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! 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.
Click here to see the
step-by-step web story instructions for this recipe!
More gluten-free pumpkin Recipes
SAVE THIS recipe for Pumpkin Oat Flour Muffins TO YOUR PINTEREST BOARD!
Let’s be friends on Pinterest! I’m always sharing great recipes!
Fluffy Pumpkin Oat Flour Muffins (5-Minute Recipe)
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!
Equipment Needed
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
This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
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
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