5.0 from 180 votes
Oat Flour Pumpkin Muffins
These healthy oat flour pumpkin muffins are a delicious fall treat for a quick breakfast or snack. Using pumpkin puree, these delicious muffins are perfectly fluffy with a tender crumb and they take only 30 minutes, start to finish. Get your pumpkin spice fix and add these gluten-free pumpkin muffins to your fall baking lineup!
Prep Time
10 mins
Cook Time
10 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 ground cloves
- ¼ teaspoon nutmeg
- ½ cup Chopped Pecans
- 2 large eggs beaten
- 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
- Don't over mix: The golden rule for perfect muffins is to mix the dry and liquid ingredients together until just combined. Over mixing will result in tough muffins with irregular shapes, like peaked tops and tunnels.
- Mini muffins: Use a mini muffin pan to make this recipe into 24 mini muffins. Reduce baking time by 5 minutes.
- Homemade oat flour: To make your own oat flour, use whole oats (not quick oats). Process the oats in a food processor or a high-speed blender for about a minute, until they turn into a fine powder.
- Add-ins: You can omit the chopped pecans in this recipe, or use any of these instead; walnuts or any other chopped nuts, white or dark chocolate chips, dried cranberries, or raisins.
- Storage: After cooling completely, store your oat flour pumpkin muffins in an airtight container on the counter for up to 3 days, or in the fridge for up to a week.
- Freezing: Allow the muffins to cool completely, then flash freeze the them on a baking tray until solid, about 30 minutes. Pack into an airtight freezer-safe container or zip lock bag.
Nutrition Information
Serving
1muffin
Calories
199kcal
(10%)
Carbohydrates
24g
(8%)
Protein
4g
(8%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
4g
Monounsaturated Fat
4g
Trans Fat
0.03g
Cholesterol
27mg
(9%)
Sodium
159mg
(7%)
Potassium
237mg
(7%)
Fiber
2g
(8%)
Sugar
9g
(18%)
Vitamin A
3220IU
(64%)
Vitamin C
1mg
(1%)
Calcium
68mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12muffins
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.