpkin in the fall!

healthy pumpkin breakfast recipes

It’s an unspoken truth that when pumpkin coffee drinks hit the stores, it’s the beginning of fall. I always get super excited when I start to see fall things at the store — it’s just the best time of the year. You can find me decorating my apartment, looking for new pumpkin products, and finding new ways to add pumpkin to recipes from late August to November.

In the fall it just makes sense to make something seasonal for breakfast that’s infused with pumpkin and cozy spices like pumpkin pie spice and cinnamon. So, let’s take a closer look at all the benefits of and options for healthy pumpkin breakfast recipes.

Is Pumpkin Good for Breakfast?

Absolutely! Pumpkin is a vegetable (technically a fruit) that is packed with nutrients, including vitamin A, C, and E as well as potassium, fiber, copper, and manganese. It is also very high in antioxidants which help protect our bodies from disease and can help reduce inflammation.

The best part is, it’s super easy to add to a wide variety of recipes from sweet to savory to reap the benefits of its nutrition all fall long. You can’t go wrong baking it or blending it into something for breakfast during the fall.

What Does Pumpkin Pair Well With?

You’ll notice that in most of these pumpkin breakfast recipes I’ve baked or blended pumpkin puree into a recipe that works for breakfast.

Pumpkin puree goes well with lots of different baked goods, as well as Greek yogurt and cheese. I love how it fits with a wide variety of both sweet and savory recipes making it perfect to not only add to your breakfast recipes, but also lots of other recipes in the fall and year-round.

Pumpkin Breakfast Recipes

Depending on the breakfast mood you’re in, jump to one of the pumpkin breakfast recipe categories below:

Quick Pumpkin Breakfast

If you have minimal time and want to whip something up within minutes, try one of these quick pumpkin breakfast options. I love these to switch things up when I am in the mood for a cool smoothie or a warm fall-inspired piece of toast.

frozen pumpkin smoothie

Frozen Pumpkin Pie Protein Smoothie

Creamy and oh so *dreamy*, you’ll fall in love with this frozen pumpkin pie smoothie that tastes like everything we love about the season! 
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healthy-pumpkin-smoothie-bowl

Healthy Pumpkin Smoothie Bowl

This healthy pumpkin smoothie bowl is super smooth and spiced just right for the season! Made with simple ingredients and sweetened naturally, you’ll love this smoothie bowl as fun snack or breakfast. 
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pumpkin-ricotta-toast-on-sourdough-with-butternut-squash-pumpkin-seeds-and-sage

Pumpkin Ricotta Toast

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Pumpkin Yogurt Mousse Parfaits

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pumpkin cookie protein balls

Pumpkin Cookie Protein Balls

Pumpkin cookie protein balls are the perfect post workout or midday snack packed with protein and fiber. Super easy to make with simple ingredients, you’ll love having these to snack on!
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healthy pumpkin granola

Healthy Pumpkin Seed Granola

Healthy pumpkin granola is a nutrient-dense, low sugar snack that's packed with fall flavor in every nutty cluster. A perfect pumpkin snack for the season!
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Pumpkin Oatmeal

Pumpkin goes so well with oats in a variety of recipes, especially oatmeal. Oatmeal is always a go-to fall breakfast because it’s easy to make and customize with different toppings like nut butter and fruit. Baked oatmeal or oatmeal cups is great to make in advance and have for breakfast during the week.

best healthy pumpkin pie baked oatmeal

Pumpkin Pie Baked Oatmeal

Pumpkin pie baked oatmeal made with Quaker Old Fashioned Oats, pumpkin puree, fall spices and maple syrup makes for a delicious make-ahead breakfast time option for the fall season.
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pumpkin-apple-baked-oatmeal-with-fall-spices-pumpkin-seeds-and-nut-butter

Pumpkin Apple Baked Oatmeal

This pumpkin apple baked oatmeal is a warm and cozy breakfast that is perfect all fall long! Make it ahead of time and enjoy slices all week with nut butter on top! 
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pumpkin zucchini oatmeal cups

Pumpkin Zucchini Oat Cups

Pumpkin zucchini oatmeal cups are like a bowl of oatmeal in muffin form! Made gluten and dairy free, they have a hearty texture, make for a nutritious, delicious (and compact!) breakfast and freeze well too. I highly recommend a dollop of nut butter on top! 
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pumpkin gingerbread oatmeal

Pumpkin Gingerbread Oatmeal

Pumpkin gingerbread oatmeal is a delicious and festive way to flavor your oats during the winter months! Made with old fashioned oatmeal, pumpkin puree, molasses and cozy spices. 
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Healthy Pumpkin Breakfast Muffins

Pumpkin breakfast muffins are another great option on the go. In comparison to typical muffins, they contain less sugar and more fiber. This helps control hunger and keeps you full until your next snack or meal. Depending on your muffin tin size, choose one or two and pair with Greek yogurt or nut butter for added protein.

whole wheat pumpkin blueberry muffins

Healthy Whole-Grain Pumpkin Blueberry Muffins

Pumpkin blueberry muffins will be your new favorite spin on a pumpkin muffin! Pumpkin spiced just right with blueberries in every bite, they’re fluffy and fun for fall or summer!
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gluten free pumpkin carrot muffins with dairy free cashew cream cheese frosting

Gluten Free Pumpkin Carrot Muffins

Gluten free pumpkin carrot muffins are fluffy with hints of walnuts, ginger, cinnamon, carrot and pumpkin! Made with almond and oat flour and topped with a dairy-free cashew cream cheese, they’re perfect for spring!
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pumpkin veggie egg muffins

Pumpkin Veggie Egg Muffins

Pumpkin veggie egg muffins are a quick and nutritious breakfast that are fun to eat and easy to make!
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Pumpkin Pancakes and Waffles

When the weekend rolls around, there’s nothing like a stack of pumpkin pancakes or waffles for breakfast or brunch. Cozy up with a cup of coffee and one of these pumpkin breakfast recipes on a chilly fall weekend.

healthy-pumpkin-protein-pancakes-with-white-chocolate-chips

Healthy Pumpkin Protein Pancakes

There’s nothing better than a stack of pumpkin pancakes on a cozy fall morning! Wake up to this extra fluffy and protein packed stacked that is spiced to perfection with pumpkin and pumpkin spice.
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Pumpkin Protein Waffles

Packed with protein, whole grains, pumpkin and pumpkin spice, these pumpkin protein waffles are fluffy and delicious! Look no further for your new favorite pumpkin recipe to make for brunch in the fall!  
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healthy pumpkin pancakes

The Best Healthy Pumpkin Pancakes

Wake up with a stack of these extra-fluffy, delicious and healthy pumpkin pancakes! Perfect for a cozy weekend brunch, you will love these pancakes that taste just like fall! 
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Pumpkin Coffee Drinks to Pair with Breakfast

And finally, breakfast in the fall isn’t complete without a pumpkin coffee drink. Pair one of these with a breakfast above or whip up some fluffy eggs with veggies and a slice of toast as you sip on your festive beverage. 

starbucks copycat pumpkin cream cold brew recipe

Pumpkin Cream Cold Brew with Pumpkin Cold Foam

This homemade pumpkin cream cold brew recipe with pumpkin cold foam is super silky-smooth, dairy-free recipe that's better than Starbucks! 
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Pumpkin Spice Oat Milk Latte

Pumpkin Spice Oat Milk Latte

Silky smooth and oh so pumkin-y! This pumpkin spice oat milk latte is lower in sugar than your average latte, made with real pumpkin, dairy free, and delicious. 
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pumpkin white chocolate spice latte

White Chocolate Pumpkin Spice Latte

White chocolate pumpkin spice latte is delicious twist on a traditional pumpkin spice latte. Smooth, and creamy with hints of white chocolate and pumpkin spice in every sip, it’s a fun twist on this fall favorite.
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pumpkin spiced whipped coffee

Pumpkin Spice Whipped Coffee

Pumpkin spice whipped coffee is a delicious and fun coffee drink, perfect for fall! It feels like a fancy coffeehouse drink that is easy to make at home! 
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Breakfast is definitely my favorite meal of the day and I especially love infusing pumpkin into something delicious for breakfast or brunch during the fall season.

Be sure to also check out my 40 Must-Try Easy Pumpkin Recipes and if you’re not already, I’d love for you to be part of the Once Upon a Pumpkin community on Instagram!

Pumpkin Recipes

40 Must-Try Easy Pumpkin Recipes

Here are my best easy pumpkin recipes that can add an extra festive flair to this pumpkin season. From pumpkin cheesecake recipes to savory pumpkin recipes, you’re sure to find something to love all fall season long!

best easy pumpkin recipes

From pies, to cheesecakes, to savory dinners, to muffins, the pumpkin recipe options are endless! You’ll spend minimal time in the kitchen but will still get all the fall flavor with these simple yet delicious recipes. 

While there are endless options for pumpkin recipes that you can find on the internet or in cookbooks, not all of them are easy to make. Since we don’t all want to spend a lot of time in the kitchen, I wanted to share a complete list of pumpkin recipes for all chef levels.

Most of these recipes take less than 15 minutes to prepare and will make your house smell like fall while you make them.

Easy Pumpkin Recipes

Jump to one of the sections below for easy pumpkin recipe inspiration.

Easy Pumpkin Pie Recipes

Once you have the basic pumpkin pie ingredients down, making pumpkin pie is easier than you think! Whether you’re making a pie for Friendsgiving or Thanksgiving with friends and family, or a bite-sized version for a fun little treat, I’ve got you covered.

mini pumpkin pies

Easy Mini Pumpkin Pie Bites

Easy mini pumpkin pie bites made in a muffin tin, are delicious, easy to make, and the perfect bite-sized pumpkin recipe if you’re not up for making an entire pie!
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Pumpkin Spice Latte Pie

Impress your guests with this easy and delicious pumpkin pie inspired by the flavors in a pumpkin spice latte! It’s easy to make and full of that pumpkin flavor we all know and love. 
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easy pumpkin pie made with coconut milk

Easy Pumpkin Pie with Coconut Milk

Nothing says Thanksgiving more than pumpkin pie! This classic and easy to make pumpkin pie with coconut milk recipe is ready in no time and is sure to be a hit on your holiday table!
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mini pumpkin spice latte pie bites

Mini Pumpkin Spice Latte Pies

Not only do these mini pumpkin pies look super cute on the table but the addition of the espresso to the batter gives it a hint of that pumpkin spice latte taste!
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Easy Pumpkin Cheesecake Recipes

Pumpkin and cheesecake are like a fall power couple — they just go together! Choose from cheesecake bars, cookies, pops and mini cheesecakes to enjoy these delicious flavors.

pumpkin swirl cheesecake bars

Pumpkin Swirl Cheesecake Bars

Pumpkin swirl cheesecake bars are creamy, spiced just right with beautiful swirls of pumpkin goodness and perfect for fall! They’re made with simple ingredients and a gluten free cookie crust. 
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no-bake-layered-pumpkin-cheesecake-bars

No Bake Pumpkin Spice Latte Cheesecake Bars

No bake pumpkin cheesecake bars are the perfect frozen pumpkin treat! Made gluten and dairy free,  the cashew cheesecake layers are smooth and creamy and infused with pumpkin and pumpkin spice! Stash these in your freezer for a fun pumpkin treat any time of year! 
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best-pumpkin-cheesecake-bars

Layered Pumpkin Cheesecake Bars with Streusel Topping

Pumpkin cheesecake bars with streusel topping are like a cross between pumpkin cheesecake and pumpkin pie that you will love! Easier to make than an entire cheesecake, they’re perfect as a fun treat in the fall or Thanksgiving dessert!
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thin and crispy pumpkin cheesecake cookies

Pumpkin Cheesecake Cookies

Pumpkin cheesecake cookies are thin and crispy with a delicious cream cheese swirl on top! Beautiful and delicious, they’re perfect for you if you love pumpkin cheesecake. 
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no bake mini pumpkin cheesecakes

No Bake Mini Pumpkin Cheesecakes

I love having a batch of these no bake mini pumpkin cheesecakes in the freezer as the perfect after lunch or dinner sweet treat. They’re spiced just right and perfect anytime of year and especially in the fall!
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pumpkin cream cheese muffins with crumb topping

Pumpkin Cheesecake Muffins

Pumpkin cheesecake muffins are super fluffy, spiced just right and taste like everything we love about fall. Enjoy one with a cup of coffee for all the fall feels!
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Easy Pumpkin Muffin Recipes

Easy pumpkin muffins can take on so many different flavors and textures. Here I have a mix of gluten-free options, varieties with added vegetables, or a fancy drizzle.

almond flour gingerbread muffins

Pumpkin Gingerbread Muffins with Lemon Glaze

Extra flavorful and fluffy, you’ll love this festive gingerbread spin on a classic pumpkin muffin! Made gluten free with simple ingredients, these muffins are the perfect healthier treat to bake up in December. 
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whole wheat pumpkin muffins with white chocolate drizzle

Whole Wheat Pumpkin Muffins with a White Chocolate Drizzle

Moist, fluffy and spiced to perfect with pumpkin puree and fall spices, these whole wheat pumpkin muffins make for an amazing treat for fall! Sip on pumpkin coffee while you enjoy each bite!
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gluten free pumpkin carrot muffins with dairy free cashew cream cheese frosting

Gluten Free Pumpkin Carrot Muffins

Gluten free pumpkin carrot muffins are fluffy with hints of walnuts, ginger, cinnamon, carrot and pumpkin! Made with almond and oat flour and topped with a dairy-free cashew cream cheese, they’re perfect for spring!
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best-healthy-pumpkin-muffins-with-spiced-maple-glaze

Healthy Pumpkin Muffins with Spiced Maple Glaze

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pumpkin cream cheese muffins with crumb topping

Pumpkin Cheesecake Muffins

Pumpkin cheesecake muffins are super fluffy, spiced just right and taste like everything we love about fall. Enjoy one with a cup of coffee for all the fall feels!
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healthy pumpkin chocolate chip muffins

Healthy Pumpkin Chocolate Chip Muffins {gluten free & low sugar}

Take a bite out of fall with these healthy pumpkin chocolate chip muffins! Super fluffy, and moist, these muffins are perfect when the weather starts getting chilly and you’re craving all things pumpkin! 
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Easy Pumpkin Cookie Recipes

Pumpkin cookies are fun way to enjoy the flavors of the season. These easy recipes will make you want to bake up a batch all fall long. Plus, you can mix things up by adding different types of chocolate chips or ingredient mix-ins.

pumpkin spice snickerdoodles

Pumpkin Snickerdoodle Cookies

Pumpkin snickerdoodle cookies are a fun fall treat wrapped into one delicious pumpkin cookie! Adding pumpkin and pumpkin spice is a twist on the classic snickerdoodle cookies that you will love. 
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healthy pumpkin s'mores cookies

Pumpkin S’mores Cookies

Pumpkin s’mores cookies are made gluten free and with simple ingredients and delicious! Gooey, melted marshmallow and chocolate fill every bite along with the hints of pumpkin and pumpkin spice! 
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gluten and dairy free pumpkin no bake cookies

Pumpkin No Bake Cookies

Pumpkin no bake cookies are the perfect gluten and dairy free treat in the heat! No need to turn on your oven for this recipe that “cooks” in your freezer and is made with just a few simple ingredients. 
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gluten and dairy free pumpkin cookies

Pillowy Pumpkin Cookies With Dairy-Free Pumpkin Cream Cheese Frosting

These pillowy paleo pumpkin cookies with dairy free pumpkin cream cheese frosting are little bites of delicious fall flavor you are sure to fall in love with this season! 
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pumpkin chocolate chip cookies

Healthy Pumpkin Chocolate Chip Cookies

Prepare to be amazed at how delicious and flavorful these pumpkin chocolate chip cookies are! Made with simple ingredients and not a lot of sugar, I know you won’t be able to stop at just one batch! 
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vegan pumpkin chocolate chip cookies

Vegan Pumpkin Chocolate Chip Cookies

Vegan pumpkin chocolate chip cookies are little pillows of pumpkin perfection and the best part is that you can totally take a bite of the cookie dough! These are sure to be your new favorite pumpkin treat this fall! 
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healthy-soft-pumpkin-oatmeal-cookies

Soft Pumpkin Oatmeal Cookies with Maple Icing

Pumpkin oatmeal cookies with maple icing taste like a bowl of pumpkin oatmeal wrapped up into a cookie! Made with simple ingredients like whole-wheat flour, oats, pumpkin and cinnamon, they’re perfect for your next fall baking adventure. 
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pumpkin peanut butter cup cookies

Pumpkin Peanut Butter Cup Cookies

Pumpkin peanut butter cookies simply scream Halloween! Peanut butter cups are sprinkled throughout pumpkin cookie dough for a delicious twist on a pumpkin cookie.
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thin and crispy pumpkin cheesecake cookies

Pumpkin Cheesecake Cookies

Pumpkin cheesecake cookies are thin and crispy with a delicious cream cheese swirl on top! Beautiful and delicious, they’re perfect for you if you love pumpkin cheesecake. 
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pumpkin-pie-cookies

Pumpkin Pie Thumbprint Cookies

Pumpkin pie thumbprint cookies are a cross between a cookie and a slice of pumpkin pie! Soft pumpkin cookies topped with a cream cheese filling with pecan pieces and pumpkin spice on top, they make for the perfect treat or dessert!
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pumpkin white chocolate chip cookies

Fluffy Pumpkin White Chocolate Chip Cookies

These fluffy pumpkin white chocolate chip cookies will be your new favorite fall cookie! Fluffy, with just the right amount of sweetness and pumpkin spice! The texture is amazing — make them and see for yourself! 
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pumpkin bread cookies with chocolate chips

Pumpkin Bread Cookies

Pumpkin bread cookies will be your new favorite go-to treat when want a piece of pumpkin bread but don’t necessarily feel like baking up an entire loaf!
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pumpkin-white-chocolate-macadamia-nut-cookies

Pumpkin White Chocolate Macadamia Nut Cookies

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pumpkin dark chocolate oatmeal cookies

Pumpkin Dark Chocolate Chip Oat Cookies

Pumpkin dark chocolate chip oat cookies are simply made with gluten free oats, pumpkin and dark chocolate chips. Every bite is chewy and delicious with hints of pumpkin and dark chocolate chips.
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gluten free pumpkin snowball cookies

Gluten Free Pumpkin Snowball Cookies

Gluten free pumpkin snowball cookies are airy, fluffy and delicious–the perfect pumpkin infused holiday cookie!
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Easy Pumpkin Soup & Chili Recipes

When the temperature drops, there’s nothing that says cozy like a bowl of pumpkin soup or chili. I love mixing in either pumpkin puree or cooked cubes of pumpkin to my recipes to add creaminess, more nutrition and that warm fall flavor. 

creamy dairy free pumpkin soup topped with toasted pumpkin seeds

Creamy Vegan Pumpkin Soup

Creamy vegan pumpkin soup is made with nourishing ingredients like pumpkin puree, ginger, garlic and turmeric and tastes like fall in a bowl! Made simply in one pot, you’ll love enjoying a bowl on a chilly fall day. Don’t forget to top with pumpkin seeds for a crunch!
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healthy pumpkin soup with quinoa

Pumpkin Quinoa Soup

This bowl of cozy pumpkin soup is like a hug in a bowl on a chilly fall night. It’s a good source of plant-based protein, plus extra vitamins and minerals from the pumpkin! 
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pumpkin white bean chicken chili with avocado, yogurt and fresh cilantro

Pumpkin White Bean Chicken Chili

Pumpkin white bean chicken chili is a flavorful and nutritious meal that you’ll want to make again and again this fall! It comes together in one pot and tastes even better the next day. 
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No bean pumpkin turkey chili

Turkey Pumpkin Chili

Warm up with a bowl of this healthy turkey pumpkin chili! It’s packed with protein and fiber and is made in one pot for easy clean up! Get creative with fun healthy toppings like greens, avocado or yogurt. 
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Easy Savory Pumpkin Dinners

While most people think of baked goods when they think of cooking with pumpkin, savory ways are really delicious too! Perfect for a cozy fall night in, these five recipes are a great place to start to explore the savory side of pumpkin.

pumpkin chickpea cauliflower curry

Pumpkin Curry with Cauliflower and Chickpeas

When there’s a chill in the air on a cozy fall night you need a big bowl of this pumpkin curry with cauliflower and chickpeas! It will warm you up and fill up with with plant-based protein and lots of veggies! 
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one-skillet-pumpkin-white-wine-orzo-with-chicken-sage-and-parmesan

Pumpkin White Wine Orzo with Chicken and Parmesan

Pumpkin white wine orzo with chicken will be your new favorite fall dish to make for the season! It's cozy and flavorful and comes together less than 30 minutes.
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pumpkin cacio e pepe

Pumpkin Cacio e Pepe

Pumpkin cacio e pepe is simple, delicious and tastes like all of the things you love about fall! Please enjoy my favorite comfort food of all time! 
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baked white cheddar mac and cheese

Baked White Cheddar Pumpkin Mac and Cheese

Baked white cheddar pumpkin mac and cheese made with white cheddar cheese, spinach and a walnut breadcrumb topping. A cozy and healthy spin on typical mac and cheese!
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pumpkin spinach oat cakes

Pumpkin & Spinach Oat Cakes

Savory pumpkin & spinach oat cakes are a delicious savory way to use oats. Combining oats, pumpkin puree, and spinach along with savory spices for a plant-based burger like patty that can be eaten as is, on top of a salad or even in a bun with toppings!
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Next time you’re looking for easy pumpkin recipes, come back to this list for inspiration. As a dietitian with a passion for all things pumpkin, I strive to make make nutritious recipes that are still simple, yet delicious and make the cooking process fun!

Next explore a roundup of my top pumpkin bread recipes.

Pumpkin Desserts & Baked Goods

Pumpkin Gingerbread Muffins with Lemon Glaze

Pumpkin gingerbread muffins with lemon glaze are gluten free, dairy free, and naturally sweetened — the perfect muffins for the holiday season! They are packed with pumpkin, warm spices and molasses for that gingerbread taste!

fluffy, moist and delicious gluten and dairy free pumpkin gingerbread muffins with fresh orange zest
In this batch of muffins, I used regular molasses, not blackstrap which is why they are lighter in color.

If you’re like me and not quite ready to give up on pumpkin after Halloween or Thanksgiving, whip up a batch of these healthy pumpkin gingerbread muffins made with simple ingredients in December! Molasses and ginger give them extra holiday flavor and that classic gingerbread taste. I say pumpkin season is truly year-round!

Made gluten and dairy free with a blend of almond and oat flour, these healthy pumpkin gingerbread muffins will hit the spot alongside a cup of coffee on a chilly December morning. The citrus glaze is totally optional, but it definitely adds a little extra flavor and bright sweetness.

Pumpkin Gingerbread Muffins

Pumpkin puree, pumpkin spice, ginger and molasses come together for a perfectly spiced muffin that marries the flavors of fall and winter! The blend of almond and oat flour in this recipe give the muffins an extra fluffy and soft texture that I know you’ll love as much as I do!

One tip to keep in mind when you’re baking any type of muffins is to not over mix the batter. The batter should be mixed together just so and you should still see some lumps. At that point you can start portioning out the batter into the individual muffin tins.

best pumpkin gingerbread muffins

Nutrition Benefits of Pumpkin Puree

Pumpkin puree is a great source of a lot of vitamins and minerals which is one of the many reasons I love cooking and baking with it all fall long! It’s super versatile, adding flavor and texture to both sweet and savory foods — not many other fruits and vegetables can say the same.

Maybe you’ve noticed that a lot of gingerbread flavored treats contain molasses, but what is molasses and is it good for you? Let’s find out!

healthy gingerbread muffins

What is Molasses and is it Healthy?

Blackstrap molasses is a byproduct of sugar cane’s refining process. Sugar cane is mashed to create juice, and then boiled once to create cane syrup. A second boiling creates molasses.

Blackstrap molasses has the lowest sugar content of any sugar cane product and is actually packed with vitamins and minerals like iron, calcium, magnesium, B6 and selenium. It’s also digested slower than other sweeteners, which is good for blood sugar balance. Known for giving gingerbread its distinctive taste, you can use it in other ways too like a glaze for chicken!

almond flour gingerbread muffins

Ingredients for almond flour gingerbread muffins

Here’s everything you will need to make these pumpkin gingerbread muffins with lemon glaze!

  • blanched almond flour
  • oat flour (gluten free if preferred)whole-wheat pastry flour can be substituted for oat flour. Note, whole-wheat pastry flour is not gluten free.
  • blackstrap molassesmolasses is what gives these muffins that gingerbread flavor. You can definitely use regular molasses vs. blackstrap. Your muffins will come out lighter in color when using regular molasses.
  • pumpkin pureeas with any of my pumpkin recipes, be sure to use pumpkin puree and not pumpkin pie filling! I love using Libby’s 100% Pure Pumpkin in all of my pumpkin recipes.
  • maple syrup
  • unsweetened almond milk or other milk of choice
  • pumpkin pie spice
  • lemon juice
  • lemon zest or orange zest
  • coconut oil
  • baking soda
  • confectioners sugar

equipment / utensils needed:

How to Make The Glaze

Making the lemony glaze for these gluten free gingerbread muffins is super easy! All you need to do is mix together the confectioners sugar, maple syrup, lemon juice, and vanilla extract.

You want the consistency to be thin enough to drizzle on top of each muffin. If your icing is too thick add a little more almond milk, if it’s too thin, add more confectioners sugar. I love grating fresh lemon or orange zest into the glaze as well to add more fresh, bright flavor.

The rind of citrus fruits also contains vitamin C so you can feel good knowing you’re getting a little more of that too!

almond flour gingerbread muffins

Pumpkin Gingerbread Muffins with Lemon Glaze

Maggie Michalczyk, RDN
Extra flavorful and fluffy, you’ll love this festive gingerbread spin on a classic pumpkin muffin! Made gluten free with simple ingredients, these muffins are the perfect healthier treat to bake up in December. 
5 from 1 vote
Prep Time 10 mins
Cook Time 22 mins
Servings 12 muffins

Ingredients
  

For the muffins: 

  • 1 cup oat flour
  • 1 cup blanched almond flour
  • 2 tsp. pumpkin pie spice
  • 1 tsp. cinnamon
  • 1 tsp. ground ginger
  • 1/4 tsp. nutmeg
  • 1/4 tsp. salt
  • 3/4 tsp. baking soda
  • 2 eggs lightly beaten
  • 1/3 cup pumpkin puree
  • 1/3 cup maple syrup
  • 2 tbsp. molasses
  • 1 tsp. vanilla extract
  • 1/2 cup unsweetened almond milk
  • 1 tsp. coconut oil
  • 1 tsp.fresh lemon juice

for the lemon glaze:

  • 1/2 cup confectioners sugar
  • 1 1/2 tsp. maple syrup
  • 2 tsp. lemon juice
  • fresh lemon or orange zest

Instructions
 

  • Preheat oven to 350 degrees F. Line 12 muffin cups with liners and spray the inside of the liners with nonstick cooking spray so the muffins do not stick.
  • In a medium bowl, whisk together oat flour, almond flour, pumpkin pie spice, cinnamon, ginger, nutmeg, salt and baking soda.
  • In a separate large bowl, mix together eggs, pumpkin puree, maple syrup, molasses, vanilla extract, almond milk, coconut oil and lemon juice until smooth and well combined. Pour the wet ingredients into the dry ingredients and use a wooden spoon stir until just combined.
  • Divide batter evenly in each muffin tin. Bake for 20-22 minutes.
  • While the muffins are baking whisk together the ingredients for the lemon maple glaze. It should be thick enough to drizzle. If too thick, add a little more lemon juice or almond milk to thin it out. 
  • Remove muffins from the oven and let cool. Use a fork to drizzle icing on top of each. Top with extra pumpkin pie spice and fresh lemon or orange zest. Enjoy! 
Keyword pumpkin muffins; pumpkin gingerbread muffins; gingerbread muffins; gluten free pumpkin muffins

This recipe was originally posted in November of 2020 and updated in December 2021.

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gingerbread muffins with lemon glaze
Pumpkin Breakfast

Whole Wheat Pumpkin Muffins with a White Chocolate Drizzle

Whole wheat pumpkin muffins with a white chocolate drizzle are perfect for fall! Made with whole wheat flour, fall spices, and pumpkin puree. Topped with a drizzle of melted white chocolate or pumpkin seeds for a crunch.

whole wheat pumpkin muffins with white chocolate drizzle

Nothing screams fall quite like a batch of fluffy pumpkin muffins! Filled with fall spices and that quintessential fall taste of pumpkin puree that we all know and love, I know this pumpkin muffin recipe will be one you make again and again for the season and beyond!

I love having a batch of pumpkin muffins on hand to enjoy with coffee or tea in the fall and this recipe is one I’ve already made multiple times and it’s only the beginning of October! Simply made with whole wheat pastry flour, Libby’s 100% PURE PUMPKIN and fall spices like cinnamon, and pumpkin spice

Top these muffins with a white chocolate drizzle (white chocolate complements pumpkin SO well) or top with pumpkin seeds before baking for a crunch on top. You really can’t go wrong! 🙂

healthy whole wheat pumpkin muffins

PUMPKIN PUREE – ABOUT LIBBY’S 100% PURE PUMPKIN

This pumpkin muffin recipes uses  Libby’s 100% Pure Pumpkin. It’s what I use in all of my pumpkin recipes! I trust Libby’s when it comes to pumpkin puree because they’ve been the leading producer of canned pumpkin for generations.

Their factory in Morton, IL is 100% landfill-free. They are able to achieve this by recycling pumpkin by-products and incinerating the remaining waste for energy recovery. Pumpkin waste, like rind and skin, finds new life as land applied fertilizer—except for the seeds—those are sold for wild squirrel food.

It’s nice knowing that the process of harvesting a vegetable that can be used in so many different ways is also finding many different ways to ensure as little waste from that process as possible. Pumpkin puree is incredibly versatile and I’m happy to see that the whole process is one that aims to be sustainable.

fluffy-and-moist-whole-wheat-pumpkin-muffins-topped-with-pumpkin-seeds

Ingredients for Whole Wheat Pumpkin Muffins

  • whole-wheat pastry flourwhole wheat pastry flour is lighter than whole wheat flour giving these muffins more of a soft fluffiness that makes them absolutely delicious!
  • pumpkin pie spice
  • cinnamon 
  • baking soda
  • baking powder
  • non-dairy milk I like using oat or almond milk because that’s what I have on hand most of the time.
  • LIBBY’S 100% PURE PUMPKIN
  • butter or coconut oil 
  • light brown sugarfeel free to use coconut sugar instead if you prefer.
  • egg
  • vanilla extract 
  • pumpkin seeds (optional) green pumpkin seeds are called pepitas and they’re a great source of plant-based protein, fiber and magnesium.
  • white chocolate chips (optional)

equipment / utensils:

  • one medium mixing bowl
  • one small mixing bowl
  • muffin liners
  • muffin tin
easy whole wheat fluffy pumpkin muffins

Making Pumpkin Muffins Lighter and Fluffy

Pumpkin puree itself helps to make these muffins super light and fluffy! It adds a lot of moisture which ends up giving these muffins that bounciness in the texture.

Another tip for lighter and fluffier muffins? Don’t over mix the batter. That causes muffins to be more dense and chewy vs. light and fluffy! Mix the batter until just combined. If there’s a few streaks of flour that you can still see that’s totally ok.

Ways to Use Leftover Pumpkin Puree

For this pumpkin recipe you will use almost a cup of pumpkin, but that will leave you with a good amount leftover. This is a good thing because there are so many delicious ways you can use it! Here are a few of my favorites:

Storing Leftover Pumpkin Puree

Any time you have a little pumpkin puree leftover and want to save it, transfer the rest out of the can (don’t store in the can in the fridge!) into a container with a lid and store in the fridge for up to a week. This will ensure maximum freshness and usability.

If you’re simply not going to get to the rest of the pumpkin leftover in a can, you can definitely save it for later. I recommend freezing it in an ice cube tray for up to 3 months. You can use the frozen cubes in future soups, smoothies and more.

whole wheat pumpkin muffins with white chocolate drizzle

Whole Wheat Pumpkin Muffins with a White Chocolate Drizzle

Maggie Michalczyk, RDN
Moist, fluffy and spiced to perfect with pumpkin puree and fall spices, these whole wheat pumpkin muffins make for an amazing treat for fall! Sip on pumpkin coffee while you enjoy each bite!
Prep Time 10 mins
Cook Time 8 hrs 11 mins
Servings 12 muffins

Ingredients
  

  • 1 cup whole-wheat pastry flour
  • 2 tsp. pumpkin pie spice
  • 1 tsp. cinnamon
  • 1 tsp. baking soda
  • ¾ tsp. baking powder
  • ½ cup non-dairy milk
  • ¾ cup LIBBY’S 100% PURE PUMPKIN
  • 3 tbsp. melted butter or coconut oil
  • ½ cup light brown sugar
  • 1 egg
  • 1 tsp. vanilla extract
  • 1/4 cup white chocolate chips
  • ¼ cup pumpkin seeds for sprinkling on top

Instructions
 

  • Preheat the oven to 350 degrees F and line a muffin tin with liners. Spray the inside with cooking spray to prevent muffins from sticking. 
  • In a medium bowl whisk together the whole-wheat pastry flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt.
  • In a separate larger bowl, whisk together pumpkin puree, melted butter or coconut oil, non-dairy milk, light brown sugar, egg and vanilla extract until smooth.
  • Pour the dry ingredients into the wet and use a wooden spoon to gently mix together until just combined. Don’t over mix!  Muffin batter should be slightly clumpy not totally smooth. 
  • Portion the batter into each muffin well. Sprinkle with pumpkin seeds or leave plain to drizzle with melted white chocolate when baked.* 
  • Bake for approximately 22-25 minutes, let cool and enjoy!

Notes

* if drizzling with melted white chocolate chips, melt white chocolate chips in the microwave in increments of 10 seconds, stirring with a spoon in between each time. Use a fork to drizzle over each muffin once cooled.
Keyword pumpkin muffins; whole wheat pumpkin muffins

This recipe was proudly created in partnership with Libby’s. I hope you love it!

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best whole wheat pumpkin muffins
Pumpkin Breakfast

Pumpkin French Toast Muffin Cups

Pumpkin french toast muffin cups made with brioche bread are perfectly portioned french toast cups made in a muffin tin. Fluffy and full of pumpkin and pumpkin spice, they make for the perfect fall brunch!

pumpkin french toast muffins

Breakfast on a fall weekend just hits different. There’s something about that golden light on a Saturday morning, that makes you want to savor the moments of the morning just a little longer. When I’m not whipping up a batch of pumpkin pancakes, I’m making a batch of these fluffy pumpkin french toast muffin cups to savor the season.

Made with cinnamon brioche bread, eggs, maple syrup, pumpkin puree and lots of pumpkin spice, they’re bursting with that flavor we all know and love!

What I love most about these pumpkin french toast cups is that when you make them in a muffin tin they end up being the perfect portion size! Inspired by this recipe for pumpkin brioche french toast that can be made the night before, these french toast cups are a quicker yet just as delicious version you’re sure to love just as much.

pumpkin french toast cups

Pumpkin French Toast Muffin Cups Ingredients

  • cinnamon brioche bread or brioche style bread — The one I use is from the bakery section at Whole Foods. I really like using the cinnamon flavor for this recipe, but regular brioche bread would also work perfectly.
  • pumpkin puree
  • unsweetened non-dairy milk like almond or oat
  • eggs
  • maple syrup
  • pumpkin spice
  • cinnamon
  • vanilla extract
  • salt
  • light brown sugar
  • flour
  • butter

equipment / utensils

  • mixing bowls
  • muffin tins
  • cooking spray

How To Make Pumpkin French Toast Cups

  1. Dry out your bread. Use day old brioche bread or preheat the oven to 250 degrees and place your bread in the oven for 5-10 minutes until crusty.
  2. Whisk eggs, pumpkin puree, almond or oat milk, vanilla extract, pumpkin spice and salt together in a large bowl.
  3. Add the cubed bread into the mixture making sure to cover every piece in the egg pumpkin mixture.
  4. Preheat the oven to 350 degrees and grease a muffin tin with cooking spray. Make the cinnamon streusel topping by combining all of the ingredients and mixing until crumbly.
  5. Use a spoon to portion out the bread mixture into each of the muffin tin wells. Use your fingers to sprinkle a little bit of the topping on each one.
  6. Bake for approximately 25-27 minutes until muffins are set. Let cool and enjoy!
pumpkin french toast muffins

Pumpkin Brioche French Toast Muffin Cups

Maggie Michalczyk, RDN
Pumpkin french toast muffin cups made with brioche bread are perfectly portioned french toast cups made in a muffin tin. Fluffy and full of pumpkin and pumpkin spice, they make for the perfect fall brunch!
Prep Time 10 mins
Cook Time 8 hrs 10 mins
Servings 12 muffins

Ingredients
  

  • 1 loaf brioche bread cubed
  • 1 cup unsweetened non-dairy milk like oat or almond
  • 1/2 cup pumpkin purée
  • 5 large eggs
  • 2 tbsp. maple syrup
  • 2 tsp. pumpkin pie spice
  • 2 tsp. vanilla extract
  • pinch of salt
  • Cinnamon streusel topping
  • 2 tbsp. light brown sugar
  • 2 tbsp. flour
  • 2 tbsp. butter melted
  • 1 tbsp. cinnamon

Instructions
 

  • Preheat the oven to 350 degrees F. and grease a muffin tin with cooking spray.
  • Whisk together the eggs, pumpkin purée, maple syrup, vanilla extract, pumpkin pie spice and salt.
  • Add the cubed brioche bread and gently mix together so that all the pieces get covered by the mixture.
  • Make the cinnamon streusel topping by combining all of the ingredients in a small bowl. Mix together with a folk until a crumbly texture forms.
  • Use a spoon to portion out the mixture into 12 muffin wells and sprinkle streusel topping on top of each one. Bake for 25-27 minutes until they are set. Store covered in the fridge for up to 3 days for maximum freshness.
Keyword pumpkin french toast cups; pumpkin french toast; pumpkin french toast muffin cups

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fluffy pumpkin spice french toast cups
Pumpkin Breakfast

Healthy Whole-Grain Pumpkin Blueberry Muffins

Whole-grain blueberry pumpkin muffins are spiced just right, with blueberries in every bite! Made with simple ingredients, including canned pumpkin and fresh blueberries, they make for a nutritious breakfast or snack any time of year.

July is National Blueberry Month, but let’s be honest, the celebration should be all year-long because there are endless ways to incorporate blueberries for a delicious pop of flavor, nutrition, and boost of blue! If you’re following along on Instagram, then you know this week is #BLUEBERRYWEEK where I’m sharing different ways to incorporate blueberries in meals and snacks. 

A classic way to enjoy blueberries are in blueberry muffins. For this blueberry muffin recipe, I’m putting a pumpkin spin on it perfect for summer or fall!

Topped with a cinnamon crumb topping and packed with blueberries in every bite with hints of pumpkin and pumpkin spice, they’ll be your new favorite way to use blueberries.

I’m excited to partner with the U.S. Highbush Blueberry Council on this recipe that combines my love for all things pumpkin and blueberries! I always have a carton of blueberries in my fridge and a can of pumpkin in my pantry, so these muffins are truly the best of both worlds! 

whole wheat pumpkin blueberry muffins

Blueberry Nutrition 

one-cup serving of blueberries delivers crave-worthy flavor and beneficial vitamins and minerals, including four essential nutrients –  vitamin C, vitamin K, manganese, and fiber – and phytonutrients.  

Just one serving provides 16 percent of the daily recommended amount of vitamin C. As you may know, vitamin C is an antioxidant that supports a healthy immune system, helps protect cells from damage caused by free radicals and helps the body to absorb iron from plant-based foods. The body also needs vitamin C to make collagen. 

A growing body of scientific evidence demonstrates that blueberries can be part of eating patterns to improve cardiovascular health and support brain health, especially as part of an overall healthy lifestyle. This is super exciting because blueberries are so easy to incorporate into the diet. 

Besides washing, they require zero preparation, which makes them an ideal snack, especially when you’re pressed for time. Simply rinse and go! Here are a few ways I like incorporating a boost of blue into my diet daily: 

  • Sprinkling on top of oatmeal & yogurt
  • Simply grabbing a handful right out of the fridge!
  • Making a homemade trail mix with dried blueberries, chocolate chips and walnuts
  • Adding frozen blueberries to a smoothie to make it extra thick and creamy
  • Adding a handful to a grain bowl with quinoa and greens

Check out this post to learn more about the nutrition benefits of blueberries and get inspired so you can incorporate them into snacks and meals! 

best pumpkin blueberry muffins

Frozen Blueberries 

Are frozen blueberries just as nutritious? Yes! Frozen blueberries are a convenient and cost-effective way to help you eat nutritiously. They’re frozen at the peak of freshness, locking in their healthy goodness. And just like fresh blueberries, frozen blueberries are a good source of fiber. Having frozen blueberries on hand is a huge time-saver since you can buy them well in advance of using them. 

Ingredients for whole-grain pumpkin blueberry muffins 

  • Blueberries – You might be wondering; can you use frozen blueberries in baking? The answer is yes. You can use fresh or frozen in this recipe!
  • Pumpkin puree Pumpkin adds a beautiful texture and flavor to these muffins. Pumpkin puree can also act as a replacement for eggs in baked goods. 
  • Whole-wheat pastry flour
  • Eggs
  • Coconut oil
  • Light brown sugar or coconut sugar
  • Non-dairy milk
  • Vanilla extract
  • Pumpkin pie spice
  • Nutmeg
  • Baking powder 
  • Salt

How to Make Pumpkin Blueberry Bread with this Muffin Batter

You can easily turn these muffins into a pumpkin blueberry loaf simply by lowering the oven temperature to 350 degrees Fahrenheit and increasing the cook time to 50-55 minutes. I recommend using an 8X5 loaf pan. 

whole wheat pumpkin blueberry muffins

Healthy Whole-Grain Pumpkin Blueberry Muffins

Maggie Michalczyk, RDN
Pumpkin blueberry muffins will be your new favorite spin on a pumpkin muffin! Pumpkin spiced just right with blueberries in every bite, they’re fluffy and fun for fall or summer!
Prep Time 10 mins
Cook Time 25 mins
Servings 12 muffins

Ingredients
  

  • for the muffin batter:
  • 2 cups + 1 tbsp. whole-wheat pastry flour
  • 2 tsp. pumpkin pie spice
  • ¼ tsp. nutmeg
  • 2 tsp. baking powder
  • ¼ tsp. salt
  • 2 eggs
  • 3/4 cup light brown sugar
  • ½ cup coconut oil melted
  • ¼ cup non-dairy milk
  • 1 tsp. vanilla extract
  • 1 cup pumpkin puree
  • 1 ¼ cup blueberries

For the crumb topping:

  • 1/4 cup whole-wheat pastry flour
  • 1/2 teaspoon pumpkin pie spice
  • Pinch of nutmeg
  • 1/4 cup packed brown sugar
  • 2 tbsp. butter melted

Instructions
 

  • Preheat the oven to 375 degrees Fahrenheit and line a muffin tin with muffin liners. Spray the liners with cooking spray to prevent muffins from sticking.
  • In a medium bowl, whisk the eggs, brown sugar, coconut oil, milk, vanilla extract, and pumpkin puree.
  • In a separate bowl whisk the whole-wheat pastry flour, pumpkin pie spice, baking powder and salt.
  • Add the dry ingredients to the wet ingredients, and stir together with a wooden spoon, being careful not to over mix.
  • Coat blueberries with 1 tbsp. of flour to prevent them from sinking to the bottom of the batter and fold into mixture.
  • Make the crumb topping by combining the flour, pumpkin pie spice, nutmeg, and melted butter. Use your hands or a fork to mix until crumb pieces begin to form.
  • Use an ice cream scoop to divide the batter among the muffin tins and sprinkle crumb topping over each one.
  • Bake for approximately 25 minutes. A toothpick should come out clean with just a few crumbs attached to indicate doneness.
  • Enjoy once cooled and store covered in the fridge for maximum freshness!
Keyword pumpkin blueberry muffins; pumpkin muffins

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how to make pumpkin blueberry muffins
Pumpkin Desserts & Baked Goods

Gluten Free Pumpkin Carrot Muffins

Gluten free pumpkin carrot muffins are fluffy with hints of walnuts, ginger, cinnamon, carrot and pumpkin! Made with almond and oat flour and topped with a dairy-free cashew cream cheese, they’re perfect for spring!

Carrots are a spring superfood and I’ll take any chance I get to add pumpkin to something which is how these pumpkin carrot muffins were born! Fluffy and moist with a bakery-style muffin top but way lower in sugar and higher in flavor if I might add!

Pumpkin, carrot, cinnamon, ginger, almond, and walnut come together in each bite of these muffins. The dairy-free cashew cream cheese is truly the icing on top and is easy to make in a blender if you’re looking for a dairy-free cream cheese alternative. Although I do eat cheese, and yogurt, something about the taste of cashew cream cheese, I really love.

gluten free pumpkin carrot muffins with dairy free cashew cream cheese frosting

Ingredients for gluten free pumpkin carrot muffins

for the muffins:

  • blanched almond flour
  • oat flour — be sure it’s gluten free if you want to keep this recipe gluten free!
  • eggs
  • pumpkin puree
  • carrot
  • coconut oil
  • maple syrup
  • coconut sugar
  • vanilla extract
  • cinnamon
  • ginger
  • salt
  • walnuts

for the dairy-free cashew cream cheese:

  • cashews
  • lemons
  • maple syrup
  • vegan butter
  • cinnamon

Be sure to follow me on Instagram for more seasonal treats and nutrition tips!

Tips for making pumpkin carrot muffins with dairy-free cashew cream cheese

  • Use a high-speed blender to blend the cashews. You will need to blend the cashews on high with the other ingredients in order to get the right consistency. I use the tamper tool to push the mixture down to get the creamy texture. I haven’t tried it in a food processor but that might also work!
  • Muffin batter should be a little lumpy. Once you combine the wet and the dry ingredients you should only mix once or twice more until just combined.
  • Spray the muffins liners so that the muffins come out of the liners clean once baked.
gluten free pumpkin carrot muffins with dairy free cashew cream cheese frosting

Gluten Free Pumpkin Carrot Muffins

Maggie Michalczyk, RDN
Gluten free pumpkin carrot muffins are fluffy with hints of walnuts, ginger, cinnamon, carrot and pumpkin! Made with almond and oat flour and topped with a dairy-free cashew cream cheese, they’re perfect for spring!
Prep Time 10 mins
Cook Time 25 mins
Servings 12 muffins

Ingredients
  

  • for the muffins:
  • 1 1/2 cups blanched almond flour
  • 1/2 cup oat flour
  • 1 1/2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 eggs
  • 1/2 cup coconut sugar
  • 1/4 cup pure maple syrup
  • 1/3 cup coconut oil
  • 1/2 cup Libby’s 100% Pure Pumpkin
  • 1 tsp vanilla extract
  • 3/4 cup grated carrot
  • 1/2 cup walnuts chopped
  • for the dairy-free cashew cream cheese frosting
  • 2 cups raw cashews soaked in warm water for at least 4 hours and drained
  • Juice of 1 lemon
  • 2 tsp. cinnamon or pumpkin pie spice
  • 2 tbsp. maple syrup
  • ¼ cup vegan butter

Instructions
 

  • Preheat your oven to 350 degrees F. Line a muffin tin with liners and spray the bottom with cooking spray to prevent muffins from sticking.
  • In a large bowl, whisk together the eggs, coconut sugar, maple syrup, coconut oil, pumpkin puree and vanilla extract. Fold in the grated carrot. 
  • In a separate bowl whisk together the flours, spices, baking soda, baking powder and salt. Add the dry ingredients to the wet and mix with a wooden spoon until just combined. Fold in walnuts. It’s ok for muffin batter to have some lumps. 
  • Use an ice cream scoop to portion the dough in the muffin tin. 
  • Bake for 25-30 minutes until a toothpick inserted comes out mostly clean. 
  • In the meantime, add the cashews to a high-speed blender along with the lemon juice, cinnamon and maple syrup. 
  • Blend on high until the mixture begins to look smooth like cream cheese. Add in the vegan butter and mix for about 30-40 more seconds until more combined and smooth.
  • Top each muffin with cream cheese, walnut pieces, shredded carrot and cinnamon and enjoy! Store muffins and cashew cream cheese in the fridge for maximum freshness. 
Keyword pumpkin carrot muffins; dairy free cream cheese frosting; gluten free pumpkin muffins; carrot muffins

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Pumpkin Desserts & Baked Goods

Pumpkin Zucchini Oatmeal Cups

Pumpkin zucchini oatmeal cups are like a bowl of oatmeal in muffin form! Made gluten and dairy free, they have a hearty texture, make for a nutritious, delicious (and compact!) breakfast and freeze well too.

A bowl of oatmeal in muffin form?! Yes! That’s exactly what these pumpkin zucchini oatmeal muffins taste like! Made with the goodness of oats, pumpkin puree, pumpkin spice, zucchini and just a few other simple ingredients, you’ll love their chewy texture and how easy they are to make!

I love putting pumpkin and zucchini together in bread and muffins recipes and this one is no different! Zucchini adds incredible texture and more nutrition to spiced pumpkin treats. These oatmeal cups are gluten and dairy free and sweetened naturally with maple syrup.

If you love the way these look, be sure to check out this blueberry lemon version too! Both are great to make ahead of time and freeze.

pumpkin zucchini oatmeal cups

ingredients for pumpkin zucchini oat cups

ingredients:

  • old-fashioned oats or gluten-free old-fashioned oats
  • pumpkin puree
  • zucchini
  • unsweetened almond milk
  • maple syrup
  • eggs
  • pumpkin pie spice or cinnamon
  • ground flax seed
  • salt
  • baking powder
  • semi-sweet chocolate chips (optional) (dairy free if desired)

equipment/utensils:

how to make oatmeal cups

Making oatmeal cups is really easy! They’re great if you want to make something ahead of time to have for breakfast or a snack during the week!

You don’t need anything super fancy for this recipe. They come together in just a few short steps and you can customize what you mix into them based on your preference or what you have at home. Let’s go!

  1. Whisk. Whisk together the oats, flax seed, pumpkin spice,, baking soda and salt.
  2. Mix. In a separate bowl, whisk the eggs, pumpkin puree, almond milk and maple syrup. Fold in the shredded zucchini.
  3. Combine. Combine the wet ingredients with the dry. Mix together and let stand for 5 minutes so that the oats soak up some of the liquid.
  4. Fold. Fold in the chocolate chips. In place of chocolate chips you could use pecan pieces.
  5. Portion & Bake. Use a cookie scoop to portion the oatmeal into the muffin tin. Bake for 25 minutes, let cool and enjoy!
gluten and dairy free pumpkin zucchini oatmeal cup with chocolate chips

nutrition benefits of pumpkin

As a dietitian you know I couldn’t share a pumpkin recipe without talking about the nutrition benefits of pumpkin!

Pumpkin is a fall superfood. Not only is it super versatile (hello it works in everything from pumpkin chili to pumpkin cookies!), but it’s packed with vitamin A, C and E, along with potassium and fiber.

You can feel good adding it to just about everything you eat this fall and I recommend you always stash a can in your pantry!

Oats are also a good source of fiber, something a lot of us don’t get enough of but is crucial for healthy digestion and satiety.

pumpkin zucchini oatmeal cups

Pumpkin Zucchini Oat Cups

Maggie Michalczyk, RDN
Pumpkin zucchini oatmeal cups are like a bowl of oatmeal in muffin form! Made gluten and dairy free, they have a hearty texture, make for a nutritious, delicious (and compact!) breakfast and freeze well too. I highly recommend a dollop of nut butter on top! 
Prep Time 10 mins
Cook Time 25 mins
Servings 12 muffins

Ingredients
  

  • 2 ¾ cup old-fashioned oats
  • 2 tbsp. ground flax seed
  • 2 tsp. pumpkin pie spice or cinnamon
  • 1 tsp. baking powder
  • ½ tsp. salt
  • 1 cup pumpkin puree
  • 1 cup shredded zucchini excess moisture squeezed off with a paper towel
  • 2 eggs
  • 1 cup unsweetened almond milk
  • cup maple syrup
  • 1 cup semi-sweet chocolate chips

Instructions
 

  • Preheat the oven to 350 degrees F. Grease a muffin tin with cooking spray.
  • In a medium bowl whisk the oats, flax seeds, pumpkin pie spice or cinnamon, and baking powder.
  • In a separate bowl whisk together the eggs, pumpkin puree almond milk, maple syrup. Fold in the shredded zucchini.
  • Add the wet ingredients to the dry ingredients, mix together and let stand for about 5 minutes so that the oats soak up some of the moisture.
  • Fold in the chocolate chips.
  • Use a cookie scoop to portion out the batter in the muffin tin. 
  • Bake for 25 minutes, remove from oven and let cool in the muffin tin for an additional five minutes. Use a butter knife to pop the oatmeal cups out of the muffin tin and enjoy! 
  • Reheat for a few minutes in the microwave the next day. I highly recommend adding nut butter on top! 

Notes

Store covered in the fridge for 3-4 days or freeze for maximum freshness. 
Keyword pumpkin zucchini oatmeal cups

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Pumpkin Desserts & Baked Goods

Healthy Pumpkin Chocolate Chip Muffins {gluten free & low sugar}

Enjoy the taste of fall with these healthy pumpkin chocolate chip muffins that are gluten free and low in sugar. They are super moist and pumpkin-y!

There’s truly nothing better than pumpkin muffins cooking in the oven and the smell filling your house on a cozy fall day. These pumpkin chocolate chip muffins will do just that and make you feel all the fall feels upon first bite!

healthy pumpkin chocolate chip muffins

If you follow me on Instagram then you know I enjoy my fair share of pumpkin treats all fall long. Since I’m always baking something up, I like to keep all of my sweeter pumpkin recipes lower in sugar, and higher in nutritious ingredients like oat flour, almond flour and maple syrup.

Nutrient Benefits of These Pumpkin Chocolate Chip Muffins

Low in sugar, and high in fiber from the pumpkin puree and oat flour, this muffin recipe will turn into one of your favorites to make all fall long!

Pumpkin itself is a super nutritious and versatile vegetable. It adds vitamin A, C, E potassium and fiber to anything to add it too. It’s texture also makes soups and smoothies thick and creamy.

What to Pair With These Muffins

My favorite way to eat these healthy pumpkin chocolate chip muffins is warmed up with a little drizzle of peanut butter, or better yet, pumpkin spice peanut butter on top!

I used Lily’s semi-sweet baking chocolate chips in this recipe and I love how they taste in any pumpkin baked good!

pumpkin chocolate chip muffins

Ingredients Needed for Healthy Pumpkin Chocolate Chip Muffins

  • Gluten free oat flour
  • almond flour
  • pumpkin puree
  • maple syrup
  • coconut oil
  • 1 egg
  • vanilla
  • pumpkin pie spice
  • baking soda
  • baking powder
  • salt
  • chocolate chips

Do you love all things pumpkin spice in the fall like I do? Check out this list of the 26 best pumpkin spice foods to satisfy your PSL cravings that I contributed to in Women’s Health.

pumpkin chocolate chip muffins
healthy pumpkin chocolate chip muffins

Healthy Pumpkin Chocolate Chip Muffins {gluten free & low sugar}

Maggie Michalczyk, RDN
Take a bite out of fall with these healthy pumpkin chocolate chip muffins! Super fluffy, and moist, these muffins are perfect when the weather starts getting chilly and you’re craving all things pumpkin! 
Prep Time 10 mins
Cook Time 25 mins
Servings 12 muffins

Ingredients
  

  • Wet Ingredients
  • 1 cup 100% pure pumpkin puree
  • ¼ cup melted coconut oil
  • ¼ cup pure maple syrup
  • 1 egg
  • 1 tsp. vanilla extract
  • Dry Ingredients
  • 2 cups gluten free oat flour*
  • ½ cup blanched almond flour
  • 1 tsp. baking soda
  • ½ tsp. baking powder
  • 2 tsp pumpkin pie spice
  • ¼ tsp salt
  • sprinkle of nutmeg
  • 3/4 cup semi-sweet chocolate chips I love this brand!

Instructions
 

  • 1. Preheat oven to 350°F. Line a muffin tin with liners and spray the liners with coconut oil or cooking spray so that the muffins come out easily.
  • 2. Add the wet ingredients to a large bowl: pumpkin, coconut oil, maple syrup, egg, and vanilla. Whisk until well incorporated.
  • 3. Add the dry ingredients to a medium sized bowl. Whisk together until just incorporated, and add the wet ingredients to the dry. Mix until just combined, careful not to over mix. Fold in chocolate chips.
  • 4. Pour batter evenly into the prepared muffin pan. I used a cookie scoop to portion them all evenly. Sprinkle a few extra chocolate chips on top of each muffin. Bake for 20-25 minutes.
  • 5. Transfer to a cooling rack, and let cool. Store in an airtight container in the fridge for up to a week or freeze. 
  •  

Notes

*You can buy oat flour or make your own by pulsing old fashioned oats in the food processor. 
Keyword pumpkin chocolate chip muffins

If you like this pumpkin muffin recipe, I know you will love these other pumpkin filled recipes perfect for fall!

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pumpkin chocolate chip muffins
Pumpkin Desserts & Baked Goods

Pumpkin Zucchini Peanut Butter Muffins

Pumpkin zucchini and peanut butter muffins are made delicious, gluten and dairy free and sweetened naturally. Thanks to pumpkin puree and shredded zucchini, the texture of these muffins is amazing and they pack extra nutrition in every bite!

Pumpkin zucchini and peanut butter muffins are a cross between late summer and fall flavors that you will love anytime of year! The taste and texture are great and they’re super easy to make with just a few simple ingredients.

Adding zucchini and pumpkin to baked goods both together and separately is an easy and delicious way to add more nutrition to a baked good. Pumpkin zucchini bread anyone?! They are both packed with vitamin C, and fiber!

If you follow me on Instagram or have taken a look at some of my other recipes, then you know I’m all about fun foods with extra nutrition — these muffins are exactly that. I strive to show how foods can be enjoyable and nutritious at the same time and make you want to get in the kitchen and having a good time making them.

These pumpkin zucchini muffins will remind you of all the things you love about fall. To me, a baked good is not a baked good without pumpkin or pumpkin spice (that should be obvious to you if you’re on this website!) and these are a super fun twist on a classic pumpkin muffin!

gluten free pumpkin zucchini muffins
how to make pumpkin, zucchini and peanut butter muffins

As a registered dietitian and lover of baked goods, I always try to lower the sugar, or add more nutrition to the typical baked good. I want people to enjoy a baked good recipe without thinking “I shouldn’t be eating this”. Swapping out some of the sugar or adding high fiber veggies like pumpkin or zucchini are the way I make that happen!

Back to fiber for a second, this recipe for pumpkin, zucchini & peanut butter muffins uses oat flour, aka flour made from oats. Oats are a good source of fiber and contain a soluble fiber called beta-glucan, known to help reduce cholesterol and help with satiety. Most of enough don’t get enough fiber on a daily basis, so if you can add a good amount to your baked goods, why not?!

If you don’t have oat flour, don’t worry. In the recipe I detail how you can make your own at home from oats using your blender.

gluten-free-pumpkin-zucchini-muffins

Pumpkin, Zucchini and Peanut Butter Muffins

Maggie Michalczyk, RDN
Pumpkin, zucchini and peanut butter muffins are a healthy and delicious treat you’ll find yourself making over and over again! They’re moist, fluffy and super simple to make! 
5 from 1 vote
Prep Time 12 mins
Cook Time 20 mins
Servings 12 muffins

Ingredients
  

  • 3/4 cup pumpkin puree
  • 1/2 cup shredded zucchini squeeze excess moisture out with a paper towel
  • 1/4 cup creamy unsweetened peanut butter
  • 2 eggs
  • 1/4 cup maple syrup
  • 2 tsp. vanilla extract
  • 1/2 tbsp. almond milk
  • 1 cup oat flour
  • 1 cup blanched almond flour
  • 1 tsp. baking powder
  • 2 tsp. pumpkin pie spice
  • ¼ tsp. salt
  • cup dark or milk chocolate chips optional

Instructions
 

  • Preheat oven to 350 degrees F. Line a 12-cup muffin liner with muffin liners and spray the inside with nonstick cooking spray to prevent muffins from sticking to liners.
  • In a large bowl, mix together pumpkin puree, zucchini, peanut butter, eggs, maple syrup, vanilla extract and almond milk until smooth. 
  • Stir in the oat flour, pumpkin pie spice, baking powder and salt until smooth. Fold in the chocolate chips if adding. Use a cookie scoop to portion out the batter into the muffin tin.
  • Bake for 20-25 minutes until toothpick comes out clean. Transfer muffins to wire rack to let cool and enjoy. Store muffins in the fridge and reheat in the microwave to enjoy!

Notes

* Make oat flour by adding oats to a food processor and pulsing until a flour like texture begins forming! Make sure it’s fine and smooth!
Keyword pumpkin zucchini muffins

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Pumpkin Breakfast

Pumpkin Morning Glory Muffins

Pumpkin morning glory muffins are bursting with nutrition, texture and flavor and are made with pumpkin, apple, and zucchini!

They are the muffins you never knew you needed, with pumpkin, zucchini and apple all rolled into one delicious baked good! They’re perfect with a cup of coffee in the morning or slathered with almond butter as a snack!

These muffins are grain free and made with almond flour, eggs, pumpkin, zucchini, apple and sweetened with maple syrup. I often crave a baked good in the morning but don’t want something that is overly sugary or sweet. Luckily, these muffins are lightly sweetened and help me get more fruits in at breakfast!

pumpkin muffins with zucchini and apple

There are many renditions of morning glory muffins. Some with carrots, and raisins and some with walnuts and coconut. Those things can totally be added into this batter! I choose to keep this batch simple, but that didn’t stop me from drizzling almond butter all over them when they were still warm out of the oven!

The pumpkin seeds on top give these muffins a nice crunch. It may not be fall yet, but one bite of these muffins and you’ll be excited for more pumpkin goodies to come!

grain free pumpkin morning glory muffins

Pumpkin, zucchini and apples all contain vitamins, minerals and fiber that we need in our diet daily. All three fruits (yes, pumpkin and zucchini are technically fruits!) contain vitamin C, A and potassium. They are also all a good source of fiber, nutrient that most of us don’t get enough of on a daily basis!

delicious pumpkin morning glory muffins

If you love a good baked good with pumpkin, be sure to check out this recipe for gluten free pumpkin chickpea blondies and theses paleo pumpkin zucchini banana muffins!

Grab what you need for this recipe here:

Best Pumpkin Morning Glory Muffins

Grain Free Pumpkin Morning Glory Muffins

Maggie Michalczyk, RDN
Made with delicious and nutritious ingredients you’ll want to start every week with a warm batch of these pumpkin morning glory muffins! 
Prep Time 10 mins
Cook Time 30 mins
Servings 11 muffins

Ingredients
  

  • 2 cups almond flour
  • 2 eggs
  • 1/4 cup maple syrup*
  • 2/3 cup pumpkin puree
  • 1 cup shredded zucchini squeezed of excess moisture with a paper towel (really squeeze!)
  • 1 large apple I originally used a honey crisp washed and cut into thin strips, and then diced (to still get little apple pieces)
  • 2 tsp. pumpkin pie spice
  • 2 tsp. fresh ginger pealed and grated
  • 1 tsp. vanilla extract
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. salt
  • pinch of nutmeg
  • 2 tbsp. pumpkin seeds pepitas for sprinkling on top
  • optional mix-ins: walnuts pecans, chocolate chips, dried cranberries, unsweetened coconut flakes

Instructions
 

  • 1. Preheat the oven to 375°F. Lightly grease a 12-cup muffin tin, or line it with papers and spray the insides of the papers.
  • 2. In a large bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt.
  • 3. In a separate bowl, combine the eggs, pumpkin puree, maple syrup, zucchini, apples, ginger, and vanilla until combined.
  • 4. Add the dry ingredients to the wet ingredients and mix until just combined — don’t over mix!
  • 5. Use an ice cream scoop or a small measuring cup to scoop batter into muffin tins. Sprinkle pumpkin seeds on top. 
  • 6. Bake for 28-30 minutes. Remove from oven, use a knife to loosen them from the muffin pan if needed. Let cool and enjoy! 
  • 7. Store in the fridge for up to 1 week in an airtight container. 
  •  

Notes

* Can substitute coconut sugar or brown sugar if needed. 

XOXO

Maggie

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