Cooking and Serving: 40 minutes | 12 muffins
Ingredients
How to make oat flour pumpkin muffins (step * Expert tips | Ingredient substitutions
Description
Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes | Servings: 12 muffins
Ingredients
How to make oat flour pumpkin muffins (step * Expert tips
Ingredient substitutions
Instructions
WHY THIS RECIPE WORKS
This recipe ensures a moist, tender muffin with rich pumpkin flavor using only a.
single whole-grain flour for structure. It is packed with wholesome ingredients,.
a modest amount of sugar, and no added butter or oil, making it a healthy snack.
or on-the-go breakfast.
The secret to its success lies in a unique combination of ingredients and.
technique. We use plenty of pumpkin puree and sour cream to provide moisture and.
bind the batter. This, combined with a crucial resting period, prevents the.
muffins from being dry or crumbly.
For convenience, you can easily make the batter in a blender or you’re using the hand method, starting with a high-quality, store-bought oat.
flour like Gold Medal or Bob’s Red Mill will give you the best results.
Healthy pumpkin muffins baked in muffin tin
pumpkin muffins baked in muffin tin.
KEY INGREDIENTS EXPLAINED
Here’s an explanation of what each of the simple ingredients in these muffins.
does to create a tender, high-rising muffin.
overhead image of ingredients for oat flour pumpkin muffins, including oat.
flour, pumpkin puree, sour cream, brown sugar, eggs and spices.
image of ingredients for oat flour pumpkin muffins, including oat flour, pumpkin.
puree, sour cream, brown sugar, eggs and spices.
Oat flour – Adds structure and plenty of whole grain nutrition. You can use 2.
1/2 cups of store-bought oat flour, or just grind 3 cups of old-fashioned.
oats in a blender. If you need your muffins to be gluten free, be sure your.
oats or flour are safe.
Baking powder & soda – Provide rise and help the muffins brown in the oven.
Make sure yours is fresh
Salt – Balances sweetness and brightens the other flavors.
Pumpkin pie spice – This blend of warm spices makes pumpkin baked goods taste.
like we expect. To make your own, combine 1/2 teaspoon ground cinnamon + 1/4.
teaspoon ground ginger + 1/8 teaspoon ground allspice, 1/8 teaspoon ground.
cloves + a dash of some freshly ground nutmeg.
Brown sugar – Adds sweetness, helps trap moisture for a tender crumb, and.
adds some depth of flavor.
Pumpkin puree – Adds moisture, some pectin, and flavor. My favorite brand of.
canned pumpkin puree is Libby, since it usually has a bright orange color and.
isn’t too watery. If you can see a lot of excess moisture, soak it up first.
with a paper towel before measuring 12 ounces.
Sour cream – Adds moisture, some tangy flavor, and a bit of fat for.
tenderness. You can also use plain Greek-style yogurt in its place. Avoid.
fat-free varieties, which will make your muffins tougher.
Vanilla – Adds some depth of flavor.
Eggs – Add some rise, moisture, a little fat from the yolks, and help the.
muffins hold their rise as they cool.
Chocolate chips – Just a few ounces of chocolate chips add a lot of.
complementary flavor to pumpkin, reduce the moisture content of the muffin.
batter a bit, and help them rise taller.
HOW TO MAKE OAT FLOUR PUMPKIN MUFFINS (STEP.
You can make this entire batter in a blender, just blend old fashioned oats into.
oat flour and use a mixing bowl for everything else, or begin with oat flour and.
skip the blender altogether.
The full recipe with ingredient amounts is in the recipe card below. Here’s an.
overview with photos of how you’d make them in your own kitchen:.
WHISK DRY & MIX WET INGREDIENTS.
Whisk together the dry ingredients, including the oat flour, baking powder,.
baking soda, salt, pumpkin pie spice, in a large mixing bowl. This bowl should.
be big enough for the combined muffin batter. Mixing the dry ingredients.
separately first ensures nothing clumps together and your batter is uniform.
In a separate, medium size bowl, whisk together the pumpkin puree, sour cream,.
eggs, vanilla, and brown sugar until very smooth. Whisk vigorously until.
everything is well-combined to avoid overmixing the batter after adding the oat.
A round metal mixing bowl holds a dry, light-colored powder and a whisk.
round metal mixing bowl holds a dry, light-colored powder and a whisk.
A medium-size round metal mixing bowl contains brown sugar, pumpkin puree, eggs,.
and a sour cream, unmixed.
medium-size round metal mixing bowl contains brown sugar, pumpkin puree, eggs,.
and a sour cream, unmixed.
A hand holding a whisk being used to mix the ingredients in the bowl, which are.
now a smooth orange color.
hand holding a whisk being used to mix the ingredients in the bowl, which are.
now a smooth orange color.
Pour the wet ingredient mixture into the large bowl of dry ingredients, and mix.
with a spatula just until a thick, soft batter forms. Mix in most of the.
chocolate chips, reserving a few to scatter on top of each muffin. There aren’t.
a lot of chocolate chips in these muffins, and scattering a few on top means.
each muffin will have some visible chips.
Cover the mixing bowl and let the muffin batter sit for at least 20 minutes, and.
up to 1 hour, at room temperature. The oat flour will absorb some of the.
moisture from the wet ingredients, and thicken for taller muffins.
A metal bowl holding an orange mixture is being poured into another metal bowl.
with a light-colored powder.
metal bowl holding an orange mixture is being poured into another metal bowl.
with a light-colored powder.
A white spatula is being used to fold a light orange soft, raw batter with some.
chocolate chips into a cohesive mixture.
white spatula is being used to fold a light orange soft, raw batter with some.
chocolate chips into a cohesive mixture.
Hand holding a white spatula with thick, light orange raw muffin batter above.
the mixing bowl with the rest of the batter.
holding a white spatula with thick, light orange raw muffin batter above the.
mixing bowl with the rest of the batter.
TRANSFER THE BATTER AND BAKE THE MUFFINS.
Divide the muffin batter evenly between 12 cups of a standard muffin tin. I like.
to line the wells with greaseproof muffin liners to help the muffins rise tall.
and prevent the muffins from sticking to the wells.
Bake at 350°F for about 25 minutes, or until the center of the middle muffins in.
the tin springs back when pressed gently in the center. If the muffins are still.
wet after 25 minutes, reduce the oven temperature to 325°F or even 300°F and.
continue to bake until done.
A 12-cup muffin tin with paper liners holds scoops of raw light orange muffin.
batter topped with dark brown chips.
12-cup muffin tin with paper liners holds scoops of raw light orange muffin.
batter topped with dark brown chips.
A 12-cup muffin tin holds 12 baked muffins with dark brown chips on top.
12-cup muffin tin holds 12 baked muffins with dark brown chips on top.
EXPERT TIPS
DON’T OVERPROCESS THE OATS.
If you choose to make the batter in the blender, be sure to grind the oats first.
and remove them from the blender, blend the rest of the ingredients and mix in.
the oat flour at the end. Be careful not to overprocess batter that contains.
oats or oat flour, or your baked goods may turn out gummy and somewhat tough.
LET THE MUFFIN BATTER REST
After combining all the ingredients into the raw muffin batter, let it rest for.
at least 20 minutes and up to 1 hour. This allows the oat flour to absorb.
moisture from the sour cream, pumpkin puree and eggs. A thicker, sturdier batter.
will rise higher in the oven for tall muffin domes, but still make moist and.
tender muffins with plenty of moisture.
If you’d like to make the batter ahead of time, you can even transfer it to the.
muffin tin, cover it, and refrigerate it overnight. Let the batter come to room.
temperature before baking as usual.
INGREDIENT SUBSTITUTIONS
As long as you use gluten free oats or oat flour, these muffins are naturally.
gluten free. They do contain other ingredients you may need to avoid. Here are.
my suggestions for altering them:.
OAT FREE
If you’re avoiding oats, you should be able to use quinoa flakes in place of the.
oat flour. Please see my full discussion of how to substitute for oats.
If you can’t have oats but need to be gluten free, try our traditional gluten.
all purpose gluten free flour blend. They’re light, tender, and have an.
(optional) sweet crumble topping.
DAIRY FREE
Since there’s no butter in these muffins, the only dairy is the sour cream. It.
can be replaced with nondairy plain yogurt, strained of liquid until it reaches.
the consistency of Greek-style yogurt. You can also use plain Greek-style dairy.
PUMPKIN
If you’d like to make these muffins with a different flavor, try our banana.
They have similar ingredients, and are also made with oat flour.
EGG FREE
There are 3 full eggs in this recipe, which I think it too many for “chia.
eggs”or “flax eggs”. Instead try adding:.
1/2 cup (60 grams) oat flour.
90 grams plain (dairy or nondairy) yogurt.
1 1/2 extra teaspoons baking powder, and.
1 1/2 teaspoons apple cider vinegar.
PUMPKIN PIE SPICE
If you don’t have pumpkin pie spice, you can make your own as described above in.
the ingredients section, or just use 1 teaspoon ground cinnamon instead.
CHOCOLATE CHIPS & MIX-IN SUGGESTIONS.
I recommend replacing them with something, since having a mix-in reduces the.
moisture content of the overall muffin batter and helps them rise higher in the.
oven. Avoid anything that adds extra moisture, which may make the muffins fall.
as they cool. Here are a few dry mix-in suggestions:.
Cinnamon, milk chocolate, or white chocolate chips.
Chopped soft nuts like pecans, walnuts or cashews.
Small dried fruit like raisins, chopped dried apricots, or dried cranberries.
SUGARS
Instead of light brown sugar, you can use an equal amount, granulated coconut palm sugar, which is about 3/4 cup.
Overhead image of pumpkin muffins with chocolate chips in muffin tin and cooling.
image of pumpkin muffins with chocolate chips in muffin tin and cooling on wire.
OAT FLOUR PUMPKIN MUFFINS RECIPE
Prep Time: 15 minutes mins.
Cook Time: 25 minutes mins.
Resting time: 20 minutes mins.
Total Time: 55 minutes mins.
overhead image of oat flour pumpkin muffins on wire rack.
image of oat flour pumpkin muffins on wire rack.
These hearty, healthy oat flour pumpkin muffins are lightly sweet whole grain.
muffins. Naturally gluten free!
INGREDIENTS
2 ½ cups (300 g) oat flour.
necessary (or 3 cups old-fashioned oats, ground into a powder).
2 teaspoons baking powder.
½ teaspoon baking soda.
¼ teaspoon kosher salt.
1 teaspoon pumpkin pie spice.
12 ounces canned pure pumpkin puree.
⅔ cup (150 g) sour cream, at room temperature.
3 (150 g as weighed out of shell) eggs, at room temperature.
1 teaspoon pure vanilla extract.
⅝ cup (135 g) light brown sugar, or an equal amount, palm sugar.
5 ounces semi-sweet chocolate chips.
Grease or line the wells of a standard 12-cup muffin tin and set it aside.
INGREDIENTS
2 ½ cups (300 g) oat flour.
necessary (or 3 cups old-fashioned oats, ground into a powder).
2 teaspoons baking powder.
½ teaspoon baking soda.
¼ teaspoon kosher salt.
1 teaspoon pumpkin pie spice.
12 ounces canned pure pumpkin puree.
⅔ cup (150 g) sour cream, at room temperature.
3 (150 g as weighed out of shell) eggs, at room temperature.
1 teaspoon pure vanilla extract.
⅝ cup (135 g) light brown sugar, or an equal amount, palm sugar.
5 ounces semi-sweet chocolate chips.
Grease or line the wells of a standard 12-cup muffin tin and set it aside.
Notes
* Place the oat flour, baking powder, baking soda, salt, and pumpkin pie spice
into a large mixing bowl, and whisk to combine well.
* In a medium-size mixing bowl, place the pumpkin puree, sour cream, eggs,
vanilla, and sugar, and whisk well until very smooth.
* Pour the wet mixture into the large mixing bowl of dry ingredients, and mix
* Add about 4 of the 5 ounces of the chocolate chips, and mix to distribute the
chips throughout the batter.
* Cover the mixing bowl and let the raw muffin mixture sit for at least 20
minutes, and up to 1 hour or more. The batter will thicken as it sits.
* Preheat your oven to 350°F.
* Divide the batter evenly among the prepared wells of the muffin tin. The
wells should be completely full. Sprinkle the tops evenly with the remaining
* Place the muffin tin in the center of the preheated oven and bake for about
25 minutes, or until the tops of the muffins spring back when pressed gently
* Remove from the oven and allow to cool in the tin for 10 minutes before
transferring to a wire rack to cool completely.
To make the batter in a blender.
If you’re beginning with old fashioned oats instead of oat flour, blend 3 cups
of oats into a fine powder first, then remove from the blender. Place the oat
flour in a large mixing bowl, and whisk in the baking powder, baking soda, salt,
Place the pumpkin puree, sour cream, eggs, vanilla and sugar in the blender, and
blend until smooth. Pour the wet ingredients into the dry, and proceed with the
recipe as written, starting with step 5.
Trans Fat: 0.01g | Cholesterol: 49mg | Sodium: 195mg | Potassium: 266mg | Fiber:
3g | Sugar: 17g | Vitamin A: 4557IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an
These healthy pumpkin breakfast muffins, with just a few chocolate chips, are
freezer-friendly, lightly sweet, and naturally gluten free. Make a double batch!
healthy pumpkin breakfast muffins, with just a few chocolate chips, are
freezer-friendly, lightly sweet, and naturally gluten free. Make a double batch!
These muffins will stay fresh at room temperature, wrapped in plastic wrap or in
a tightly sealed container, for about 2 days.
For longer storage, freeze them in a single layer on a baking sheet, then pile
them into a freezer-safe zip-top bag and squeeze out as much air as possible to
avoid freezer burn. Freeze for up to 3 months.
Defrost in the microwave for about 20 seconds or at room temperature, and
Can I replace the sugar with maple syrup?
To replace a granulated sugar like light brown sugar with a liquid one, like
maple syrup, try reducing the maple syrup to about 5 tablespoons (105 grams) or
reducing the pumpkin puree to 11 ounces to reduce moisture.
What if I don’t have time to let the batter rest?
If you can’t wait for the batter to rest and thicken, you can still get a higher
rise if you bake at 375°F for the first 10 minutes. Then, reduce the oven
temperature to 350°F until done (probably another 12 minutes).
Can I use this recipe to make a quick bread in a loaf pan?
I haven’t tried using this recipe to make a quick bread, and I don’t know if has
enough structure to work well. Instead, I’d recommend trying our oat flour
might even be able to replace the mashed bananas with pumpkin puree!