Description
Delicious and moist Pumpkin Oat Flour Muffins made with wholesome ingredients like pumpkin puree and gluten-free oat flour. These muffins are subtly spiced with pumpkin pie spice and lightly sweetened, perfect for a healthy breakfast or snack.
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: Preheat the oven to 350°F (175°C) and prepare a muffin pan with liners or cooking spray to prevent sticking.
- Make Oat Flour: If using rolled oats, blend them in a blender or food processor until they form a fine flour consistent in texture for smooth batter.
- Mix Dry Ingredients: In a large bowl, whisk together the oat flour, pumpkin pie spice, baking powder, baking soda, and salt to evenly distribute the leavening agents and spices.
- Mix Wet Ingredients: In a separate bowl, beat the eggs then add pumpkin puree, brown sugar (or your chosen sweetener), oil, milk, and vanilla extract; stir until smooth and well combined.
- Combine Ingredients: Gently fold the wet ingredients into the dry ingredients, stirring just until combined to keep the batter light and tender; avoid overmixing.
- Fill Muffin Cups: Divide the batter evenly among 10 muffin cups, filling each about ¾ full. Optionally, sprinkle the tops with turbinado sugar for added crunch and sweetness.
- Bake: Bake for 18-20 minutes, rotating the muffin pan halfway through baking to ensure even cooking, until a toothpick inserted into the center comes out clean.
- Cool: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, helping maintain their structure and texture.
Notes
- For gluten-free muffins, make sure to use certified gluten-free oats.
- Sweetener alternatives like maple syrup or honey can be used instead of brown sugar, adjusting to taste.
- Do not overmix the batter to prevent dense muffins.
- Using non-dairy milk like almond or oat milk works well for a dairy-free option.
- Turbinado sugar is optional but adds a nice crunchy texture on top.
- Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
