Pumpkin Oat Flour Muffins: A Cozy Fall Treat
- Handley Place Living
- Aug 14
- 2 min read
Updated: Aug 29
Why You’ll Love These Pumpkin Muffins
Gluten-free if you use certified GF oat flour.
All whole, better-for-you ingredients: maple syrup, oats, and applesauce.
Perfect make-ahead breakfast to prep in bulk—they freeze beautifully.
Ingredients
2 cups oat flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 ½ teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
2 large eggs, room temp
1 cup pumpkin purée
½ cup maple syrup or honey
2 ½ Tbsp melted butter
2 ½ Tbsp unsweetened applesauce
1 teaspoon vanilla extract
¼ cup milk—any kind
Optional add-ins:
½ cup chocolate chips, chopped pecans, or walnuts
Sprinkle of oats, cinnamon sugar, or turbinado sugar for topping
Instructions
Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
Mix dry ingredients: In a medium bowl, whisk together oat flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.
Mix wet ingredients: In a large bowl, whisk eggs, pumpkin purée, maple syrup, melted butter, applesauce, and vanilla until smooth. Stir in the milk.
Combine: Add the dry mixture to the wet and stir until just combined. Don’t overmix—oat flour can get gummy.
Fill muffin cups about ¾ full. Add toppings if using.
Bake for 20 minutes or until a toothpick comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack.
Baking Tips
Make your own oat flour: Blend rolled oats in a high-speed blender until fine. Seriously, it’s 1/3 of the price to DIY!
Want More Recipes to Try?
Chocolate Chip Muffins - PERFECT for Breakfast
The BEST Banana Bread
📌 If you make these muffins, tag me on Facebook, Insta, or Pinterest @HandleyPlaceLiving. I’d love to see your batch!
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