Healthy Oat Flour Pumpkin Muffins

These healthy oat flour pumpkin muffins are soft, moist, and fluffy with the perfect amount of pumpkin spice. No refined flour and no refined sugar, just oat flour and maple syrup. Naturally gluten-free, ready in 30 minutes, and my go-to for breakfast or a snack.

5 from 17 votes

Print Recipe Pin Recipe

Prep Time 5

Cook Time 25

Total Time 30

Serving muffins

Ingredients

Dry Ingredients:

1 ¾ cups oat flour, spooned and leveled (store-bought or homemade, see notes)
1 tablespoon pumpkin pie spice, (or 1 teaspoon nutmeg + 1 teaspoon cinnamon + 1 teaspoon ground allspice)
1 teaspoon ground cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt

Wet Ingredients:

1 cup pumpkin puree, (not pumpkin pie filling)
2 large eggs
½ cup pure maple syrup
⅓ cup melted coconut oil, or butter (melted)
1 ½ teaspoon vanilla extract
½ cup chocolate chips, chopped pecans, or chopped walnuts, (I love mini chocolate chips and walnuts)

Instructions

Preheat the oven: Heat to 350°F and line a muffin tin with 12 liners.
Make your oat flour first (skip if using store-bought): Add 2 ½ cups of rolled oats to a high-speed blender and blend on high for 30 to 90 seconds, until no oat grains are left. Measure after blending, not before.
Whisk the dry ingredients: In a medium bowl, whisk together the oat flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. Break up any clumps and set aside.
Whisk the wet ingredients: In a large bowl, whisk together the pumpkin puree, maple syrup, melted coconut oil, eggs, and vanilla until smooth.
Combine: Add the dry ingredients to the wet and stir until just combined with no streaks of flour left. Do not overmix. Fold in the chocolate chips or nuts if using.
Fill the liners: Divide the batter between the 12 liners, filling each about ⅔ full. Sprinkle extra chocolate chips or nuts on top if you like.
Bake: Bake for 18 to 22 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then move to a wire rack to cool completely.

Notes

Homemade oat flour: Add 2.5 cups of rolled oats or quick oats to a high-speed blender and blend on high for 30 to 90 seconds, until there are no oat grains left and it feels completely smooth. Measure after blending, not before. Store-bought oat flour is milled finer than most blenders can manage, so blend it further than you think you need to.

Spoon and level your oat flour: This is my number one tip for oat flour baking. Spoon the flour into the measuring cup and level it off with the back of a knife. Scooping straight from the bag packs in too much flour and the muffins come out dry.

Gluten-free: Use oats or oat flour labeled certified gluten-free. Oats do not contain gluten naturally, but most are processed alongside wheat.

Almond Flour: Do not use it in this recipe. Try these almond flour pumpkin muffins instead.

Maple syrup: Honey or agave both work. Do not swap in brown sugar or any granulated sweetener, since the batter is balanced around a liquid.

Coconut oil: Melted butter works if you are not dairy-free. Do not reduce the oil or swap in applesauce, since oat flour needs the fat to stay soft.

Baking powder and baking soda: Both need to be fresh. Old leavening will keep the muffins from rising properly.

Storing: Cool completely, then keep in an airtight container at room temperature for 3 to 4 days.

Freezing: Wrap cooled muffins individually and freeze in a freezer-safe bag for up to 3 months. Move one to the fridge overnight to have it ready in the morning.

Nutrition: Calculated without chocolate chips or nuts.

Nutrition

Course Breakfast, Snack

Cuisine American

DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!