Name: Oat Flour Pumpkin Muffins
Prep time: 10 min
Cook time: PT-487129H17M52S
Total time: PT-487129H17M52S
Cuisine: American
Ingredients: 2 cups oats (quick, minute, or rolled) or 1¾ cups oat flour; 1 cup pumpkin puree; 2 medium eggs; ½ cup honey; ¼ cup milk; ¼ cup coconut oil, melted and cooled; 1 teaspoon vanilla extract; 1 teaspoon ground cinnamon; ½ teaspoon ground ginger; ¼ teaspoon ground nutmeg; ¼ teaspoon ground allspice; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; Optional: cream cheese frosting and pumpkin seeds for topping

Why You’ll Love This Recipe

I love how these muffins come together quickly with simple ingredients I usually have on hand. Using oat flour not only keeps them gluten-free, but it also gives them a heartier texture and a boost of fiber. The warm spices—cinnamon, ginger, nutmeg, and allspice—bring out the best in the pumpkin, while the honey and coconut oil keep them moist and naturally sweet. They’re great plain, but I also like dressing them up with a bit of cream cheese frosting or crunchy pumpkin seeds when I want something extra special.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups oats (quick, minute, or rolled) or 1¾ cups oat flour
1 cup pumpkin puree
2 medium eggs
½ cup honey
¼ cup milk
¼ cup coconut oil, melted and cooled
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
Optional: cream cheese frosting and pumpkin seeds for topping

Directions

Preheat Oven:
I preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
Prepare Oat Flour (if needed):
If I’m using whole oats, I blend them in a high-speed blender or food processor for about 10 seconds until a fine powder forms.
Mix Wet Ingredients:
In a large bowl, I whisk together the pumpkin puree, eggs, honey, milk, melted coconut oil, and vanilla until the mixture is smooth.
Combine Dry Ingredients:
In a separate bowl, I stir together the oat flour, baking powder, baking soda, cinnamon, ginger, nutmeg, allspice, and salt.
Combine Wet and Dry:
I add the dry ingredients to the wet and stir gently until everything is just combined. I avoid overmixing to keep the muffins light.
Fill Muffin Tin:
I divide the batter evenly among 10 muffin cups, filling each about ¾ full. I pour a bit of water into the two empty cups to ensure even baking.
Bake:
I bake the muffins for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve:
I let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. If I’m adding toppings, I spread on some cream cheese frosting and sprinkle with pumpkin seeds.

Servings and timing

Servings: 10 muffins
Prep Time: 10 minutes
Cooking Time: 18–20 minutes
Total Time: 28–30 minutes
Calories per muffin: ~150 kcal

Variations

I sometimes fold in mini chocolate chips or chopped walnuts for extra texture and flavor. For a dairy-free version, I use a plant-based milk like almond or oat. When I want more spice, I add a pinch of clove or extra cinnamon. And if I don’t have coconut oil, I substitute it with melted butter or olive oil with no problem.

storage/reheating

I store these muffins in an airtight container at room temperature for up to 3 days or refrigerate them for up to a week. They also freeze well—I wrap them individually and store in a freezer bag for up to 2 months. When I want one, I thaw it at room temperature or microwave it for about 15 seconds to warm it up.

FAQs

Can I make these muffins vegan?

Yes, I substitute the eggs with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg) and use a plant-based milk. They still bake up moist and flavorful.

Can I use store-bought oat flour?

Absolutely. If I already have oat flour on hand, I use 1¾ cups, which is the equivalent of 2 cups whole oats ground into flour.

Do I need to use all those spices?

Not necessarily. I use pumpkin pie spice as a shortcut when I don’t want to measure each spice individually—1½ teaspoons usually works well.

Can I reduce the honey?

Yes. If I want to cut down the sweetness, I reduce the honey to ⅓ cup and add a few extra tablespoons of milk to maintain the batter’s moisture.

Are these muffins kid-friendly?

Definitely. They’re naturally sweetened, soft, and great for lunchboxes or an after-school snack.

Conclusion

Oat flour pumpkin muffins are a cozy, healthy, and easy treat that I can feel good about baking and sharing. They’re packed with fall flavor, full of whole grain goodness, and just the right balance of sweet and spiced. Whether I’m enjoying them with a cup of coffee or sending them off in lunchboxes, these muffins are always a seasonal favorite in my kitchen.