Description
These Oat Flour Pumpkin Muffins are the perfect fall treat, offering a fluffy, moist texture with warm spices like cinnamon, ginger, and nutmeg. Made with oat flour, pumpkin puree, and natural sweeteners like honey, these muffins are not only gluten-free but also a nutritious breakfast or snack. With the option to customize with chocolate chips or walnuts, these muffins are ideal for cozy autumn mornings.
Ingredients
2 cups rolled oats (or 1 and ¾ cups oat flour)
1 cup pumpkin puree
2 large eggs
⅓ cup honey (or maple syrup)
½ cup milk (dairy or dairy-free)
⅓ cup coconut oil, melted
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon ground allspice
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
Instructions
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Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
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If using rolled oats, blend them in a food processor or high-speed blender to make oat flour.
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In a large bowl, whisk together eggs, pumpkin puree, honey, milk, melted coconut oil, and vanilla extract.
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Stir in the oat flour, baking powder, baking soda, cinnamon, ginger, nutmeg, allspice, and salt. Mix until just combined.
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Let the batter sit for 5 minutes to thicken.
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Divide the batter evenly into 10 muffin cavities. Fill any empty cavities with water.
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Bake for 18-20 minutes or until a toothpick inserted comes out clean.
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Let the muffins cool before serving.
Notes
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For a dairy-free option, use non-dairy milk and a dairy-free butter substitute.
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Customize with add-ins like chocolate chips, walnuts, or pumpkin seeds.
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For a quicker version, use 2 teaspoons of pumpkin pie spice instead of individual spices.
