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!


Gluten-Free Rolled Oats Pumpkin Pie Spice  Baking Powder | Baking Soda Salt | Eggs  Pumpkin Puree  Sugar | Oil | Milk Vanilla

Prepare oat flour by placing rolled oats in a blender. Blend until it turns into a fine powder. Add spices, baking powder, baking soda & salt.

Add the eggs, brown sugar, pumpkin, oil, milk & vanilla to the blender. Pour batter into muffin tin and bake. Serve & Enjoy!

- Dried Cranberries - Chopped Nuts - Pepitas - Mini Chocolate Chips - Crystallized Ginger

Optional Add-Ins

Store at room temperature up to  3 days. Freeze for up to  3 months.

Storage Tips

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