Dairy Free Pumpkin Oat Muffins are an easy breakfast, dessert, or snack the whole family will enjoy! No all purpose flour. And they’re sweetened with honey!

My Chocolate Chip Banana Oat Muffins are one of my most loved recipes, both on this website and in my home. My kids gobble them right up! I’ve been wanting to do a pumpkin version for a while now and today is the day I get to share it with you!

Oats, almond milk (you can use cow’s milk if you’re not dairy-free), honey, canned pumpkin, and a few other ingredients go into the blender. Then pour into your muffin tin and bake! Super simple.

I top with chocolate chips just before baking. You can also use chopped nuts (chopped pecans are pictured above) or melt 1/4 cup chocolate chips with 1 tsp coconut oil and add a drizzle to each (also pictured above). You can even serve these without adding any chocolate or nuts for a more traditional pumpkin muffin. However you do it, it’s going to be good.

How are oat muffins different from muffins made with all purpose flour?

Because we use oat flour, the finished muffin will be more dense and chewy than a muffin made with all purpose flour. The color may also be darker (oat flour isn’t a great fit for a white cupcake recipe). While the texture of the muffin is slightly different (my kids never notice), it is still soft and totally delicious! It’s a fantastic swap that will make your sweet treats just a bit healthier!

What kind of oats work best?

You have two choices in oats here. Old fashioned rolled oats will be lighter but give you muffins that have more of an “oaty” texture and flavor. Quick cooking rolled oats will blend better but yield a more dense muffin. I prefer the quick oats but it’s really a matter of personal preference. Use whichever you like!

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Chocolate Chip Banana Oat Muffins

Dairy Free Pumpkin Oat Muffins

Dairy Free Pumpkin Oat Muffins are an easy breakfast, dessert, or snack the whole family will enjoy! No all purpose flour. And they’re sweetened with honey! 

Ingredients

  • 1 cup canned pumpkin
  • 2 cups quick cooking rolled oats or old fashioned rolled oats, See Recipe Notes for the difference between the two.
  • 2 eggs
  • 1/4 cup honey or maple syrup
  • 1 cup unsweetened almond milk, Can use cow’s milk if not dairy-free.
  • 1 1/2 tsp vanilla extract
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/2 cup chocolate chips, I prefer dark or semi-sweet. Can omit or use chopped nuts instead.

Instructions

  • Preheat oven to 400 degrees.
  • Add all your ingredients except the chocolate chips into a blender. Blend until batter is completely smooth and oats are finely ground. (The batter will not look at all like it was made from oats at this point.)
  • Add muffin/cupcake liners to your muffin tin and lightly coat with olive oil or your favorite non-stick spray. (If you don’t grease the liners you will experience some sticking.)
  • Fill your muffin cups to approximately 2/3 full (or just a bit more) with batter.
  • Add chocolate chips to the top of each muffin.
  • Place in oven and bake for 15 to 18 minutes. (15 minutes works best in my oven.)
  • Remove pan from oven and set aside to cool for 5 minutes.

Notes

You have two choices in oats here. Old fashioned rolled oats will be lighter but give you muffins that have more of an “oaty” texture and flavor. Quick cooking rolled oats will blend better but yield a more dense muffin. I prefer the quick oats but it’s really a matter of personal preference. Use whichever you like!
These muffins freeze well so if you end up with more than you need feel free to freeze what you like!
Your canned pumpkin should have only one ingredient: pumpkin. Libby’s is the brand I find most often in all grocery stores.
Want to skip the chocolate? Feel free to skip it! Or add chopped pecans or walnuts instead! It’s delicious no matter how you do it.

Nutrition

Serving: 1muffin, Calories: 131kcal, Carbohydrates: 22g, Protein: 3g, Fat: 3g, Saturated Fat: 1g, Cholesterol: 28mg, Sodium: 45mg, Potassium: 187mg, Fiber: 2g, Sugar: 11g, Vitamin A: 3235IU, Vitamin C: 0.8mg, Calcium: 88mg, Iron: 1.2mg

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