Oat flour pumpkin muffins are a hearty, delicious healthy pumpkin muffin made with just a few simple ingredients! No refined flour, sugar, butter, or dairy!
For those of you who say it’s too early for pumpkin, I hear you. The thing is, I’ve been making these muffins on repeat all summer long.
Baby K likes to eat his chickpea pasta with a mix of applesauce and pumpkin on it (I know it’s weird, but he won’t eat it any other way), and I always have leftover pumpkin, so I turned my oat flour pumpkin bread into muffins! And we made them so much over the summer, I’ve had plenty of time to tweak them until they were perfect!
All my oat flour muffin recipes (banana muffins, honey oat muffins, blueberry muffins) need just a bit more liquid than their oat flour bread counterparts (banana bread, honey oat bread, savory bread.) That’s because they lose more moisture in the oven than bread does; this is also why they cook faster.
As I said, it took a few tries, and now I have them perfect. I’ve basically been counting down the days till September when it would finally be appropriate to share these with you.
Meanwhile, my toddler has been eating these every morning for breakfast on our walk without fail all summer. I’ve given him no concept of seasonal foods thus far in his life. He eats popsicles in October and pumpkin muffins in July, he’s definitely seasonally food confused. But everyone who lives in Arizona is confused about seasons, seeing as we have none.
If you get a chance to melt some butter on these bad boys, you won’t regret it. It isn’t necessary, they are delicious plain, but I love me some melted butter on a muffin. Is there anything better? Definitley not.
PS some of you may remember the healthy pumpkin muffins I posted last year that were 3/4 almond flour and 1/4 oat flour. Many of you mentioned your allergies to nuts and requested a nut-free version. It was the end of the season, but I want you to know that I heard your requests, and I’m finally able to answer them today!
How to Make Oat Flour Pumpkin Muffins
As I said, this recipe is based on my oat flour pumpkin bread recipe, so it’s very similar. Make your oat flour. Mix your dry ingredients, mix your wet ingredients, and then combine.
I then let the mixture sit for five minutes before using an ice cream or muffin scoop to divide the batter among 12 muffin holes.
Let’s talk ingredients:
Rolled Oats/ Oat Flour – Do not sub. Check out this post to find out how to make your own oat flour in less than 2 minutes.
Pumpkin Puree – Do not sub, NOT pumpkin pie filling
Unsweetened Vanilla Almond Milk – You can use any milk, including skim or 1% cows milk, other plant-based milk (except not coconut milk from the can, the carton is okay), or use water.
Honey – You can use other liquid sweeteners if you want, including maple syrup, or for a direct vegan, substitute try brown rice syrup.
Eggs – Flax eggs would probably work, but I haven’t tried it. If you try it, let us know in the comments!
Nutmeg, Cinnamon, Ground Allspice – you can sub one tablespoon of pumpkin pie seasoning for ALL THREE.
Salt, Baking Soda, and Baking Powder – do not omit
I’m so excited to give you guys the recipe finally. Let me know when you try them! PS, I don’t have a video for these yet, so I’m adding the video for my oat flour pumpkin bread! The process is very similar. Just make muffins instead of bread!
Oat Flour Pumpkin Muffins
- Preheat oven to 350F.
- Using a food processor grind 3 cups of old fashioned rolled oats into fine oat flour. You want 2.75 cups of oat flour so if you end up short, grind more oats into flour. You want to grind so that your oat flour is **very fine. (or you can purchase fine oat flour.)
- In a large bowl, whisk together honey, eggs, pumpkin puree, and unsweetened vanilla almond milk.
- In another bowl mix nutmeg, cinnamon, allspice, salt, baking soda, and baking powder with the oat flour.
- Next, add the wet mixture to the flour mixture and mix until totally combined. The batter will be a little sticky, that's okay.
- Let the mixture sit for five minutes.
- Grease muffin tin with oil. Use a ice cream scoop or muffin scoop to add batter into each muffin hole.
- Sprinkle the top with pumpkin seeds and oats for garnish.
- Bake for 15-18 minutes until inserted toothpick comes out clean.
- Let cool COMPLETELY so they aren't crumbley, but if you can't wait that long it will still be delicious!
- Store in the refrigerator up to two weeks or freeze up to 3 months.