The Best Oat Flour Pumpkin Muffins

Why You’ll Love This Recipe

This recipe is a fantastic choice for those seeking a nutritious, yet indulgent, fall muffin. The oat flour gives these muffins a light, fluffy texture, while the pumpkin adds moisture and a touch of natural sweetness. With a blend of warm spices like cinnamon, ginger, and nutmeg, these muffins offer all the cozy flavors you crave. Plus, they’re simple to make, and the result is a perfectly balanced snack that can also serve as a delightful breakfast. The subtle coconut flavor from the coconut oil adds a unique twist that makes these muffins even more special.

this Recipe

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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.

2. If using rolled oats, blend them in a food processor or high-speed blender until finely ground into oat flour.

3. In a large mixing bowl, whisk together eggs, pumpkin puree, honey, milk, melted coconut oil, and vanilla extract until smooth.

4. Stir in the oat flour, baking powder, baking soda, cinnamon, ginger, nutmeg, allspice, and salt. Mix until just combined (avoid overmixing).

5. Let the batter sit for about 5 minutes to thicken.

6. Divide the batter evenly into 10 muffin cavities (about ¼ cup per muffin). Fill any empty cavities with water to ensure even baking.

7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

8. Allow the muffins to cool before serving.

Servings and Timing

• Servings: 10 muffins

• Prep Time: 10 minutes

• Cook Time: 18-20 minutes

• Total Time: 30 minutes

Variations

• Substitute sweeteners: If you prefer, you can replace honey with maple syrup or agave syrup for a different flavor.

• Add-ins: Feel free to add chocolate chips, walnuts, or pumpkin seeds for added texture and flavor.

• Dairy-free: Use a non-dairy milk (like almond or oat milk) and replace the coconut oil with a dairy-free butter substitute.

• Spices: For a quicker version, you can substitute the individual spices with 2 teaspoons of pumpkin pie spice.

Storage/Reheating

To store these muffins, keep them in an airtight container at room temperature for up to 4 days. If you have frosted them with cream cheese frosting, store them in the fridge. For longer storage, you can freeze them by placing cooled muffins in a Ziploc bag. Thaw them overnight or microwave for 30 seconds when you’re ready to eat.

FAQs

Can I use regular flour instead of oat flour?

For this recipe, oat flour provides the perfect texture, but you can try using another gluten-free flour if needed.

How do I make oat flour at home?

Simply blend rolled oats in a high-speed blender or food processor until they turn into a fine flour-like consistency.

Can I make these muffins dairy-free?

Yes! Use any non-dairy milk of your choice and substitute the coconut oil for a dairy-free butter alternative.

How long do these muffins stay fresh?

These muffins stay fresh for up to 4 days at room temperature. For longer storage, refrigerate them for up to a week or freeze them.

Can I make these muffins vegan?

You can try using flax eggs as a substitute for the eggs, though the texture might differ slightly.

What kind of pumpkin should I use?

Canned pumpkin puree is most convenient, but you can also make your own fresh puree from roasted pumpkin. Just be sure to avoid pumpkin pie filling.

Can I freeze these muffins?

Yes, these muffins freeze very well. Just store them in a sealed Ziploc bag after they have cooled, and thaw when needed.

Can I add nuts or chocolate chips?

Yes, adding nuts like walnuts or chocolate chips is a great way to customize these muffins to your taste.

How do I prevent overmixing the batter?

Mix until the ingredients are just combined—overmixing can lead to dense muffins, so a few lumps are perfectly fine.

Can I use maple syrup instead of honey?

Yes, maple syrup can be substituted in equal amounts for honey if you prefer a different sweetener.

Conclusion

These oat flour pumpkin muffins are the ultimate fall snack or breakfast treat. With their light, fluffy texture and warm, cozy spices, they’re sure to become a favorite in your autumn baking repertoire. Whether you enjoy them fresh out of the oven or store them for later, they’re a delicious and nutritious option that can be easily customized to suit your preferences. Enjoy!

The Best Oat Flour Pumpkin Muffins

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• Author: Emma
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 12 muffins
• Category: Breakfast, Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

These Oatmeal-To-Go Pumpkin Chocolate Chip Muffins are a perfect combination of nutritious oats, pumpkin puree, and sweet chocolate chips. Ideal for busy mornings, they offer a healthy, convenient, and delicious grab-and-go option for breakfast or snack time. Packed with fiber, vitamins, and minerals, these muffins are the perfect fall-inspired treat that can be enjoyed year-round.

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Ingredients

1 ½ cups rolled oats

½ cup pumpkin puree

1 large egg

½ cup unsweetened applesauce

⅓ cup maple syrup (or honey)

1 ½ teaspoons ground cinnamon

¼ teaspoon ground nutmeg

½ teaspoon baking powder

¼ teaspoon baking soda

1/8 teaspoon salt

½ cup chocolate chips

1 teaspoon vanilla extract

Optional: 1 tablespoon ground flax seeds or chia seeds (for added nutrition)

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Instructions

• Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease with cooking spray.

• In a large bowl, combine the oats, pumpkin puree, egg, applesauce, maple syrup, cinnamon, nutmeg, baking powder, baking soda, and salt. Stir until the oats are fully soaked in the wet ingredients.

• Fold in the chocolate chips, vanilla extract, and optional flax or chia seeds.

• Spoon the muffin batter into the muffin tin, filling each cup about ¾ full.

• Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

• Let the muffins cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.

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Notes

• For variations, try adding raisins, chopped nuts (like walnuts or pecans), or dried cranberries.

• To make the recipe dairy-free, use dairy-free chocolate chips and replace the egg with a flax or chia egg.

• To make it gluten-free, substitute the rolled oats with certified gluten-free oats.

• Adjust the sweeteners (maple syrup, honey, etc.) to taste.