Pumpkin Oat Flour Muffins

pumpkin muffins on a wire rack with oats on top

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!

Course Breakfast, Dessert, Snack

Cuisine American

Keyword Pumpkin Oat Flour Muffins

Prep Time 5

Cook Time 22

Servings

Calories 232kcal

Author Monica Stevens Le

Ingredients

3 cups oat flour see notes
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup pure maple syrup
1 cup pumpkin puree
1 1/2 teaspoons pure vanilla extract
3 tablespoons avocado oil
2 large eggs
1/2 cup canned coconut milk
1/2 cup filtered water

Instructions

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.

Notes

To make 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.

Nutrition