Picture the aroma of warm spices wafting through your kitchen as you bake these delightful Oat Flour Pumpkin Muffins.
There’s something comforting about the blend of pumpkin and cinnamon that makes this recipe a perennial favorite.
With simple ingredients and an easy process, these muffins transform into a moist, flavorful treat.
Perfect for breakfast or a cozy snack, let’s bring this delicious creation to life today!
Kitchen Tools Required
- 1 muffin tin
- 12 muffin liners
- 1 large mixing bowl
- 1 whisk
- 1 spatula
- 1 measuring cup set
- 1 measuring spoon set
- 1 cooling rack
Ingredients
- 1 1/2 cups oat flour
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1/4 cup vegetable oil
- 1/4 cup milk
- 2 large eggs
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Cook & Prep Time
To efficiently manage your time while making Oat Flour Pumpkin Muffins, follow this timeline:
1. Reading the Recipe (5 minutes): Before starting, take a few minutes to thoroughly read through the recipe and gather all necessary ingredients and equipment.
2. Prepping Ingredients (10 minutes):
- Preheat the oven to 350°F (175°C).
- Line the muffin tin with liners.
- Measure out all ingredients.
- If any ingredients aren’t at room temperature, set them out to warm up slightly.
3. Mixing Ingredients (10 minutes):
- In a large mixing bowl, whisk together the dry ingredients: oat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, mix together the wet ingredients: pumpkin puree, brown sugar, vegetable oil, milk, eggs, and vanilla extract until smooth.
- Combine the wet and dry ingredients until just mixed.
4. Filling and Baking (20 minutes):
- Divide the batter evenly among the 12 muffin liners.
- Place the muffins in the preheated oven and bake for 20 minutes.
5. Testing and Cooling (10 minutes):
- Check for doneness by inserting a toothpick into the center of a muffin. If it comes out clean, they’re done.
- Allow the muffins to rest in the tin for 5 minutes.
- Transfer the muffins to a cooling rack for an additional 5 minutes of cooling.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Preheat the oven to 350°F (175°C) and line the muffin tin with liners.
In a large mixing bowl, whisk together oat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In another bowl, mix together pumpkin puree, brown sugar, vegetable oil, milk, eggs, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined.
Divide the batter evenly among the 12 muffin liners.
Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
Allow the muffins to rest in the tin for 5 minutes before transferring them to a cooling rack to rest for an additional 5 minutes.
Serving Tips
- Butter or Cream Cheese Spread: Enhance the flavor of the muffins with a creamy spread for a rich and satisfying breakfast.
- Greek Yogurt with Honey: Pair the muffins with a side of Greek yogurt drizzled with honey for a balanced and nutritious meal.
- Fresh Fruit Salad: Serve alongside a colorful fruit salad for a revitalizing and healthy accompaniment.
- Warm Spiced Tea or Coffee: Complement the muffins with a cup of warm spiced tea or coffee to enhance the cozy fall flavors.
- Whipped Cream and Cinnamon Dusting: Add a dollop of whipped cream with a sprinkle of cinnamon for a delightful dessert-like treat.
Storage
Store oat flour pumpkin muffins in an airtight container at room temperature for up to three days.
Refrigerate for up to a week.
Freeze individually for longer storage.
Freezing
To freeze oat flour pumpkin muffins, allow them to cool completely.
Wrap each muffin individually in plastic wrap.
Store them in an airtight container for up to three months.
Thaw at room temperature.
Reheating
To reheat oat flour pumpkin muffins, use an oven preheated to 300°F.
Heat them for 5-7 minutes.
Alternatively, microwave for 20-30 seconds.
This preserves moisture and maintains their texture.
Final Thoughts
Oat Flour Pumpkin Muffins are a delightful treat perfect for breakfast or a snack.
They offer a nutritious twist on traditional muffins by using oat flour and pumpkin puree.
The combination of spices like cinnamon and nutmeg adds warmth and depth to the flavor.
For best results, make sure all ingredients are at room temperature before mixing to allow for even blending and a better texture.
If you prefer sweeter muffins, consider adding a handful of chocolate chips or nuts to the batter before baking.
Always check for doneness with a toothpick, as oven temperatures can vary.
Enjoy these muffins warm or at room temperature, and consider making a double batch to share with family and friends.
Frequently Asked Questions
Can I Substitute Oat Flour With Another Type of Flour?
Yes, you can substitute oat flour with all-purpose flour or whole wheat flour. Use a 1:1 ratio for all-purpose flour. For whole wheat, start with a 1:1 ratio, but be prepared for a denser texture.
Is There a Vegan Alternative for the Eggs in This Recipe?
You can replace each egg with 1/4 cup unsweetened applesauce or mashed bananas, or mix 1 tablespoon ground flaxseed with 3 tablespoons water. These alternatives bind ingredients effectively, maintaining the recipe’s texture and moisture.
How Can I Make These Muffins Gluten-Free?
To make these muffins gluten-free, use certified gluten-free oat flour. Always check ingredient labels for gluten-free certification. Use precise measuring techniques and make certain all mixing equipment is clean to avoid cross-contamination. This guarantees ideal gluten-free results.
What Is the Nutritional Value of One Muffin?
You’ll find that each muffin contains approximately 150 calories, 5g fat, 22g carbohydrates, 2g fiber, and 3g protein. Guarantee precise measurements for accuracy, and adjust based on any additional ingredients you might include.
Can I Use Fresh Pumpkin Instead of Canned Puree?
Yes, you can use fresh pumpkin. Roast and puree 1 cup of pumpkin. Verify it’s smooth and well-drained to maintain correct moisture balance. Adjust consistency by adding a tablespoon of milk if needed for ideal batter texture.
Oat Flour Pumpkin Muffins
Equipment
- 1 muffin tin
- 12 muffin liners
- 1 large mixing bowl
- 1 Whisk
- 1 Spatula
- 1 measuring cup set
- 1 measuring spoon set
- 1 Cooling rack
Ingredients
- 1 1/2 cups oat flour
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1/4 cup vegetable oil
- 1/4 cup milk
- 2 large eggs
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line the muffin tin with liners.
- In a large mixing bowl, whisk together oat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, mix together pumpkin puree, brown sugar, vegetable oil, milk, eggs, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined.
- Divide the batter evenly among the 12 muffin liners.
- Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to rest in the tin for 5 minutes before transferring them to a cooling rack to rest for an additional 5 minutes.
Notes
