Description
These Pumpkin Oat Flour Muffins are a delightful gluten-free and vegetarian breakfast option, bursting with warm pumpkin spice flavors and wholesome ingredients. Perfect for a healthy fall treat, they combine the natural sweetness of pumpkin and maple syrup with the hearty texture of oat flour, resulting in moist, flavorful muffins that are easy to make and even easier to enjoy.
Ingredients
Scale
Wet Ingredients
- 1 cup canned pumpkin puree
- 2 large eggs
- 1/3 cup maple syrup or honey
- 1/4 cup unsweetened almond milk (or milk of choice)
- 1/4 cup coconut oil or melted butter
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 3/4 cups oat flour
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Optional Add-ins
- 1/3 cup mini chocolate chips or chopped nuts
Instructions
- Preheat and prepare muffin tin: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it to prevent sticking.
- Mix wet ingredients: In a large mixing bowl, whisk together the pumpkin puree, eggs, maple syrup or honey, almond milk, coconut oil or melted butter, and vanilla extract until the mixture is smooth and well combined.
- Combine dry ingredients: In a separate bowl, whisk together the oat flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt until evenly mixed.
- Combine wet and dry mixtures: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined; avoid overmixing to keep the muffins tender.
- Add optional mix-ins: Fold in mini chocolate chips or chopped nuts if using, distributing them evenly throughout the batter.
- Fill muffin cups: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full to allow room for rising.
- Bake: Bake in the preheated oven for 18–22 minutes or until a toothpick inserted into the center of a muffin 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 for optimal texture.
Notes
- To make your own oat flour, blend rolled oats in a blender or food processor until finely ground.
- Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate them for up to a week to extend freshness.
- These muffins can be frozen for longer storage; thaw before serving.
- Substitute almond milk with any preferred dairy or non-dairy milk.
- Adjust sweetness by varying the amount of maple syrup or honey to taste.
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 8g
- Sodium: 140mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
