These Oat Flour Pumpkin Muffins are perfect for Fall and are so simple to make. This recipe takes 15 minutes of hands on time and can be batched baked! The pure maple syrup combined with toe dark chocolate chips and warm spices makes this recipe a huge Fall hit. You can have a batch of these pumpkin oat flour muffins on the table in no time.
I love pumpkin season! Every fall I buy a huge case of canned pumpkin from Trader Joe’s to last me all fall long. Pure pumpkin puree tends to sell out so grab it while they have it in stock. If you love pumpkin like I do or have leftover pumpkin, check out the other pumpkin recipes on my blog like my Pumpkin Baked Oatmeal, Gluten Free Pumpkin Cake, Dairy Free Pumpkin Spice Smoothie, and Gluten Free Pumpkin Muffins.
If you are obsessed with Fall like I am, check out my Fall Simmer Pot Recipe. It will make your house smell and feel like Fall!
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Why I Love This Recipe
- These healthy pumpkin muffins requires less than 15 minutes of hands on time.
- My healthy pumpkin muffin recipe is naturally dairy free, gluten free, and soy free. It can also be made nut free.
- You can make these pumpkin oatmeal muffins using homemade oat flour using a food processor or store bought out flour.
- No one will know this recipe is made with better for you sweeteners and is naturally refined sugar free!
- These delicious muffins make for a great afternoon snack once your kids get home from school!
Simple Ingredients
- Gluten free oats- The oats will act as the “flour” in this recipe. I have not tested this recipe with any other kind of flour, so I do not suggest substituting for almond flour, or any kind of all purpose gluten free flour as not all flours are created equally.
- Almond milk- Almond milk is my go to choice of milk for all of my dairy free recipes. You can sub this out for coconut milk.
- Egg-To kind the muffins together.
- Pumpkin puree and pumpkin pie spice-This is what gives this oat flour pumpkin muffin recipe its pumpkin flavor.
- Maple syrup and coconut sugar– These are my sweeteners of choice. You can sub for honey or maple sugar but the taste will be slightly different.
- Baking powder and baking soda- Helps these muffins rise! Don’t skip out on this crucial ingredient.
- Chocolate chips-I love using white chocolate chips in this recipe, but any kind of chocolate will work!
See the recipe card below with a full list of ingredients and measurements.
Equitment Needed
- Baking cups or silicone ones ( you can reuse them!)
- Cupcake/ muffin pan
- Mixing bowls
- Measuring cups
Step-by-step photos
Recipe Tips and Tricks
- Tip #1: If you want your chocolate chips to be pretty at the top, add a few in half way throughout the baking process that can just sit on top. They won’t sink as much.
- Tip #2: Allow the muffins to completely cool prior to moving them out of the cooking rack.
Recipe FAQs
I suggest storing them in an airtight container for up to 5 days in the fridge.
If you don’t have pumpkin spice on hand use 1 tsp cinnamon, 1/4 tsp nutmeg, 1/8 tsp ginger, and 1/8 tsp ground cloves.
Unfortunately you cannot, this recipe will crumble. You can use my Gluten Free Pumpkin Bread recipe to make pumpkin bread.
Other Gluten Free Fall Dessert Recipes
Are you interested in a list of my go to healthy alternatives?
Download your FREE guide below.
Oat Flour Pumpkin Muffins
Equipment
- muffin liners
- muffin pan
- Large mixing bowl
- measuring cups
Ingredients
- 2 cups oat flour
- 3/4 cup pumpkin pure
- 1 cup coconut sugar
- 2 eggs
- 1 tsp cinnamon
- 1/2 tsp ground ginger Dried.
- 1/2 tsp nutmeg
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 cup milk I like dairy free almond milk.
- 1/2 cup chocolate chips I like white chocolate chips
Instructions
- Preheat the oven to 350. Mix all ingredients in a mixing bowl. Line a muffin pan with muffin liners. Evenly divide up the batter in the pan. Bake for 30 minutes.
- Let them sit for 10 minutes before touching.
Lori says
Love everything pumpkin – these are so dang good! The oat flour is delish
Allianna Moximchalk says
Thanks for taking the time to review!