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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
Cook Time 20 minutes
Chill Time 8 hours
Servings 12 muffins

Ingredients

  • 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

Instructions

  • 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.