Description

Delight in these nutritious and naturally gluten-free Pumpkin Oat Flour Muffins, perfect for a cozy breakfast or snack. Made with wholesome ingredients like pumpkin puree, oat flour, and warm pumpkin pie spice, these muffins are lightly sweetened and moist, offering a comforting fall flavor that everyone will love.

Ingredients

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

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a muffin pan by lining it with muffin liners or greasing it with cooking spray to prevent sticking.
Prepare Oat Flour: If using whole rolled oats, place them in a blender or food processor and blend 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 until well combined.
Combine Wet Ingredients: In a separate bowl, whisk the eggs, pumpkin puree, brown sugar (or your alternative sweetener), oil, milk, and vanilla extract until the mixture is smooth and homogenous.
Combine Wet and Dry: Gently fold the wet ingredients into the dry ingredients, stirring carefully until just combined. Avoid overmixing to ensure tender muffins.
Fill Muffin Cups: Evenly distribute the batter into 10 muffin cups, filling each about three-quarters full. If desired, sprinkle a little turbinado sugar on top for a crunchy texture.
Bake: Bake the muffins in the preheated oven for 18-20 minutes. To ensure even baking, rotate the pan halfway through. Check doneness by inserting a toothpick into the center; it should come out clean.
Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This prevents sogginess and helps muffins set.

Notes

Using maple syrup or honey as sweeteners will add moisture and a slightly different sweetness profile.
Ensure oats are gluten-free if you require a gluten-free recipe.
Do not overmix the batter to keep muffins tender and fluffy.
Oil varieties such as vegetable, canola, or coconut oil work well.
Optional turbinado sugar adds a delightful crunchy topping but can be omitted for a smoother texture.
Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.