Pumpkin Oat Flour Muffins

Oat flour pumpkin muffins recipe

I cannot stopping making these pumpkin oat flour muffins! Seriously. I’m obsessed. I already had a love affair with oat flour recipes, especially oat flour muffins, because I love an easy, flourless, gluten-free recipe that requires no special ingredients!

These muffins combine the same ease of oat flour bread, by using gluten-free oatmeal to make affordable oat flour at home. Couple that with warm, cozy pumpkin spice and pumpkin puree, and you have a wholesome, healthy muffin to get your day started right!

Simply use a blender or food processor to blend the oats into flour. Add the remaining ingredients, process for a few seconds more, pour into the muffin tins, and bake. It only requires minutes of effort and no flour!

Optional Add-Ins

The beauty of pumpkin is all the inviting flavors it pairs with! Make this recipe as is, or stir in one of the suggested mix-ins below. For more flavor variations, see my round-up of best gluten-free muffins.

• Dried cranberries
• Chopped nuts
• Pepitas
• Mini chocolate chips or white chocolate chips (read label for gluten-free)
• Chopped crystallized ginger

storing / freezing tips

Before storing the muffins in an airtight container, be sure they have cooled completely. Otherwise the hot air will condense, leaving you with soggy muffins.

Store in a sealed container at room temperature up to 3 days. To freeze, transfer to ziplock freezer bag and freeze up to 3 months.

For optimal freshness, individually wrap each muffin in plastic wrap before transferring to a freezer container.

Frequently Asked Questions

Can I substitute ready-made oat flour?Yes, but you will need to add a little additional flour. Instead of using 1 1/2 cups oats ground into flour use 1 1/2 cups + 3 tablespoons oat flour.

Can I use a different type of flour?No. This recipe was developed with oat flour and substituting other types of flours would not yield the same results. However, try gluten-free pumpkin muffins or almond flour banana muffins for alternative gluten-free muffins.

What kind of sweetener may be used?I tested the recipe with brown sugar, pure maple syrup, and honey. They all work well! However, when using maple syrup or honey, the batter will contain a little more liquid, requiring an extra minute or two baking time.

What can I substitute for the pumpkin pie spice?If you don’t have pumpkin spice on hand use 1 tsp cinnamon, 1/4 tsp nutmeg, 1/8 tsp ginger, and 1/8 tsp ground cloves.

Can I make this recipe without a blender?Yes, but you will need to purchase oat flour. First whisk together the dry ingredients in a large bowl – oat flour, baking powder, baking soda, pumpkin spice, and salt. In a separate bowl, whisk together the brown sugar (or maple syrup / honey), egg, pumpkin, milk, oil, and vanilla. Add the liquid ingredients to the dry, mixing well. Pour into the prepared muffin pan and bake as directed.