Soft, fluffy and fall flavorful pumpkin muffins made with oat flour. This is a make ahead, one bowl, gluten-free recipe.
Once the banana muffins had taken (perfect) shape, I immediately knew I wanted to do a pumpkin version: pumpkin muffins made with oat flour.
Pumpkin puree is not a direct swap for banana though; it lacks both the added fat and sugars and compositionally is more water than banana. So while it’s a great moisture addition, you can still make a dry pumpkin bake – which is close to impossible with a banana bread.
For those reasons, technically this recipe has more in common with my brown butter muffins than it does the banana oat muffins. The goal, as always, is to find a balance of ingredients that yields a tender, moist muffin that’s not as soft as a cupcake but never dry. Also, my favorite part: to get a good dome!
Butter: Unsalted, but if you are using salted, you can halve the salt listed below. No need to soften but careful when melting, if butter starts spitting then you’ve lost some precious fat and moisture and the muffins will come out dry.
Pumpkin puree: I used to be a proponent of making my own pumpkin puree with those cute sugar pumpkins but those are incredibly watery. Some cans you get from the store are also fairly ‘wet’. Libby’s pumpkin puree (NOT pumpkin pie filling!) is a good one because it’s quite thick.
Sugar: Light or dark brown is fine. If you like you can add some turbinado or organic sugar on the tops of the muffins before they bake for a crunchy topping.
Spices: Unless you are a regular baker/cook you might not have all the spices listed below. You can use pumpkin pie spice as a swap for all the spices listed (2 teaspoons pumpkin pie spice). And if you like you can add a pinch of clove to the mix for a little punch although I know clove is divisive.
Milk: Whole or 2% milk.
Oat flour: The question I get most often about oat flour is; can I make it myself? And what brand to you use? To the latter: arrowhead mills, anthony’s or bob’s red mill. To the former, if you’ve had success processing rolled oats into a very fine flour before then I believe it will work here.
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