Oat Flour Pumpkin Muffins
Easy Oat Flour Pumpkin Muffins
Try these gluten free oat flour pumpkin muffins that are made with oat flour, pumpkin puree, maple syrup, and a few fall spices. They are perfect for a quick breakfast or snack.
Fall is in the air, and that means it’s time for all things pumpkin!
They’re healthy and delicious and perfect for a snack. Just heat one up and slather it with some yummy butter!
So why not give them a try today? You won’t regret it!
Pumpkin Muffins with Oat Flour
I love oat flour. I also love how if you don’t have actual oat flour at home you can easily make it with some oats and a blender! This recipe uses oatmeal that is added to a blender to turn it into flour.
If you already have some oat flour just use the equivalent amount. You’ll love how easy these no flour pumpkin muffins are!
Please be aware that for this delicious recipe to be gluten-free the oats need to be labeled as certified gluten free on the package. If you are making these for a loved one with a gluten allergy the oats need to be certified gluten.
If you do not require your food to be gluten free, you can use oats that are not certified gluten free.
Oat Flour Pumpkin Muffins Ingredients
- old-fashioned oats
- pumpkin purée
- a few eggs
- maple syrup
- coconut oil
- almond milk
- baking soda
- vanilla extract
- ground cinnamon
- salt
- ground ginger
- ground nutmeg
- ground cloves
These delicious pumpkin oat muffins require a few main ingredients plus some yummy fall spices. You can switch the almond milk to another milk of your choice.
You can also switch the maple syrup to brown sugar or your preferred sweetener (for a full list of maple syrup substitutes). The maple syrup does give the muffins a nice fall flavor. You can use butter instead of coconut oil.
How to Make Oat Flour Pumpkin Muffins
Begin by preheating the oven to 350º F.
To make oat flour, add the old-fashioned oats to your blender and blend until you get a fine powder.
In a large bowl, add the maple syrup and coconut oil and beat together with a whisk for a few minutes.
Next, add the eggs and beat for a few minutes.
Add in the almond milk, pumpkin purée, and vanilla extract, and beat.
Then add the baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves. Keep beating until you mix all the ingredients together without lumps.
Then, add the oat flour to the mixture and whisk until you get a batter without lumps.
Grease a muffin tin with coconut oil and add the batter.
Place your muffin tin in the oven and bake for 30 minutes, or until a toothpick or a knife inserted into a muffin comes out clean.
Place the muffin tin on a cooling rack to cool before serving.
Gluten Free Pumpkin Muffins
To make sure these are gluten free pumpkin muffins you need to use certified gluten free old-fashioned oats. Oats are naturally gluten free but during the manufacturing process, they can become contaminated with gluten.
How to store oat flour pumpkin muffins
You can store oat flour pumpkin muffins at room temperature, in an airtight container for up to 4 days.
Can I freeze oat flour pumpkin muffins?
Yes, you can freeze oat flour pumpkin muffins. Freeze the muffins in an airtight container for up to 3 months. This is a perfect way to batch cook them and freeze them, so you can always grab one when you’re craving something comforting.
Can I make egg-free oat flour pumpkin muffins?
Yes, you can make egg-free oat flour pumpkin muffins. Use your favorite egg replacer and use the equivalent of 2 eggs. I have not tried an egg-free version of this recipe but I know it will turn out great! Here’s my list of egg substitutes.
Can I use another flour instead of oat flour?
No, you cannot use another flour instead of oat flour when making this recipe. The recipe is designed for oat flour only.
Can I use any oats to make oat flour?
Yes, you can use any kind of oats to make oat flour. You can use old-fashioned oats, quick-cooking oats, or steel-cut oats to make oat flour. Different kinds of oats create different amounts of oat flour. Steel-cut oats will create more oat flour.
For this recipe, I suggest you use old-fashioned oats so you end up with the same amount of oat flour.
More Gluten Free Pumpkin Recipes
- Keto Pumpkin Pudding
- Pumpkin Meringue Cookies
- Mini Crustless Pumpkin Pies
- Pumpkin Protein Balls
- Pumpkin Oatmeal Pancakes
Oat Flour Pumpkin Muffin Recipe
Oat Flour Pumpkin Muffins
Try these healthy oat flour pumpkin muffins that are made with oat flour, pumpkin puree, maple syrup, and a few fall spices. They are perfect for a quick breakfast or snack.
Ingredients
- 1 ¾ cup old-fashioned oats
- 1 cup pumpkin purée
- 2 eggs
- ½ cup maple syrup
- ⅓ cup coconut oil (softened or melted)
- ¼ cup almond milk
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp salt
- ½ tsp ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
Instructions
- Begin by preheating the oven to 350º F.
- To make oat flour, add the old-fashioned oats to your blender and blend until you get a fine powder.
- In a large bowl, add the maple syrup and coconut oil and beat together with a whisk for 2-3 minutes.
- Next, add the eggs and beat until for about 2-3 minutes.
- Add in the almond milk, pumpkin purée, and vanilla extract, and beat.
- Then add the baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves. Keep beating until you mix all the ingredients together without lumps.
- Then, add the oat flour to the mixture and whisk for 2-3 minutes until you get a batter without lumps.
- Grease a muffin tin with coconut oil and add the batter. Make sure to fill just ¾ for each muffin cup.
- Place your muffin tin in the oven and bake for 30 minutes, or until a toothpick or a knife inserted into a muffin comes out clean.
- Place the muffin tin on a cooling rack to cool for 20 minutes minimum before serving.
Nutrition Information:
Yield:
14Serving Size:
1Amount Per Serving: Calories: 133Total Fat: 7gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 27mgSodium: 186mgCarbohydrates: 17gFiber: 2gSugar: 8gProtein: 2g
Carol Lovett is the founder of Ditch the Wheat and a Globe and Mail bestselling author of the cookbook, Ditch the Wheat. She has been eating gluten free since 2010. She loves all things food, natural living, and spiritual. She’s also a reiki master and crystal healer.
