Pumpkin Oat Flour Muffins
These Pumpkin Oat Flour Muffins are soft, fluffy and packed with cozy pumpkin spice flavor. Made with oat flour, pumpkin puree and warm spices, they’re an easy one-bowl breakfast or snack that’s perfect for fall!
I’m absolutely obsessed with these Pumpkin Oat Flour Muffins, and I make them about once a week as soon as fall rolls around.
They’re amazingly soft and fluffy 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 oat flour muffins. The oat flour lends a soft, tender texture for a gluten-free muffin that anyone would love.
This is a super easy recipe that takes about 10 minutes of prep time, and the batter comes together in just one bowl.
These are the perfect for fall meal prep breakfasts and snacks!
Be sure to try my pumpkin bread! It’s made with oat flour and almond flour for a delicious soft, fluffy texture!
Why you’ll love this recipe
- Soft and fluffy texture. Oat flour creates a soft, tender crumb, while pumpkin puree keeps these muffins perfectly moist.
- Cozy fall flavor. Made with pumpkin puree and pumpkin pie spice, they’re packed with warm, comforting flavor in every bite.
- Easy one-bowl recipe. The batter comes together in about 10 minutes with simple pantry ingredients and minimal cleanup.
- Naturally gluten-free. Made with oat flour instead of all-purpose flour, these muffins are naturally gluten-free when using certified gluten-free oat flour.
- Perfect for meal prep. They store and freeze beautifully, making them a great make-ahead breakfast or snack.
Recipe ingredients
This easy pumpkin oat flour 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 this recipe
These pumpkin oat flour muffins come together in one bowl with simple pantry ingredients. The batter takes just minutes to mix together, making them perfect for breakfast meal prep or fall baking.
Pro tip: Measure the oat flour by spooning it into the measuring cup and leveling it off. Scooping directly into the bag can pack in too much flour and result in dense muffins.
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.
Tips for Success
- Measure oat flour by spooning and leveling it into the measuring cup.
- Don’t overmix the batter once the dry ingredients are added.
- Use pure pumpkin puree, not pumpkin pie filling.
- Bake just until the tops spring back lightly when touched or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool for 10 minutes before transferring to a wire rack to cool completely.
Storage
- Store pumpkin oat flour muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 1 week.
- Freeze for up to 3 months. Thaw overnight in the refrigerator or warm briefly in the microwave before serving.
More oat flour 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 Flour 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: Measure the oat flour by spooning it into the measuring cup and leveling it off. Scooping directly into the bag can pack in too much flour and result in dense muffins.
- Customize this recipe by including your favorite variety of chocolate chips and topping them with pepitas or walnuts instead of pecans.
- Store muffins in an air tight container and room temperature for 2 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.
9 Comments on “Pumpkin Oat Flour 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! 🙂