These Oat Flour Pumpkin Muffins are made with wholesome ingredients, making them the perfect fall-inspired way to start your day! Not only are they perfectly moist and incredibly tasty, they’re also refined sugar-free and can easily be made gluten-free by using certified gluten-free oat flour.
Pumpkin season is here! But hey, it doesn’t have to be all about lattes, cupcakes, and pie – there are so many great ways to incorporate pumpkin into both sweet and savory dishes.
Pumpkin just so happens to be a nutritional powerhouse, full of good stuff like fiber, vitamin A, vitamin C, iron, protein, and more.
So, I decided to make an oat flour pumpkin muffin recipe that would be on the “healthier” side, using whole-grain oat flour and unrefined sweeteners like coconut sugar and honey.
This recipe also replaces some of the butter with applesauce, which provides moisture without extra fat.
However, I did go with whole milk here for richness and texture, since oat flour can sometimes make baked goods a bit dense. You could also use 2% milk without noticing much difference in texture, but I wouldn’t recommend going lower in fat than that.
These muffins are great for a grab-and-go breakfast or snack. Enjoy ’em as is or with some butter, nut butter, or honey.
Helpful Tips
- The muffins tend to stick because we’re using less butter, so you’ll want to use cupcake liners that are labeled “non-stick.”
- This recipe uses pumpkin puree, not pumpkin pie filling, which has added sugar and spices.
- While oats are naturally gluten-free, there is a risk of cross-contamination, so be sure to use certified gluten-free oat flour if needed.
Can I make my own oat flour?
Yes, and it’s super easy to make homemade oat flour. Simply blend whole-grain oats (certified GF if needed) in a food processor or high-speed blender until ground into a fine powder.
Can I use brown sugar?
If you don’t have coconut sugar on hand or can’t find it, you can use brown sugar instead. However, note that brown sugar is not considered refined sugar-free.
Can I make these dairy-free?
Feel free to swap the butter for plant-based buttery sticks, not spread. You’ll also need to replace the milk with an unsweetened, plain plant-based milk with a higher fat content such as soy or full-fat oat. I don’t recommend coconut milk unless you’re okay with the muffins having a coconut flavor.
Mix-Ins & Toppings
- Chocolate Chips: Fold 1/2 cup dark chocolate chips (use a refined sugar-free brand to keep this recipe refined sugar-free) into the muffin batter after combining the wet and dry ingredients. You can also add a few on top of each muffin before placing in the oven.
- Pumpkin Seeds: Mix 1/4 cup of raw pumpkin seeds (pepitas) into the batter and/or sprinkle some on top of the muffins before baking to add some crunch.
Storage Instructions
Room Temperature: Store the muffins in an airtight container at room temperature for up to 2 days.
Refrigerator: For longer storage, keep the muffins in an airtight container in the refrigerator for up to 5-7 days, but note this will cause them to dry out a bit.
Freezer: To freeze, wrap each muffin individually in plastic wrap or foil and place them in a freezer-safe bag or container. They’ll keep well in the freezer for up to 3 months. To enjoy, thaw at room temperature or warm in the microwave for 15-20 seconds.
Oat Flour Pumpkin Muffins
Ingredients
- 2 large eggs
- 2 tablespoons butter melted and cooled to room temperature
- 2 tablespoons unsweetened applesauce
- 3/4 cup pumpkin puree
- 1/2 cup milk whole or 2%
- 6 tablespoons coconut sugar or brown sugar if you don't need them to be refined sugar-free
- 1/4 cup honey
- 1 teaspoon pure vanilla extract
- 2 1/4 cups oat flour use certified gluten-free if needed
- 2 teaspoons ground cinnamon
- 1/4 teaspoon kosher salt
- 3/4 teaspoon baking soda
Instructions
- Preheat oven to 350° F.
- Line a muffin tin with 12 non-stick cupcake liners
- Whisk together eggs, melted butter, applesauce, pumpkin, milk, coconut sugar, honey, and vanilla in a large mixing bowl.
- In a separate bowl, mix together oat flour, cinnamon, salt, and baking soda.
- Stir dry ingredients into wet ingredients.
- Fill baking cups with batter until used up (I used a #20 disher to scoop out the batter).
- Bake for 22-26 minutes, until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
- Allow muffins to cool in the pan for 5-10 minutes. Then, transfer to a wire rack to continue to cool.
Nutrition
The nutrition information shown is an estimate provided by an online calculator. Accuracy is not guaranteed.