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–+ servings
pumpkin muffins with oat flour

Oat Flour Pumpkin Muffins

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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 45 minutes
Course Breakfast
Cuisine American
Servings 12 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

For best results, ensure 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.
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