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How To Make Healthy Pumpkin Muffins (Gluten-Free!)

Written by Shelby Torrese

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What’s cozy, warm and never gets old, year after year? The spicy, sweet smells of fall! Without missing a beat, pumpkin spice everything takes over storefronts, coffee cups and baked treats nationwide. You can’t escape it, so you might as well embrace it! Whether you wait all year for those PSL hashtags or you dread their arrival, you will absolutely fall in love with our healthy pumpkin muffins. They are light, fluffy, spicy and sweet, and wait for it…gluten free! Though you’d never, ever know it. They’re THAT good. 😎 🍂

healthy pumpkin muffins

Ingredients For Gluten-Free Pumpkin Spice Muffins

It’s one thing to bake healthy things, like these delicious
pumpkin spice muffins, it’s another thing to be able to actually explain to your friends and family what exactly makes them so healthy. To help, here’s a breakdown of each standout ingredient, and what makes them so beneficial.


We put the oat in
pumpkin oatmeal muffins. Literally. We ground them up into a flour and created the healthiest, most delicious pumpkin spice muffins you could ever imagine. Oats are a great source of fiber, specifically the powerhouse fiber beta-glucan. This particular fiber has been shown to help lower total cholesterol, as well as blood sugar and insulin levels. If that’s not reason enough to make this gluten-free pumpkin muffins recipe, we don’t know what is. [1,2]

Super Youth collagen

SkinnyFit Super Youth collagen adds a punch of protein that your usual, bakery muffins seriously lack. We packed in 14 grams of protein to this recipe, giving your muffins a healthy boost that you won’t even notice! The unflavored collagen is best for baking because it’s completely flavorless. Add it to just about anything (except water!) and you’ll get more protein, without tasting it. Check out all the delicious and simple ways you can add unflavored Super Youth to your daily routine with these collagen recipes!   

Pumpkin puree

Pumpkin is not just a delicious fall flavor. It’s high in heart-healthy Vitamins A & C, which help to fight oxidative damage, boost immunity, and support strong skin. These are key for fall months as the season begins to change, bringing drier weather and seasonal allergies. These
pumpkin oatmeal muffins are a delicious and healthy way to include pumpkin into your diet. [3]

Maple syrup

Maple syrup is all-natural tree sap that offers the classic, rich aroma of fall. Though sugary, it is a much better alternative to artificial sweeteners. It also falls lower on the glycemic index than sucrose (cane sugar), maltodextrin, caramel, and molasses – which are all common sweeteners in pastries. Maple syrup also contains over 23 antioxidants and healthy doses of manganese and zinc! [4]

Coconut oil

Coconut oil is made up of MCT (medium-chain triglycerides), whereas most oils are made up of long-chain triglycerides. Unlike long-chain triglycerides, MCT goes directly to the liver and immediately helps to create energy. Not a coconut fan? Don’t worry! You don’t even taste it. No matter how you look at it, this gluten-free pumpkin muffins recipe is a must-try! [5]

pumpkin spice muffins

How To Make Healthy Pumpkin Muffins

Don’t let the name fool you, these
healthy pumpkin muffins are SO easy to make. They are beyond tasty, too, so you’ll be making them again and again until your friends and family refuse any more pumpkin-flavored anything! ‍🙅‍♀ 😂

A simple way to make these pumpkin spice muffins even more festive is to use fall or Halloween muffin tin liners. If omitting the liners completely, make sure to thoroughly grease your muffin tin with a neutral oil cooking spray or butter. To make the muffins, start with the oat flour. It’s quick! Just add oats to a high-speed blender or food processor for about a minute and, voila, you have oat flour! Add in the rest of your dry ingredients and give it a good whisk.

One of the most important parts of making muffins, and most baked goods, is to keep the wet and dry ingredients separate until they are to be combined. In other words, don’t add the dry ingredients in, one-by-one. Mix all of the dry ingredients, then all of the wet ingredients, then combine! Once you’re ready to combine, use a folding technique to incorporate the dry ingredients. View our tips on folding below. Over-mixing will result in dense, unpleasant muffins.

YOU MAY ALSO LIKE: How To Make Healthy Breakfast Blueberry Lemon Poppyseed Muffins!

pumpkin oatmeal muffins

Tips for Making Super Moist Pumpkin Oatmeal Muffins


gluten free pumpkin muffins recipe

Healthy Pumpkin Muffins Recipe

Enjoy the warm and cozy fall vibes all year round with these healthy pumpkin muffins! Not only are they packed with fibrous and heart-healthy ingredients, but they are completely gluten-free!
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Serving Size: 12 small


  • 3 cups old-fashioned oats*
  • 1 Tbsp pumpkin pie spice
  • 1 ½ tsp baking soda
  • ¾ tsp fine sea salt
  • 2 eggs
  • 2 scoops Super Youth collagen, unflavored
  • 1 cup unsweetened almond milk
  • 1 cup pumpkin puree
  • ½ cup maple syrup
  • 3 Tbsp melted coconut oil (or any mild-flavored oil)
  • 1 tsp vanilla extract
  • Optional mix-ins: Raisins or walnuts
  • Optional toppings: Turbinado sugar for sprinkling


  1. Preheat oven to 375°F. Line a 12-cup muffin pan (or a 6-cup large muffin pan) with parchment or cupcake liners, or lightly grease with cooking spray. Set aside.
  2. Puree oats in a blender or food processor until they reach a flour-like consistency. Add in the pumpkin pie spice, baking soda, Super Youth Collagen, and sea salt, and pulse until mixture is evenly combined. Set aside.
  3. In a separate large mixing bowl, whisk together eggs, almond milk, pumpkin puree, maple syrup, coconut oil and vanilla extract until evenly combined. Fold the dry ingredients in with the wet ingredient mixture, and stir until mixture is just combined.
  4. Portion the ingredients into prepared baking cups. Sprinkle the tops with sugar if you’d like.
  5. If you’re using a 12-muffin tin, bake for 15-18 minutes. If you’re using a 6-cup large muffin pan, bake for 25-28 minute or until a toothpick inserted in the center of the muffins comes out clean. Remove from the oven and place the pan on a cooling rack for 5 minutes.
  6. Serve warm or let the muffins cool to room temperature, then store in a sealed container for up to 3 days, or freeze for up to 3 months.

About The Author

Shelby Torrese

Nutrition, Movement & Meditation Coach

Shelby Torrese is a wellness enthusiast (and matcha fanatic!) from Miami, FL. She attributes her love of movement to her mom, a personal trainer, and her love of food to her dad, a farmer. She studied creative writing in college while getting her yoga certification, and went on to pursue fitness and nutrition in grad school. Her go-to advice is, “Balance,” and she is a firm believer that the ocean can cure just about everything.

  • Yoga Alliance Registered Yoga Teacher
  • NASM Certified Nutrition Coach
  • M.S. in Human Performance


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