Healthy Oat Pumpkin Muffins With Dates

Chocolate chip date pumpkin muffins on a cooling rack.

5 from 1 vote

Healthy Oat Pumpkin Muffins With Dates

Soft, naturally sweet, and packed with autumn flavor, these wholesome muffins combine nutrient-dense oat flour, pumpkin puree, juicy dates, and dark chocolate chips for a cozy, guilt-free treat. Perfect for breakfast, snacks, or a light dessert, they’re easy to make, naturally sweetened, and delightfully moist every time.

Prep Time5

Cook Time25

Total Time30

Course: Breakfast and Brunch, Cookies, Snacks, Desserts

Cuisine: American

Diet: Gluten Free

Servings: Muffins

Calories: 215kcal

Author: Mariska Ramondino

Equipment

1 12 cup muffin pan
1 high-speed blender
Bowls
1 whisk to combine the dry ingredients
1 spatula for combining wet with dry ingredients
cupcake liners

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

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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

Oat Flour: Use certified gluten-free oat flour if you want to keep it gluten-free.

Nutrition