Best Healthy Pumpkin Muffins (WFPB, Vegan, Oil-Free)

I recently went to a MOPS activity (Mothers of Preschoolers–a great nation-wide group!) and was supposed to bring a breakfast bread item. Being new and not wanting to be too weird, I needed a healthy option I was willing to eat that was also very normal-tasting. I have been experimenting to come up with a recipe that meets all my criteria, and am so happy with the results! They are scrumptious.

I started with Cookie and Kate’s pumpkin muffins (her recipes are always amazing!) and followed all her optional adaptations (flax egg instead of real egg, applesauce instead of oil).  I compared them to a batch made with coconut oil, hoping to say there was no noticeable difference, but the fat-free ones were significantly low-fat tasting and tough. A whole-foods approach avoids oil since it is not a whole food and is void of all nutrients. I try to avoid oil as much as possible in my cooking.

So I then subbed some of the whole wheat flour with almond flour, changed the spices to be a delicious pumpkin spice blend, and they are perfect! Moist, fluffy, perfectly sweet, tender, and not at all “healthy-tasting.” They even have better texture than the version made with oil!

Although I haven’t tried making these gluten free, I think gluten-free oat flour or gluten-free all purpose flour would work very well.

Some healthy muffins are a little too “healthy tasting” for average people, but these are not so. Can’t wait for you to try them!

It appears like a long ingredient list, but it’s mostly the spices. They come together quickly.

5 from 3 votes
Best Healthy Pumpkin Muffins (WFPB, Vegan, Oil-Free)
Prep Time
10 mins
Cook Time
30 mins

Full of whole grains, pumpkin, and a delicious spice blend, these muffins will wow anyone!

Course: Breakfast, Snack
Keyword: pumpkin muffins, vegan, whole food plant based
Servings: 12 muffins
Author: Faithful Plateful
  • 1/3 cup applesauce
  • 1/2 cup honey or maple syrup
  • 2 TBSP ground flax seed mixed with 4 TBSP water
  • 1 cup pumpkin puree
  • 1/4 cup milk of choice
  • 1 TBSP cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp allspice
  • 1/2 tsp nutmeg
  • 1/2 tsp ground cloves
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1 cup whole wheat or spelt flour
  • 3/4 cup almond flour
  • 1/3 cup rolled oats
  • 1/4 cup mini dark chocolate chips or chopped walnuts (optional)
  1. Preheat oven to 325. Prepare muffin pan.

  2. Mix ground flax seed and water together and let sit while you combine the rest of the wet ingredients.

  3. In a separate bowl, combine the remaining ingredients. Stir all together.

  4. Fill muffin cups 3/4 full. Should make exactly 12 standard muffins, 18 mini muffins, or 4 mini loaves.

  5. Bake standard muffins for 25-28 minutes. Mini muffins for 18-20 minutes, and mini loaves for about 35 minutes. Let cool completely in the pan before removing them, as they are too tender to remove when hot.

  6. Store in the fridge in an air-tight container.


Adapted from the Cookie and Kate Healthy Pumpkin Muffin recipe.

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  1. Love these! I made them for dinner and my family loved them. The only changes I made were: added 1/8 tsp baking powder to adjust acidity for no eggs, and I used gluten free flour blend. I’ll be making these weekly! Thank you for the great, healthy recipe.

    1. I’m glad they worked with GF flour blend!I hadn’t heard of baking powder to adjust acidity when skipping eggs. Interesting.

      1. I’ve been doing flaxmeal eggs like that for probably a decade. I’m not sure where I even found that info, but I’ve never had baked goods fail with it. Per egg: 2T flaxmeal, 3T water, 1/8 tsp baking powder. In fact, I rarely even mix those together, just dump it all in when it’s time for the eggs and it always works.

        Just to add to my other review, we ate the rest of them for breakfast this morning and they make GREAT leftovers. Even my nephew and husband who are carnivores liked them and were surprised they weren’t made with oil/butter and refined sugar. It’s a win-win!

      2. Now that I think about it, maybe it’s to help with leavening and not acidity? Maybe I’m thinking about acidity levels when substituting honey with sugar, I think that’s what I’m confused on. This old brain has too much in there!🤣

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