These oat flour pumpkin muffins are your go to fall breakfast treat made with better for you ingredients. They are soft, moist, delicately spiced and brimming with chocolate chips.
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Picture the perfect cozy fall morning: rainy weather, autumn leaves, fuzzy socks, a warm cup of coffee, and these oat flour pumpkin muffins.
If you love my oat flour banana chocolate chip muffins, then you are sure to love this fall themed version. Make a batch this weekend and store in the fridge for an easy grab and go breakfast or snack all week long.
These oat flour pumpkin muffins are made with better for you ingredients and are lightly sweetened with just maple syrup. The nutrient-dense oat flour and pumpkin combined with the lower sugar content makes these muffins a healthier alternative to regular muffins with more satiating power.
They are also naturally nut free and oil free and very easily made gluten free and dairy free, so they are lunchbox approved and can be enjoyed by everyone.
Warm up your pumpkin muffin, slather on some whipped pumpkin honey butter and a sprinkle of cinnamon, and you’ve got yourself a cozy and comforting fall breakfast.
Pumpkin: I used plain pumpkin puree from a can (not pumpkin pie filling).
Maple syrup: these muffins are naturally sweetened with maple syrup.
Eggs: two eggs make these muffins tender and fluffy.
Milk: use whatever you like or have on hand. I used almond milk to also keep this recipe dairy free.
Vanilla: I added a little extra vanilla to this recipe because I love the depth of flavor it adds.
Oats/oat flour: you can use store bought oat flour or blend some of your oats to make your own. I recommend gluten free old fashioned rolled oats for this recipe.
Baking soda: the baking soda reacts with the maple syrup and pumpkin to make these muffins rise.
Salt: to bring out all the delicious flavors above.
Spices: cinnamon and pumpkin spice give these muffins great warmth and taste.
Chocolate chips: I recommend semi-sweet chocolate chips for this recipe. To keep these muffins dairy free, I used dairy free semi-sweet chocolate chips from Trader Joe’s.
Measuring cups and spoons
Muffin tin – I love and recommend using a silicone muffin tin for easy removal.
Cookie scoop – this makes adding batter to the muffin tins a breeze.
Preheat the oven to 350°F and grease or line a muffin tin with muffin liners.
In a medium mixing bowl, add the eggs and beat with a whisk until frothy. Add the pumpkin, maple syrup, almond milk and vanilla and whisk to combine.
In a large mixing bowl, add oat flour, oats, baking soda, salt, cinnamon and pumpkin spice. Mix to combine dry ingredients and remove any clumps.
Pour the wet ingredients into the dry ingredients and mix with a rubber spatula until mostly combined. Fold in chocolate chips (or other mix in).
Use a greased cookie scoop to scoop batter into greased muffin tin, filling each cavity about 3/4 of the way full.
Bake muffins at 350°F for 20-25 minutes, or until centers look firm and a toothpick comes out with just a few crumbs.
Allow the pumpkin muffins to cool for 10 minutes before removing them from the muffin tin. Cool muffins on a wire wrack completely before storing.
- You can make your own homemade oat flour by blending oats in a blender until they reach a flour-like consistency.
- Do not over mix your batter. This can result in tough and chewy muffins.
- Top your muffins with extra chocolate chips and a sprinkle of oats for a finishing touch.
- Using a greased cookie scoop is the fastest and cleanest way to add your muffin batter to the muffin tin.
- Serve your oat flour pumpkin muffins atop a yogurt bowl, with a side of fruit or simply sliced, warmed and slathered with butter.
What type of oats are best for oat flour pumpkin muffins?
I recommend gluten free old fashioned rolled oats for this recipe. Steel cut oats are too tough and instant oats are too flimsy to achieve the right consistency in these muffins.
Is oat flour healthier than regular flour?
Oat flour contains more fiber, protein, vitamins and minerals and less carbs than regular all purpose flour. Combined with the rich nutrients from the pumpkin and the reduced sugar, these muffins are more nutritional and have more satiating power than standard muffins.
What is the best way to store oat flour pumpkin muffins?
Store cooled muffins in an air tight container. They can stay out at room temperature for up to 24 hours, in the fridge for up to one week or in the freezer for up to 3 months.
What is the best way to reheat these muffins?
When you are ready to enjoy your pumpkin muffins, defrost them at room temperature or in the refrigerator overnight. Pop muffins in the microwave for 15 seconds or in a toaster oven or air fryer for a few minutes to warm them up.
Maple syrup: agave can work in place of the maple syrup. I have not tested this recipe with sugar/brown sugar.
Milk: any type of plant based milk or regular dairy milk will work in this recipe.
Chocolate chips: you can omit the chocolate chips or sub with raisins or chopped pecans.
Gluten free: use gluten free oat flour and rolled oats to make this recipe gluten free.
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If you make these Oat Flour Pumpkin Muffins, be sure to leave a comment below and rate this recipe! If you snap a pic, be sure to tag me on Instagram @thechowdown! I love seeing your creations!
Oat Flour Pumpkin Muffins
- 1 cup canned pumpkin puree
- 2 eggs
- 1/3 cup maple syrup
- 1/3 cup almond milk
- 2 tsp vanilla
- 1 1/2 cups oat flour
- 3/4 cup rolled oats
- 1 tsp baking soda
- 2 tsp cinnamon
- 3/4 tsp pumpkin pie spice
- 1/2 tsp sea salt
- 1 cup chocolate chips
- Preheat the oven to 350°F and grease or line a muffin tin with muffin liners.
- In a medium mixing bowl, add the eggs and beat with a whisk until frothy. Add the pumpkin, maple syrup, almond milk and vanilla and whisk to combine.
- In a large mixing bowl, add oat flour, oats, baking soda, salt, cinnamon and pumpkin spice. Mix to combine dry ingredients and remove any clumps.
- Pour the wet ingredients into the dry ingredients and mix with a rubber spatula until mostly combined. Fold in chocolate chips.
- Use a greased cookie scoop to scoop batter into greased muffin tin, filling each cavity about 3/4 of the way full.
- Bake muffins at 350°F for 20-25 minutes, or until centers look firm and a toothpick comes out with just a few crumbs.
- Allow the pumpkin muffins to cool for 10 minutes before removing them from the muffin tin. Cool muffins on a wire wrack completely before storing.