Moist Pumpkin Muffins Oil Free

I used to think you needed oil or butter to make good muffins. Every recipe I tried called for at least half a cup of oil, and I figured that’s just how baking worked. Then I discovered you could make perfectly moist muffins without any oil at all.

The secret is using ingredients that add natural moisture—like applesauce or mashed banana. These oil-free pumpkin muffins are just as soft and fluffy as the regular kind, but they won’t leave you feeling heavy after eating one. Plus, you can feel good about giving them to your kids for breakfast.

What Kind of Pumpkin Puree Should I Use?

For these oil-free pumpkin muffins, you can use either canned pumpkin puree or make your own from scratch – both work great. If you’re going the canned route, make sure you’re grabbing plain pumpkin puree and not pumpkin pie filling, which already has spices and sugar added. Fresh pumpkin puree will give you a slightly more intense pumpkin flavor, but canned is convenient and consistent. When using fresh pumpkin, roast it until tender, then blend it smooth – you might need to strain it if it seems too watery since excess moisture can make your muffins dense.

Options for Substitutions

These oil-free pumpkin muffins are pretty adaptable, so here are some swaps you can make:

• Wheat flour: You can substitute with all-purpose flour, whole wheat pastry flour, or even a 1:1 gluten-free flour blend if needed. Spelt flour also works great for a nuttier flavor.
• Maple syrup: Agave nectar, brown rice syrup, or even mashed banana (about ½ cup) can replace the maple syrup. If using banana, reduce the plant milk slightly since it adds moisture.
• Almond milk: Any plant-based milk works here – oat milk, soy milk, or coconut milk are all good options. Regular dairy milk works too if you’re not avoiding it.
• Pumpkin puree: Sweet potato puree or butternut squash puree make excellent substitutes. You could also use unsweetened applesauce, though the flavor will be different.
• Coconut oil: Since these are meant to be oil-free, you can skip this entirely or replace with unsweetened applesauce or mashed banana for extra moisture.
• Pecans and pepitas: Feel free to swap these with walnuts, sunflower seeds, or mini chocolate chips. You can also leave out the nuts entirely if there are allergy concerns.

Watch Out for These Mistakes While Baking

The biggest mistake with oil-free pumpkin muffins is overmixing the batter, which can lead to dense, tough muffins instead of light and fluffy ones – mix just until the ingredients are combined and you still see a few streaks of flour. Make sure your pumpkin puree isn’t too watery by draining it on paper towels for 10 minutes if needed, as excess moisture can make your muffins soggy and prevent them from rising properly. Don’t skip the resting time after mixing – let your batter sit for 5 minutes to allow the flour to fully hydrate, which helps create better texture without the oil. Finally, resist the urge to open the oven door during the first 15 minutes of baking, as the temperature drop can cause your muffins to collapse and become dense.

What to Serve With Pumpkin Muffins?

These oil-free pumpkin muffins are perfect for breakfast or an afternoon snack, and they pair beautifully with a hot cup of coffee or chai tea to bring out those warm spices. I love serving them alongside a bowl of Greek yogurt with a drizzle of maple syrup, or you can spread a little almond butter on top for extra protein and richness. For a cozy fall breakfast spread, try them with some fresh fruit like sliced apples or pears, which complement the pumpkin flavors nicely. They’re also great on their own as a grab-and-go snack, especially since they’re made with wholesome ingredients that’ll keep you satisfied.

Storage Instructions

Keep Fresh: These oil-free pumpkin muffins stay moist and delicious when stored in an airtight container at room temperature for up to 3 days. Since they don’t have oil, they can dry out a bit faster than regular muffins, so make sure that container seals tight!

Refrigerate: Pop them in the fridge if you want to keep them longer – they’ll stay good for up to a week this way. The cool temperature actually helps maintain their soft texture, and they taste great straight from the fridge or at room temperature.

Freeze: These muffins freeze really well for up to 3 months. Wrap each one individually in plastic wrap or store them in a freezer bag with parchment between layers. When you’re ready for one, just thaw it at room temperature for about 30 minutes or give it a quick 20-second zap in the microwave.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1400-1600
• Protein: 22-26 g
• Fat: 38-46 g
• Carbohydrates: 258-290 g

Ingredients

For the muffin batter:

• 2 cups wheat flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 cup maple syrup (can use up to 3/4 cup depending on taste)
• 3/4 cup plant-based milk, divided
• 2 tsp ground cinnamon
• 1/2 tsp pumpkin pie spice
• Pinch salt
• 2 tsp vanilla extract
• 1-1/4 cup pumpkin puree
• 1/4 cup melted coconut oil

For the topping:

• 2 tbsp chopped pecans
• 2 tbsp rolled oats
• 2 tbsp pumpkin seeds (pepitas)

Step 1: Prep the Oven and Muffin Pan

Preheat your oven to 350°F (175°C).

Line a muffin pan with disposable muffin liners or silicone muffin molds.

This will ensure the muffins don’t stick and are easy to remove once baked.

Step 2: Combine the Dry Ingredients

• 2 cups wheat flour
• 1 tsp baking soda
• 1 tsp baking powder
• 2 tsp ground cinnamon
• 1/2 tsp pumpkin pie spice
• pinch salt

In a large mixing bowl, whisk together the wheat flour, baking powder, baking soda, salt, ground cinnamon, and pumpkin pie spice.

This evenly distributes the leavening agents and spices throughout the flour.

If you don’t have pumpkin pie spice, it’s totally fine to just use cinnamon—I sometimes skip it if I’m out!

Step 3: Mix the Wet Ingredients

• 1/2 cup maple syrup
• 3/4 cup plant-based milk, divided
• 1-1/4 cup pumpkin puree
• 2 tsp vanilla extract
• 1/4 cup melted coconut oil

Add the maple syrup, 3/4 cup plant-based milk, pumpkin puree, vanilla extract, and melted coconut oil to the bowl with the dry ingredients.

Fold the mixture gently until just combined—be careful not to overmix, as that can make the muffins dense.

The batter should be fairly thick.

If it seems too dry, you can add just a splash more plant-based milk.

Step 4: Fill Muffin Liners and Add Toppings

• batter (from Step 3)
• 2 tbsp chopped pecans
• 2 tbsp rolled oats
• 2 tbsp pumpkin seeds (pepitas)

Scoop the batter into the prepared muffin liners, filling each about three-quarters full.

Try to distribute the batter as evenly as possible among all the cups.

Sprinkle the chopped pecans, rolled oats, and pumpkin seeds over the top of each muffin for added texture and a bit of crunch.

I love how these toppings add a nutty, wholesome finish!

Step 5: Bake the Muffins

Place the muffin pan in the oven and bake for 22-25 minutes, or until a toothpick or fork inserted into the center of a muffin comes out clean.

I like to rotate the pan halfway through to ensure even baking.

Let the muffins bake until they are golden on top and cooked through.

Step 6: Cool and Store

Once the muffins are done baking, remove them from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack.

Allow them to cool completely before storing.

These muffins can be kept on the counter for 2 days, in the fridge for 3-5 days, or in the freezer for up to 3 months.

Be sure to thaw frozen muffins before enjoying.

Moist Pumpkin Muffins Oil Free

Delicious Moist Pumpkin Muffins Oil Free recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 12 minutes mins

Cook Time 24 minutes mins

Total Time 36 minutes mins

Servings 4

Calories 1500 kcal

Ingredients

  

For the muffin batter:

• 2 cups wheat flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 cup maple syrup (can use up to 3/4 cup depending on taste)
• 3/4 cup plant-based milk, divided
• 2 tsp ground cinnamon
• 1/2 tsp pumpkin pie spice
• pinch salt
• 2 tsp vanilla extract
• 1-1/4 cup pumpkin puree
• 1/4 cup melted coconut oil

For the topping:

• 2 tbsp chopped pecans
• 2 tbsp rolled oats
• 2 tbsp pumpkin seeds (pepitas)

Instructions

 

• Preheat your oven to 350°F (175°C). Line a muffin pan with disposable muffin liners or silicone muffin molds. This will ensure the muffins don't stick and are easy to remove once baked.
• In a large mixing bowl, whisk together the wheat flour, baking powder, baking soda, salt, ground cinnamon, and pumpkin pie spice. This evenly distributes the leavening agents and spices throughout the flour. If you don't have pumpkin pie spice, it's totally fine to just use cinnamon—I sometimes skip it if I'm out!
• Add the maple syrup, 3/4 cup plant-based milk, pumpkin puree, vanilla extract, and melted coconut oil to the bowl with the dry ingredients. Fold the mixture gently until just combined—be careful not to overmix, as that can make the muffins dense. The batter should be fairly thick. If it seems too dry, you can add just a splash more plant-based milk.
• Scoop the batter into the prepared muffin liners, filling each about three-quarters full. Try to distribute the batter as evenly as possible among all the cups. Sprinkle the chopped pecans, rolled oats, and pumpkin seeds over the top of each muffin for added texture and a bit of crunch. I love how these toppings add a nutty, wholesome finish!
• Place the muffin pan in the oven and bake for 22-25 minutes, or until a toothpick or fork inserted into the center of a muffin comes out clean. I like to rotate the pan halfway through to ensure even baking. Let the muffins bake until they are golden on top and cooked through.
• Once the muffins are done baking, remove them from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack. Allow them to cool completely before storing. These muffins can be kept on the counter for 2 days, in the fridge for 3-5 days, or in the freezer for up to 3 months. Be sure to thaw frozen muffins before enjoying.