These Gluten-Free Pumpkin Muffins with Oat Flour are soft, fluffy, and perfectly spiced. The pumpkin keeps them moist, the oat flour makes them hearty but still light, and the warm spices give them that classic fall flavor. They’re easy to make, naturally gluten-free, and perfect for breakfast or a snack.
🧂 What You’ll Need
- 2 cups oat flour (certified gluten-free)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- 1 cup pumpkin puree
- 2 large eggs
- 1/2 cup maple syrup or honey
- 1/4 cup coconut oil (melted) or vegetable oil
- 1/4 cup milk (dairy or non-dairy)
- 1 tsp vanilla extract
💛 Why I Love This Recipe
I love these muffins because they’re both healthy and satisfying without tasting “healthy.” The oat flour gives a naturally nutty flavor, and the pumpkin makes them stay moist for days. Plus, they freeze well, so you can keep a stash ready.
- Naturally gluten-free
- Perfectly moist texture
- Light but filling
- Warm, cozy spice flavor
- Freezer-friendly
🍽️ Servings + Time
- Serves: 12 muffins
- Prep time: 10 minutes
- Bake time: 18–20 minutes
- Total time: ~30 minutes
📊 Macros (Per muffin – approx.)
- Calories: 180
- Protein: 4g
- Carbs: 26g
- Fat: 7g
🔬 Why This Recipe Works (Quick Science)
Oat flour absorbs more liquid than wheat flour, so the pumpkin and oil help balance the moisture. Baking soda and baking powder work together to give the muffins a nice dome, while the acidity from the pumpkin puree activates the leavening.
⚠️ Common Mistakes
- Using regular oats instead of oat flour: Texture won’t be the same.
- Overmixing: Can make muffins gummy.
- Skipping muffin liners: Oat flour batters can stick more than wheat-based ones.
- Underbaking: Can make muffins too wet in the center.
🍴 What to Serve With
- Hot coffee or chai tea
- A smear of almond butter or cream cheese
- Fresh fruit on the side
❓ FAQ
Can I make my own oat flour?
Yes—blend certified gluten-free oats in a high-speed blender until fine.
Can I make them vegan?
Yes—replace eggs with flax eggs and use non-dairy milk.
Can I add chocolate chips?
Absolutely—about 1/2 cup works great.
Can I freeze them?
Yes—cool completely, wrap well, and freeze for up to 2 months.
👨🍳 How to Make Gluten-Free Pumpkin Muffins with Oat Flour
Step 1: Mix the Dry Ingredients
In a large bowl, whisk 2 cups oat flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, 1 1/2 tsp cinnamon, 1/2 tsp nutmeg, and 1/4 tsp cloves until combined.
Step 2: Mix the Wet Ingredients
In another bowl, whisk 1 cup pumpkin puree, 2 eggs, 1/2 cup maple syrup, 1/4 cup melted coconut oil, 1/4 cup milk, and 1 tsp vanilla extract until smooth.
Step 3: Combine Wet and Dry
Pour the wet mixture into the dry ingredients and stir until just combined.
Step 4: Fill Muffin Tin
Line a muffin tin with paper liners. Divide batter evenly among 12 cups.
Step 5: Bake & Serve
Bake in a preheated 350°F oven for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Sprinkle cinnamon flakes on top and serve warm on a plate.
