Pumpkin Oat Muffins
Soft and fluffy Pumpkin Oat Muffins are made with whole grain oat flour, chopped pecans, and pure pumpkin puree. They’re dairy- and gluten-free and come together in just one bowl!
I’m absolutely obsessed with these Pumpkin Oat Muffins, and I make them about once a week as soon as fall rolls around.
They’re amazingly soft and tender with cozy pumpkin spice flavor, and the dark chocolate chips and crunchy pecans take them over the top
These muffins were adapted from my banana oatmeal muffins and blueberry oatmeal muffins, which are also made with oat flour. The oat flour lends a soft, tender texture for a gluten-free muffin that anyone would love.
They’re also dairy-free, so they’re a win any way you look at them! 🙂
Why you’ll love this recipe
- These pumpkin muffins are soft and fluffy, packed with pumpkin spice flavor and studded with dark chocolate chips.
- These muffins include whole grain oat flour so they’re a good source of fiber, and they’re dairy- and gluten-free.
- This recipe comes together in minutes in just one bowl.
- Customize this recipe by including your favorite variety of chocolate chips and topping them with pepitas or walnuts instead of pecans.
Recipe ingredients
This easy pumpkin and oat muffin recipe includes the following wholesome ingredients, which can be customized as outlined in the ingredient notes below.
- Oat flour. Purchase it at the store or find out how to make oat flour yourself. The oat flour is 100% whole grain and lends an amazing soft, tender texture.
- Eggs. The eggs help provide structure to the muffins.
- Coconut sugar. May be subbed with your favorite sweetener, but note that a liquid sweetener such as maple syrup or honey may change the texture of the muffins.
- Oil. Use whatever type you have on hand.
- Almond milk. Sub with your favorite dairy or non-dairy milk, but take care to use an unsweetened variety.
- Pumpkin. Prepare homemade pumpkin puree or use store bought. Do not use pumpkin pie filling as it contains sugar and other additives.
- Pumpkin pie spice. Use homemade pumpkin pie spice or your favorite store bought brand.
- Baking powder and baking soda. Essential for leavening. The leavening gives the muffins they’re sky high domes!
- Additions. I added chocolate chips and topped the muffins with pecans, but you can customize these with your favorite add-in’s.
See the recipe card below for the full list of ingredients and quantities.
How to make pumpkin oat muffins
These gluten-free and dairy-free pumpkin muffins are extremely easy to make and come together in just one bowl.
Pro tip: Gather all of your ingredients before you begin as this recipe goes quickly!
See the recipe card below for full instructions.
- In a large bowl, whisk together the eggs, sugar and oil vigorously until frothy, then whisk in the pumpkin and almond milk until combined.
- Add the oat flour, baking powder, pumpkin pie spice, baking soda and salt to the dry ingredients. Whisk until no lumps remain, then fold in the chocolate chips.
- Divide the batter evenly between 12 muffin cups and top with pecan pieces and more chocolate chips.
- Bake for 15-17 minutes or until golden brown and set.
Recipe FAQs
While oats are gluten-free, they are often processed in facilities that also process grains that contain gluten. Be sure that your oat flour has a certified gluten-free label if you are gluten intolerant.
That should be fine, but keep in mind that replacing coconut sugar with a liquid sweetener such as honey or maple syrup will alter the texture of the batter.
No, this recipe for pumpkin muffins was specifically created to be made with oat flour. If you don’t have any, you can make homemade oat flour using just old-fashioned oats and a food processor.
Store leftover muffins in an air tight container at room temperature for 3 days or refrigerate for one week. You can also freeze muffins for up to 3 months.
Recipe notes
- Pro tip: Gather all of your ingredients before you begin as this recipe goes quickly!
- Use another type of chocolate chip if you don’t like dark chocolate chips or have run out.
- Swap out the pecans with walnuts, pepitas, or another favorite nut.
- I think the muffins are perfectly spiced as is, but you can always add more pumpkin pie spice if desired.
More gluten free muffin recipes you’ll love
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Pumpkin Oat Muffins
Equipment
Ingredients
- 2 large eggs
- 3/4 cup coconut sugar
- 1/3 cup olive oil or your favorite oil
- 3/4 cup unsweetened almond milk or your favorite dairy or non-dairy milk
- 3/4 cup pumpkin puree
- 2 cups oat flour
- 2 teaspoons baking powder
- 1.5 teaspoons pumpkin pie spice
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/4 cup mini dark chocolate chips sub with your favorite variety of chocolate chips or omit altogether
- 1/3 cup pecan pieces sub with pepitas, walnuts or omit entirely
Instructions
- Preheat the oven to 400 degrees and line a standard muffin pan with paper liners.
- In a large bowl, whisk the eggs, sugar and oil vigorously until frothy, then whisk in the pumpkin and almond milk until combined.2 large eggs, 3/4 cup coconut sugar, 1/3 cup olive oil, 3/4 cup unsweetened almond milk, 3/4 cup pumpkin puree
- Add the oat flour baking powder, pumpkin pie spice, baking soda and salt to the wet ingredients and whisk until incorporated and no lumps remain. Fold in the chocolate chips.2 cups oat flour, 2 teaspoons baking powder, 1.5 teaspoons pumpkin pie spice, 1/4 teaspoon baking soda, 1/4 teaspoon sea salt, 1/4 cup mini dark chocolate chips, 1/3 cup pecan pieces
- Divide the batter evenly between the (12) muffin cups (it will be all the way to the top). Top with pecan pieces, and bake for 15-17 minutes or until golden brown and set.
- Cool the muffins in the pan for 10 minutes, then remove and cool completely. Enjoy!
Notes
- Pro tip: Gather all of your ingredients before you begin as this recipe goes quickly!
- Customize this recipe by including your favorite variety of chocolate chips and topping them with pepitas or walnuts instead of pecans.
- Store leftover muffins in an air tight container and room temperature for 3 days or refrigerate for one week. You can also freeze them for up to 3 months.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
**This post was originally published in November 2019. Step by step photos have been added and the text has been modified to include more recipe information.
9 Comments on “Pumpkin Oat Muffins”
Can I replace the eggs with flax seed powder and water? Have you tried this variation?
Sorry Ana Maria, but I’ve never tried these cookies with flax egg. I think it’s worth a try though! If you try it I’d love to hear how they turn out.
I made the tasty healthy muffins so so good easy healthy , thank you always for great recipes 😘🙏
I appreciate the feedback Diana, and I’m glad you enjoyed them!
Marcie, loving these yummy pumpkin muffins and their crunchy pecan tops! Extra extra love for how healthy they are!
Thanks Kelly! The crunch is totally necessary. 🙂
Thank you Arpita!
I do remember these muffins from your IG stories and love that they are so wholesome and healthy. I would really enjoy one with my tea as a mid morning snack right now!
Thank you Leanne, and they’re so perfect with coffee. I’d love to pass you one! 🙂