These pumpkin muffins are made entirely with oat flour for a gluten free twist that is packed with pumpkin spice flavor. Made using simple ingredients, you'll love their moist, fluffy crumb and warm cinnamon and spice.
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If you're ready to start enjoying pumpkin everything the second that you hear whispers of fall, you're going to love these gluten-free muffins! (Also be sure to try this granola to really get your fix of this winter squash).
Fluffy, packed full of pumpkin and spice and ready in under an hour, they are perfect served for breakfast, a snack or even dessert (as are these pumpkin oatmeal bars).
In place of wheat flour, these muffins are made using oat flour which is made up of just one ingredient- whole grain oats (just like these banana muffins).
Oat flour is an excellent option for gluten-free baking and I've been loving figuring out how to bake favorite recipes using it (like these classic cookie recipes).
The Ingredients
- Oat Flour- Use certified gluten free oats/oat flour if you need the recipe to be gluten-free.
- I recommend sifting the oat flour first if it is lumpy so that you don't have to overmix the muffins.
- For best results, use store-bought oat flour.
- To Measure Oat Flour: If you have a kitchen scale, that is best for most accurate measurements of oat flour. But if you are measuring by hand, I have found that I can consistently achieve 120 g per cup of oat flour by scooping the oat flour into a measuring cup, lightly packing it down and then levelling off the top. See this oat flour muffin tips post for more details.
- Baking Soda and Baking Powder- Because oat flour isn't the same as regular flour, we need both to achieve the same fluffy and soft texture.
- Fine Sea Salt
- Pure Maple Syrup- Honey or agave nectar can also be used. I don't recommend using a granulated sweetener for this recipe. Check out this post on Maple Syrup Substitutes for more info.
- Avocado Oil- You can use melted coconut oil, olive oil or regular vegetable/canola oil instead. But if you use melted coconut oil, it is imperative that all of the ingredients be at room temperature so that it doesn't harden in the batter.
- Pumpkin Puree- Use pure pumpkin puree- not pumpkin pie filling. I have only tested this recipe with canned puree and not with homemade but I believe it should work. (Use your extra puree to make some rice or granola)
- Pumpkin Pie Spices- If you have a premixed pumpkin pie spice on hand, you can use 1 tablespoon in place of the spices called for in the recipe.
- Vanilla Extract
- Eggs
The Method
1. Mix dry ingredients. Whisk together the oat flour, baking soda, powder, salt and spices in a large bowl.
2. Mix wet ingredients. In a medium bowl, combine the maple syrup, oil, pumpkin puree, eggs and vanilla extract.
3. Combine. Pour the pumpkin mixture into the dry and stir until just combined.
4. Divide into muffin pan. Line a regular muffin tin with 6-8 paper or silicone muffin liners and fill nearly to the top with the muffin batter.
5 . Bake. Bake at 375 F for 18-22 minutes until a toothpick inserted comes out mostly clean and the muffin bounces back slightly when you press on the center.
6. Cool and enjoy. Allow these moist gluten-free pumpkin muffins to cool in the muffin tin for 5 minutes and then move to a wire rack to cool completely (or enjoy them while they are warm!).
Leftovers and Storage
To Store: Cool oat flour pumpkin muffins completely and then store in an airtight container at room temperature for up to 3 days.
To Freeze: Cooled muffins can be frozen for up to 3 months.
Make it Your Own
Mini Muffins: Line a mini muffin tin for enough for 24-30 muffins and fill liners nearly full. Bake for 10-12 minutes.
Top with Coarse Sugar: Give your muffins a crunchy top by sprinkling on coarse turbinado sugar before baking (like in these chocolate chip oat flour muffins).
Add Favorite Mix-Ins: You can stir in up to ¾ cup total of add-ins such as:
- Chocolate Chips (milk, dark or white)
- Walnuts
- Pecans
- Cinnamon Chips
- Dried Cranberries
Add Frosting: Turn these muffins into a scrumptious treat by topping them with some Cream Cheese Frosting Without Butter (almost as good as oat flour carrot cake cupcakes).
Serving Ideas
These fluffy pumpkin muffins are a delicious snack or part of an easy breakfast for busy mornings (especially alongside some Egg White Bites Recipe and maybe an Avocado Spinach Smoothie).
For best results, I strongly recommend using store-bought oat flour as the consistency of homemade oat flour can be variable.
These muffins will turn out crumbly in the form of a loaf but you can make this pumpkin oat flour loaf instead which was developed to be a loaf and has better structure.
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Recipe Card
Oat Flour Pumpkin Muffins
Ingredients
- 1 and ¼ cup oat flour certified Gluten Free, if needed
- 1 and ½ teaspoon cinnamon
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- ¼ teaspoon allspice
- ¼ teaspoon ginger
- ⅔ cup pure pumpkin puree
- ¼ cup avocado oil
- ¼ cup pure maple syrup
- 1 egg
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375 °F. Line a muffin tins with enough for 6-8 muffins.
- In a large bowl, whisk together oat flour, baking soda, baking powder, spices and salt.
- In a medium bowl, combine maple syrup, avocado oil, pumpkin puree, eggs and vanilla.
- Pour the wet ingredients into the dry and mix until just combined.
- Fill the prepared muffin tin liners nearly full. Bake for 18-22 minutes until a toothpick poked in the center comes out mostly clean or the centers bounce back when lightly pressed.
- Allow to cool in tins for 5 minutes and then remove to a wire rack to allow to cool completely.
Notes
Nutrition
Want to learn more about oat flour? Check out these resources!
Marie says
After making and loving your oat flour applesauce muffins, I knew I had to give this recipe a try as soon as I saw it. These did not disappoint! The texture was great and the pumpkin spice level was just right. Thank you for a great recipe.
Janessa says
I'm glad you enjoyed this recipe, Sophie! Thank you for your kind review.
Alison says
Really moist and delicious! Instead of the oat flour, I used 1 1/4 cups all purpose flour, carefully measured and leveled off. I baked them for 20 minutes and they turned out really great. Thanks for the awesome recipe! I'll be making them again and again.
Janessa says
I'm glad you enjoyed this recipe, Alison! Thank you for your kind review and tips for making them with all purpose flour.
Emmie says
The instructions under “method” in the post say to add water with the wet ingredients, but water is not listed in the actual recipe. My batter is very dry and I’m wondering if water is supposed to be a part of the recipe or not. I already had to add a few tablespoons just to get it all mixed and it doesn’t seem right to me.
Janessa says
Hi Emmie, I'm sorry this recipe isn't working out for your. Water should not be an ingredient and I have changed the method to reflect this. I'm not totally sure why your batter is dry- did you weigh the oat flour or measure it by cup?