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Pumpkin muffins on a kitchen towel decorated with fall leaves.

Oat Flour Pumpkin Muffins

Sherri
Enjoy these Oat Flour Pumpkin Muffins as a quick breakfast on the go or a cozy fall snack!
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Course Breakfast, Snack
Cuisine American
Servings 12
Calories 174 kcal

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

Calories: 174kcalCarbohydrates: 28gProtein: 5gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 34mgSodium: 164mgPotassium: 148mgFiber: 2gSugar: 11gVitamin A: 2499IUVitamin C: 1mgCalcium: 37mgIron: 1mg

The nutrition information shown is an estimate provided by an online calculator. Accuracy is not guaranteed.

Keyword oat flour muffins, pumpkin muffins
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