These Skinny Pumpkin Muffins are only 130 calories, gluten free, vegan, and full of oats, pumpkin, loads of spices, and chocolate chips!
We’re so excited to be partnering with Bob’s Red Mill for today’s post! Thanks to Bob’s for sponsoring these pumpkin muffins!
Skinny Pumpkin Muffins. For those times when you really want dessert, a snack, or a sweet breakfast without the guilt! Which, if I’m being totally honest, is um, all the time for me. 🙈
It’s no secret that I have the largest sweet tooth in the world.
I wake up, I want something sweet.
It’s 3:00 PM, I want something sweet.
It’s bedtime, I want something sweet.
You get it. I like the sweets.
That’s why I create recipes like these Skinny Pumpkin Muffins.
It 100% satisfies my sweet tooth, but in a much much healthier way. Reining in at only 130 calories (117 if you halve the chocolate chips <– but really. . . who does that 😉 ) these muffins are sweet, hearty, completely gluten free, can be vegan, and full of pumpkin, oats, spices galore, and more!
The holidays are all about food, candles <– I’m obsessed, family, and movies. Emphasis on the food. 😉
I feel like between recipe testing for the blog, holiday parties, family gatherings, and “normal life”, during the November/December months, all I do is eat. And not necessarily the healthiest foods in the world. Helllooooo there creamy corn casserole.
That being said, that doesn’t mean I need to eat unhealthfully alllllll the time.
I mean. I’m definitely not going to say no to that second piece of pie or a third helping of my gram’s famous mashed potatoes, BUT it does mean that I need to fill my body with as many healthy, nutrient packed foods when I’m not recipe testing or at holiday parties or family gatherings.
This girl still needs her sweet stuff, which is exactly why I needed these Skinny Pumpkin Muffins in my life.
Not only are these muffins healthy, they also only dirty ONE bowl and are totally quick and easy to make which is perfect during the busy holiday season!
Oh. And these would totally make a great gift. Perfect for those with dietary restrictions – these are gluten free AND vegan – and helllooo who doesn’t love being gifted with warm, gooey, freshly baked muffins that just so happen to be healthy?!
Start by mixing together the wet ingredients: almond milk, vinegar, coconut oil, vanilla, dark brown sugar, and a whole can of pumpkin <– Y.U.M.
Once the wet ingredients are combined, you’re going to stir in oat flour (all you do is grind oats in your food processor until it resembles flour – easy.peasy.), Bob’s Red Mill Gluten Free Old Fashioned Rolled Oats, baking powder/soda, #allthespices: cinnamon, nutmeg, cloves, ginger, and salt – pumpkin seeds and mini chocolate chips.
Scoop ’em into a muffin tin – jumbo or “regular” are fantastic – top ’em with a few extra sprinkles of oats and chocolate chips, because it’s pretty, and bake ’em until they’re fluffy, warm, and delicious!
Like I said, these muffins are just overall amazing, but they’re also really, extra super great for people with dietary restrictions like those who follow a vegan or gluten free diet.
Being gluten intolerant is no joke, which is why Bob’s Red Mill works hard to bring you safe and tasty gluten free options like their Gluten Free Old Fashioned Rolled Oats. They’ve been doing it for over 30 years, so you know Bob’s knows what they’re doing! They even have separate gluten free facility to ensure that their products maintain their purity. Gluten free folks, rejoice!
While these Skinny Pumpkin Muffins are gluten free, vegan, and only 130 calories, I promise you, nobody will ever know! They’re a little dense, but still fluffy (if that makes any sense 😉 ), and are full of all your favorite fall flavors like pumpkin and cozy spices. . .
And don’t forget those gooey chocolate chips!
Perfect for breakfast, a snack, and even dessert, let’s all eat Skinny Pumpkin Muffins #allday #everyday!
Skinny Pumpkin Muffins Recipe
Equipment for this recipe
- 1/2 cup unsweetened vanilla almond milk room temperature
- 2 tablespoons distilled white vinegar
- 1/4 cup coconut oil melted and cooled slightly
- 1 tablespoon vanilla extract
- 1/3 cup packed dark brown sugar
- 1 (15 oz) can pumpkin puree
- 1 1/2 cups oat flour *
- 1 cup Bob's Red Mill Gluten Free Old Fashioned Oats
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1 teaspoon salt
- 1/2 cup mini chocolate chips vegan if necessary
- 1/4 cup pumpkin seeds
- Preheat oven to 425 degrees F and spray a standard 12 slot muffin tin with cooking spray.
- In a large bowl, whisk together wet ingredients.
- Pour in all the dry ingredients and stir until *just combined*.
- Using a 1/4 cup measuring cup, fill each slot of the muffin tin with batter.
- Bake for 5 minutes.
- Reduce oven to 375 degrees F and bake for an additional 10 minutes.
- Let cool slightly before serving!
*Note: Nutrition information is estimated and varies based on products used.
Thanks again to Bob’s Red Mill for sponsoring today’s post!