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–+ servings
Chocolate chip oat flour pumpkin muffins on a white plate.
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5 from 1 vote

Oat Flour Pumpkin Muffins

These tender, one-bowl, warmly spiced oat flour pumpkin muffins are naturally gluten free and come together in minutes.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: American
Diet: Gluten Free
Servings: 12 muffins
Calories: 149kcal
Author: Nicole Spiridakis

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
US Customary - Metric

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.

Nutrition

Calories: 149kcal | Carbohydrates: 23g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 141mg | Potassium: 104mg | Fiber: 2g | Sugar: 14g | Vitamin A: 3321IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg