Description
Delight in these moist and flavorful Pumpkin Oat Flour Muffins, perfect for a wholesome breakfast or snack. Made with gluten-free oats and warm pumpkin pie spices, these muffins offer a naturally sweetened, dairy-inclusive treat that’s easy to whip up and bake.
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 Pan: Preheat your oven to 350°F (175°C) and line a muffin pan with liners or coat with cooking spray to prevent sticking.
- Make Oat Flour: If using rolled oats, blend them in a blender or food processor until finely ground into oat flour.
- Mix Dry Ingredients: In a large bowl, whisk together the oat flour, pumpkin pie spice, baking powder, baking soda, and salt until well combined.
- Mix Wet Ingredients: In a separate bowl, whisk the eggs, pumpkin puree, brown sugar (or your choice of maple syrup or honey), oil, milk, and vanilla extract until the mixture is smooth and uniform.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients and stir gently, mixing just until combined. Avoid overmixing to keep muffins tender.
- Fill Muffin Cups: Spoon the batter evenly into 10 muffin cups, filling each about three-quarters full. Sprinkle turbinado sugar on top if desired for extra crunch and sweetness.
- Bake: Place in the oven and bake for 18 to 20 minutes. Rotate the pan halfway through baking to ensure even cooking. Check doneness by inserting a toothpick in the center; it should come out clean.
- Cool: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Use gluten-free oats to keep the muffins gluten-free.
- You can substitute brown sugar with maple syrup or honey for a different sweetness.
- To make these vegan, substitute eggs with flax eggs and use non-dairy milk.
- Do not overmix the batter, as it can lead to dense muffins.
- Turbinado sugar topping is optional but adds a nice crunchy texture.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
