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It’s that time of year for all things pumpkin! These healthy oat flour pumpkin muffins are a delicious fall treat for a quick breakfast or snack.
Using pumpkin puree, these delicious muffins are perfectly fluffy with a tender crumb and they take only 30 minutes, start to finish. Get your pumpkin spice fix and add these gluten-free pumpkin muffins to your fall baking lineup!
These healthy pumpkin muffins are one of the recipes I’ve been testing with oat flour. There are a lot of wheat flour alternatives, and they are all great for different recipes.
I love to use almond flour, especially in these blueberry muffins, or in desserts like cherry clafoutis. And buckwheat flour is perfect for banana bread or pancakes. I even use chickpea flour to make the batter for these buffalo cauliflower bites. But I think oat flour is my new favorite gluten-free flour. So stay tuned for more oat flour recipes!
Jump to:
What is oat flour?
Oat flour is simply whole or steel-cut oats which are ground into a fine powder using a food processor. It’s easy to work with and you can use oat flour in a 1:1 ratio to all-purpose flour for recipes. What I really love about oat flour is how nutritious it is. It’s high in fiber, minerals, B vitamins and antioxidants.
What’s to love about pumpkin oat flour muffins?
- Simple ingredients: Make these delicious, fluffy muffins with items you probably have on hand.
- Easy: Pumpkin oat muffins take just 10 minutes to mix up, and 20 minutes to bake.
- Healthy: Oat flour adds extra nutrition and pumpkin is loaded with vitamins and fiber, too.
- Not too sweet: This recipe has no refined sugar, just a ½ cup of pure maple syrup, so it isn’t overly sweet. It’s a perfect breakfast along with some Greek yogurt and fruit. This gluten-free recipe is also dairy-free, so everyone can enjoy!
Ingredient notes
Ingredient quantities and full instructions are in the recipe card at the bottom of this post.
- Oat Flour: You can buy oat flour, or you can make these oat flour pumpkin muffins with homemade oat flour (instructions under “Tips and variations” below, and in the recipe card). Whether you buy it, or make your own oat flour, be sure to check that the oats or oat flour are certified gluten-free if that is important. Oats are naturally gluten-free. However, they can be processed in a facility that also processes other ingredients containing gluten.
- Baking powder and baking soda.
- Spices: The classic pumpkin pie spice ingredients are cinnamon, ginger, nutmeg, and cloves. You can use those individually, or you can use a pumpkin spice blend. (Use two teaspoons).
- Eggs: 2 large eggs for this recipe. For best results in baking, eggs should be at room temperature.
- Pumpkin puree: Canned pumpkin puree is convenient and nutritious. Be sure to look for pure pumpkin puree, and not pumpkin pie filling. If you want to use fresh pumpkin puree, use the same quantity as instructed in the recipe. You won’t be using the whole can, so you may want to try using the leftover pumpkin for making pumpkin bread, pumpkin hummus, or pumpkin soup.
- Maple syrup: Pure maple syrup is a delicious complement to the pumpkin spices. You can substitute and equal quantity of honey. You can also use brown sugar or coconut sugar; just add these to the dry ingredients instead of the wet ingredients.
- Oil: Use any neutral flavored oil for making these pumpkin oatmeal muffins. I recommend avoiding coconut oil for this recipe because it will impart its coconut flavor to compete with the pumpkin spice flavor.
- Vanilla extract.
- Pecans: Chopped pecans add a nice crunchy texture and a bit more protein to these delicious pumpkin muffins. However, you can use any other nuts, or omit them for a nut-free version. Or try one of the other add-in suggestions in the “Tips and Variations” section below.
How to make the delicious recipe; step by step
- Whisk the dry ingredients (oat flour, baking powder, baking soda, salt, and spices) along with the pecans, if using, (or any other add-ins) in a large bowl.
- In a separate bowl, whisk the pumpkin puree, maple syrup, eggs, oil, and vanilla.
- Add the wet mixture to the dry ingredients and mix just until combined.
- Divide the muffin batter between the prepared muffin tin cups.
- Bake 20 minutes. Cool on a wire rack, and enjoy!
Tips and variations
- Don’t over mix: The golden rule for perfect muffins is to mix the dry and liquid ingredients together until just combined. Over mixing will result in tough muffins with irregular shapes, like peaked tops and tunnels.
- Mini muffins: Use a mini muffin pan to make this recipe into 24 mini muffins. Reduce baking time by 5 minutes.
- Homemade oat flour: To make your own oat flour, use whole oats (not quick oats). Process the oats in a food processor or a high-speed blender for about a minute, until they turn into a fine powder.
- Add-ins: You can omit the chopped pecans in this recipe, or use any of these instead; walnuts or any other chopped nuts, white or dark chocolate chips, dried cranberries, or raisins.
- Storage: After cooling completely, store your oat flour pumpkin muffins in an airtight container on the counter for up to 3 days, or in the fridge for up to a week.
- Freezing: Allow the muffins to cool completely, then flash freeze the them on a baking tray until solid, about 30 minutes. Pack into an airtight freezer-safe container or zip lock bag.
Did you make this recipe? Please leave a rating in the comments below and let us know how it turned out. Did you make any changes? We would love for you to share and your feedback is important! Thank you for visiting The Food Blog!
Recipe
Oat Flour Pumpkin Muffins
These healthy oat flour pumpkin muffins are a delicious fall treat for a quick breakfast or snack. Using pumpkin puree, these delicious muffins are perfectly fluffy with a tender crumb and they take only 30 minutes, start to finish. Get your pumpkin spice fix and add these gluten-free pumpkin muffins to your fall baking lineup!
Print Pin Rate Save RecipePrevent your screen from going dark
Servings: 12 muffins
Calories: 199kcal
Instructions
Preheat oven to 350°
Spray a 12 cup muffin pan with cooking spray, or use muffin liners in the muffin cups.
In a large bowl, whisk together oat flour, baking powder, ginger, cinnamon, baking soda, salt, cloves, nutmeg, and pecans.
1 ¾ cups oat flour, 2 teaspoon baking powder, 1 teaspoon ground ginger, 1 teaspoon cinnamon, ½ teaspoon baking soda, ½ teaspoon salt, ¼ teaspoon ground cloves, ¼ teaspoon nutmeg, ½ cup chopped pecans
In another bowl, whisk together eggs, pumpkin puree, maple syrup, vegetable oil and vanilla.
½ cup maple syrup, 2 large eggs, 1 cup pumpkin puree, ¼ cup vegetable oil, 1 teaspoon vanilla extract
Stir the pumpkin mixture swiftly into the dry ingredients, mixing until just combined.
Spoon into the prepared muffin pan cups, dividing evenly.
Bake in the center of the oven until the tops are golden and firm to the touch. (About 20 minutes). A toothpick inserted in the center of the muffins should come out clean.
Cool in the pan on a cooling rack for 5 minutes.
Remove muffins from the pan and allow to cool completely on the rack.
Notes
- Don’t over mix: The golden rule for perfect muffins is to mix the dry and liquid ingredients together until just combined. Over mixing will result in tough muffins with irregular shapes, like peaked tops and tunnels.
- Mini muffins: Use a mini muffin pan to make this recipe into 24 mini muffins. Reduce baking time by 5 minutes.
- Homemade oat flour: To make your own oat flour, use whole oats (not quick oats). Process the oats in a food processor or a high-speed blender for about a minute, until they turn into a fine powder.
- Add-ins: You can omit the chopped pecans in this recipe, or use any of these instead; walnuts or any other chopped nuts, white or dark chocolate chips, dried cranberries, or raisins.
- Storage: After cooling completely, store your oat flour pumpkin muffins in an airtight container on the counter for up to 3 days, or in the fridge for up to a week.
- Freezing: Allow the muffins to cool completely, then flash freeze the them on a baking tray until solid, about 30 minutes. Pack into an airtight freezer-safe container or zip lock bag.
Nutrition
Serving: 1muffin | Calories: 199kcal | Carbohydrates: 24g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 27mg | Sodium: 159mg | Potassium: 237mg | Fiber: 2g | Sugar: 9g | Vitamin A: 3220IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 1mg
Colleen
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