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Pumpkin Oat Flour Muffins Recipe

Pumpkin Oat Flour Muffins Recipe
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4.8 from 20 reviews

These Pumpkin Oat Flour Muffins are a delicious and wholesome treat perfect for a cozy breakfast or snack. Made with nutritious oat flour and flavorful pumpkin, these gluten-free muffins are easy to whip up and freeze well for later enjoyment.

Ingredients

Units Scale

Dry Ingredients:

  • 1 3/4 cups oat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves

Wet Ingredients:

  • 1 cup canned pumpkin purée
  • 2 large eggs
  • 1/3 cup maple syrup or honey
  • 1/4 cup melted coconut oil or butter
  • 1/4 cup milk of choice
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a muffin tin with liners or grease.
  2. Mix wet ingredients: In a bowl, combine pumpkin, eggs, maple syrup, melted oil, milk, and vanilla.
  3. Combine dry ingredients: In another bowl, mix oat flour, baking soda, baking powder, salt, and spices.
  4. Combine wet and dry ingredients: Add dry mix to wet mix, stir until just combined.
  5. Bake: Divide batter into muffin cups, bake for 18–22 minutes, then cool on a rack.

Notes

  • You can make oat flour by blending rolled oats until fine.
  • These muffins freeze well—thaw overnight or microwave for 30 seconds before serving.

Nutrition

Find it online: https://easy-tapas-recipes.com/pumpkin-oat-flour-muffins-recipe/