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!
Servings: 12 muffins
Calories: 226kcal
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
Serving: 1muffin | Calories: 226kcal | Carbohydrates: 27g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 32mg | Sodium: 194mg | Potassium: 132mg | Fiber: 2g | Sugar: 10g | Vitamin A: 2439IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 1mg