Pumpkin and Oat Flour Muffins

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Pumpkin and Oat Flour Muffins

These pumpkin and oat flour muffins are a delicious, yet healthier version of pumpkin muffins. These muffins are made with oat flour instead of refined wheat flour. They're also dairy-free and have maple syrup as a sweetener.

Prep Time10

Cook Time30

Total Time40

Course: Breakfast

Cuisine: American

Keyword: oat flour muffins, pumpkin muffins

Servings: muffins

Calories: 229kcal

Author: Meals by Mavis

Ingredients

1½ cups oat flour (144 g)
1 tbsp pumpkin pie spice
½ tsp cinnamon
2½ tsp baking powder
½ tsp salt
2 large eggs (122 g)
1 cup pumpkin puree (230 ml)
½ cup canola oil (85 ml)
½ cup maple syrup (136 ml)
1 tsp vanilla extract
¾ cup rolled oats (68 g)
¼ cup pumpkin seeds (37 g; plus more to sprinkle on top)

Instructions

Preheat oven to 360˚F.
In a large mixing bowl, pour the flour, pumpkin pie spice, cinnamon, salt, and baking powder and whisk together.
Put the eggs, pumpkin puree, canola oil, maple syrup, and vanilla extract in a separate bowl and whisk until smooth.
Pour the wet ingredients into the dry ingredients and mix with a spoon or rubber spatula; it's fine if there are lumps in the batter.
Using a rubber spatula, fold in the rolled oats and ¼ cup of pumpkin seeds.
Divide the batter evenly into prepared muffin tins (use muffin liners, if desired) and sprinkle some pumpkin seeds on top of each batter.
Bake in the oven for 25-30 minutes or until a toothpick inserted in the middle comes out mostly clean with some moist crumbs.
Take the muffins out of the oven and out of the muffin tins. Place them on a wire rack and let cool to room temperature before serving.

Notes

These muffins will last for about one week if stored in an air-tight container in the fridge.

Nutrition