Oat Flour Pumpkin Muffins (Healthy and Gluten-Free)

Close up picture of hand holding pumpkin muffin against white background

Oat Flour Pumpkin Muffins (Healthy and Gluten-Free)

The best healthy oat flour pumpkin muffins recipe that's gluten free, nutritious but still delicious! Made without refined sugar, with pumpkin puree, pumpkin pie spice, coconut oil, almond milk, pure maple syrup and other better ingredients. They're perfectly moist with a rich pumpkin spice flavor and surprisingly fluffy texture.

Course Baked Good

Cuisine American

Prep Time 15

Cook Time 20

Cooling Time 10

Total Time 45

Servings

Calories 195kcal

Author Christy Gurin

Ingredients

3 cups old-fashioned oats (to make gluten free, make sure to oats are labeled "gluten free")
2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/8 tsp. ground cloves
1/8 tsp. cardamom
1/8 tsp. ground ginger
1 1/2 tsp. baking soda
3/4 tsp. salt
1/4 cup melted coconut oil
1/2 cup plain unsweetened almond milk room temperature ideally
2 eggs room temperature ideally
3/4 cup pure maple syrup
1 cup pumpkin pureé canned
2 tsp. vanilla extract

US Customary - Metric

Instructions

Preheat oven to 350° F (190° C).
Grease a muffin tin or place 12 muffin liners into a muffin tin and set aside.
Place oats spices, baking soda, and salt into a blender and blend until oats are broken down into oat flour (don't over grind or oat flour may get clumpy).
In a mixing bowl, add melted coconut oil, almond milk, eggs, maple syrup, pumpkin puree, and vanilla. Use a wire whisk to stir or lightly blend with a hand mixer.
Pour dry ingredients from blender into mixing bowl and stir until just mixed in and most clumps are dissolved.
Pour batter into a prepared muffin tin. Bake for about 20 minutes until muffins are baked through and a toothpick inserted into the center comes out without any wet batter on it.
Remove muffins from oven and allow to cool in the muffin tin for 10 minutes. Remove from muffin tin and either serve warm or cool completely on a wire rack to store.

Notes

STORING: Remove muffins from oven and allow to cool in the muffin tin for 10 minutes. Remove from muffin tin and either serve warm or cool completely on a wire rack to store. If storing for later, allow to cool fully before placing muffins in an airtight container for up to three days on the counter or 5 days in the refrigerator.

FREEZING: Muffins can be frozen in an airtight container for up to 3 months and reheated in the microwave for 30 – 60 seconds.

GLUTEN FREE: To make recipe gluten free, use gluten free oats.

VEGAN: To make recipe vegan, make two flax eggs by whisking 2 tbsp flaxmeal with 1/3 cup water in a small bowl. -Refrigerate at least 20 minutes, or cover and refrigerate overnight before using flax eggs.

SUBSTITUTIONS: Can substitute cow’s milk, vanilla almond milk, or whatever your preference is. If using vanilla milk, reduce the vanilla extract to 1 tsp. 1 3/4 tsp. pumpkin pie spice can be substituted in place of using cinnamon, nutmeg, ginger, cloves and cardamom individually.

PUMPKIN BREAD: To make bread, use a greased bread tin and bake for 50-60 minutes.

Nutrition