Pumpkin Oatmeal Muffins Recipe

Side view of a plate of pumpkin muffins made with oat flour.

5 from 6 votes

Pumpkin Oatmeal Muffins Recipe

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!

Course Breakfast, Dessert

Cuisine American

Keyword pumpkin chocolate chip muffins, pumpkin oatmeal muffins

Prep Time 20

Cook Time 22

Total Time 42

Servings muffins

Calories 286kcal

Author Sue Ringsdorf

Ingredients

Wet 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

Dry Ingredients:

2 cups oat flour (**see notes) - I recommend grinding oatmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher 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, eggs, and vanilla. Whisk until well combined. Then add the melted butter and whisk again.
1 cup canned pumpkin puree, 1/4 cup sour cream light, 2 large eggs 1/2 cup pure maple syrup, 2 teaspoons vanilla extract, 1/2 cup unsalted butter
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.
2 cups oat flour (**see notes), 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon kosher salt, 1 teaspoon cinnamon, 1 teaspoon pumpkin pie spice
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.
1 cup chocolate chips
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.

Notes

** I recommend grinding old fashioned oatmeal for this recipe to get a nice crumbly texture. You'll need two cups AFTER grinding.

Storage tip - store muffins on the counter in ziplock or airtight container, for up to three days.

Freezing tip - freeze muffins in airtight container, with freezer bag over top (for best results), for up to three months.

Nutrition