Yes I know, I just posted Pumpkin Chocolate Chip Muffins. However, THESE Oat Flour Pumpkin Muffins are made with oat flour instead of almond flour. If there is one thing I like, it’s to have variety on this blog! This Oat Flour Pumpkin Muffin recipe was originally posted back in 2014 when I first started this blog. The other day I was going through my old blog posts and I thought it was time to update this recipe, take new pictures and re-share.
These Oat Flour Pumpkin Muffins were one of the first muffin recipes I made and in college. Around my junior year I really got into baking. However, one of my suite mates was gluten-free (shout out to Janie!). I didn’t have a lot of experience baking gluten-free so while we lived together, every time I made something new, I tried to make it gluten-free so she could eat it too! Sometimes the treats came out great and other times… not so great. In other words, if you are gluten-free… this recipe is for you!
What you’ll need:
- Nut butter of your choice
- Pumpkin Puree
- Oat Flour (gluten-free if you are gluten-free)
- Eggs
- Maple Syrup
- Cinnamon
- Pumpkin Pie Spice
- Vanilla Extract
- Baking Soda
- Baking Powder
- Chocolate Chips (always optional but highly recommended)
Other mix-in options:
If you don’t like chocolate we cannot be friends. Just kidding! Kind of. If you don’t like chocolate there are so many other mix-ins you can add in replace of chocolate. Here are a few I think would go great with this recipe:
- Peanut butter chips
- Butterscotch chips
- Nuts of all sorts
- Cinnamon Chips
- White Chocolate Chips
- Banana coins
The list goes on! Get creative and make it your own.
Print
Oat Flour Pumpkin Muffins
- Total Time: 20 minutes
Description
These Oat Flour Pumpkin Muffins are full of Fall flavors, perfect for on the go and gluten free! These muffins are perfect for meal prep to grab throughout the week for breakfast, a snack or even dessert! Slather some nut butter on one and get ready for for the flavors to explode in your mouth!
Ingredients
Ingredients:
1/4 cup nut butter of your choice, I originally used almond but this time around I only had peanut and I can confidently say both taste great
3/4 cup pumpkin puree
1 egg
2 Tablespoons maple syrup
1 cup oat flour, I made my own using gluten free old fashioned rolled oats
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Optional: chocolate chips
Instructions
- Pre-heat your oven to 375
- Combine your wet ingredients and then add your dry ingredients
- Pour your batter into a greased muffin or cupcake tin and bake for 15 minutes
- Let cool outside of the tin on a wire wrack or the bottoms of the muffins will get soggy!
- ENJOY!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
I am loving your posts. Keep it up!