Description
Delicious and moist Pumpkin Oat Flour Muffins that are gluten-free and perfect for a healthy breakfast or snack.
Ingredients
Scale
Wet Ingredients:
- 1 cup pumpkin purée
- 2 eggs
- 1/3 cup maple syrup (or honey)
- 1/4 cup coconut oil (melted)
- 1/4 cup milk of choice
- 1 teaspoon vanilla extract
Dry Ingredients:
- 2 cups oat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon
- Optional: 1/2 cup chocolate chips or chopped nuts
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and prepare a muffin tin with liners or greasing.
- Mix Wet Ingredients: In a large bowl, whisk together pumpkin purée, eggs, maple syrup, melted coconut oil, milk, and vanilla extract until smooth.
- Combine Dry Ingredients: In a separate bowl, mix oat flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
- Combine Wet and Dry: Add dry ingredients to the wet mixture, stir until combined. Fold in chocolate chips or nuts if desired.
- Bake: Divide batter into muffin cups and bake for 18–22 minutes until a toothpick comes out clean.
- Cool and Serve: Cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
- Make your own oat flour by blending rolled oats until fine.
- These muffins are gluten-free if using certified gluten-free oats.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 7g
- Sodium: 140mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
