Healthy Oat Flour Pumpkin Muffins
User Reviews
5
Healthy Oat Flour Pumpkin Muffins
Description
This recipe for Healthy Oat Flour Pumpkin Muffins uses oat flour as the base, which gives the muffins a tender crumb and slightly chewy texture. Ground spices such as pumpkin pie spice and cinnamon infuse the batter with fragrant warmth that complements the natural sweetness and moisture from the pumpkin puree. The use of maple syrup sweetens the muffins gently, while coconut oil or melted butter adds richness.
Chocolate chips and nuts, such as walnuts or pecans, provide occasional bursts of sweetness and crunch, enhancing the overall experience. The muffins bake in a moderate oven until a toothpick inserted comes out clean, producing a lightly golden exterior and moist interior.
These muffins are suitable for breakfasts or snacks and can be stored in airtight containers at room temperature for a few days or frozen to extend shelf life. Measuring oat flour by spoon and level is important to maintain the right texture. Homemade oat flour can be made by blending rolled oats finely until smooth.
Ingredients
- 1 ¾ cups oat flour (store-bought or homemade) spooned & leveled
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon pumpkin pie spice (or 1 teaspoon nutmeg + 1 teaspoon cinnamon + 1 teaspoon ground allspice)
- 1 teaspoon ground cinnamon
- 2 large egg
- 1 cup pumpkin not pumpkin pie filling, puree
- ½ cup pure maple syrup
- ⅓ cup coconut oil or butter, melted
- 1 ½ teaspoon vanilla extract
- ½ cup chocolate chips I love mini chocolate chips and walnuts, chopped
- ½ cup pecans
- ½ cup walnuts
Instructions
- Preheat the oven to 350°F and line a muffin tin with 12 liners.
- In a medium mixing bowl, whisk together the oat flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Make sure all the clumps are removed, and then set it to the side.
- In another mixing bowl, whisk together the eggs, pumpkin puree, maple syrup, melted coconut oil, and vanilla extract.
- Make homemade oat flour: in a blender, add 1.5 cups of rolled oats, and blend on high for 45 seconds or until a "flour" consistency. Should make about 1 cup of oat flour.
- Add in the dry ingredients and mix until combined and there are no lumps of flour. Fold in the chocolate chips, walnuts, or pecans.
- Then, fill each muffin liner with batter until about ⅔ full. Feel free to sprinkle extra chocolate chips, pecans, or walnuts on top before baking.
- Bake for 18 – 22 minutes or until a toothpick comes out clean. Let the muffins cool before enjoying them!
Notes
- Store leftover muffins in an airtight container at room temperature for up to 3 to 4 days.
- Freeze cooled muffins in a freezer-safe bag for up to 3 months; thaw overnight in the refrigerator before eating.
- Maple syrup can be substituted with honey for sweetness.
- To make homemade oat flour, blend rolled oats until fine, then spoon and level when measuring to avoid dryness.
- Ensure baking powder and baking soda are fresh for proper rise and texture.
- Nutritional info does not include chocolate chips or nuts.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 174 kcal
% Daily Value*
| Calories | 174kcal | 9% |
| Carbohydrates | 23g | 8% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 16mg | 5% |
| Sodium | 190mg | 8% |
| Potassium | 148mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 3202IU | 64% |
| Vitamin C | 1mg | 1% |
| Calcium | 57mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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