Easy Gluten Free Pumpkin Muffins with Oat Flour
Pumpkin muffins are one my favorite fall treats. But muffins made with traditional flour are off limits for me. Luckily, I came up with this delicious recipe for gluten free pumpkin muffins that are made with oat flour. They taste amazing and are much healthier than muffins made with wheat flour, making them a delicious gluten free recipe.
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These gluten free pumpkin muffins taste amazing. But that’s not the best part about this recipe. What I love most about them is that they’re healthy and packed with fiber and protein!
The combination of pumpkin, oat flour, and flax seed make this easy recipe delicious and healthy! They’re the perfect way to start your day!
How to Make Gluten Free Pumpkin Muffins
To make this recipe, start by mixing together all your dry ingredients — oats, oat flour, ground flax seed, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice. Whisk all the ingredients together until they’re well mixed, then set the bowl aside for a minute.
In a separate bowl, add your pumpkin, egg, brown sugar, and vanilla extract. Whisk these ingredients together until mixed.
Create a well in the center of your dry ingredients and pour the pumpkin mixture in. Use a whisk to mix all the ingredients together until they’re well combined.
Finish by mixing in any add-ins you’d like to have in your muffins. While these delicious gluten free pumpkin muffins are yummy without anything added to them, I love chocolate chips in my pumpkin muffins. I used mini chocolate chips in my muffins, but there are so many other great add-ins you could include your muffins, like:
- Nuts: pecans, walnuts, pistachios, or almonds
- Dried fruit: raisins or cranberries
After mixing in all the add-ins, it’s time to bake! You can these gluten free pumpkin muffins into traditional muffins or mini muffins. I like to mix it up and make both! Half my batter was turned into traditional muffins for me, while the other half was made into mini muffins for my kids.
Questions About Pumpkin Oat Muffins
These gluten free pumpkin muffins are so easy to make! But if you have questions while you’re baking, check out these frequently asked questions to find an answer:
Can I make my own oat flour?
Of course! Making your own oat flour is so simple! All you need is a blender or food processor. To make oat flour, measure the amount of flour you’ll need (one cup for this recipe), then pour the oats into your blender or food processor. Pulse until the oats are turned into flour. The amount of oats you put in will usually be the amount of oat flour that comes out. But it’s always a good idea to re-measure your flour before adding it to the recipe.
What did you use to make your oat flour?
I use my Ninja Kitchen System to make all my flours! I love it because it works as a blender and food processor all in one. And the single-serve blender cups that come with it are perfect for making a small batch of oat flour like the one I needed for this recipe.
Can I use other add-ins?
There are so many delicious ways to make these gluten free pumpkin muffins! You could stir in different add-ins, like nuts or dried fruit. Or add fresh bananas to the mix. You could also top the muffins with melted chocolate or a cinnamon sugar topping.
Gluten Free Pumpkin Oat Muffins
These delicious gluten free pumpkin oat muffins are packed with fall flavor and made without flour.
Ingredients
- ¼ cup ground flax seed
- ¾ cup quick cook oats
- 1 cup oat flour
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 15- ounce can pumpkin puree
- 1 egg
- 1/3 cup brown sugar
- 1 cup milk
- 1 teaspoon vanilla extract
- ½ cup mini chocolate chips
Instructions
- Preheat oven to 350 degrees and prepare a muffin pan by lining each cup with paper liners or greasing each muffin cup with nonstick cooking spray.
- In a large bowl, combine the flax seed, oats, oat flour, salt, cinnamon, pumpkin pie spice, baking soda, and baking powder. Whisk to mix and set aside.
- In a separate bowl, add the pumpkin, egg, brown sugar, milk, and vanilla extract. Whisk until all ingredients are incorporated.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Gently fold in the chocolate chips.
- Scoop batter into prepared muffin pan, filling each cup ¾ of the way full of batter.
- Bake for 18 to 20 minutes for regular muffins or 8 to 10 minutes for mini muffins.
- Allow to cool in pan for at least five minutes before removing to a wire cooling rack to cool completely.
Nutrition Information:
Yield: 24 Serving Size: 1 gramsAmount Per Serving: Unsaturated Fat: 0g
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Emily is a midwestern mom of two boys. She loves all things DIY — from home renovations to kids birthday party planning. Whether she’s making a new farmhouse craft for her home or helping her kids with a cool activity, you can bet she’s in the middle of some kind of DIY project (or three) right now!
This is the same way I make all my oat flour muffins but I haven’t done pumpkin yet! Super recipe.
OMG! These look amazing. Totally going to give them a try 🙂 I can easily make them dairy-free & egg-free too!
These look delicious! I love pumpkin!
Our local bakery has similar muffins right now and they are so good! Was thinking it would be great to make them at home. Will be trying this recipe!