Description
Deliciously moist and naturally gluten-free Pumpkin Oat Flour Muffins, made with wholesome ingredients and warm pumpkin pie spices. Perfect for a cozy breakfast or snack, these muffins combine the earthiness of oats with sweet pumpkin puree, enhanced by a touch of brown sugar and fragrant vanilla. Easy to make and suitable for those seeking a gluten-free treat, these muffins offer a comforting fall flavor in every bite.
Ingredients
Scale
Dry Ingredients
- 1½ cups gluten-free rolled oats (or 1½ cups + 3 tablespoons oat flour)
- 1½ teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 2 large eggs
- 1 cup pumpkin puree
- ½ cup brown sugar (or maple syrup or honey)
- ¼ cup oil (any variety)
- ¼ cup milk or non-dairy milk
- 1 teaspoon vanilla extract
Optional
- Turbinado sugar for sprinkling
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a muffin pan with liners or spray it with cooking spray to prevent sticking.
- Prepare oat flour: If you are using rolled oats instead of oat flour, blend the oats in a blender or food processor until finely ground into flour.
- Mix dry ingredients: In a large bowl, whisk together the oat flour, pumpkin pie spice, baking powder, baking soda, and salt thoroughly to evenly distribute all leavening agents and spices.
- Mix wet ingredients: In a separate bowl, combine the eggs, pumpkin puree, brown sugar (or your preferred sweetener), oil, milk, and vanilla extract. Mix well until the mixture is smooth and homogeneous.
- Combine wet and dry: Gently stir the wet ingredients into the dry ingredients until just combined. Avoid overmixing to ensure the muffins stay tender.
- Fill muffin cups: Divide the batter evenly among 10 muffin cups, filling each about three-quarters full. Optionally, sprinkle the tops with turbinado sugar for a bit of sweetness and texture.
- Bake the muffins: Bake in the preheated oven for 18-20 minutes. Rotate the muffin pan halfway through baking for even cooking. The muffins are done when a toothpick inserted into the center comes out clean.
- Cool the muffins: Let muffins cool in the pan for 5 minutes to set, then transfer them to a wire rack to cool completely before serving.
Notes
- Using fresh pumpkin puree will enhance the flavor, but canned pumpkin puree works well.
- For a vegan option, substitute eggs with flax eggs and use plant-based milk.
- Adjust sweetness by using maple syrup or honey instead of brown sugar if preferred.
- Do not overmix the batter to keep muffins light and fluffy.
- If you don’t have gluten-free oats, ensure your oats are labeled gluten-free to avoid cross-contamination.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
