If you’re craving something warm, hearty, and just a little bit nostalgic, Pumpkin Oat Flour Muffins are about to become your new obsession. These golden, aromatic muffins are packed with autumn flavors from pumpkin and cozy spices, and boast a tender crumb thanks to wholesome oat flour. Whether you’re looking for a nutritious breakfast, a make-ahead snack, or a satisfying treat to pair with your favorite coffee, this recipe checks every box—and then some! Here’s everything you need to bake the fluffiest, most flavorful Pumpkin Oat Flour Muffins.

Pumpkin Oat Flour Muffins Recipe - Recipe Image

Ingredients You’ll Need

The real magic of Pumpkin Oat Flour Muffins comes from a handful of pantry staples that work together to deliver the perfect blend of softness, moisture, and spice. Each ingredient in this list has an important role, turning simple flavors into something truly special.

Oat flour (1 3/4 cups): The star of the show, oat flour gives these muffins a lightly nutty flavor, fantastic fiber, and a beautiful moist crumb.
Baking soda (1 teaspoon): Helps the muffins rise for that bakery-perfect dome and fluffy texture.
Baking powder (1/2 teaspoon): Adds extra lift to ensure the muffins are never dense.
Salt (1/2 teaspoon): Just enough to balance the sweetness and enhance every luscious bite.
Ground cinnamon (1 teaspoon): Infuses that cozy, warming spice flavor that’s essential for pumpkin treats.
Ground nutmeg (1/2 teaspoon): Pairs beautifully with cinnamon for an unmistakable autumn aroma.
Ground cloves (1/4 teaspoon): Adds an earthy, spicy background note.
Ground ginger (1/4 teaspoon): A hint of zing that brightens up the whole batch.
Large eggs (2): For structure and richness, keeping the muffins tender.
Pumpkin purée (1/2 cup): Brings moisture, color, and classic fall flavor—you can use homemade or canned!
Maple syrup or honey (1/2 cup): Delivers natural sweetness with delicious depth of flavor.
Milk of choice (1/3 cup): Loosens the batter and lends extra softness; both dairy and dairy-free options work wonderfully.
Coconut oil or melted butter (1/4 cup): For richness and a lovely, tender crumb.
Vanilla extract (1 teaspoon): Rounds out the flavors with its floral, sweet aroma.
Chocolate chips or chopped nuts (optional, 1/3 cup): A fun add-in for extra texture and contrast—totally up to you!

How to Make Pumpkin Oat Flour Muffins

Step 1: Prep Your Pan and Oven

Begin by getting your oven nice and toasty—preheat it to 350°F (175°C). Next, line 10 muffin cups with paper liners, or simply grease the wells so your muffins pop right out. Taking a minute for this step helps guarantee easy cleanup and delightfully crisp muffin edges.

Step 2: Mix Dry Ingredients

In a medium mixing bowl, whisk together oat flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Blending these dry ingredients first ensures the spices and leaveners are perfectly dispersed, giving every bite a balanced burst of flavor and rise.

Step 3: Mix Wet Ingredients

Grab a large bowl and whisk the eggs, pumpkin purée, maple syrup or honey, milk, coconut oil or melted butter, and vanilla extract until fully combined and smooth. This mixture is the base of your Pumpkin Oat Flour Muffins and will be the key to their irresistibly moist texture.

Step 4: Combine Wet and Dry Ingredients

Pour the dry ingredients into the bowl with the wet ingredients. Gently stir just until combined—you want to avoid overmixing, which can make muffins tough instead of tender. If you’re adding chocolate chips or nuts, fold them in now for a delightful surprise in every bite.

Step 5: Fill and Bake

Evenly divide the batter among your 10 prepared muffin cups, filling each about three-quarters full. Slide the pan into your oven and bake for 18 to 22 minutes. You’ll know they’re done when a toothpick poked in the center comes out clean or with just a crumb or two attached.

Step 6: Cool and Enjoy

Let the muffins cool in the pan for 5 minutes (it lets the structure set), then carefully transfer them to a wire rack to cool completely. The anticipation is worth it—these Pumpkin Oat Flour Muffins are best enjoyed when they’re just cool enough to handle, letting their flavors shine!

How to Serve Pumpkin Oat Flour Muffins

Garnishes

Sprinkle the tops of your Pumpkin Oat Flour Muffins with a pinch of extra cinnamon or a light dusting of powdered sugar for that coffee shop vibe. If you’ve gone for chocolate chips, try drizzling them with a thin thread of melted chocolate. Toasted nuts or pumpkin seeds also add a lovely, crunchy final flourish.

Side Dishes

These muffins pair wonderfully with a bowl of Greek yogurt and fresh berries, making breakfast feel just a little more special. You can tuck them alongside a smoothie, sliced fruit, or even a slice of sharp cheddar for a lovely snack plate. Don’t forget that hot cup of coffee or tea!

Creative Ways to Present

If you want to wow brunch guests or treat someone you love, serve Pumpkin Oat Flour Muffins on a rustic wooden board alongside honey, nut butter, or fresh fruit spreads. For a fun twist, slice them in half and layer with cream cheese, or use as the base for a build-your-own muffin bar at your next get-together.

Make Ahead and Storage

Storing Leftovers

Pumpkin Oat Flour Muffins store beautifully—simply keep any leftovers in an airtight container at room temperature for up to three days. If you prefer, you can refrigerate them to stretch their freshness to almost a week; just allow the muffins to come to room temp before you dig in to restore their flavor and softness.

Freezing

These muffins freeze like a dream! Slide completely cooled muffins into a freezer-safe bag or container, and they’ll hold up well for up to three months. When you’re ready for a muffin, just thaw overnight at room temperature or microwave gently until just warmed for a practically fresh-baked taste.

Reheating

To bring your Pumpkin Oat Flour Muffins back to life, pop one in the microwave for 10-15 seconds or warm several in a low oven (300°F) for 5-7 minutes. This revives their scrumptious, soft texture and intensifies their fresh-baked aroma, making every bite just as good as day one.

FAQs

Can I make Pumpkin Oat Flour Muffins vegan?

Absolutely! Swap the eggs for flax eggs, use plant-based milk, and stick with coconut oil for a fully vegan batch. The texture will stay lovely and tender, with all those warm spices shining through.

Can I make my own oat flour at home?

Yes, and it’s super easy! Just blend rolled oats in a high-speed blender or food processor until they reach a fine, flour-like consistency. Fresh oat flour adds a delightful flavor and makes these muffins extra wholesome.

What is the best way to prevent dry muffins?

To keep your Pumpkin Oat Flour Muffins moist, measure your oat flour carefully (spoon and level, don’t pack), don’t overmix the batter, and avoid overbaking. The pumpkin purée also helps lock in moisture, so don’t skimp on it!

Can I reduce the sugar in this recipe?

Certainly! For a lower-sugar option, you can replace part of the maple syrup or honey with unsweetened applesauce—start with half and adjust to taste. Just know your muffins may be slightly less sweet and a touch denser, but still delicious.

Are Pumpkin Oat Flour Muffins gluten-free?

Yes! As long as you use certified gluten-free oat flour (or make your own from gluten-free oats), this recipe is naturally gluten-free, making it a welcoming treat for almost everyone.

Final Thoughts

There’s nothing quite like the comfort of a batch of Pumpkin Oat Flour Muffins, still warm from the oven, filling your kitchen with the scent of pumpkin and spice. Give this recipe a try—you might just discover your new all-time favorite muffin!

Pumpkin Oat Flour Muffins Recipe

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4.8 from 15 reviews

Author: admin
Total Time: 30 minutes
Yield: 10 muffins 1x
Diet: Vegetarian

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Description

Delicious and nutritious pumpkin oat flour muffins that are gluten-free and perfect for a wholesome breakfast or snack.

Ingredients

Scale

Dry Ingredients:

1 3/4 cups oat flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger

Wet Ingredients:

2 large eggs
1/2 cup pumpkin purée
1/2 cup maple syrup or honey
1/3 cup milk of choice
1/4 cup coconut oil or melted butter
1 teaspoon vanilla extract

Optional Add-ins:

1/3 cup chocolate chips or chopped nuts

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Instructions

Preheat oven and prepare the muffin tin: Preheat oven to 350°F (175°C) and line a muffin tin with 10 paper liners or lightly grease the wells.
Mix dry ingredients: In a medium bowl, whisk together oat flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
Combine wet ingredients: In a large bowl, whisk eggs, pumpkin purée, maple syrup, milk, coconut oil, and vanilla until smooth.
Combine wet and dry ingredients: Add dry ingredients to wet ingredients and stir until just combined. Fold in chocolate chips or nuts.
Bake: Divide batter among muffin cups and bake for 18–22 minutes until a toothpick comes out clean. Cool before serving.

Notes

Make your own oat flour by blending rolled oats until fine.
These muffins freeze well and can be enjoyed as a convenient breakfast or snack.
For a lower sugar option, substitute some maple syrup with unsweetened applesauce.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: American