Chelsea’s Pumpkin Muffins (Gluten-Free & Dairy-Free)

There’s something special about family recipes that get passed down — especially when they’re wholesome, allergy-friendly, and full of fall flavor. These pumpkin muffins come straight from our nurse Chelsea’s family kitchen, and they’ve become a Turnpaugh Health favorite this season.

They’re perfectly moist, warmly spiced, and made with clean ingredients that nourish instead of weigh you down. Whether you make them for a weekend breakfast or to share at your next gathering, they’ll fill your kitchen with cozy fall aromas (and disappear as fast as they did in our office breakroom!).

Ingredients

• 1 cup pumpkin puree
• ½ cup coconut oil, melted
• 2 eggs (or flax “eggs”: 1 Tbsp flaxseed meal + 2½ Tbsp water per egg, let sit 5 mins)
• ⅓ cup maple syrup
• 1 tsp vanilla extract
• 2 cups oat flour (loosely scooped, not packed)
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 2 tsp pumpkin pie spice
• 1 cup dairy-free chocolate chips (like Enjoy Life brand) — or replace with chopped pecans for a nutty twist

 

Instructions

1. Preheat oven to 350°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together pumpkin, coconut oil, eggs (or flax eggs), maple syrup, and vanilla until well combined.
3. In a separate bowl, mix oat flour, baking powder, baking soda, salt, and pumpkin pie spice.
4. Add dry ingredients to wet ingredients and stir until just combined.
5. Fold in chocolate chips or pecans.
6. Scoop batter evenly into muffin tins and bake for about 22 minutes, or until a toothpick inserted in the center comes out clean.
7. Let cool slightly — then enjoy warm with a cup of tea or coffee!

 

Wholesome ingredients. Functional wellness baked in.
If you try these, tag us on Instagram @turnpaugh_health— we’d love to see your creations!