Ingredients
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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.
Test Kitchen 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".