Can I make Healthy Pumpkin Muffins with all-purpose flour?

Yes. If you don't want to use oat flour you can substitute it with equal parts of all-purpose flour like I use in this Pumpkin Banana Bread .

Can I use pumpkin pie filling in pumpkin muffins?

No I don't recommend it. Pumpkin pie filling is filled with sugars and spices and will effect the taste of the muffins.

These Healthy Pumpkin Muffins with chocolate chips are light, fluffy and made with oat flour for a healthier whole-grain twist!

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Preheat the oven to 350°F (180°C) and line a muffin pan with paper liners.
In a medium bowl, whisk together the oat flour, baking powder, baking soda, salt, and pumpkin pie spice.
In a separate large bowl, whisk together the eggs, maple syrup, avocado oil, milk, pumpkin purée, and vanilla extract until smooth.
Pour the dry ingredients into the wet ingredients and use a spatula to gently fold everything together until just combined.
Stir in the chocolate chips. Be careful not to overmix.
Divide the batter evenly between the muffin cups, filling each about 3/4 full. Sprinkle a few extra chocolate chips on top if desired.
Bake for 18–22 minutes, or until a toothpick inserted in the centre comes out clean.
Let the muffins cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely before serving.

Use 100% pumpkin purée, not pumpkin pie filling.
Mix gently. Overmixing makes muffins dense.
Check doneness with a toothpick, it should come out clean or with a few crumbs.
Make homemade oat flour by blending rolled oats until fine.
No pumpkin spice? Mix 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, and a pinch of cloves.