Pumpkin Oatmeal Muffins
Pumpkin Oatmeal Muffins are made with oat flour, naturally sweetened with pure maple syrup and loaded with cozy pumpkin spices and chocolate chips. These healthy pumpkin muffins are freezer friendly and delicious with a tall glass of milk!
Pumpkin Oat Muffins
Fall is one of our favorite times of year for many reasons – cooler weather, beautiful colors, sweaters, hot apple cider and hot cocoa, and of course, PUMPKIN. It’s time to stock up on pumpkin puree and get busy baking!
If you’re looking for pumpkin coffees to go with all the cookies, scones, and muffins, try our Homemade Pumpkin Spice Lattes and Pumpkin Foam Cold Brew. You’ll be glad you did!
Why we LOVE pumpkin muffins:
- SIMPLE – These muffins require just one bowl and are quick to make.
- FOR PUMPKIN LOVERS – Pumpkin makes me happy, especially when you add chocolate. YES please!
- SOMETHING DIFFERENT – The texture of these muffins are different than regular muffins due to the oat flour. I recommend using a food processor and grind your own oats if you enjoy a dense, interesting texture.
- NUTRIENT DENSE – These muffins are a great source of protein and fiber. We’re using pure maple syrup instead of regular sugar and subbing oat flour instead of regular all-purpose flour.
Muffins are great portion control which is why I keep some in the freezer. Some others include Applesauce Cinnamon Muffins, Chocolate Peanut Butter Banana Muffins, and Lemon Blueberry Streusel Muffins
Ingredients Used:
These ingredients are easily found at your local grocery store.
- The wet ingredients – Pumpkin puree, sour cream light, pure maple syrup, eggs, vanilla extract, and unsalted butter.
- The dry ingredients – Oat flour, baking powder, baking soda, kosher salt, cinnamon, and pumpkin pie spice..
- Chocolate chips – Use any kind you like best. I went with the standard semi-sweet chocolate chips.
How to make Pumpkin Oatmeal Muffins:
Step 1
Mix the wet ingredients. In a mixing bowl, combine the pumpkin, sour cream light, pure maple syrup, and vanilla. Whisk until well combined. Then add the melted butter and whisk again.
Step 2
Grind the old fashioned oatmeal. Use a food processor to grind the old fashioned oatmeal to coarse crumbs. Likewise, you can purchase oat flour at the store (but the texture will be different).
Step 3
Combine the dry ingredients. Add the oat flour, baking powder, baking soda, kosher salt, cinnamon, and pumpkin pie spice to a small bowl. Stir with a spoon to combine well.
Step 4
Combine ingredients. Add the dry ingredients to the wet. Whisk again until combined.
Step 5
Add chocolate chips. Then add the chocolate chips to the pumpkin batter and stir to combine.
Step 6
Prepare for baking. Preheat oven to 350 degrees. Add paper liners to muffin tins, and spoon batter into the liners, filling to the top. Add some extra chocolate chips to the top of the batter.
Step 7
Bake. Bake muffins for about 22-23 minutes, or until done in the center. Remove muffins to a cooling rack.
Step 8
Cool. Let the muffins sit for about 10 minutes. Then gently transfer them to a wire cooling rack.
Pumpkin FAQs:
Use canned pumpkin puree, NOT pumpkin pie filling. The pumpkin puree is just simply pumpkin, while the pumpkin pie filling has additional sweetener and spices that make it ready to make a pumpkin pie.
Yes, pumpkin puree is packed with nutrients, including potassium, vitamin A and C, iron, and calcium. It also has fiber, and is low in calories.
Yes, you can. I’ve never used fresh pumpkin, but you could definitely try it.
Storing and Freezing
- Storing – Store muffins on the counter in ziplock or airtight container, for up to three days.
- Freezing – Freeze muffins in airtight container, with freezer bag over top (for best results), for up to three months.
Other pumpkin recipes for you to try next:
- Pumpkin Oatmeal Pancakes – These are a great breakfast or snack.
- Pumpkin Ice Cream Pie – An old family recipe that I make every year.
- Baked Pumpkin Donuts with Cinnamon Sugar Topping – These are best served warm!
- Mini Pumpkin Spice Bundt Cakes – The perfect mini treats for all the occasions.
- Pumpkin Streusel Muffins – These are moist with a crunchy topping.
Friends, if you are like me, and you need more pumpkin in your life, please go type “pumpkin” in my search bar. You’ll be happy you did, and you will have pumpkin ideas galore.
Kitchen Tools used for this recipe: (Affiliate Links)
xoxo ~Sue
Pumpkin Oatmeal Muffins Recipe
Ingredients
- 1 cup canned pumpkin puree – not pumpkin pie filling
- 1/4 cup sour cream light
- 1/2 cup pure maple syrup
- 2 teaspoons vanilla extract
- 2 large eggs – beaten
- 1/2 cup unsalted butter – melted
- 2 cups oat flour (**see notes) – I recommend grinding oatmeal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1 cup chocolate chips – plus some extra for the tops
Instructions
- Mix the wet ingredients. In a mixing bowl, combine the pumpkin puree (canned pumpkin), sour cream light, pure maple syrup, and vanilla. Whisk until well combined. Then add the melted butter and whisk again.
- Grind the old fashioned oatmeal. Use a food processor to grind the old fashioned oatmeal to coarse crumbs. Likewise, you can purchase oat flour at the store.
- Combine the dry ingredients. Add the oat flour, baking powder, baking soda, kosher salt, cinnamon, and pumpkin pie spice to a small bowl. Stir with a spoon to combine well.
- Combine ingredients. Add the dry ingredients to the wet. Whisk again until combined.
- Add chocolate chips. Then add the chocolate chips to the pumpkin batter and stir to combine.
- Prepare for baking. Preheat oven to 350 degrees. Add paper liners to muffin tins, and spoon batter into the liners, filling to the top. Add some extra chocolate chips to the top of the batter.
- Bake. Bake muffins for about 22-23 minutes, or until done in the center. Remove muffins to a cooling rack.
- Cool. Let the muffins sit for about 10 minutes. Then gently transfer them to a wire cooling rack.
Can you swap out the canola oil for avacado oil?
I haven’t tried that but am interested how that would work. Please let me know!
Sue –
I just wanted to say these little jewels were a hit! I made them a couple of weeks ago as mini-muffins for a neighborhood street gathering and people were joyfully coming back for seconds. They’re the perfect combo of rich and flavorful from the pumpkin, with a hint of yummy sweet from the chocolate. I’m prepping now to make a double batch for our family gathering at Thanksgiving. Woo Hoo! Thank you – love that it’s so easy too.
Delicious – so moist and the combo of pumpkin and dark chocolate was perfect!
Thanks Danalea!
Pumpkin and chocolate?!! I’m in!! These were simple to make, no mixer necessary and super delish!!
I made these in my mini muffin pan last week for the kids lunches! I blinked and they were gone! Yum!
Yay! Double the recipe next time, Cathy! 🙂 Thanks for your sweet note.
These muffins look so delicious and perfect for weekend brunch!
Thanks Natalie! I hope you enjoy them! 🙂
Score! Give me quality over quantity. This is a steal for under 200 calories. When will the kitchen be done again? I am ready!
Me too! 😀