Pumpkin Oat Flour Muffins

Why You’ll Love This Recipe

I adore how simple yet satisfying this recipe is. With just a few wholesome ingredients—oats, pumpkin, spices—it’s nutritious and delicious. The muffins bake quickly, taste like autumn in every bite, and are perfect for breakfast, snacks, or even dessert

ingredients

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

• 1½ cups gluten‑free rolled oats (or equivalent oat flour)

• 1½ tsp pumpkin pie spice

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 2 large eggs

• 1 cup pumpkin puree

• ½ cup brown sugar (or maple syrup, honey)

• ¼ cup oil (vegetable, coconut, etc.)

• ¼ cup milk (or non‑dairy alternative)

• 1 tsp vanilla extract

• Optional: turbinado sugar for sprinkling

directions

1. Preheat oven to 350 °F (175 °C) and line a muffin tin (makes about 10).

2. If using rolled oats, blend to fine oat flour in a blender or food processor

3. Whisk oat flour, pumpkin pie spice, baking powder, baking soda, and salt.

4. In another bowl, mix eggs, pumpkin, sugar or sweetener, oil, milk, and vanilla until smooth.

5. Gently fold wet ingredients into dry, mixing until just combined—avoid overmixing

6. Portion batter into muffin cups (about ¾ full), sprinkle with turbinado sugar if using.

7. Bake 18–20 minutes, until a toothpick comes out clean. Cool in pan for 5 minutes, then transfer to a rack

Servings and timing

• Yield: 10 muffins

• Prep time: ~5 minutes

• Bake time: ~18–20 minutes

• Total time: ~23–25 minutes

Variations

• Sweetener swap: Use maple syrup or honey instead of brown sugar.

• Add‑ins: Stir in chocolate chips, nuts, or dried fruit like cranberries after mixing.

• Make vegan: Replace eggs with flax eggs and use non-dairy milk and oil

• Mini or large batch: Bake in mini muffin tins (reduce bake time) or adjust ingredients for more muffins.

storage/reheating

I keep these covered at room temperature for up to 2 days or in the fridge for about a week. They freeze very well—up to 3 months; I thaw at room temperature or warm them briefly in the microwave or oven .

FAQs

1. How do I make oat flour?

I simply blend rolled oats in a food processor or blender until they reach a fine, powdery texture .

2. Can I use sweetened pumpkin pie filling?

I avoid that because it includes added sugar and spices; pumpkin puree gives me full control over the flavor .

3. Are these vegan?

They easily can be—just use flax eggs, a plant-based milk, and oil instead of butter or eggs .

4. What oil works best?

Any neutral-flavored oil does the trick—vegetable, coconut, or avocado oil all perform well .

5. Can I add mix-ins?

Absolutely! I love folding in chocolate chips, nuts, or dried fruit after mixing for extra texture and flavor .

Conclusion

These Pumpkin Oat Flour Muffins are my go-to fall treat—warmly spiced, easy to make, and wholesome enough for any time of day. Whether I’m craving something cozy or need a healthy grab-and-go, they fit the bill perfectly. I can’t

These Pumpkin Oat Flour Muffins are my go-to fall treat—warmly spiced, easy to make, and wholesome enough for any time of day. Whether I’m craving something cozy or need a healthy grab-and-go, they fit the bill perfectly. I can’t wait for you to try them and experience just how delicious oat flour baking can be!