Description
These Pumpkin Oat Flour Muffins are a wholesome and delicious treat perfect for fall or any time you crave a cozy, spiced snack. Made with gluten-free oat flour, pumpkin puree, and warm pumpkin pie spices, these muffins are moist, flavorful, and naturally sweetened with brown sugar or your choice of maple syrup or honey. They’re quick to prepare and baked to perfection, offering a satisfying balance of nutrition and indulgence in every bite.
Ingredients
Scale
Dry 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
Wet Ingredients
- 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 and prepare pans: Preheat your oven to 350°F (175°C). Line a muffin pan with liners or lightly grease it with cooking spray to ensure the muffins do not stick.
- Make oat flour: If using rolled oats instead of store-bought oat flour, place the oats in a blender or food processor and blend until you achieve a fine flour consistency.
- Combine dry ingredients: In a large mixing bowl, whisk together the oat flour, pumpkin pie spice, baking powder, baking soda, and salt to evenly distribute all the dry ingredients.
- Mix wet ingredients: In a separate bowl, beat the eggs lightly then add the pumpkin puree, brown sugar (or your preferred sweetener like maple syrup or honey), oil, milk, and vanilla extract. Mix until the mixture is smooth and well combined.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients and gently fold them together just until mixed. Be careful not to overmix, as this can make the muffins dense and tough.
- Fill muffin cups: Evenly spoon the batter into the muffin cups, filling each about three-quarters full. If desired, sprinkle the tops with turbinado sugar for an added crunch and sweetness.
- Bake muffins: Place the muffin pan in the oven and bake for 18-20 minutes. Rotate the pan halfway through baking to ensure even cooking. Test doneness by inserting a toothpick into the center of a muffin; it should come out clean or with only a few crumbs attached.
- Cool muffins: Once baked, remove the pan from the oven and let the muffins cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely before serving or storing.
Notes
- To make these muffins vegan, substitute the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and use non-dairy milk.
- For added texture and flavor, consider adding chopped nuts or raisins to the batter.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Adjust sweetness according to your taste by varying the brown sugar or syrup quantity.
- Prep Time: 10 minutes
- Cook Time: 18-20 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
