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!
- 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
- Preheat oven to 350F. Line a muffin tray with silicone or parchment paper liners and set aside.
- Combine all wet ingredients (pumpkin purée, milk, eggs, peanut butter, maple syrup, vanilla) in a medium sized bowl. Whisk until well combined.
- Add remaining ingredients and stir with a fork to incorporate all of the dry ingredients. Don’t overmix!
- 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.
- Allow muffins to cool and enjoy immediately (or see storage directions below)!
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.
- Prep Time: 10 Minutes
- Cook Time: 18-20 Minutes
- Category: Baking
- Method: Baked
- Cuisine: North American
Keywords: pumpkin puree, oat flour, peanut butter, chocolate chips, muffin tin, fall, winter, recipes, thanksgiving