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).

Plate of pumpkin muffins, one has a bite missing

INSTRUCTIONS:

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.

spoonful of oat flour with some loose rolled oats across the counter

In a large mixing bowl, combine the pumpkin, sugar, oil, vanilla, and milk.

Bowl of wet ingredients with spoon for mixing

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.

Bowl of wet ingredients with dry ingredients added, but not yet mixed

Once combined, go ahead and add your mix-ins (I opted for dark chocolate chips).

Bowl of muffin batter with chocolate chips added, though not yet mixed in

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!

muffin pan, bowl of batter, and spoon for scooping batter into muffin pan

TIPS:

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.