These delicious and healthy pumpkin oatmeal muffins are made with oat flour, canned pumpkin puree, creamy natural peanut butter for a protein boost (while also keeping them soft and fluffy), and chocolate chips of course! Naturally sweetened with maple syrup, this easy gluten-free muffin recipe is the perfect nourishing fall snack or breakfast accompaniment! Recipe makes 12 and freezes well, perfect for meal prep!

One bowl chocolate chip oat flour pumpkin muffins made with oat flour, pumpkin puree, creamy natural peanut butter, and chocolate chips.

With just 10 minutes of prep time, these fluffy pumpkin chocolate chip muffins are irresistible! Seriously: the proof is in the pictures. Haha. I instantly regretted my decision to try to snap these photos while my toddler was running around, BUT when he couldn’t keep his hands off these, I had full confidence that you’d love them too!

Save This Recipe Form

Want to save this recipe?

Enter your email below & I'll send it straight to your inbox. Plus you’ll get new recipes from me every week!

(we also made a batch of my super quick pumpkin pie chia pudding with the leftover pumpkin puree, and I cannot wait to have these on hand all week for quick protein packed snacks I crave!)

So what makes these babies healthy? My dietitian philosophy is all about addition not restriction. We’re not interested in cutting things out here, I wanna talk what can we add to make things more nourishing, yes, but also taste friggin’ delicious! I love that the fiber-boost form the oat flour, and extra protein from the eggs and peanut butter make them more filling, but these are also just the right amount of sweet form the maple syrup, and of course, melty chocolate chips. They truly hit all the marks!

Wydler reaching for a oat flour pumpkin muffin. One bowl chocolate chip oat flour pumpkin muffins made with oat flour, pumpkin puree, creamy natural peanut butter, and chocolate chips.

Plus, everything can be mixed into one bowl (no need to separate wet and dry ingredients) for minimal mess and clean up! With a cook time of max 20 minutes, before you know it, you’ve got a delicious and filling cozy fall snack ready to go!

Let’s make these muffins together, shall we?

  1. Mix all your wet ingredients together
  2. Add your dry ingredients to the same bowl
  3. Stir until just combined. Don’t overmix!
  4. Scoop into muffin tins and add more chocolate chips if you want (I mean, you know we’re adding them)
  5. Bake away!
  6. Now look at those gorgeous little things!

One bowl chocolate chip oat flour pumpkin muffins made with oat flour, pumpkin puree, creamy natural peanut butter, and chocolate chips.

I can’t wait for you to try this recipe! If you do, let me know what you think in the comments below! And don’t forget to tag me on social media @lindsaypleskot with #makefoodfeelgood. It makes me so happy to see these recipes come to life in your kitchen!

The Feel-Good Meal Plan Cookbook

The Feel-Good Meal Plan My Bestselling Cookbook is Now Available!

A fresh take on meal prep with over 100 nourishing recipes to feed your family with ease.

Order Now »
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
One bowl chocolate chip oat flour pumpkin muffins made with oat flour, pumpkin puree, creamy natural peanut butter, and chocolate chips.

Nourishing Oat Flour Pumpkin Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 9 reviews
  • Author: Lindsay Pleskot
  • Prep Time: 10 Minutes
  • Cook Time: 18-20 Minutes
  • Total Time: 30
  • Yield: 12 Muffins 1x
  • Category: Baking
  • Method: Baked
  • Cuisine: North American
  • Diet: Vegetarian
Print Recipe

Description

These wholesome pumpkin muffins are made with oat flour (making them gluten-free), canned pumpkin purée and creamy natural peanut butter for a protein boost while keeping them soft and fluffy! Naturally sweetened with maple syrup, they are the perfect pick me up with (health) benefits!

Ingredients

Scale
  • 1 cup pumpkin purée
  • ⅓ cup milk or milk alternative of choice
  • 2 large eggs
  • ⅓ cup natural peanut butter
  • ⅓ cup maple syrup
  • 2 tsp vanilla
  • 1 ½ cups oat flour
  • 1 ½ teaspoons pumpkin pie spice
  • 2 tsp baking powder
  • ¼ tsp salt
  • ¼ cup mini chocolate chips

Instructions

  1. Preheat oven to 350F. Line a muffin tray with silicone or parchment paper liners and set aside.
  2. Combine all wet ingredients (pumpkin purée, milk, eggs, peanut butter, maple syrup, vanilla) in a medium sized bowl. Whisk until well combined.
  3. Add remaining ingredients and stir with a fork to incorporate all of the dry ingredients. Don’t overmix!
  4. Divide the mixture between the muffin tins, topping with more chocolate chips and a few oat flakes for decor if desired. Bake for 18-20 minutes. Muffins are done when a cake tester or toothpick, inserted into the middle of the muffin, comes out clean.
  5. Allow muffins to cool and enjoy immediately (or see storage directions below)!

Notes

To Store on Counter Top: Store in airtight container for 2-5 days.

To Store in Fridge: Store in airtight container for up to a week.

To Store in Freezer: Store in airtight container for up to 3 months. 

Other Optional Add-Ins: Pumpkin seeds, walnuts, cranberries or raisins.