Make these one-bowl, moist & easy Pumpkin Oat Flour Muffins in 5 minutes using basic pantry ingredients and oat flour (the perfect gluten free flour for this recipe!) This muffin recipe is healthy-ish, perfectly sweet & makes the best breakfast muffin for any fall or winter day!
If you love pumpkin recipes, try my Gluten Free Pumpkin Bundt Cake or Healthy Pumpkin Cake Donuts. They are both easy and healthy-ish! I also have dozens of others easy to follow gluten free dessert recipes.
Oat flour muffins
This 1-bowl muffin recipe couldn't be easier since everything is simply whisked together within 5 minutes! The entire recipes doesn't take longer than 30 minutes and makes super moist and fluffy breakfast pumpkin muffins that are the perfect gluten free treat.
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Ingredients
- Gluten free oat flour - I love to use the Bob's Red Mill version for consistency in all my recipes.
- Dark brown sugar - I tested this recipe with both light and dark brown sugar, and the dark brown sugar worked much better, yielding the perfect texture and flavor.
- Baking powder
- Cinnamon, nutmeg, ginger, allspice - This ground spice combination works perfectly!
- Salt
- Canned pure pumpkin puree - be sure NOT to buy canned pumpkin pie filling!
- Large eggs
- Refined coconut oil - I always use "refined" coconut oil in my baking recipes since it doesn't have any strong coconut flavor.
Recipe Method
Step 1 - Preheat the oven to 425°F and line a 12-count standard muffin tin with paper liners. If you don't have paper liners, I recommend using a silicone muffin pan and greasing it with nonstick cooking spray.
Step 2 - In a large bowl, whisk together the oat flour, dark brown sugar, baking powder, ground cinnamon, ground nutmeg, ground ginger, ground allspice and salt.
Step 3- Make a well in the center of the dry ingredients and add the pumpkin puree, eggs, coconut oil and vanilla extract. Whisk again until fully combined and a thick batter forms! Let the batter sit for just 5 minutes to thicken.
Step 4 - Scoop about ¼ cup of batter into each muffin liner until you've filled all 12 muffin cavities.
Step 5 - Bake the muffins in the center rack of the oven (for even cooking) for 5 minutes at 425°F. Then, reduce the temperature to 350°F and leave the muffins in the oven to cook for another 15-18 minutes. A toothpick inserted into the center of the cake will come out clean.
Optional No Bake Cheesecake Frosting for muffins
I love to turn these muffins into an elevated pumpkin cheesecake-like dessert by topping them with my No Bake Cheesecake Filling! This Cheesecake Filling recipe can easily be used as a no-bake cheesecake, as a cake filling or as a cupcake frosting!
How to measure ingredients
As a trained chef, my favorite way to measure ingredients for baked dessert recipes is with a kitchen scale. I know it's not the go-to way of measuring in the United States (where I live too), but I do highly recommend it for accuracy.
For this recipe, I would weight the oat flour, brown sugar and coconut oil for the most accurate measurement.
If you don't have access to a kitchen scale, you will want to use the fluff, spoon and measure method for the flour specifically. This will yield the most accurate amount of oat flour. If you just scooped the flour from the container, you would end up with much more flour than needed and that may result in a dense cake.
When are the muffins ready
These muffins will be very domed and look set and no longer raw. You can check if they are ready by inserting a toothpick into the center and checking it it comes out 98% clean. If a few crumbs come onto the toothpick, that is ok, as long as it doesn't have any residual gooey batter.
Storage and freezing instructions
- Store these muffins in a ziplock on the counter for up to 4 days.
- You can also freeze the muffins and defrost on the counter overnight or in the microwave for 30-60 seconds whenever you're in the mood!
- Pro tip for freezer: I like to add an extra ziplock around the first ziplock for extra protection against freezer burn.
Recommended
Ingredients
For the Dry ingredients:
- 1.5 cups oat flour spooned and leveled (gluten free if applicable) (150 grams)
- ⅔ cup dark brown sugar packed, (135 grams)
- 2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground allspice
- ¼ teaspoon Kosher salt
For the Wet ingredients:
- 1 cup canned pure pumpkin puree
- 2 large eggs at room temperature
- ½ cup refined coconut oil melted, (100 grams)
- 2 teaspoons pure vanilla extract
Instructions
- Preheat the oven to 425°F and grease or line a 12-count muffin tin with cupcake liners. If using a silicone muffin tin, grease with cooking spray.
- In a large bowl, whisk together the oat flour, brown sugar, baking powder, cinnamon, nutmeg, ginger, allspice and salt.
- Use a spoon to make a well in the center of the dry ingredients. Add the canned pumpkin, eggs, melted coconut oil and vanilla extract. Whisk until a batter forms.
- Let the batter sit for 5 minutes to thicken.
- Scoop about ¼ cup batter into each muffin liner.
- Bake muffins for 5 minutes at 425°F, then lower the oven temperature to 350°F and bake for an additional 17-19 minutes or until a toothpick inserted into the center of the muffin comes out clean.
- Allow muffins to cool for 10 minutes before removing from the pan. Cool muffins completely before storing.
Notes
- Top the unbaked muffins with a sprinkle of pepitas or demerara sugar before baking if you like!
- These muffins store perfectly on a ziplock on the counter for up to 4 days. Freeze if you want them to last longer!
- Be sure NOT to buy canned pumpkin pie filling. This recipe specifically uses canned "Pure Pumpkin Puree".
Jan says
I want to try this recipe, but need to know: What is the size of the can of pumpkin puree?
Dalya Rubin says
I open up a 15-ounce can, but you then need to measure 1 cup from it. You won't be using the entire can in this recipe. Let me know if you try the recipe!
Sandra says
Yummy moist muffins!