Servings
Font
Back
0 from 45 votes

Healthy Oat Flour Pumpkin Muffins

These secretly healthy oat flour pumpkin muffins are super moist and fluffy! They have the softest crumb and are perfectly spiced. An easy gluten-free breakfast, snack, or dessert.

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 12 muffins
Calories: 174 kcal
Course: Breakfast , Snacks
Cuisine: American

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 eggs
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ½ cup pure maple syrup
  • ⅓ cup melted coconut oil or butter
  • 1 ½ teaspoon vanilla extract
  • ½ cup chocolate chips, chopped pecans, or chopped walnuts (I love mini chocolate chips and walnuts)

Instructions

    Cup of Yum
  1. Preheat the oven to 350°F and line a muffin tin with 12 liners.
  2. 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.
  3. In another mixing bowl, whisk together the eggs, pumpkin puree, maple syrup, melted coconut oil, and vanilla extract.
  4. 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.
  5. Add in the dry ingredients and mix until combined and there are no lumps of flour. Fold in the chocolate chips, walnuts, or pecans.
  6. 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.
  7. Bake for 18 – 22 minutes or until a toothpick comes out clean. Let the muffins cool before enjoying them!

Notes

  • Storing: Store leftover muffins in an airtight container at room temperature for up to 3 – 4 days.
  • Freezing: Make the muffins as directed, let them cool, add them to a freezer-safe bag, and freeze them for up to 3 months. When you are ready to eat them, let them defrost in the refrigerator overnight so they are ready to enjoy in the morning.
  • Maple Syrup: You can also use honey.
  • Homemade Oat Flour: Add 3 to 4 cups of old fashion rolled oats or quick oats to a high-speed blender and blend on high for 30 – 90 seconds until it resembles a flour-like consistency. There should NOT be any oat grains left; make sure to blend it completely so it’s soft and smooth. After that, simply measure out the right amount of oat flour for this recipe calls by spooning into a measuring cup and leveling it with the back of a knife.
  • Spoon and level your flour. This is my #1 baking tip for oat flour muffins. Measuring the right amount of flour by spooning and leveling it into a measuring cup is super important. If scoop directly out of the bag, you will add too much flour, and the muffins will be dry.
  • Check the freshness of your baking powder and baking soda. If your baking powder or baking soda is expired or old, the muffins will not rise, and they will be gummy.
  • The nutritional information below is calculated without chocolate chips or nuts.

Nutrition Information

Calories 174kcal (9%) Carbohydrates 23g (8%) Protein 3g (6%) Fat 7g (11%) Saturated Fat 4g (20%) Cholesterol 16mg (5%) Sodium 190mg (8%) Potassium 148mg (4%) Fiber 2g (8%) Sugar 8g (16%) Vitamin A 3202IU (64%) Vitamin C 1mg (1%) Calcium 57mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 12muffins

Amount Per Serving

Calories 174

% 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.