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Oat Flour Pumpkin Muffins
Soft, fluffy and fall flavorful pumpkin muffins made with oat flour. This is a make ahead, one bowl, gluten-free recipe.
Prep Time 10 minutes minutes
Cook Time 20 minutes minutes
Chill Time 8 hours hours
Servings 12 muffins
- 113g or ½ cup butter
- 200 g or 1 cup minus 2 tablespoons pumpkin puree
- 200g or 1 cup brown sugar
- 2 eggs
- ½ tsp fine sea salt
- 1 teaspoon cinnamon
- 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
Melt the butter in a large, heatproof bowl. Stir in the sugar, whisking very well. Add the eggs and whisk until thick and fluffy.
Add the pumpkin puree, salt, spices and vanilla and whisk to combine.
Add the oat flour, baking soda and milk and whisk to combine. Cover with plastic wrap and set in the fridge overnight.
Preheat the oven to 400 F. Line two cupcake tins with muffin cups, alternating so each tin only has six cups and no two cups are next to each other.
Fill muffin cups with ¼ cup batter (almost to the top). Bake for 20 minutes until the tops spring back when pressed.