Description
Deliciously moist and naturally gluten-free, these pumpkin oat flour muffins are the ultimate treat for cozy autumn mornings. Packed with wholesome ingredients like oat flour and pumpkin puree, they’re easy to make and perfect for breakfast or a snack.
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
Instructions
- Preheat the oven to 350°F (175°C) and prepare a muffin pan with liners or cooking spray.
- If using rolled oats, blend them into a fine flour using a blender or food processor.
- In a large bowl, whisk together oat flour, pumpkin pie spice, baking powder, baking soda, and salt.
- In another bowl, mix eggs, pumpkin puree, brown sugar (or chosen sweetener), oil, milk, and vanilla extract until smooth.
- Combine the wet and dry ingredients, stirring gently until just mixed. Do not overmix.
- Divide the batter evenly into 10 muffin cups, filling about ¾ full. Optionally, sprinkle with turbinado sugar.
- Bake for 18-20 minutes, rotating halfway through, until a toothpick inserted in the center comes out clean.
- Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Oat Flour Tip: Make your own by blending rolled oats into a fine powder.
Sweetener Options: Brown sugar, maple syrup, or honey work equally well.
Vegan Adaptation: Replace eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg).
Mix-Ins: Add chocolate chips, nuts, or dried fruit for extra flavor.
- Prep Time: 5 minutes
- Cook Time: 18 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 10 muffins
- Calories: Approximately 150 kcal per muffin
