Oat Flour Pumpkin Muffins
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
12 muffins
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Calories
199 kcal
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Course
Bread
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Cuisine
North American
Oat Flour Pumpkin Muffins
Description
This recipe uses oat flour blended from whole oats, mixed with traditional baking agents including baking powder and baking soda, as well as a blend of spices: ground ginger, cinnamon, cloves, and nutmeg. Chopped pecans add texture throughout the batter. Wet ingredients include pumpkin puree, eggs, maple syrup, vegetable oil, and vanilla extract, which contribute moisture and subtle sweetness.
The method emphasizes minimal mixing of wet and dry ingredients combined just until incorporated to maintain a tender crumb and avoid overdeveloping gluten, which would lead to toughness. Muffins are baked in a prepared pan until their tops turn golden and a toothpick inserted in the center comes out clean. Cooling in the pan briefly and then on a rack prevents sogginess.
These pumpkin muffins are well balanced between spice and sweetness, with a moist yet sturdy texture, enriched by pecans. They work well for fall and winter breakfasts or snacks, pairing nicely with coffee or tea.
The recipe can be adjusted by skipping pecans or using other nuts, dried fruits, or chocolate chips. Mini muffin pans reduce baking time by five minutes. Muffins store in an airtight container for several days and freeze well after cooling.
Ingredients
- 1 ¾ cups oat flour
- 2 teaspoon baking powder
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon cloves ground
- ¼ teaspoon nutmeg
- ½ cup pecans chopped
- 2 egg beaten, large
- ½ cup maple syrup
- 1 cup pumpkin puree
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°
- Spray a 12 cup muffin pan with cooking spray, or use muffin liners in the muffin cups.
- In a large bowl, whisk together oat flour, baking powder, ginger, cinnamon, baking soda, salt, cloves, nutmeg, and pecans.
- In another bowl, whisk together eggs, pumpkin puree, maple syrup, vegetable oil and vanilla.
- Stir the pumpkin mixture swiftly into the dry ingredients, mixing until just combined.
- Spoon into the prepared muffin pan cups, dividing evenly.
- Bake in the center of the oven until the tops are golden and firm to the touch. (About 20 minutes). A toothpick inserted in the center of the muffins should come out clean.
- Cool in the pan on a cooling rack for 5 minutes.
- Remove muffins from the pan and allow to cool completely on the rack.
Notes
- Mix wet and dry ingredients until just combined to avoid tough muffins and prevent peaked tops or tunnels.
- Make 24 mini muffins by using a mini muffin pan and reduce baking time by 5 minutes.
- For oat flour, process whole oats (not quick oats) in a food processor or blender until finely ground.
- Optional mix-ins include walnuts, chocolate chips, dried cranberries, or raisins instead of pecans.
- Store cooled muffins in an airtight container at room temperature for up to 3 days or refrigerate up to a week.
- Freeze muffins after cooling by flash freezing on a tray, then packing in airtight containers or bags.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 199 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 199kcal | 10% |
| Carbohydrates | 24g | 8% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 27mg | 9% |
| Sodium | 159mg | 7% |
| Potassium | 237mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 3220IU | 64% |
| Vitamin C | 1mg | 1% |
| Calcium | 68mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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