![['Close-up view of freshly baked oat flour pumpkin muffins with chocolate chips.', 'Side view of delicious pumpkin muffins topped with melted chocolate.', 'Moist and fluffy oat flour pumpkin muffins displayed on a wooden table.', 'Golden-brown pumpkin muffins with chocolate chips, showcasing a soft texture.']](https://smarthealthyrecipes.com/wp-content/uploads/2026/07/oat-flour-pumpkin-muffins_1_U1.webp)
Oat Flour Pumpkin Muffins Recipe
Delicious and moist pumpkin muffins made with wholesome oat flour, perfect for a cozy breakfast or snack.
Ingredients
Dry ingredients
- 2 1/2 cups oat flour (gluten free if necessary)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 teaspoon pumpkin pie spice
Wet ingredients
- 12 ounces canned pure pumpkin puree
- 2/3 cup sour cream (at room temperature)
- 3 eggs eggs (at room temperature)
- 1 teaspoon vanilla extract
- 5/8 cup light brown sugar (or coconut palm sugar)
- 5 ounces semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 12-cup muffin tin.
- Mix dry ingredients in a large bowl. Whisk wet ingredients in a separate bowl until smooth.
- Combine wet and dry mixtures until just blended. Fold in most chocolate chips.
- Divide batter evenly into muffin cups, top with remaining chocolate chips, and let sit for 20-60 minutes.
- Bake for 25 minutes until muffins spring back. Cool before serving.
Notes
Let the batter rest to develop a better texture and flavor.