Description
Deliciously moist and flavorful Pumpkin Oat Flour Muffins made with gluten-free oats and warm pumpkin pie spice. These muffins are perfect for a wholesome breakfast or snack, combining the natural sweetness of pumpkin and brown sugar with a tender crumb. Easy to prepare and bake, they’re a cozy seasonal treat everyone will love.
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 by lining it with muffin liners or spraying it with cooking spray to prevent sticking.
- Prepare Oat Flour: If using rolled oats instead of oat flour, place them in a blender or food processor and blend until they form a fine flour texture.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the oat flour, pumpkin pie spice, baking powder, baking soda, and salt to evenly distribute the leavening agents and spices.
- Combine Wet Ingredients: In a separate bowl, mix 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 homogenous.
- Combine Wet and Dry: Gently fold the wet ingredients into the dry ingredients, stirring just until combined. Avoid overmixing to maintain a tender muffin texture.
- Fill Muffin Cups: Divide the batter evenly among the 10 muffin cups, filling each about three-quarters full. Optionally, sprinkle the tops with turbinado sugar for added crunch and sweetness.
- Bake: Bake in the preheated oven for 18-20 minutes, rotating the pan halfway through baking for even cooking. Check doneness by inserting a toothpick; 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, ensuring they set and remain moist.
Notes
- To make these muffins vegan, replace the eggs with flax eggs and use maple syrup as the sweetener.
- Oat flour can be made by blending rolled oats until fine if oat flour is unavailable.
- These muffins freeze well; store in an airtight container and reheat before serving.
- For added texture, consider mixing in chopped nuts or chocolate chips.
- Using non-dairy milk such as almond or oat milk makes this recipe dairy-free.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
