top of page

Guilt-Free Pumpkin Bread | Muffins | Donuts

Gluten Free | Dairy Free | Refined Sugar Free

pumpkin bread
pumpkin muffins
Pumpkin spice donuts

Guilt-free pumpkin bread   Dropping my first of many pumpkin recipes for Fall!  This pumpkin bread is always a crowd-pleaser for me, and everyone can enjoy it knowing it’s delicious and nutritious! It's sweet, but not too sweet. I love melting some Pascha Dairy Free White Chocolate Chips and drizzling it over the muffins or dipping the donuts in for a yummy glaze! That’s why I started this blog-because I love to eat well without sacrificing taste. Food=life. 

This pumpkin bread freezes well and makes an excellent breakfast or sweet treat. It is:

✔️gluten free

✔️dairy free

✔️refined sugar free


  • 1 and 1/2 cups oat flour (literally grind gluten-free oats in a blender or food processor, or buy gluten free oat flour)

  • 3/4 cups coconut sugar

  • 1 tsp baking soda

  • 1 tsp baking powder

  • 1 tsp cinnamon

  • 2 tsp pumpkin pie spice

  • 1/2 tsp salt

  • 3 eggs

  • 1 cup pumpkin

  • 1/8 cup pure maple syrup

  • 1/3 cup coconut oil, liquid

  • 1 tsp vanilla


For pumpkin bread-

Preheat oven to 350 degrees F. Grease a 9x5 inch loaf pan (I prefer glass) with coconut oil or another cooking oil. Whisk together all dry ingredients including spices. Add eggs and pumpkin, stir well. Add coconut oil, maple syrup, and vanilla, stir well. Pour the batter into loaf pan and bake 50 min (oven times will vary). Allow to cool completely before cutting. Serve with a dollop of almond butter and a drizzle of maple syrup.

For muffins-

Follow instructions as above except pour batter into muffin tins (option to use muffin liners for easy removal). Bake at 350 F for 13-15 minutes or until edges are crisp. Allow to cool completely before removing from muffin tin. Makes 12 muffins. Option to garnish with raw pumpkin seeds. 

For donuts-

Follow instructions as above except pour batter into donut pans that have been greased with coconut oil.  Bake at 350 F for 14-16 minutes or until edges are crisp. Allow to cool completely (give them a good 45 min on the counter or at least 20 minutes in the fridge) before removing from donut pan (use a butter knife to GENTLY ease them out if necessary). Makes ~ 12 muffins. I melted some Pascha Dairy-Free White Chocolate Chips and dipped the top of the donuts in there, sprinkled some pumpkin pie spice on top, and put them in the fridge for ~10 min to allow the chocolate to harden before serving. 

Have you tried this recipe? Make sure to tag me on Instagram (@holisticinhouston) or Facebook (Holistic in Houston)!

bottom of page