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Pumpkin Oat Muffins with Chocolate Chips

Bring the enjoyment of pumpkin pie into delicious whole-grain muffins!


Topping (optional, not included in these photos):

  • 2 tbsp unrefined sugar
  • pinch sea salt


  • 1 cup spelt flour
  • 1 cup oat flour
  • 1/2 cup rolled oats
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1/4 tsp sea salt
  • 1/2 tsp cinnamon
  • 1/4 tsp freshly grated nutmeg
  • 1/8 tsp allspice
  • 3 tbsp coconut sugar or other unrefined sugar
  • 1/4 - 1/3 cup mini non-dairy chocolate chips optional... maybe!
  • 3 tbsp pure maple syrup
  • 1 tbsp flax meal or 1/2 tbsp ground white chia seed
  • 1 cup plain or vanilla non-dairy milk
  • 1 cup pumpkin pie mix (see note) I use Farmer’s Market Organic brand
  • 1 tbsp freshly squeezed lemon juice
  • 1 ½ tsp pure vanilla extract


  1. Preheat the oven to 350°F. In a small bowl, combine the topping ingredients and set aside until batter is ready. In a large bowl, combine the dry ingredients, sifting in the baking powder and baking soda. Stir until well mixed. In another bowl, first combine the maple syrup with the flax meal, and then add the remaining wet ingredients and stir until well mixed. Add the wet mixture to the dry mixture, and gently fold and mix until just combined (do not overmix). Let sit for a minute while preparing a muffin pan with liners. Spoon the mixture into a twelve-cup lined muffin pan (filling 12). Sprinkle a little of the topping on each muffin. Bake for 21-22 minutes, until set to the touch. Remove from the oven, let cool for a couple of minutes in the pan, and then transfer the muffins to cool on a cooling rack. Makes 12 muffins.

Recipe Notes

Pumpkin Mix Note: If you want to use pure canned pumpkin puree, you’ll need to use a little less, thin with additional maple syrup, and bump up the spices. 

Spice Notes: For a spicier muffins flavor, increase the allspice a little, add 1⁄8 to 1⁄4 teaspoon of ground ginger for extra spice.

Notes: Try adding 1⁄4 to 1⁄2 cup of chopped walnuts or pecans.