Almond and Oat Pumpkin Chocolate Chip Muffins

     Fall in Michigan just screams all things pumpkin, so I figured it would be a shame if I didn't pick up some cans of pumpkin purée and see what I could whip up in the kitchen.  My mom would always make homemade pumpkin bread when I was younger and we would just devour slices of it with butter spread on top.  Instead of using white flour like most bread recipes use, I decided to use a combination of almond flour AND old fashioned oats for this recipe because I happened to have both on hand.  I also wanted to boost the nutritional value (fiber and healthy fats) and reduce the glycemic index a bit.  My family (which includes my husband and 2-year old daughter) may or may not have eaten 2-dozen of these within 3 days.  I would highly suggesting putting a little bit of grass-fed butter or nut butter on them because, well, do I need an explanation?  

Pumpkin muffins made with almond flour, oats, and chocolate chips

I think you will love these muffins, they are:

Just slightly sweet
Moist (I know I know, sorry to use that word...)


These are super easy to make! You literally just combine the wet and dry ingredients together with a spoon and bake for about 22 minutes!  

almond flour pumpkin muffins
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Almond and Oat Pumpkin Chocolate Chip Muffins
Delicious pumpkin muffins made with almond flour and oats.
  • 1 cup old fashioned oats (GF if needed)
  • 1 cup almond flour
  • 1/3 cup dark chocolate chips
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 2/3 cup canned pumpkin purée
  • 1/4 cup pure maple syrup
  • 2 eggs, beaten
  • 2 tablespoons milk (plant or cow)
  • 1 tablespoon coconut oil, melted
  • 1 tsp pure vanilla extract
1. Pre-heat oven to 350F. 2. Line muffin pan with parchment paper liners (if using). 3. Combine all dry ingredients (minus chocolate chips) in one bowl and all wet ingredients in a second bowl. 4. Pour wet ingredients over dry and stir well with a spoon (do not over-mix). 5. Fold in chocolate chips 6. Spoon equal amounts of batter into each cupcake tin and then bake on 350 for 20-25 minutes until a toothpick inserted comes out clean.
Prep time: Cook time: Total time: Yield: 12 muffins

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