These pumpkin oat flour muffins are made with rolled oats, lightly sweetened with pure maple syrup, and the perfect breakfast option, snack to have on the go or dessert to treat yourself with. They are gluten free, dairy free, and refined sugar free!
Just wanted to let you know these delicious muffins are sponsored by the folks over at Pleasant Hill Grain!
Why are oat flour muffins so good?
Texture, texture, texture.
Even if you aren’t a fan of pumpkin-flavored recipes, I can almost guarantee you’ll love these muffins.
My husband does NOT like pumpkin anything, and he can gobble down 2-3 of these in one sitting.
- They taste like oatmeal in the form of a muffin. So delicious!
- The sweetness is quite light, which makes them the perfect breakfast or snack item.
- The whole family will love them. I’ve given them to my toddler and kids in our neighborhood. They are loved by all!
- You can get creative with toppings. If you want to add nuts, be sure to chop them up and sprinkle on top before baking.
What goes inside these pumpkin muffins?
- Oat flour
- Canned pumpkin
- Canned coconut milk
- Pure maple syrup
- Pure vanilla extract
- Baking soda & powder
- Avocado oil
Q&A for these muffins
Can these be saved for later?
They can be store in an airtight container at room temperature for up to 2 days. Otherwise, place them in the refrigerator for up to 5 days.
Are they sweet? Can they be eaten for dessert, breakfast, or both?
They are very lightly sweetened. They are my favorite to eat alongside breakfast or as a snack. If you’d like to make them sweeter, you could top them off with some caramel sauce or ice cream!
What about using an alternative flour?
I have not tested the recipe using any other type of flour. I would not make substitutions in flour with oat flour muffins.
Do you know what would actually be insane? To top off these oat flour muffins with my homemade, vegan caramel sauce. Maybe a scoop of dairy free vanilla ice cream, too.
Oh my gosh. I am drooling all over myself just thinking about that. If you want to make them super decadent and sweeter, that is totally the route I’d be taking.
How to make pumpkin oat flour muffins:
Preheat the oven to 350 degrees Fahrenheit, and adjust the oven rack to the middle position. Line a muffin tin with parchment liners and spray them lightly with oil. Set aside.
In a medium bowl, combine the oat flour with the baking soda, baking powder, pumpkin pie spice, and salt. Stir to combine. Set aside.
In another large bowl, whisk together the maple syrup, pumpkin puree, vanilla, oil, eggs, milk, and water. Mix well until smooth throughout. Set aside.
Slowly pour the dry ingredients into the wet ingredients and stir to combine. You want the batter to be smooth, but be careful not to over mix!
Evenly divide amongst the 12 muffin liners. Tap against the counter firmly several times to release any air bubbles and settle the batter. Top off with a sprinkle of cane sugar if you’d like and some rolled oats.
Bake at 350 degrees Fahrenheit for 20-22 minutes or until a toothpick inserted into the center comes out clean. You can also lightly press down in the center of the muffin, and the dough should feel a bit springy to the touch.
Remove from the oven and let cool in the pan for 10 minutes. Transfer to a wire rack to cool completely.
How to make homemade oat flour:
- Turn the KoMo Classic Mill on and turn the hopper to adjust the grind settings to the finest setting.
- Add the oats into the hopper and cover with the lid.
- Place a large mixing bowl below the spout and turn the hopper on. Voila!
To make oat flour with the KoMo mill you can grind either oat groats (de-hulled oats) or rolled/flaked oats, like I’ve done. The mill can grind all dry grains including but not limited to: rice, buckwheat, barley, millet, teff, quinoa, amaranth, sorghum, etc.
It isn’t suitable for herbs, oilseeds like flax or sesame, popcorn, or fibrous materials.
The flour is fresher when you grind it yourself, which makes it taste better. If you do not have access to a grain mill, no problem.
You can purchase already ground oat flour at most markets, and it is very affordable.
What about using a blender or food processor to grind the oats?
Alternatively, you can run the oats through a food processor or high-speed blender until the texture has become powdery.
It will not be as fine as the oat flour coming from the grain mill, but it is an okay substitute. It’s really amazing to use a mill instead of buying an already ground flour at the store because I can control the grind texture from very fine to quite coarse.
I will not want my grains to be the exact same texture in every recipe I make, which is why having the accessibility of this feature on a grain mill is so phenomenal!
Oh, I also really love the way it looks on my counter. It sparks a lot of questions when I have guests over.
Besides making pumpkin oat flour muffins on repeat pretty much twice a week, I’ve got other baking I need to tend to before the year is up.
We’ll be hosting a few get-togethers at our house, and I’ve already been asked to provide lots of cookies for New Years Eve festivities.
Very few people have tried keto snickerdoodle cookies, so those are up first on the list.
If you have any holiday parties you are heading to or are hosting guests at your place, don’t be shy. I’ve got you covered! 😉
More gluten free breakfast recipes you’ll love:
See how to make pumpkin oat flour muffins:
- Preheat the oven to 350 degrees Fahrenheit, and adjust the oven rack to the middle position. Line a muffin tin with parchment paper liners and give them a light spray with some cooking oil. Set aside.
- In a medium mixing bowl, combine oat flour, pumpkin pie spice, baking soda & powder, and salt. Mix until thoroughly combined and set aside.
- In a large mixing bowl, combine all of the wet ingredients until smooth and creamy throughout. Slowly pour in the dry ingredients into the wet while mixing. Stir until smooth, but be sure not to over mix. It will take about 1 minute to come together.
- Evenly distribute the batter amongst the 12 muffin liners. Tap the tray on the counter multiple times very firmly. Top off with a generous sprinkle of cane sugar if you'd like and 1 tablespoon of oats per muffin.
- Bake at 350 degrees Fahrenheit for 20-22 minutes or until a toothpick inserted into the center comes out clean. You can also lightly press down in the center of the muffin, and the dough should feel a bit springy to the touch.
- Remove from the oven and let cool in the pan for 10 minutes. Transfer to a wire rack to cool completely.
- Store at room temperature in an airtight container for up to 2 days. These will last in the refrigerator for up to 5 days.
Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.