Can I make my own oat flour for these pumpkin muffins?

Absolutely! Simply blend rolled oats in a food processor or high-powered blender until they reach a fine, flour-like consistency. One cup of rolled oats yields approximately one cup of oat flour.

Are these oat flour pumpkin muffins gluten-free?

Yes, as long as you use certified gluten-free oats. Oats are naturally gluten-free, but they can be cross-contaminated during processing, so certification matters if you have celiac disease or gluten sensitivity.

Can I use canned pumpkin pie filling instead of pumpkin puree?

No, pumpkin pie filling contains added sugar and spices that will throw off the recipe. Stick with plain pumpkin puree for best results in your oat flour pumpkin muffins.

How can I make these oat flour pumpkin muffins vegan?

Replace the eggs with flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water) and use plant-based milk. Ensure your chocolate chips are dairy-free if you're adding them as mix-ins.

Can I add vegetables to these muffins for extra nutrition?

Yes! Finely grated zucchini or carrots work well in these oat flour pumpkin muffins. Squeeze out excess moisture before adding to the batter, and limit to about 1/2 cup to maintain the proper texture.

Oat Flour Pumpkin Muffins That Are Moist, Fluffy, and Easy to Make 2025

Oat Flour Pumpkin Muffins That Are Moist, Fluffy, and Easy to Make

Print Recipe

Moist, warmly spiced oat flour pumpkin muffins that capture the essence of fall. A wholesome treat perfect for breakfast, snack time, or dessert.

Author: Harmony
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 12 muffins 1x
Category: Breakfast
Method: Baking
Cuisine: American

Ingredients

Scale

2 cups oat flour (store-bought or homemade from rolled oats)
1 cup pumpkin puree (not pumpkin pie filling)
2 large eggs
1/2 cup maple syrup
1/4 cup coconut oil, melted
1/4 cup milk (dairy or plant-based)
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
2 teaspoons pumpkin pie spice
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup mix-ins (chocolate chips, chopped nuts, or dried cranberries – optional)

Instructions

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease with cooking spray.
In a large bowl, whisk together pumpkin puree, eggs, maple syrup, melted coconut oil, milk, and vanilla extract until smooth.
In a separate bowl, whisk together oat flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt.
Fold dry ingredients into wet ingredients just until combined. Do not overmix. Fold in optional mix-ins if using.
Divide batter evenly among muffin cups, filling about 3/4 full. Optionally, sprinkle tops with oats or cinnamon.
Bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Let batter rest 10 minutes before baking for even more tender muffins. For an oil-free version, use unsweetened applesauce instead of coconut oil.

Nutrition

Serving Size: 1 muffin
Calories: 185
Sugar: 12g
Sodium: 135mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 3g
Protein: 4g
Cholesterol: 35mg

Keywords: oat flour, pumpkin muffins, healthy muffins, gluten-free, fall baking

Find it online: https://harmonymeal.com/oat-flour-pumpkin-muffins/