These pumpkin muffins are oh-so-soft and full of fall flavor. They pair well with your morning coffee, or alone as a sweet treat. I chose to add chocolate chips to mine, but feel free to mix it up and try mixing in some pecans, walnuts, or whatever else your little pumpkin-loving heart desires.
YOU'LL LOVE THESE MUFFINS
- They're so soft. The oat flour keeps them so soft and moist, you won't miss gluten one bit.
- They're the perfect fall treat. Pumpkin, cinnamon, brown sugar, and good ol’ pumpkin spice means these babies are full of fall flavor.
- They are super easy. I throw these together so often on random weeknights, I’m surprised I’m not turning orange (at least not yet).
First, make your flax “eggs” by combining your flax and cold water. Setting aside the flax eggs to thicken up, blend your 3 cups of oats. If you are using premade oat flour, go ahead and just measure out your oat flour. In a medium mixing bowl, combine the oat flour, baking powder, cinnamon, pumpkin pie spice, and salt.
In a large mixing bowl, combine the pumpkin, sugar, oil, vanilla, and milk.
Once the flax “eggs” have thickened into a gooey egg sort of texture, they’re ready to be added in as well.
Thoroughly mix the wet ingredients, then mix the dry ingredients into the wet.
Once combined, go ahead and add your mix-ins (I opted for dark chocolate chips).
Spoon or pour the batter evenly into an oiled or lined cupcake/muffin pan. Each cup should fill up at least ¾ full. Top muffins with extra chocolate chips and bake for 16-20 minutes. Then, enjoy!
- Make sure you are using canned plain pumpkin and not pumpkin pie filling! Pumpkin pie filling already has extra sugar and spices. If this is all you have on hand, consider adding a bit more pumpkin filling than called for and cutting back on the sugar in this recipe. If you try this, let me know how it goes!
- I love the light molasses flavor of using brown sugar in these muffins, but white sugar is also great in these. It’s really a personal preference!
- If you haven’t made oat flour before, it is very quick and easy. Using a high powered blender, simply blend traditional rolled oats on high. I like to intermittently stop blending and give a good shake to the blender jar before blending for another 20-30 seconds. Oftentimes, I will pour a whole container of rolled oats into the blender, blend them into flour, and pour them back into the same container for storage until I plan to use them again.
- I love to use a good quality cinnamon for baking. If you love a strong cinnamon flavor, consider saigon cinnamon. If you would prefer more of a health benefit with mild cinnamon flavor, try ceylon cinnamon.
- Don’t forget that if you are wanting to make these fully vegan, you will need vegan chocolate chips. Enjoy Life brand has great vegan chocolate chips! Likewise, if you need zero gluten contamination, you will need to use oats labeled as gluten free. Bob’s Red Mill is one brand I know that carries gluten-free oats.
OTHER GREAT FALL RECIPES:
Vegan and Gluten Free Chocolate Chip Pumpkin Muffins
- 2 tablespoon ground flaxseed
- 6 tablespoon cold water
- 3 cups rolled oats (or: 2 ¼ cups oat flour)
- 2 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- ¾ cup pureed pumpkin
- ¾ cup unsweetened soy milk (or other milk of choice)
- 1 cup light brown sugar
- ¼ cup vegetable oil
- ½ cup chocolate chips (plus extra for topping)
- Preheat the oven to 350 degrees and line or grease muffin pan.
- In a small bowl, combine ground flaxseed and cold water. Thoroughly mix and set aside to thicken.
- Using a high powered blender, blend the oats on high until they resemble a fine flour. Alternatively, use 2 ¼ cups premade oat flour.
- In a medium mixing bowl, combine the oat flour, baking powder, salt, cinnamon, and pumpkin pie spice.
- In a large mixing bowl, combine the sugar, pumpkin, oil, milk, and flax/water mixture.
- Add the dry ingredients to the wet ingredients and mix until most lumps are gone. Fold in chocolate chips.
- Scoop muffin batter into muffin pan, distributing evenly. Each muffin compartment should be ~¾ of the way full.
- Bake for 16-20 minutes. Muffins should be springy when pressed on tops.
- Store muffins over a piece of paper towel in an airtight container at room temperature for 2-4 days. They can also be kept in the freezer for up to two months.
- Store leftover ground flaxseed in the freezer to keep it from going bad.
- Feel free to mix it up with your add-ins!
- If you choose to use a liquid sweetener such as agave or maple syrup, consider decreasing to ¾ of a cup since liquid sweeteners tend to taste sweeter.
This recipe was inspired by I heart vegetables' vegan pumpkin chocolate chip cookies