Go Back
A close up of a muffin with a bite taken out to show inside texture.
Print Recipe

Oat Flour Pumpkin Muffins

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.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Breakfast, Brunch, Dessert, Snack
Cuisine: American
Keyword: Gluten Free Pumpkin Muffins, Healthier Pumpkin Chocolate Chip Muffins, Oat Flour Pumpkin Chocolate Chip Muffins, Pumpkin Oat Flour Muffins
Servings: 12 muffins

Ingredients

  • 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

Instructions

  • 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.