Healthy Oat Flour Pumpkin Muffins
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The fall weather is my permission to whip up all things pumpkin and cozy! These Healthy Oat Flour Pumpkin Muffins are made with gluten-free oats, pumpkin puree, and yogurt giving you a gluten-free, flourless, protein muffin! These muffins are a healthy snack for toddlers and are made easily, using just a blender or food processor!
*This post was originally published on October 25, 2020 and updated on November 21, 2022.
The fall weather makes me want to slow down, reflect, and reground myself. One simple way I like to do this is to enjoy a hot cup of tea or coffee, a little treat (in this case, these Healthy Oat Flour Pumpkin Muffins!), and a book. Of course, for me to find a slow moment like this as a parent of a toddler, it means I have to wake up at 4 am.
If a 4 am wake-up time isn’t your thing, maybe you could find a moment during your children’s naptime or after they go to bed. Or, perhaps you could find a quiet moment during your lunch break. Another idea is to pretend to drink tea or coffee with your toddler, while you both eat one of these Pumpkin Muffins together.
I created these Healthy Pumpkin Muffins as a simple, healthy snack for my family. During the school week, I have been cutting one muffin into fourths so that I can easily pack it in Ty’s lunchbox. Since Ty’s been bringing home pumpkin art from school and we have a little pumpkin for decoration at home, I felt this was an appropriate time to make pumpkin muffins so we could continue the pumpkin conversation…hearing a toddler say “pumpkin” is pretty stinking cute.
Why You’ll Love This Recipe
Easy. Just blend everything in a blender or food processor and bake!
Quick. These muffins are ready in just 25 minutes!
Customizable. You can add in any ingredients you like, such as chocolate chips, raisins, or walnuts.
Protein-filled. I added yogurt to these muffins to give them a protein boost!
Gluten-Free Oat Flour Pumpkin Muffin Ingredients
Gluten-free oats
Baking powder + baking soda
Pumpkin pie spice
Coconut sugar
Salt
Pumpkin puree
Maple syrup
Coconut oil
Plain yogurt
Vanilla extract
Plain unsweetened almond milk (or any preferred milk)
Optional Muffin Add-Ins
Chocolate chips
Walnuts
Pecans
Raisins
Craisins
Pumpkin seeds
How to Make Healthy Oat Flour Pumpkin Muffins
STEP 1
In a blender or food processor, blend oats until it turns into a flour consistency. Add remaining ingredients and blend until smooth.
STEP 2
Scoop batter into muffin liners and fill to the brim of each liner. Top with any optional toppings and bake in the oven at 375 degrees Fahrenheit for 18-20 minutes or until a toothpick comes out mostly clean when inserted in the middle of a muffin.
How to Store These Muffins
How to Store: Once muffins have cooled, store in an air-tight container or Ziploc bag on the countertop for 3-5 days or in the fridge for up to 5 days. I love warming my muffins up for about 30 seconds and slathering a little butter on them when I’m ready to eat any leftovers!
How to Freeze: Allow muffins to cool completely before storing. Once cooled, transfer to a freezer-safe air-tight container or bag for up to 3 months. Thaw on the countertop at room temperature or heat in the microwave until heated through. You may want to heat them in the oven for a few minutes to get them a little crispy/firm on the outside again.
Oat Flour Pumpkin Muffins FAQ
Can I substitute a different type of flour?
I have not made this recipe with any other type of flour before, so I cannot recommend using another type. You could try some of my other muffin recipes that use other types of flour like these Healthy Sweet Potato Zucchini Muffins or Easy Vegan Apple Cinnamon Muffins.
Are these Pumpkin Muffins appropriate for baby-led weaning?
Though the texture is appropriate for babies who are starting to eat solids, this recipe does contain a half cup of sugar in total, so I would not recommend it for babies. You could try replacing the coconut sugar and maple syrup in this recipe with a banana or applesauce instead (though I am not sure how it would turn out)! These Spinach Banana Muffins are great for baby-led weaning!
Can I make these muffins vegan?
I have not tried making these muffins vegan, so I can’t guarantee the results! If you want to try it out though, you can mix 2 tablespoons chia seeds or ground flaxseed meal with 5 tablespoons water and let it sit for 5 minutes until it forms a gel-like consistency. Add this to the blender/food processor as you would regular eggs. You can also try these Easy Vegan Apple Cinnamon Muffins or Healthy Vegan Blueberry Muffins!
More Muffin Recipes to Try!
Healthy Sweet Potato Zucchini Muffins
Easy Vegan Apple Cinnamon Muffins
Healthy Vegan Blueberry Muffins
If you tried this Healthy Oat Flour Pumpkin Muffin recipe or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram, and Facebook for even more deliciousness!
Healthy Oat Flour Pumpkin Muffins
Ingredients
- 3 cups cup gluten-free oats ground
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- ¼ cup coconut sugar
- ½ teaspoon salt
- 1 cup pumpkin puree
- 1/4 cup maple syrup
- ⅓ cup coconut oil melted
- ½ cup plain yogurt
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 375 degrees Fahrenheit. Line a muffin tin with non-stick muffin liners.
- In a blender or food processor, blend oats until they turn into a flour consistency.
- Add remaining ingredients and blend until smooth.
- Scoop batter into muffin liners and fill to the brim of each liner. Top with any optional toppings.
- Bake in the oven for 18-20 minutes or until a toothpick comes out mostly clean when inserted in the middle of a muffin.