One Bowl Gluten Free Pumpkin Muffins Recipe with Oat Flour

One Bowl Gluten Free Pumpkin Muffins Recipe with Oat Flour

This delicious, fluffy gluten free pumpkin muffin recipe is made with oat flour, and refined sugar free with pure maple syrup. As a bonus, these one bowl muffins make for quick and easy clean up.

It is fall, we are having some cooler temperatures which means I am breaking out all the fall flavours and recipes. I love baking, especially this time of year, and I’m always coming up with healthier alternatives to our favourite recipes. These one bowl gluten free pumpkin muffins are delicious, healthy, and easy to make with minimal clean up.

When it comes to healthy gluten free baking, my go to is always oat flour. It’s both easy and affordable to make at home, and I love the texture it gives to gluten free baking recipes. Just be sure to purchase certified gluten free oats or oat flour if you need the pumpkin muffins to be celiac friendly. I also love when I can make a recipe refined sugar free without sacrificing the result. I sweeten these with pure maple syrup to make them a little healthier, and the maple adds to the fall inspired flavour of these muffins.

How To Make Homemade Oat Flour

Making oat flour at home is beyond simple and I find that it’s usually more affordable than buying it at the store. Oat flour can sometimes be hard to find in store, but oats are always available. To make oat flour, simply add oats to a blender and blend on high speed until the oats resemble a fine flour. Depending on the oats you use, this could take between 30 seconds and a minute. I use rolled oats, however you can also use quick oats or steel cut oats. If you choose to use steel cut oats keep in mind they will take longer to blend into a flour.

Substitutions In Pumpkin Muffins

Melted Butter. Melted coconut oil, avocado oil, or light olive oil all work in place of butter in this muffin recipe.

Maple Syrup. Honey or cane sugar can be used in place of pure maple syrup in equal amounts.

Pumpkin Puree. Butternut squash puree also works well in these muffins in place of the pumpkin.

Pumpkin Seeds. I garnish the tops of the muffins with some pumpkin seeds. You can substitute the pumpkin seeds with chopped walnuts, pecans or chocolate chips. You can also add an additional 1/2 cup of seeds, nuts or chocolate chips to the muffin batter.

Tips For Making Oat Flour Muffins

Add the baking powder, baking soda, salt, and spices to the wet ingredients. When making a one bowl recipe like this, I add the baking powder, baking soda, salt, and spices to the wet ingredients before the flour to make sure they are evenly distributed. In most baking recipes you would mix the dry ingredients together separately to ensure they would be evenly distributed.

Allow the batter to rest. I find I get the best texture with these muffins when I allow the batter to rest for 5-10 minutes before baking. I wait until the muffin batter is mixed together before I preheat the oven, allow the batter to rest, and then fill my muffin pan.

How To Store Muffins

These gluten free pumpkin muffins will store at room temperature for about 3 days before they would potentially start to go stale. Alternatively, store in the fridge for up to a week, or in the freezer for up to 3 months. Regardless of how you choose to store them, and air tight container will keep them fresh longer.

Tools

Large bowl

Measuring cups

Measuring spoons

Spatula

Whisk

Muffin liners

Cast iron muffin pan

How To Make Gluten Free Pumpkin Muffins

In a large bowl, mix together eggs, pumpkin puree, greek yogurt, maple syrup, vanilla extract and melted butter.

Once wet mixture is smooth, add in baking powder, baking soda, salt, cinnamon, and pumpkin spice and whisk together.

Whisk in oat flour until the muffin batter is smooth. If using, add in optional chocolate chips, pumpkin seeds or nuts.

Preheat the oven to 350. Allow the batter to sit at room temperature for 5-10 minutes as the oven preheats.

Add muffin liners to a muffin pan, and fill each to 3/4 full with muffin batter. Sprinkle pumpkin seeds over top.


Bake at 350 for 20-22 minutes until muffins are set. Allow to cool in the muffin pan.

Yield: 12

One Bowl Gluten Free Pumpkin Muffins

gluten free pumpkin muffins in a cast iron pan

Fluffy and healthy one bowl pumpkin muffins that are gluten free and refined sugar free. Using oat flour and maple syrup, these muffins are a healthier alternative for fall baking.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 2 eggs
  • 3/4 cup pumpkin puree
  • 1/2 cup greek yogurt
  • 1/4 cup butter, melted
  • 3/4 cup maple syrup
  • 2 tsp vanilla extract
  • 2 cups oat flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tbsp cinnamon
  • 1 tbsp pumpkin spice
  • 2 tbsp pumpkin seeds
  • 1/2 cup chocolate chips, pumpkin seeds, or chopped walnuts (optional)

Instructions

  1. In a large bowl, whisk together eggs, pumpkin puree, greek yogurt, melted butter, maple syrup and vanilla extract.
  2. Once smooth, whisk in baking powder, baking soda, salt, cinnamon and pumpkin spice.
  3. Add oat flour and whisk until smooth.
  4. Stir in optional chocolate chips, pumpkin seeds or walnuts if using.
  5. Preheat oven to 350 and allow the muffin batter to rest 5-10 minutes.
  6. Line a muffin pan with muffin liners and fill to 3/4 full.
  7. Sprinkle pumpkin seeds over top.
  8. Bake for 20-22 minutes until muffins are fully set and allow to cool in muffin pan before storing.

Notes

Use certified gluten free oats to make these celiac friendly.

Honey or cane sugar can be used in place of the maple syrup in equal amounts.

Melted coconut oil, avocado oil or light olive oil can be used in place of the melted butter.

Other Oat Flour Recipes

One Bowl Gluten Free Banana Muffins with Oat Flour

Zucchini Oat Flour Muffins

Oat Flour Sandwich Bread

Cinnamon Oat Flour Coffee Cake

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