If you're a lover of all things autumn, you're going to love this fall-inspired recipe that will make you feel a little more cheerful and creative.

We found a healthy one-bowl pumpkin muffin recipe that contains fewer calories than the traditional ones and has a gluten-free option. It only requires 10 minutes to prep and 22 minutes to bake, so it's the perfect recipe to make on a Sunday morning with the family. The best part? You probably have these ingredients on hand so no need for a special trip to the store.

This recipe calls for just one bowl to make – so the clean-up is easy. Once you take the muffins out of the oven, let them cool for about 5-10 minutes, then go ahead and top them with your favorite homemade icing, or eat just as they are!

Message From the Recipe Developer: "Easy one bowl healthy pumpkin muffins that are bursting with chocolate chips for the best healthy fall dessert! Filled with real pumpkin and completely gluten-free, these pumpkin spice muffins are the best sweet treat!"

Recipe Developer: Brittney, @the_bananadiaries

Why we love it: Pumpkin muffins are a nostalgic fall recipe that reminds you of family get-togethers, crisp cool air, and Halloween. This recipe is an autumn delight and simple to make. Everyone in your family will love the taste of these healthy muffins.

Make it for: A morning treat or a filling snack. Pack them in your children's lunch boxes and they will be reminded of sweet fall memories.

Prep Time: 10

Cook Time: 22

Total Time: 32 minutes

Healthy Vegan Pumpkin Muffins Recipe

Yields 20 muffins

Ingredients

  • 1 3/4 cup gluten-free 1-to-1 baking flour or all-purpose flour, sifted
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tbsp pumpkin spice
  • 2 tsp cinnamon
  • 3/4 cup coconut sugar or regular sugar
  • 2 tbsp maple syrup
  • 2 tbsp ground flaxseed mixed with 1/3 cup water*
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup olive oil or unsweetened applesauce
  • 1 tsp vanilla extract
  • 1 cup vegan chocolate chips

Instructions

  1. Preheat the oven to 375F. Line 2 cupcake tins with cupcake liners.
  2. Add the flour, baking soda, baking powder, spices, and coconut sugar to a large bowl and whisk together.
  3. Prepare the flaxseed eggs and pour it into the dry ingredients, along with the olive oil/applesauce, pumpkin puree, maple syrup, and vanilla extract. Mix together until smooth.
  4. Gently fold in chocolate chips and mix together until well combined.
  5. Use a cookie scoop or ice cream scoop to scoop batter into each muffin liner about 3/4 of the way full.
  6. Bake the muffins for 22-24 minutes, or until the toothpick comes out clean.
  7. Store in an airtight container in the fridge for up to 7 days or freeze for up to a month.

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