5 from 180 votes
Oat Flour Pumpkin Muffins
Oat Flour Pumpkin Muffins combine oats and pumpkin puree with warming spices like ginger, cinnamon, cloves, and nutmeg for a moist, tender muffin studded with chopped pecans. The batter is lightly mixed to avoid toughness and baked until golden on top. These muffins provide a soft crumb with autumnal flavors, suitable for breakfast or a snack, and can be customized with different mix-ins or made into mini muffins.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
12
muffins
Calories:
199 kcal
Course:
Bread
Cuisine:
North American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 muffins
Amount Per Serving
Calories 199
% 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.