Oat Flour Pumpkin Muffins Recipe- Learn like a Pro

The pumpkin muffins are made with oat flour, and they are soft, fluffy, and full of fall flavors. One bowl, gluten-free, and ready to be made ahead of time is this recipe. 

– 113g or ½ cup butter – 200 g or 1 cup minus 2 tablespoons pumpkin puree – 200g or 1 cup brown sugar – 2 egg – ½ tsp fine sea salt – 1 teaspoon cinnamon – 1 tsp vanilla – ½ tsp ginger – ½ tsp nutmeg – 1 tsp pure vanilla extract – 240g or 2 cups oat flour – 1 tsp baking soda – 160 g or ⅔ cup whole milk




In a large bowl that can withstand high temperatures, melt the butter. Incorporate the sugar while whisking it in thoroughly.  

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STEP  1 .

Continue whisking the eggs until they become thick and fluffy. To combine the pumpkin puree, salt, spices, and vanilla, whisk all of the ingredients together. 

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Whisk the oat flour, baking soda, and milk together after adding them to the mixture. Wrap the dish in plastic wrap and place it in the refrigerator for the night.  

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The oven should be preheated to 400 degrees Fahrenheit. Prepare two cupcake tins by lining them with muffin cups,  

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alternating between them so that each tin contains only six cups and they are not adjacent to one another. Add a quarter cup of batter to each muffin cup, 

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stuffing them to the very edge of their capacity. The tops should be able to spring back when pressed after being in the oven for twenty minutes.  

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-186Calories -7gFat -31gCarbs -3gProtein 

See Also

Chocolate Peanut Butter Brownies Recipe