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!

Author: Flavor the Moments

Category: Vegetarian

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 12 servings

Calories: 241 kcal per serving

Ingredients

2 - eggs
¾ cup - coconut sugar
⅓ cup - olive oil or your favorite oil
¾ cup - unsweetened almond milk
¾ cup - pumpkin puree
2 cups - oat flour
2 teaspoons - baking powder
1 ½ teaspoons - pumpkin pie spice
¼ tsp - baking soda
¼ tsp - sea salt
¼ cup - mini dark chocolate chips
⅓ cup - pecan pieces

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.
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.
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!