These Pumpkin Oat Flour Muffins are soft, fluffy, and full of warm pumpkin spice flavor. Made with whole-grain oat flour, pure pumpkin puree, and cozy spices, they come together in one bowl for an easy breakfast or snack that’s ideal for autumn baking and meal prep.
I make these Pumpkin Oat Flour Muffins all season long. The oat flour produces a tender crumb while the pumpkin puree keeps each muffin moist and pleasantly spiced. Adding dark chocolate chips and crunchy pecans gives a delicious contrast of texture and flavor.
This recipe is based on a simple oat flour muffin formula and works as a great base to customize with your favorite mix-ins. The batter mixes quickly in one bowl, so prep is minimal and cleanup is easy.
They’re perfect for batch baking: freeze extras for busy mornings or pack them in lunches for a warming, wholesome treat.
Tip: Try the same method with other quick-bread favorites, like pumpkin bread made from oat and almond flours for a soft, fluffy loaf.
Why you’ll love this recipe
- Soft, tender texture. Oat flour creates a light, pleasant crumb while pumpkin puree adds moistness.
- True fall flavor. Pumpkin puree and pumpkin pie spice deliver cozy, warming spices in every bite.
- One-bowl convenience. Batter takes about 10 minutes to assemble using common pantry items.
- Gluten-free option. Use certified gluten-free oat flour to keep the muffins naturally gluten-free.
- Great for meal prep. These muffins store and freeze well, making them an easy make-ahead breakfast or snack.
Recipe ingredients
This simple pumpkin oat flour muffin recipe uses wholesome ingredients that are easy to swap based on what you have on hand. See the recipe card below for exact quantities.
- Oat flour. Use store-bought or make your own by grinding rolled oats. Oat flour gives a 100% whole grain base and tender texture.
- Eggs. Provide structure and help the muffins rise.
- Coconut sugar. A granulated sugar alternative; you can swap for another granulated sweetener. Avoid liquid sweeteners if you want to maintain texture.
- Oil. Neutral-flavored oil such as olive oil, avocado, or vegetable oil works well.
- Almond milk. Any unsweetened dairy or non-dairy milk will do; use unsweetened to control sweetness.
- Pumpkin puree. Use pure pumpkin puree—do not use pumpkin pie filling, which contains added sugar and spices.
- Pumpkin pie spice. A blend of warm spices; use store-bought or homemade.
- Baking powder and baking soda. Both are included to give the muffins lift and light domes.
- Add-ins. Mini dark chocolate chips and pecan pieces are used here, but you can substitute walnuts, pepitas, or omit as desired.
Use the recipe card further below for precise ingredient amounts and the complete method.
How to make this recipe
The muffins are mixed in one bowl and bake quickly, so they’re a convenient option for busy mornings or last-minute baking. Follow the steps below for consistent results.
Pro tip: Measure oat flour by spooning it into the measuring cup and leveling it off. Scooping directly from the bag can compact the flour and lead to dense muffins.
- Preheat the oven to 400°F (200°C) and line a standard 12-cup muffin pan with paper liners.
- In a large bowl, whisk the eggs, coconut sugar, and oil vigorously until slightly frothy. Stir in the pumpkin puree and almond milk until smooth.
- Add the oat flour, baking powder, pumpkin pie spice, baking soda, and salt. Whisk until incorporated and no dry pockets remain, then fold in the chocolate chips if using.
- Divide the batter evenly among 12 muffin cups. Top with pecan pieces and a few extra chocolate chips if desired.
- Bake for 15–17 minutes, or until the tops are golden and a toothpick inserted near the center comes out with a few moist crumbs.
- Let muffins cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Tips for success
- Measure oat flour correctly by spooning into the cup and leveling it to avoid dense muffins.
- Mix just until the dry ingredients are moistened; overmixing can lead to tougher texture.
- Always use pure pumpkin puree, not pumpkin pie filling.
- Bake until the tops spring back lightly or a toothpick shows a few moist crumbs—avoid overbaking.
- Cool the muffins partially in the pan before moving them to a wire rack to finish cooling for best texture.
Storage
- Store cooled muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 1 week.
- Freeze muffins for up to 3 months. Thaw overnight in the fridge or warm briefly in the microwave before serving.
More oat flour muffin recipes you’ll love
- Blueberry oat flour muffins
- Blueberry oatmeal muffins
- Carrot oat flour muffins
- Oat flour banana muffins
- Peanut butter banana muffins
- Zucchini oat flour muffins
Did you try this recipe? If so, leave a review and tag @flavorthemoments on social media so the author can see your results.
Pumpkin Oat Flour Muffins
12
muffins
Ingredients
- 2 large eggs
- 3/4 cup coconut sugar
- 1/3 cup olive oil or your favorite neutral oil
- 3/4 cup unsweetened almond milk (or other unsweetened milk)
- 3/4 cup pumpkin puree (use pure pumpkin, not pumpkin pie filling)
- 2 cups oat flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/4 cup mini dark chocolate chips (optional)
- 1/3 cup pecan pieces (optional)
Instructions
- Preheat the oven to 400°F (200°C). Line a standard 12-cup muffin pan with paper liners.
- In a large bowl, whisk the eggs, coconut sugar and oil until slightly frothy. Add the pumpkin puree and almond milk and mix until smooth.
- Add the oat flour, baking powder, pumpkin pie spice, baking soda and salt. Whisk until just combined and no dry pockets remain. Fold in the chocolate chips and pecans if using.
- Divide the batter among 12 muffin cups, filling each nearly to the top. Top with extra pecans or chocolate chips if desired.
- Bake for 15–17 minutes, until the muffins are golden and a toothpick inserted into the center comes out with a few moist crumbs.
- Cool the muffins in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Pro tip: Spoon and level oat flour when measuring to avoid compacting it.
- Customize with different chocolate chips or swap pecans for walnuts or pepitas.
- Store at room temperature in an airtight container for up to 2 days, refrigerate up to 1 week, or freeze up to 3 months.
Nutrition
Nutrition is estimated using a food database and is intended as a guideline only.