Soft, naturally sweet, and bursting with fall flavor, these wholesome date pumpkin muffins combine nutrient-dense oat flour, pumpkin puree, juicy dates, and dark chocolate chips for a cozy, guilt-free treat.
Perfect for breakfast, an afternoon snack, or a light dessert, they’re easy to make, naturally sweetened, and delightfully moist every time.
I love making muffins this time of year, especially when the flavors of pumpkin, warming spices, and dates come together, much like my Spiced Peanut Butter Date Cookies With Chocolate Chips.
Unlike typical sugary muffins, these healthy pumpkin muffins are naturally sweetened with Medjool dates and lightly spiced. They're super moist inside with gooey chocolate pockets and pair perfectly with a cup of coffee or tea. Let’s bake!
Why You'll Love This Recipe
- Easy Meal Prep: These muffins are quick and easy to make.
- Moist & Flavorful: The combination of pumpkin puree, dates, and dark chocolate chips creates the ultimate moist muffin with natural sweetness and warming spices.
- Nutritious & Wholesome: Packed with oat and almond flour, these muffins provide fiber, protein, and healthy fats while avoiding refined sugars.
- Perfect for Fall Season: With cinnamon, clove, and cardamom, you get all the cozy things pumpkin brings to the table.
Ingredients & Notes
See the recipe card for full information on ingredients and quantities.
- Medjool Dates: They naturally sweeten these easy pumpkin muffins. Save any leftovers to make my Easy and Moist Date Cake or Pumpkin Pie Spice Energy Balls.
- Eggs: Use large eggs at room temperature for the best texture and even rise.
- Coconut Oil: A healthy fat that adds moisture and helps bind the ingredients together.
- Pumpkin Puree: I use a whole can of pumpkin puree, like in my Pumpkin Mini Frittatas. It keeps the muffins moist, adds a subtle sweetness, and is packed with fall flavor and nutrients. Ensure it's pure pumpkin and nothing else has been added.
- Flour: I use a mixture of oat flour (certified gluten-free) and almond flour to achieve that soft, tender texture in every bite.
- Leavening Agents: Baking powder and baking soda give the muffins a nice lift, keeping them airy and fluffy without drying them out.
- Spices: Cinnamon, cloves, and cardamom add a warming touch for that cozy, fall-season flavor. A pinch of sea salt enhances the sweetness and rounds out the flavors beautifully.
- Dark Chocolate Chips: I highly recommend adding dark chocolate chips, as they complement the pumpkin puree perfectly. Sprinkle a few extra on top before baking for a little chocolatey crunch.
How To Make It
See the full recipe with measurements in the recipe card.
Step One (Picture 1 above) - Combine the pitted Medjool dates, eggs, coconut oil, and pumpkin puree in a food processor or high-speed blender. Blend until smooth to create a spiced date pumpkin puree.
Step Two (Picture 2 above) - In a large mixing bowl, whisk together oat flour, almond flour, baking powder, baking soda, cinnamon, clove, and cardamom.
Step Three (Picture 3 above) - Add the wet ingredients to the flour mixture and stir gently with a spatula until just combined. Fold in dark chocolate chips.
Step Four (Picture 4 above) - Spoon batter evenly into the muffin liners. Sprinkle extra chocolate chips on top. Bake muffins for 20–25 minutes in a preheated oven, or until a cake tester or toothpick inserted in the center comes out clean. Let them cool in the pan for a few minutes, then transfer to a wire rack to cool completely. Enjoy or store for later.
Top Tips
- Use an Ice Cream Scoop: Ensures evenly sized muffins and even baking.
- Don’t Overmix: Overmixing the muffin batter can make muffins tough; stir until just combined.
- Fold in The Chocolate Chips: It really makes these date pumpkin muffins special.
- Check Baking Time: Start checking at 20 minutes with a cake tester; ovens vary.
Variations & Substitutions
- Spiced to Taste: Adjust cinnamon, clove, or cardamom slightly for a little bit more warmth.
- Add Mix-ins: Pumpkin seeds, or a drizzle of almond butter for extra nutrition.
- Spices: You can also use pumpkin pie spice if you have leftovers from making my Pumpkin Pie Spice Energy Balls.
Storage
Store cooled muffins in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to 1 week.
More Delicious Recipes Sweetened With Dates
📖 Recipe
Healthy Oat Pumpkin Muffins With Dates
Mariska RamondinoEquipment
Ingredients
Wet Ingredients
- 10 pitted Medjool dates (About 5.4 ounces or 155 grams)
- 2 eggs
- 2 tablespoons solid coconut oil
- 1 (15-ounce/425-gram) can pumpkin puree
Dry Ingredients
- 1 ½ cups oat flour-see note 170 grams
- ½ cup almond flour 55 grams
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons cinnamon powder
- ¼ teaspoon ground clove
- 1 teaspoon ground cardamom
- ½ teaspoon sea salt
- ½ cup dark chocolate chips (95 grams), plus more to garnish
Instructions
- Preheat oven to 350°F (180°C). Line a 12-cup muffin pan with cupcake liners. Set aside.
- Blend all wet ingredients into a puree. Make sure all dates are sufficiently pulverized. Set aside.10 pitted Medjool dates, 2 eggs, 2 tablespoons solid coconut oil, 1 (15-ounce/425-gram) can pumpkin puree
- In a large bowl, combine all the dry ingredients, (except the chocolate chips) and whisk until well combined.1 ½ cups oat flour-see note, ½ cup almond flour, 2 teaspoons baking powder, ½ teaspoon baking soda, 2 teaspoons cinnamon powder, ¼ teaspoon ground clove, 1 teaspoon ground cardamom
- Add the reserved pureed pumpkin mixture to the dry ingredients. Use a spatula to thoroughly combine everything (don't overmix). Fold in the dark chocolate chips.½ cup dark chocolate chips
- Spoon the batter into the prepared muffin cups, filling them all the way to the top. Sprinkle the tops with a few extra dark chocolate chips so they stick to the batter.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool for a few minutes in the muffin pan. Then transfer them to a cooling rack and allow them to cool completely.
- Store muffins covered tightly at room temperature for up to 5 days, or in the refrigerator for up to 1 week.
Notes
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Nutrition (% Daily value)
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.
Mariska Ramondino says
These Date Pumpkin Muffins are super moist and healthy enough to enjoy for breakfast with your favorite cup of tea or coffee. They also make a great to-go snack. Enjoy!