Name: Oil-free Whole Wheat Pumpkin Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1⅓ cup Whole Wheat Flour (160g, see notes for sub); 1 cup Gluten-free All-Purpose Flour (120g, (or regular) see notes for sub); 1 Tbsp Pumpkin Pie Spice; 1⅓ tsp Baking Soda; ⅔ tsp Baking Powder; 1⅓ cup Pumpkin Puree (about 324g); ½ cup Maple Syrup (Sugar-free recommended); 2 Eggs; 2 Tbsp Almond Milk; Optional: 3 Tbsp Pumpkin Seeds (12g)

Delicious and moist Oil Free Whole Wheat Pumpkin Muffins topped with pumpkin seeds. These healthy, fat free and low calorie pumpkin muffins are naturally sweetened with maple syrup and make a perfect fall breakfast or dessert!

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Okay you guys I cannot describe how beautiful and spot on these muffins were!

Perfect moist and soft texture.

Perfect fluffiness.

Perfect Rise – which lasted for 6 days!

Perfect fall flavor.

No oil, no butter (no fat at all) and whole wheat flour – pretty much the perfect pumpkin muffin you can find!

Whole Wheat Pumpkin Muffins Ingredients:

Other than the no oil or butter, this recipe for pumpkin muffins uses whole wheat flour and has no sugar and no buttermilk – just clean, simple and healthy ingredients.

Whole Wheat Flour for a healthy, nutritious and whole grain muffin recipe that’s still light and fluffy!
All Purpose Flour or gluten free all purpose flour
Pumpkin Puree not pumpkin pie filling. Be careful here. The filling has a bunch of added stuff in it. You want the plain pure pumpkin puree.
I used the pumpkin puree from Libbys.
Monk fruit or Stevia sweetened Maple Syrup to make this muffin complete sugarfree since there’s no added sugar here. Really drops the calories too!
Almond Milk – it’s just a bit, but adds a whole lot of moisture, trust me!
Also makes this a dairy free muffin recipe. Feel fee to use the normal milk if you don’t have the non dairy requirement.
Eggs
Pumpkin Pie Spice or make your own with a blend of cinnamon, nutmeg, cloves and ginger; There’s plenty of recipes online.
Baking Soda and Baking Powder – you need them both for that perfect rise!

You can also make your pumpkin muffin low sodium by using sodium-free baking powder and soda.

How to make Oil Free Pumpkin Muffins

These fat free pumpkin muffins are super easy to make, and take less than 30 minutes from start to end!

Preheat your oven to 350°F, line 12 cups of a muffin tin and lightly spray the insides. You can also use parchment liners.
In a large bowl, whisk the dry ingredients: whole wheat flour, gf all purpose flour, pumpkin pie spice, baking soda and baking powder.
In another bowl whisk the wet ingredients: pumpkin puree, maple syrup, eggs and milk.
Add the wet mix to the dry and gently fold together using a large spoon or spatula. DO NOT OVER-MIX the batter or the muffins will be too dense at the bottom.
Pour the mix into the muffin cups, filling them about ¾ way to the top.
Sprinkle on some pumpkin seeds if you like.
Bake the muffins for about 20 minutes until a tester inserted into the center comes out dry.

I haven’t tried it yet, but for a pumpkin bread, bake the batter in a parchment lined loaf pan. You want to increase the baking time here to about 50 minutes.

Things to keep in mind for these Pumpkin Pie Muffins

Use Pumpkin Puree! I couldn’t emphasize this more. I used the canned one, but you can also make your own from the whole pumpkin. Just as long as it’s not pumpkin pie filing.

Don’t over-mix the batter!
Pour the wet mix into the dry and just fold them in. Don’t over-mix it or too much gluten will develop because of the whole wheat or whole meal flour. This will make the muffins gummy and dense.

Don’t skip out on the almond milk. It’s only a little but, but adds a fair bit of moisture to the muffins. The reason is that these aren’t just any reduced fat pumpkin muffins with less oil – they have no oil. So they need the moisture.

Can you store Pumpkin Spice Muffins?

They’re probably going to be gone in no time, but these pumpkin muffin recipe keeps really well and is great for a meal prep breakfast, snack or dessert – freezer friendly too!

You can keep the muffins out at room temperature on the countertop for 2 or 3 days, or in the fridge for or 4 or 5 days. Be sure to use an airtight container.

To freeze the muffins, wrap them plastic wrap, and place in a freezer-safe zipper bag. They’ll last for 2 or 3 months. Thaw them when you crave a fall spiced pumpkin muffin at Thanksgiving or even Christmas!

Some alternatives to try for these Pumpkin Pie Muffins:

In place of the whole wheat flour and all purpose flour combination you can use whole wheat pastry flour. The muffins will still be light and fluffy.

Any regular milk will also do in place of the almond milk.

I added some pumpkin seeds on the top to make these muffins pretty and picturesque!

You can also make chocolate chip pumpkin muffins with some good choco chips or even cacao nibs on top or even in the mix.

Some more Sweet Pumpkin Recipes to try: