How do I make sure my muffins are moist?

If you follow this recipe and measure your ingredients correctly (use a kitchen scale for best results!) you should have no problem making moist muffins. A hefty dose of pumpkin purée - along with the maple syrup and coconut oil - make sure of this!

How should I store pumpkin muffins?

Since these muffins are rather moist and contain pumpkin (which is technically a fruit!) they’re best kept in the refrigerator. Once they’ve cooled, place them in an airtight container or zip-top plastic bag and refrigerate them for up to 5 days.

How can I reheat my muffins?

I highly recommend reheating these muffins before you serve them, since muffins straight from the refrigerator always tend to be a little lackluster. To do this, I like to put one in the microwave for about 45 seconds, or just until its warm!

Healthy Oat Flour Pumpkin Muffins

Oat Flour Pumpkin Muffins

Two muffins on a wire cooling rack, with a portion of a third muffin in the foreground showing the crumb.

Print Recipe

Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Make your fall breakfasts a little sweeter with a batch of these gluten free pumpkin muffins, made with oat flour for a healthy twist. Add chocolate chips for an extra treat!

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 12 muffins 1x
Category: muffins
Method: oven
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

4 1/8 cups (388 grams) oat flour
2 1/2 teaspoons baking powder
1 3/4 teaspoons pumpkin pie spice
5/8 teaspoon salt
1/2 teaspoon ground cinnamon
3 large eggs, room temperature
7/8 cup (137 grams) maple syrup
3/8 cup (85 grams) coconut oil, melted
1 1/4 cups (284 grams) pumpkin purée, room temperature
2 1/2 teaspoons vanilla extract
1 cup (170 grams) chocolate chips, preferably mini

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 375ºF and grease a standard 12-cup muffin tin with cooking spray.
In a large bowl, whisk together oat flour, baking powder, pumpkin pie spice, salt, and ground cinnamon.
In a separate bowl, whisk the eggs together rapidly for about 30 seconds, or until they look a bit foamy on top. Add the maple syrup, melted coconut oil, pumpkin purée, and vanilla extract, whisking everything together until smooth.
Add the pumpkin mixture to the dry ingredients and fold in with a rubber spatula until you can only see a few streaks of flour remaining. Then, add the chocolate chips (if using) and continue to fold just until the chips are dispersed and the dry ingredients are fully incorporated; the batter will be thick.
Scoop the muffin batter into your prepared pan, dividing it evenly between the 12 muffin cups and pressing it in to make sure they’re properly filled. Before baking, sprinkle the muffin tops with a few extra chocolate chips.
Bake the muffins at 375ºF for 20 minutes, or until a toothpick inserted into the center of one comes out clean. Let them rest in the pan for about 10 minutes before moving to a wire cooling rack. Cool completely before storing.

Notes

Ingredient Notes:

If you have whole oats on hand, you can easily make your own oat flour for this recipe. Use gluten-free oats for gluten-free pumpkin muffins.
Maple syrup can be substituted with honey or agave syrup.
Coconut oil can be substituted with any other neutral-flavored cooking oil.
Some chocolate chips contain dairy! Keep this in mind if you want your muffins to be dairy-free. You can also mix in nuts or raisins instead.

Storing and Reheating

Muffins are best stored in an airtight container or zip top bag in the refrigerator, and are best eaten within 3-5 days. To reheat, warm in the microwave for 30-45 seconds.

Find it online: https://www.brighteyedbaker.com/confession-87-it-still-feels-like-summer-pumpkin-chocolate-chip-muffins/