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Pumpkin Oat Muffins
Soft and fluffy Pumpkin Oat Muffins are made with whole grain oat flour, chopped pecans, and pure pumpkin puree. These pumpkin muffins are soft and fluffy, packed with pumpkin spice flavor and studded with dark chocolate chips. They’re amazingly soft and tender with cozy pumpkin spice flavor, and the dark chocolate chips and crunchy pecans take them over the top. They’re dairy- and gluten-free and come together in just one bowl!
Ingredients
Instructions
- Step 1
Preheat the oven to 400 degrees and line a standard muffin pan with paper liners.
- Step 2
In a large bowl, whisk the eggs, sugar and oil vigorously until frothy, then whisk in the pumpkin and almond milk until combined.
- Step 3
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.
- Step 4
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.
- Step 5
Cool the muffins in the pan for 10 minutes, then remove and cool completely. Enjoy!
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@flavor-the-moments
I’m Marcie, a wife, mother of 2 boys and a German Shepherd named Uzi. I’m a cooking school graduate residing in Boise, Idaho where I can’t get enough of the outdoors. I created Flavor the Moments in 2012 so that I could share recipes with friends and family. Over the years, I’ve built this blog into a trusted resource for home cooks looking for real food recipes that highlight seasonal produce and sustainable protein sources.
Per serving
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