Description
Fluffy, gluten-free pumpkin oat flour muffins made with warm spices and pure pumpkin. A cozy, dairy-free snack or breakfast that’s perfect for fall baking.
Ingredients
1½ cups gluten-free rolled oats (or 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 or honey)
¼ cup oil (vegetable, coconut, or avocado)
¼ cup milk (dairy or non-dairy)
1 tsp vanilla extract
Optional:
Turbinado sugar (for topping)
Chocolate chips, chopped nuts, or dried cranberries (mix-ins)
Instructions
Prep Oat Flour (if needed):
Blend rolled oats in a high-speed blender or food processor until fine and powdery.
Preheat & Line Pan:
Preheat oven to 350°F (175°C). Line a muffin tin (makes 10 muffins) or lightly grease.
Mix Dry Ingredients:
In a large bowl, whisk oat flour, pumpkin pie spice, baking powder, baking soda, and salt.
Mix Wet Ingredients:
In a separate bowl, whisk together eggs, pumpkin puree, sugar or sweetener, oil, milk, and vanilla.
Combine:
Add wet ingredients to the dry, stirring until just combined—don’t overmix. Fold in any optional mix-ins.
Fill & Bake:
Fill muffin cups ¾ full. Sprinkle tops with turbinado sugar (if using). Bake 18–20 minutes until a toothpick comes out clean.
Cool & Serve:
Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Notes
Use certified gluten-free oats for a 100% gluten-free result.
For a vegan version, substitute 2 flax eggs (2 Tbsp flaxseed + 6 Tbsp water).
These freeze well—just wrap tightly and thaw before enjoying.
Add-ins like chocolate chips or chopped pecans make these extra cozy.
- Prep Time: 5 minutes
- Cook Time: 18–20 minutes
- Category: Breakfast, Snack
- Method: Baked
- Cuisine: American
