These gluten and dairy free pumpkin muffins are super easy to make! Confession – I pretty much ate the whole batch after my mom and I first made them.  


  • 1 cup pumpkin puree
  • 1/2 cup melted coconut oil
  • 2 eggs
  • 1/3 cup maple syrup
  • 1 tsp vanilla
  • 2 cups oat flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/s tsp salt
  • 2 tsp pumpkin pie spice


  • Preheat oven to 350F 
  • Whisk the pumpkin, coconut oil, eggs, maple syrup, and vanilla into a large bowl
  • In a small bowl, mix together the oat flour, baking powder, baking soda, salt, and pumpkin pie spice
  • Add dry ingredients to wet and stir
  • Scoop into a muffin tin and bake for about 21 minutes or until a toothpick (or fork) comes out clean
healthy pumpkin muffins

Recipe by Erin Lives Whole.

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Jacqueline Genova, CHN

Jacqueline Genova, CHN

Jacqueline Genova, a certified holistic nutritionist, is passionate about wellness. She resorted to holistic approaches for healing to reverse some of her own health problems, and to help her mom battle cancer. She is a graduate of Babson College where she researched and wrote a thesis that supports a more integrative treatment approach, and is a strong advocate of incorporating complementary therapies into conventional treatment methods. As she discovered the healing powers of food as medicine, both through her own experience as well as in her research, she developed a desire to share what she learned with others. So, she started WellnStrong. She believes in a holistic approach to wellness that addresses the root causes of illness, not just the suppression of symptoms.