Pumpkin Oatmeal Muffins

5 from 1 vote

Make these moist pumpkin oatmeal muffins that are packed with fall flavors and low in sugar in just 20 minutes.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Snack

Cuisine: American

Diet: Low Calorie

Servings: muffins

Preheat oven 400 F. Prepare a muffin tin by spraying with nonstick cooking spray or placing muffin liners in the cavities.
Using a medium bowl with a hand mixer, add pumpkin, applesauce, sugar, oil, milk, molasses and vanilla extract and mix until combined well.
To the batter, add sea salt, cinnamon, pumpkin spice, nutmeg, cloves, baking powder and oat flour.
Mix together lightly until combined then add chocolate chips and fold by hand.
Divide the batter evenly among 12 cavities, filling 3/4 of the way full.
Bake 18-20 minutes until a toothpick can be inserted and removed clean.
Allow muffins to cool in the pan 10 minutes before removing and transferring to a wire rack to cool completely.

Use pumpkin puree and not pumpkin pie filling to achieve the right flavor and consistency.
Fold the wet and dry ingredients together until they are just combined. Don’t keep mixing after the chocolate chips; otherwise, the muffins will turn out dense and gummy.
Carefully measure out your oat flour exactly to ensure the muffins have the right consistency.
You can use any sugar you prefer in this recipe.
Use gluten free oat flour if needed. You can also make oat from by blending rolled oats.