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!
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.
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.
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.
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.
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.
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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.
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 Allrecipes