Name: Pumpkin Pie-Oat Flour Muffins
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12
Cuisine: US
Ingredients: 1 1/2 cups oat flour; 1/2 cup packed brown sugar; 1 teaspoon baking powder; 1 teaspoon ground cinnamon; 1/2 teaspoon baking soda; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; 1/4 teaspoon ground cloves; 1/4 teaspoon salt; 1 cup pumpkin puree; 2 large eggs; 1/2 cup honey; 1/4 cup unsweetened applesauce; 1/4 cup vegetable oil; Optional: 1/2 cup chocolate chips or chopped walnuts

Embrace the cozy flavors of fall with these delightful pumpkin pie-oat flour muffins! Gluten-free and wholesome, they're a guilt-free treat that's both easy to make and incredibly satisfying. Customize with chocolate chips or walnuts for an extra touch of indulgence.

Follow The Directions

01

Step

Preheat your oven to 350 degrees F (175 degrees C). Prepare a 12-cup muffin tin by greasing it generously or lining it with paper liners. (5 minutes)

02

Step

In a large bowl, whisk together the oat flour, brown sugar, baking powder, cinnamon, baking soda, nutmeg, ginger, cloves, and salt until evenly combined. (5 minutes)

03

Step

In a separate bowl, whisk together the pumpkin puree, eggs, honey, applesauce, and vegetable oil until smooth. (3 minutes)

04

Step

Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. Be careful not to overmix. If using, fold in chocolate chips or walnuts. (5 minutes)

05

Step

Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. (5 minutes)

06

Step

Bake for 22 to 25 minutes, or until a toothpick inserted into the center comes out clean. (25 minutes)

07

Step

Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)

For a richer flavor, try using melted coconut oil instead of vegetable oil.
Store the muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Feel free to experiment with different spices, such as cardamom or allspice, to customize the flavor profile.
For a vegan version, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg).

Eusebio Cartwright

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 5.0/ 5 ( 5 Ratings)

Total Reviews: (4)

Martin Hauck
Jun 30, 2025
I appreciate how easy this recipe is to follow, thanks!
Major Murray
Jun 6, 2025
The perfect fall treat! I'll definitely be making these again.
Stephania Larson
May 26, 2025
I added chocolate chips and they were a hit with my kids!
Josiane Gusikowski
May 12, 2025
These muffins are so moist and delicious! I love that they're gluten-free.

Pumpkin Pie-Oat Flour Muffins

Ingridients

Nutrition

Follow The Directions

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Eusebio Cartwright

Written by

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Pumpkin Pie-Oat Flour Muffins

RECIPE REVIEWS

Martin Hauck

Major Murray

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Josiane Gusikowski

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