Dairy Free Pumpkin Muffins with Oatmeal

So I’ve been on an oatmeal kick, and these pumpkin muffins with oatmeal are so yummy and wholesome. My recipe uses more pumpkin and oatmeal than a lot of pumpkin oatmeal muffin recipes out there.

It is also lower in oil and sugar than the average recipe. I pretty much blend all my oats now so that I can still utilize their health properties without making their texture a deterrent. They also make your baked goods more light than traditional oats. And I love using homemade pumpkin puree so I’ve included information on that and how to make oatmeal flour.

Pumpkin Muffins with Oatmeal

Dairy Free Pumpkin Muffins made with oatmeal and whole wheat flour

  • Blender
  • Measuring cups and spoons
  • Large bowl
  • Mixing spoon
  • Oven
  • Muffin tin
  • Cupcake liners

Dry ingredients

  • 1 ½ cup blended oatmeal or rolled oats (blend until finely ground)
  • ½ cup whole wheat flour
  • ¾ cup brown sugar
  • 3 tsp Baking Powder
  • ½ tsp salt
  • 1 ¼ tsp cinnamon
  • ¼ tsp of nutmeg
  • ¼ tsp ginger


  • 2 cups pumpkin puree (I use homemade pumpkin purée, can sub for canned pumpkin)
  • 2 eggs
  • ¼ cup coconut oil (melted)
  • 1 TBSP coconut milk* (omit if using homemade pumpkin puree)

Dry Ingredients

  1. Measure out your oats and blend until finely ground. In a large bowl mix together dry ingredients.

Liquid Ingredients

  1. Blend together the pumpkin, eggs, coconut oil and milk*.

    Gently fold the pumpkin mixture into dry ingredients. Do not over mix. Spoon into prepared muffin tins. Bake at 350 for 20 minutes.

*Using homemade pumkin puree will have more moisture than the canned store bought kind. If you use the canned pumkin add 1 TBSP of coconut milk. Or if you are using frozen pumpkin puree like I usually do, you can omit the milk all together.

Breakfast, brunch, Snack
Dairy free, dairy free pumpkin muffins, healthy muffins, pumkin, pumpkin muffins, pumpkin oat muffins

Preparing the batter

Pumpkin Muffins Batter

This recipe is really quite simple in that you mix all of the dry ingredients together. And in a separate bowl or a blender you mix the liquid ingredients. Then add the liquid ingredients to the dry and fold them together. When there are no big lumps or large clumps of flour it is ready to spoon into the muffin tins.  


When you spoon the muffin batter into the muffin tin, make sure to fill them almost to the top. Since I made this recipe with mainly oat flour it doesn’t rise as much as other recipes made with wheat flour. Which is why I included 1/2 cup of whole wheat. Bake at 350 F for 20 minutes or until a toothpick inserted in the centre comes out clean. These taste like a dessert when you top them with some dairy free caramel sauce.

Pumpkin muffins

Is pumpkin good for you?

Yes! It is a wholesome additive to baked goods that can add vitamins and minerals to your diet.
According to an article published by Healthline:

     “Pumpkin is high in vitamins and minerals while being low in calories. It’s also a great source of beta-carotene, a carotenoid that your body converts into vitamin A.”

One cup of cooked pumpkin contains about:

  • 49 calories
  • 0.2 grams of fat
  • 2 grams of protein
  • 12 grams of carbs
  • 3 grams of fiber

It also contains healthy amounts of:

  • Vitamin A, C, B12 and EPotassium, copper, manganese and iron

Homemade pumpkin puree or canned

I love buying a big ol ‘pumpkin and hacking it in half to harvest it’s scrumptious flesh. I recommend making your own pumpkin puree for this recipe or any other pumpkin recipe you make. However, I know that time does not always allow making everything from scratch. So you can use canned pumpkin just make sure it is pure pumpkin and not pumpkin pie filling.

I make my pumpkin puree by chopping it in half and baking it in the oven for about an hour. For full instructions on how to make pumpkin puree using the oven, look at this post from The Kitchen Chalkboard.

Do you have an instant-pot? Well then check out Emily Fabulous post on how to make pumpkin puree with an instant-pot

Pumpkin Muffins With Oat Flour

I make these pumpkin muffins with oatmeal flour or oat flour. I don’t know what to call it but I blend my oatmeal/rolled oats for about 30 seconds before using them in my recipe. Doing so makes the texture of these muffins more smooth and fluffy.

I add a bit of whole wheat flour to utilize the binding properties of gluten. Using pure oat flour may result in a more crumbly muffin texture. For more detailed instructions on how to make your own oat flour click hereBaking with oat flour is not as straight forward as with wheat. It does not react the same way to leavening agents since it contains no gluten.

So if you are interested in reading up on how oat flour works check out this article from Live Strong.

How To Store Pumpkin Muffins


For up to 2 days they can be stored in an airtight container or bag on the counter. However, if you plan on keeping them for up to 5 days make sure you store them in the refrigerator after baking. The moisture content of these pumpkin muffins with oatmeal is very high. Which means they start to mould faster than a less moist muffin like these dairy free cinnamon muffins.

Can I freeze Pumpkin Muffins?

Pumpkin muffins, like all other muffins, can be stored in the freezer for up to 2 months. Simply remove them from the freezer and reheat. You can reheat them in the microwave for 30-60 seconds. Or let them sit out on the counter for 25-30 minutes. Muffins can also be reheated in the oven by turning the oven on to 300 F and warming them for 8-10 minutes.

Pumpkin Muffin Stack

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