Pumpkin Oat Flour Muffins

Name: Pumpkin Oat Flour Muffins
Prep time: 5 min
Cook time: 18 min
Total time: 23 min
Cuisine: American
Ingredients: 1½ cups gluten-free rolled oats (or 1½ cups + 3 tablespoons oat flour); 1½ teaspoons pumpkin pie spice; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 2 large eggs; 1 cup pumpkin puree; ½ cup brown sugar (or maple syrup or honey); ¼ cup oil (any variety); ¼ cup milk or non-dairy milk; 1 teaspoon vanilla extract; Optional: turbinado sugar for sprinkling

Isabella

🌟Life, Love, and Gastronomy 🍷

Jump to Recipe

Deliciously moist and naturally gluten-free, these Pumpkin Oat Flour Muffins are the perfect treat for cozy autumn mornings. Made with wholesome ingredients like oat flour and pumpkin puree, these muffins strike the ideal balance between healthful and satisfying. Warm spices add a comforting flavor, making them a go-to recipe for the season.

Why You’ll Love This Recipe

Naturally gluten-free and packed with nutrients from pumpkin and oats.

Customizable with your choice of sweetener and milk options.

Quick and easy to prepare with minimal prep time.

Perfect for breakfast, snacks, or even dessert.

A wholesome and delicious way to embrace fall flavors.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1½ cups gluten-free rolled oats (or 1½ cups + 3 tablespoons oat flour)

1½ teaspoons pumpkin pie spice

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

2 large eggs

1 cup pumpkin puree

½ cup brown sugar (or maple syrup or honey)

¼ cup oil (any variety)

¼ cup milk or non-dairy milk

1 teaspoon vanilla extract

Optional: turbinado sugar for sprinkling

Directions

Preheat the oven to 350°F (175°C). Line a muffin pan with 10 cupcake liners or lightly grease with cooking spray.

If using rolled oats, blend them in a high-powered blender or food processor until fine and powdery, about 30 seconds to 1 minute.

In a large bowl, whisk together the oat flour, pumpkin pie spice, baking powder, baking soda, and salt.

In a separate bowl, mix the eggs, pumpkin puree, brown sugar (or your chosen sweetener), oil, milk, and vanilla extract until smooth.

Pour the wet mixture into the dry ingredients and gently stir until just combined. Avoid overmixing to keep the muffins tender.

Divide the batter evenly into the prepared muffin cups, filling each about ¾ full. Sprinkle the tops with turbinado sugar if desired.

Bake for 18-20 minutes, rotating the pan halfway through. The muffins are ready when a toothpick inserted in the center comes out clean.

Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

Servings: 10 muffins

Prep Time: 5 minutes

Cook Time: 18 minutes

Total Time: 23 minutes

Calories: Approximately 150 kcal per muffin

Variations

Sweetener: Swap brown sugar for honey or maple syrup for a refined sugar-free option.

Toppings: Add chocolate chips, chopped nuts, or dried cranberries for extra flavor.

Dairy-Free: Use almond milk, oat milk, or any non-dairy alternative.

Spice It Up: Enhance the flavor with additional cinnamon or nutmeg.

Vegan: Replace eggs with flaxseed eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg).

Storage/Reheating

Storage: Store the muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.

Freezing: Freeze the muffins in a freezer-safe bag or container for up to 3 months. Thaw at room temperature before serving.

Reheating: Warm muffins in the microwave for 10-15 seconds or in a 300°F oven for a few minutes.

Related Recipes:

No-Bake Peanut Butter Oat Cups

FAQs

How do I make oat flour at home?

Simply blend rolled oats in a blender or food processor until they turn into a fine, powdery consistency.

Can I use canned pumpkin pie filling instead of puree?

It’s best to use pure pumpkin puree since pumpkin pie filling contains added sugar and spices that may alter the recipe.

Can I make these muffins vegan?

Yes! Replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg).

What oil works best for these muffins?

Any neutral oil works, such as vegetable oil, coconut oil, or avocado oil.

Can I add mix-ins to this recipe?

Absolutely! Fold in chocolate chips, chopped nuts, or dried fruit after mixing the batter.

Conclusion

These pumpkin oat flour muffins are a delightful way to celebrate the flavors of fall. They’re easy to make, naturally gluten-free, and endlessly customizable to suit your preferences. Whether you enjoy them warm with a cup of coffee or save them for an on-the-go breakfast, these muffins are sure to become a favorite. Give this recipe a try, and savor the seasonal goodness in every bite.

📖 Recipe: