Description
These Pumpkin Oat Flour Muffins are a wholesome, gluten-free treat perfect for fall mornings or anytime you crave a moist, flavorful muffin. Made with pumpkin puree, warm pumpkin pie spice, and naturally sweetened with brown sugar or alternatives, these easy-to-make muffins deliver a tender crumb and a subtle sweetness without refined flour.
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 Oven and Prepare Muffin Pan: Preheat your oven to 350°F (175°C) and line a muffin pan with paper liners or grease it with cooking spray to prevent sticking.
- Make Oat Flour: If you are using rolled oats instead of pre-made oat flour, blend them in a blender or food processor until you achieve a fine, flour-like consistency.
- Mix 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, then add the pumpkin puree, brown sugar (or your preferred sweetener such as maple syrup or honey), oil, milk, and vanilla extract. Stir until the mixture is smooth and well combined.
- Combine Wet and Dry: Pour the wet ingredients into the dry mixture and gently stir until just combined. Be careful not to overmix to keep the muffins tender.
- Fill Muffin Cups: Spoon the batter evenly into the muffin cups, filling each about three-quarters full. For added texture and sweetness, optionally sprinkle the tops with turbinado sugar.
- Bake: Place the muffin pan in the preheated oven and bake for 18 to 20 minutes, rotating the pan halfway through baking to ensure even cooking. The muffins are done when a toothpick inserted into the center comes out clean.
- Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, which helps set their texture.
Notes
- You can substitute brown sugar with maple syrup or honey for a natural sweetener option.
- Use any mild oil you prefer, such as canola, vegetable, or melted coconut oil.
- Oat flour can be made at home by grinding rolled oats if you don’t have it on hand.
- To make this recipe dairy-free, use your favorite non-dairy milk such as almond, soy, or oat milk.
- Ensure not to overmix the batter to avoid dense muffins.
- Turbinado sugar topping is optional but adds a pleasant crunch and sweetness.
