These tender, one-bowl oat flour pumpkin muffins are naturally gluten free and come together in minutes. Add dark chocolate chips and warming spices for the perfect way to enjoy fall flavors.
Add these oat flour pumpkin muffins to your pumpkin muffin roster. I love these all throughout the cooler months and you may even find me nibbling on a muffin during Thanksgiving prep to keep me going. You need just one gluten free flour to make tender, wholesome muffins that are even better with a little dark chocolate (but very good without it!).
Similar to my gluten free mini pumpkin muffins and gluten free pumpkin chocolate chip muffins, oat flour pumpkin muffins come together quickly and easily!
Jump to:
Why You'll Love This Recipe
Nutty oat flour and mellow pumpkin puree combine in these warming, fall-inspired muffins. Perfect for breakfast on the go.
- Gorgeous texture - Oat flour gives these muffins a beautifully light and fluffy texture that's unmatched by any all-purpose gluten free blend.
- Easy ingredients - Got pumpkin? Add yogurt, an egg, butter, and a few more pantry ingredients and you'll quickly be able to throw together these oat flour pumpkin muffins.
- One-bowl recipe - A recipe that needs just one gluten free flour AND just one bowl to make? You will love how simple it is to make these muffins.
Ingredient Notes
- Pumpkin puree - Use pumpkin puree NOT pumpkin pie filling which contains extra sweetener and stabilizers.
- Yogurt - I like plain, whole milk yogurt. Vanilla or low-fat yogurt works, too.
- Butter - I prefer unsalted butter. If you need to use salted butter you may want to adjust the amount of added salt.
- Egg - Lightly whisk the egg before adding it to the batter.
- Oat flour - Learn how to make oat flour or buy a bag at the store.
- Granulated sugar - Or substitute light brown sugar for a different flavor note.
- Spices - A combo of ground cinnamon, ginger, and nutmeg.
- Rising agents - Baking powder and baking soda.
- Salt - I always use fine sea salt and table salt works too.
- Chocolate chips - Semisweet chocolate chips are optional but always welcome!
See the recipe card at the end of this post for the full ingredient amounts.
Variations
- Chocolate - As shown in the photos, I added big baking chips to these muffins! I used semisweet chocolate chips but milk chocolate chips would also be delicious. You can use regular-sized, mini, or large baking chips. It all works!
- Nuts - Add 1 cup of chopped walnuts for crunch.
- Change the spices - I love cardamom - a holdover from our time in the Middle East - and I'll often do an equal amount of cinnamon and cardmom in these muffins.
Here's another version of gluten free pumpkin muffins for a slightly different rendition.
Why Use Oat Flour?
I love baking with oat flour! This whole grain naturally gluten free oat flour is my favorite gluten free baking flour, hands down. When you use oat flour, there's no dryness or grittiness that you may find in baked goods that rely on gluten-free all-purpose flour. Oat flour can often be used 1:1 by weight for all-purpose flour. These muffins have a rich and velvety texture from the combo of oat flour and pumpkin. See more oat flour recipes.
Instructions
Use this section for process shots, alternating between the step and image showing the step. Users don't like seeing process shots cluttering up the recipe card, so include your process shots here.
1. Mix batter: Whisk together butter and pumpkin.
2. Add remaining ingredients: Stir in the rest of the ingredients.
3. Rest: Divide the batter into the muffin tin and rest the batter.
4. Bake: Bake for 15 minutes at 375℉, then cool to room temperature.
Baking Tip
If you know you'd like to stash muffins in the freezer for a later snack, go ahead and make a double batch while you're at it. Then, place them in a freezer-safe bag and store them in the freezer for up to 3 months.
Substitution Suggestions
- Swap all-purpose gluten-free flour - If you wish, you can use 2 ¼ cups of your favorite 1:1 gluten-free flour blend or my homemade gluten free flour blend for the oat flour (although they won't be oat flour muffins!).
- For the oat flour - If you can't do oat flour, substitute sorghum flour.
- To make dairy-free - Use dairy-free yogurt and non-dairy butter or melted coconut oil for the unsalted butter.
- To make refined sugar-free - Swap in ½ cup of pure maple syrup for the brown sugar.
- Butternut squash or sweet potatoes - Use a can of butternut squash puree (or make it yourself) in these muffins for a slightly different flavor! You can also make these into sweet potato muffins by using 1 cup of mashed sweet potatoes for the pumpkin puree.
Storage
Store oat flour pumpkin muffins in an airtight container or resealable bag at room temperature for up to 3 days, or in the fridge for up to 5 days. Muffins also freeze well! Place them in a freezer-safe bag and store them in the fridge for up to 3 months. Thaw in the fridge before eating.
More Gluten Free Pumpkin Muffin Recipes
If you tried these Oat Flour Pumpkin Muffins or any other recipe on my website, please let me know how it went in the comments below! And I always appreciate a star rating if you loved it ❤️
Oat Flour Pumpkin Muffins
Ingredients
- 1 cup pumpkin puree
- ¼ cup plain whole milk yogurt
- ¼ cup unsalted butter
- 1 egg, lightly beaten
- 1 ¼ cup oat flour (140 grams)
- ¾ cup sugar
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ½ teaspoon nutmeg
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine salt
- 1 cup regular or mini semisweet chocolate chips, optional
Instructions
- Grease a standard 12-cup muffin tin with nonstick spray.
- In a large bowl, whisk together the pumpkin puree, yogurt, melted butter, and egg.
- Stir in the oat flour, sugar, spices, baking powder, baking soda, and salt.
- Portion into the prepared muffin tin using about a heaping 1 tablespoon per mini cup. Preheat the oven to 375℉, and rest the batter while the oven heats. Bake for about minutes, until a cake tester inserted into the center comes out clean.
- Cool the muffins in the pan for about 5 minutes, then turn them out onto a rack to cool completely.
Notes
- Swap all-purpose gluten-free flour - If you wish, you can use 2 ¼ cups of your favorite 1:1 gluten-free flour blend or my homemade gluten free flour blend for the oat flour (although they won't be oat flour muffins!).
- For the oat flour - If you can't do oat flour, substitute sorghum flour.
- To make dairy-free - Use dairy-free yogurt and non-dairy butter or melted coconut oil for the unsalted butter.
- To make refined sugar-free - Swap in ½ cup of pure maple syrup for the brown sugar.
- Butternut squash or sweet potatoes - Use a can of butternut squash puree (or make it yourself) in these muffins for a slightly different flavor! You can also make these into sweet potato muffins by using 1 cup of mashed sweet potatoes for the pumpkin puree.
I'd love to hear from you! Please leave me a note.