Pumpkin Chocolate Chip Muffins with Oat Flour and Almond Meal
These tender, fluffy pumpkin muffins combine warming pumpkin pie spices with sweet chocolate chips in every bite. Made with oat flour and almond meal for a hearty texture, they're naturally sweetened with maple syrup and coconut sugar. The thick batter creates beautiful domed tops that bake up just as they look going into the oven. Perfect for fall breakfast, afternoon snacks, or packed lunches. The flax egg helps bind everything together while keeping them light and moist.
Ingredients
- 1 cup pure pumpkin puree
- ¼ cup coconut oil, melted
- ¼ cup pure maple syrup
- 2 tablespoons pure maple syrup
- ¼ cup coconut sugar
- 2 tablespoons coconut sugar
- 1 flax egg, 1 tablespoon ground flax + 3 tablespoons water, whisked and set 15 minuteschia egg1:1plant-based
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- 1 teaspoon pure vanilla extract
- 2 cups gluten free oat flour, finely ground
- ½ cup almond meal
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon salt
- ¾ cup vegan chocolate chips
- 2 tablespoons vegan chocolate chips, for topping(optional)
Instructions
- 1
Preheat oven to 350°F and line a 12-cup muffin pan with cupcake liners
- 2
Whisk together pumpkin puree, melted coconut oil, maple syrup, coconut sugar, prepared flax egg, and vanilla in a large bowl until well incorporated
- 3
Add oat flour, almond meal, baking soda, baking powder, pumpkin pie spice, and salt to the wet ingredients
- 4
Whisk until thick batter forms, then switch to folding with rubber spatula until no flour patches remain
- 5
Fold in chocolate chips
- 6
Scoop batter evenly into muffin cups using large scoop or spatula, creating domed tops
- 7
Bake for 18-25 minutes until done
- 8
Cool on rack for 1 hour before serving
Tips
Make sure oat flour is finely ground, not coarse, for the best texture. You can make your own by grinding rolled oats in a food processor.
Don't add extra liquid to the batter even though it seems thick - this creates the perfect dense, moist texture.
For bakery-style domed tops, distribute the batter among only 9 muffin cups instead of 12, and bake on the longer end of the time range.
Good to Know
Store covered at room temperature for 3 days or refrigerate for 1 week
Can be made 1 day ahead and stored covered
Serve at room temperature or slightly warm
Common Mistakes
Don't overmix the batter to avoid tough muffins
Don't add extra liquid even if batter seems thick to maintain proper texture
Substitutions
Gluten-Free Swaps
General Alternatives
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FAQ
Can I use regular all-purpose flour instead of oat flour?
This would make them no longer gluten-free. For best results, stick with the oat flour or substitute another gluten-free flour blend in equal amounts.
What if I don't have pumpkin pie spice?
Make your own by mixing 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, and 1/8 teaspoon cloves for this recipe amount.
Can I freeze these muffins?
Yes, freeze completely cooled muffins in airtight container for up to 3 months. Thaw overnight at room temperature or microwave briefly.