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Gluten-Free Pumpkin Oat Flour Muffins

Gluten-Free Pumpkin Oat Flour Muffins

These tender Gluten-Free Pumpkin Oat Flour Muffins combine warm fall spices with pure pumpkin and oat flour for a nutritious, allergen-friendly treat that stays moist for days. Perfect for breakfast on-the-go or an afternoon pick-me-up with tea.
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Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 12 Muffins

Ingredients
  

  • 2 cups oat flour certified gluten-free if necessary
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon ground nutmeg
  • 1 cup pumpkin purée not pumpkin pie filling
  • 2 large eggs
  • 1/2 cup maple syrup or honey
  • 1/4 cup coconut oil melted (or butter if not dairy-free)
  • 1 teaspoon vanilla extract
  • 1/3 cup milk of choice almond, oat, or regular
  • Optional: 1/2 cup mix-ins like chocolate chips chopped nuts, or dried cranberries

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with oil.
  • Whisk together all dry ingredients in a large bowl: oat flour, baking soda, baking powder, salt, cinnamon, pumpkin pie spice, and nutmeg until well combined.
  • In a separate bowl, combine the wet ingredients: pumpkin purée, eggs, maple syrup, melted coconut oil, vanilla extract, and milk. Whisk until smooth and no egg streaks remain.
  • Pour the wet mixture into the dry ingredients and gently fold together using a spatula until just combined. Be careful not to overmix – a few small lumps are perfectly fine.
  • Fold in any optional mix-ins like chocolate chips or nuts if using, with just a few strokes to distribute them evenly.
  • Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
  • Bake for 22-25 minutes or until a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.
  • Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • If you don’t have oat flour, make your own by blending rolled oats in a food processor until fine.
  • For extra flavor, try toasting the oats before grinding them into flour.
  • These muffins freeze beautifully for up to 3 months. Thaw overnight in the refrigerator or microwave for 30 seconds when ready to enjoy.
  • The batter may seem thicker than traditional muffin batters—this is normal for oat flour recipes.
  • For a more indulgent treat, sprinkle cinnamon sugar or chopped pecans on top before baking.