Experience love at first bite with pumpkin oat flour muffins, made with gluten-free oatmeal and pumpkin puree for a healthy, flourless recipe! Whip up a batch light, fluffy muffins in minutes using only a blender!
Oat flour pumpkin muffins recipe
I cannot stopping making these pumpkin oat flour muffins! Seriously. I’m obsessed. I already had a love affair with homemade oat flour and oat flour recipes, especially oat flour muffins, because I love an easy, flourless, gluten-free recipe that requires no special ingredients!
These muffins combine the same ease of oat flour bread, by using gluten-free oatmeal to make affordable oat flour at home. Couple that with warm, cozy pumpkin spice and pumpkin puree, and you have a wholesome, healthy muffin to get your day started right!
Simply use a blender or food processor to blend the oats into flour. Add the remaining ingredients, process for a few seconds more, pour into the muffin tins, and bake. It only requires minutes of effort and no flour!
Ingredients notes
- Oat Flour – For gluten-free muffins, use certified gluten-free oats or oat flour. If you have oat flour on hand, see the recipe notes for the slightly adjusted amount needed.
- Pumpkin – Reap those healthy canned pumpkin benefits (hello protein!), while also adding moisture without needing extra oil. Since this recipe doesn’t use the whole can, reserve the extra to make these chewy, homemade gluten-free pumpkin cookies!
- Oil – A small amount of oil is needed, any preferred type may be used
- Milk – Substitute non-dairy milk for a dairy-free recipe
- Pumpkin Spice – If you do not have this on hand, use 1 tsp cinnamon, 1/4 tsp nutmeg, 1/8 tsp ginger, and 1/8 tsp ground cloves
- Sweetener – Choose between brown sugar, or unrefined sweeteners, such as maple syrup, or honey
How To Make pumpkin oat flour muffins
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
- Make the oat flour by placing 1 1/2 cups rolled oats in a high-powered blender or a food processor. Blend the oatmeal until it turns into a fine, powdery flour, about 30 seconds – 1 minute.
- To continue making in the blender, add the baking powder, baking soda, pumpkin spice, and salt. Otherwise, transfer the oat flour to a large bowl. Plus to combine or whisk together.
- Add the remaining ingredients – eggs, brown sugar, pumpkin, oil, milk, and vanilla to the blender. Alternatively, whisk together the remaining ingredients in a small bowl. Either combine everything in the blender, stopping to scrape down as needed, or transfer the wet mixture to the dry ingredients. Stir to combine.
- Divide the batter between the prepared muffin cups. Bake for 18-20 minutes in a 350ºF, rotating pan halfway through. The muffins are done when a toothpick inserted in the center of the muffins comes out without wet dough and tops are set.
optional add-ins
The beauty of pumpkin is all the inviting flavors it pairs with! Use these mix-in ideas with any pumpkin baking recipe, like breads or easy almond flour pumpkin muffins. Make this recipe as is, or stir in one of the suggested mix-ins below. For more flavor variations, see my round-up of best gluten-free muffins.
- Dried cranberries
- Chopped nuts
- Pepitas
- Mini chocolate chips or white chocolate chips (read label for gluten-free)
- Chopped crystallized ginger
storing / freezing tips
Before storing the muffins in an airtight container, be sure they have cooled completely. Otherwise the hot air will condense, leaving you with soggy muffins.
Store in a sealed container at room temperature up to 3 days. To freeze, transfer to ziplock freezer bag and freeze up to 3 months.
For optimal freshness, individually wrap each muffin in plastic wrap before transferring to a freezer container.
frequently asked questions
Yes, but you will need to add a little additional flour. Instead of using 1 1/2 cups oats ground into flour use 1 1/2 cups + 3 tablespoons oat flour.
No. This recipe was developed with oat flour and substituting other types of flours would not yield the same results. However, try gluten-free pumpkin muffins or almond flour banana muffins for alternative gluten-free muffins.
I tested the recipe with brown sugar, pure maple syrup, and honey. They all work well! However, when using maple syrup or honey, the batter will contain a little more liquid, requiring an extra minute or two baking time.
If you don’t have pumpkin spice on hand use 1 tsp cinnamon, 1/4 tsp nutmeg, 1/8 tsp ginger, and 1/8 tsp ground cloves.
Yes, but you will need to purchase oat flour. First whisk together the dry ingredients in a large bowl – oat flour, baking powder, baking soda, pumpkin spice, and salt. In a separate bowl, whisk together the brown sugar (or maple syrup / honey), egg, pumpkin, milk, oil, and vanilla. Add the liquid ingredients to the dry, mixing well. Pour into the prepared muffin pan and bake as directed.
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Fluffy Pumpkin Oat Flour Muffins (5-Minute Recipe)
Equipment Needed
Ingredients
- 1 ½ cup gluten-free rolled oats (or 1 ½ cup + 3 tbsp. oat flour)
- 1 ½ teaspoon pumpkin pie spice (see recipe notes for substitution)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 cup pumpkin puree
- ½ cup brown sugar (or maple syrup or honey)
- ¼ cup oil any
- ¼ cup milk or non-dairy milk
- 1 teaspoon vanilla extract
- (optional) turbinado sugar for sprinkling
Instructions
- Preheat the oven to 350°F. Line a muffin pan with 10 cupcake liners or lightly grease with cooking spray. Set aside.
- To make the oat flour, place the oats in a high-powered blender or a food processor. Blend the oatmeal until it turns into a fine, powdery flour, about 30 seconds – 1 minute.1 ½ cup gluten-free rolled oats
- NOTE: At this point you may continue making the blender or transfer the oat flour to a bowl. Using a bowl does make the batter easier to portion out at the end, making a larger yield.
- To continue making in the blender, add the pumpkin spice, baking powder, baking soda, and salt. Otherwise, transfer the oat flour to a large bowl. Plus to combine or whisk together.1 ½ teaspoon pumpkin pie spice,1 teaspoon baking powder,½ teaspoon baking soda,½ teaspoon salt
- Add the remaining ingredients – eggs, pumpkin, brown sugar, oil, milk, and vanilla to the blender. Alternatively, whisk together the remaining ingredients in a small bowl. Either combine everything in the blender, stopping to scrape down as needed, or transfer the wet mixture to the dry ingredients. Stir to combine.2 large eggs,1 cup pumpkin puree,½ cup brown sugar,¼ cup oil,¼ cup milk or non-dairy milk,1 teaspoon vanilla extract
- Divide the batter between 10 prepared muffin cups, filling about 3/4 to the top. Sprinkle tops with turbinado sugar, if using. Bake for 18-20 minutes, rotating the pan halfway through. The muffins are done when a toothpick inserted in the center of the muffins comes out without wet dough and tops are set.(optional) turbinado sugar
- Serve warm or let the muffins cool to room temperature. After completely cooled, store in a sealed container up to 3 days or freeze up to 3 months.
- DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND RATE BELOW!
Recipe Notes
Substitution for pumpkin pie spice
If you don’t have pumpkin spice on hand use 1 tsp cinnamon, 1/4 tsp nutmeg, 1/8 tsp ginger, and 1/8 tsp ground cloves.optional add-ins
- Dried cranberries
- Chopped nuts
- Pepitas
- Mini chocolate chips or white chocolate chips (read label for gluten-free)
- Chopped crystallized ginger
storing / freezing tips
Before storing the muffins in an airtight container, be sure they have cooled completely. Otherwise the hot air will condense, leaving you with soggy muffins. Store in a sealed container at room temperature up to 3 days. To freeze, transfer to ziplock freezer bag and freeze up to 3 months. For optimal freshness, individually wrap each muffin in plastic wrap before transferring to a freezer container. Recipe adapted from AllrecipesNutrition
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Sara says
I am planning to make these soon and wonder what your opinion would be of subbing some of the oat flour for a) almond flour b) coconut flour and/or c) ground flaxseed. I know the deal with coconut flour, but sometimes I swap like 1/4 to 1/2 a cup of flour out for it and the moisture to dry ratio is sometimes ok. And since I have store bought oat flour, I thought about subbing the extra 3 TBSPs for ground flaxseed. What would you recommend for this recipe? Thanks. 😊
Melissa Erdelac says
Hi Sara,
Of these three options, coconut flour or ground flaxseed would work the best. Almond flour would add too much extra moisture. You can do a combination of both, but I would stick at 1/3 cup substitution max. Hope this helps!
Best,
Melissa
Sherri H says
I have made these twice now in the last week!! The flavour is amazing!! Although I’m not sure whether I have old baking powder or old oat flour but they are not fluffy at all they’re more like a pound cake……. not complaining though because they’re still amazing! Thank you for sharing the recipe
Melissa Erdelac says
Hi Sherri,
I’m glad you are enjoying the recipe! As far as the texture, what are you using to grind up the oats? It could be they aren’t as fine so the crumb is a little more compressed. Just a thought!
Best,
Melissa
Patricia says
I really enjoyed this recipe and have made them twice. Once with dried red cranberries and raisins (I soak them in filtered water in advance of adding them to the recipe, carob bits, walnuts with brown sugar in the recipe and coconut sugar on top, and then again to use up the rest of the pumpkin puree–this time with honey instead of adding brown sugar to the recipe and walnuts only with pumpkin seeds on top of the muffins. Both times the muffins came out absolutely delicious. I use a bowl and a whisk and not my blender (easier to clean up). My husband and I prefer the fruit added muffins but both came out terrific.
Melissa Erdelac says
What lovely additions! Thank you so much for taking the time to write, Patricia!
Best,
Melissa
Nooreen Jinah says
My go to muffin recipe. These are absolutely scrumptious and turn out perfectly every time. Chocolate chips make these an extra special treat. Also added a pinch of ginger powder last time and they were fantastic. Thanks for sharing!
Melissa Erdelac says
I appreciate you taking the time to let me know, Noreen! All those additions sound amazing!
Best,
Melissa
Jacquie says
Love this!!!
1) super easy and I get a ton of compliments
2) in love with the ingredient amounts being listed within the recipe
Melissa Erdelac says
Thank you, Jacquie! I appreciate it and I like that feature myself when I’m cooking for my site. I’m slowly and surely trying to go through all my recipes and make the change.
Best,
Melissa
Rachel W. says
Made these last week and we loved them! So much so that I’m making them again today.
I used pre-ground Quaker brand oat flour. But occasionally when I grind my own oat flour, recipes that I use it in always turn out great. I’ve just felt lazy lol.
As someone who has to be gluten free due to a serious intolerance, it’s always exciting when you find a recipe who’s result mimics regular’ muffins lol, and this is one of those!
One thing I did which I would wholeheartedly recommend is I used the gluten free crumb topping from Mama Gourmand’s recipe for ‘Gluten Free Pumpkin Muffins’. It was a game changer for these muffins! They’re terrific as is, but oh my gosh, it definitely took them up a level 😄🙏💕✌️
Melissa Erdelac says
Thanks Rachel! I think that’s a great idea to do the crumb topping. Definitely a way to level up!
Best,
Melissa
Rachel, says
Hi again! Quick question, do you think this would bake up well in a loaf pan if I didn’t feel like making individual muffins? Just curious if you ever tried. Thank you, Rachel 😊
Rachel W. says
Hi again! Quick question, do you think this would bake up well in a loaf pan if I didn’t feel like making individual muffins? Just curious if you ever tried. Thank you, Rachel 😊
Melissa Erdelac says
Hi Rachel,
I haven’t tried this, but I don’t see why not! I would use a smaller loaf pan, 8X4, so it’s not as thin. Also I’m guessing it would take about 35-45 minutes? But that’s just a guess, you would have to check throughout.
Best,
Melissa
Laurie says
I first tried this recipe with my own homemade oat flour but found that they muffins did not rise as the flour was too heavy (the muffins were still yummy but not fluffy like a muffin). Then I tried with store bought oat flour which is a much finer grind. The muffins turned out light and fluffy. I used 2 TBSP of butter for the oil and I used buttermilk that I had on hand. They turned out great.
Melissa Erdelac says
Thanks for sharing, Laurie. I use a Vitamix, which grinds the oats into a fine flour. I’ve used a food processor and it gets the job done, but a coarser texture, which would affect the muffins’ texture. I’m glad you still enjoyed them!
Best,
Melissa
Samantha says
I made these yesterday and they are so good! I had two small issues which is why I’m giving 4 instead of 5 stars, but they’re still delicious.
Mine took twice as long as the cooking time in the recipe. In fact, I kept them in extra long until the toothpick seemed to not be too sticky, but after they cooled and I opened one up they were still undercooked. I ALMOST tossed them, but decided to put them back in the oven ONE more time because they tasted so good, I hated to not have them! And that did the trick. However they weren’t fluffy at all. They were flat and thankfully still moist with all of that cooking. The only thing I changed in the recipe was I swapped half of the brown sugar for stevia. It was really delicious and only 75 calories per muffin with that swap and using melted country crock light for my choice of oil.
I would def make again with maybe slightly more oat flour.
They’re so yummy tho. Just what I wanted on a fall day without falling off the weight-loss wagon, so thanks! Good job.
Melissa Erdelac says
Hi Samantha,
I’m so glad you were able to “save” the muffins! Since you swapped out the brown sugar with stevia, it has less bulk which is why they were slightly compressed and not as fluffy. I think your idea to add more oat flour next time is a great one! I would also let the batter sit for about 15 minutes before dividing into the muffin tins and baking. This will give time for the moisture to absorb into the oats, which will also make them fluffier.
Best,
Melissa
Stefanie says
Have these been tried with using flax egg?
Melissa Erdelac says
Hi Stephanie,
I haven’t, but I don’t think it would be a problem. They might be slightly more crumbly when you eat them because of the binding, but still work!
Best,
Melissa
Masha says
I cannot believe these are gluten free — they are just like normal muffins! I will definitely make them again.
Melissa Erdelac says
Amen! These things are magical, aren’t they???
Best,
Melissa
Pamela Ryba says
Late at night I was asked to make a gluten free breakfast sweet for an event the next morning. So glad I found this recipe! I doubled the recipe and used one 15 ounce can of pumpkin. I did add some extra pumpkin pie spice, but otherwise simply followed the recipe. Full of flavor, moist…just perfect!
Melissa Erdelac says
I’m so glad, Pamela! Thank you for taking the time to share. I really appreciate it!
Best,
Melissa
Megan says
Super easy and delicious! Next time I’ll double the recipe.
Melissa Erdelac says
Thank you, Megan! I really appreciate it!
Best,
Melissa
Martha says
These pumpkin muffins have become a favorite recipe!! Spectacularly moist, good even after a day or two, and super flavorful! A big hit with my family. I’ve added some cardamom and nutmeg in the mix.
Thank you!! 🎃
Melissa Erdelac says
Thank you, Martha! I really enjoyed reading your comment. Thanks for taking the time to let me know!
Best,
Melissa
Julie says
I made my own oat flour and used coconut oil and maple syrup and these were delicious. Thank you
Melissa Erdelac says
Thank you, Julie! Appreciate this so much!
Best,
Melissa
Anonymous says
These have become a go to quick treat.
Melissa Erdelac says
Glad to hear and thanks for taking the time to let me know!
Best,
Melissa
Lena says
These turned out so wet!!! Basically like bread pudding. And I made a double batch. What brand of purée did you use? I am worried the brand I used was too wet. 😭😭😭
Lena says
We’ll I reread the recipe and am sad to say I thought it said 1 CAN of purée not a cup. I really wish pumpkin muffin recipes just used the whole can. Who saves 7 ounces of purée? What a bummer.
Melissa Erdelac says
Oh that’s a bummer! If you would like you can double the recipe and use the whole can.
Best,
Melissa
Bethany says
I can’t even tell you how much I love this recipe. My almost 2 and 4 year old toddlers love these muffins and they’re so moist!
Melissa Erdelac says
Thank you, Bethany! This is so appreciated!
Best,
Melissa
April says
These muffins are delicious! I had some pumpkin purée I need to use up and decided to try this recipe. My kids loved them so much that I ended up making a second batch!
Melissa Erdelac says
Thank you so much! This makes me so happy, April!
Best,
Melissa
Lisa says
Delicious! I doubled the cinnamon and added walnuts, cranberries and raisins. Will be repeating often.
Melissa Erdelac says
Yay! So glad to hear, Lisa!
Best,
Melissa
Michelle Hollings says
These muffins will be made on a weekly basis. I cannot have gluten, sugar or dairy. I used maple syrup instead of sugar and lactose free milk. They were amazing, soft, moist, tasty and so easy to make.
Best ever!!!
Melissa Erdelac says
I love this, Michelle! Thank you so much for letting me know!
Best,
Melissa
Gloria Folds says
These are so good!!! I made these and put coconut sugar instead of the brown sugar and they turned out great!!
novice baker says
WoW. These muffins turned out amazing!! It was soft, moist, AND fluffy and my mom (who rarely compliments my baking) really liked it!! I used 3.5 tablespoons of brown sugar, little less than ¼ cup of olive oil, ¼ cup soy milk, and half of small banana as I only had ¾ cup of pumpkin puree on hand and still turned out amazing. It was still sweet to my taste so next batch I will add only 2 tablespoons of sugar. I can’t wait to make another one!! Thanks for sharing this recipe!
Melissa says
You’re so welcome! I’m glad they were such a hit with you and your mom!
Best,
Melissa
Rachel says
These were fantastic. Made a double recipe last night and I don’t want to admit how many are left. I cut back just a bit on the brown sugar and they were still sweet enough for my taste. I was a little concerned that I had somehow mid-measured the oats as it seems pretty liquid compared to most muffin batter but they turned out great with a moist but not gummy texture.
Melissa says
Thank you, Rachel! I really appreciate you taking the time to let me know!
Best,
Melissa
Sandra says
There are so many mediocre muffin recipes out there and this one is not! I’m so glad that I gave this one a try – thanks and congrats 👏
Melissa says
Yay! Favorite comment of the day! Thanks so much for letting me know, Sandra!
Best,
Melissa
Melissa G says
Wow, this recipe was amazing…. Moist, delicious, soft and not bad of a recipe for someone who does not normally bake! I lost my taste due to covid, and once I got it back I craved sweets! Nothing already baked or premade in stores hit the spot so I had to take it home and make things from scratch to see if it helped and it looks like pure ingredients seem to help me to taste. For a first recipe, as someone who doesn’t bake as much, this is straight forward, more healthy and it made my taste buds happy. I don’t feel guilty one bit eating 4 out of the 12 muffins that were made as it’s basically equivalent to 1/2 cup of oats. Looking forward towards making these for fall and winter. Thank you for this recipe!
Melissa Erdelac says
Thank you, Melissa! Oh my gosh, I am so happy you got your taste buds back! I can’t even imagine!
Best
Melissa
Mary says
I made these today and they are great! I threw in an extra egg yolk because I used the white part for granola and didn’t know what else to do with it. 😄
My husband and I both agree these are the best gluten free ones I have made. Thank you for the recipe!
If I knew how to post a pic I would. I put walnuts on the top of a few, granola on some and cranraisins on some.
Melissa says
Thank you, Mary! I’m so glad they were such a success! All your additions sound fabulous! You can’t post a pic here, but you can on the Pinterest pin. Thanks for taking the time to write!
Best,
Melissa
Jenn says
These are AMAZING!!!
I mixed mine in a bowl – using the suggestion of pure maple syrup as sweetener and melted coconut oil as the oil. Add-ins I used were: 1 T each dark choc chips, pepitas, and dried cranberries.
This came out to a dozen short muffins in a standard cupcake pan. I think this could have been filled almost to the top of 10 muffin cups to get a bit larger muffins as there was not a whole lote of rise to these, but it could be that my backing powder is aging.
Will definitely be tucking away this recipe as a wonderful fall afternoon treat!
Melissa says
Hi Jenn,
Yay! So glad you enjoyed them! Yes, they do get a better rise with 10, it’s not your baking powder. I tried the recipe with 12 and the muffins were as you described, kind of short (but still just as delicious!). Sounds like you will have another chance making them though, and that makes me so happy!
Best,
Melissa