These Pumpkin Pie Oat Flour Muffins are a perfect treat for the fall season. Made with oat flour and pumpkin purée, they are a healthier alternative to traditional muffins. These muffins are moist, flavorful, and packed with delicious pumpkin spice. They are also gluten-free and can be easily made vegan. Whip up a batch of these muffins and enjoy the cozy flavors of autumn!
Ingredients
- 1 ½ cups oat flour
- 1 cup pumpkin purée
- ½ cup maple syrup
- ¼ cup almond milk
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon pumpkin spice
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ¼ cup chopped walnuts (optional)
Directions
- Preheat your oven to 350°F (175°C) and line a muffin tin with liners.
- In a large mixing bowl, combine oat flour, baking powder, pumpkin spice, cinnamon, and salt.
- In a separate bowl, whisk together pumpkin purée, maple syrup, almond milk, melted coconut oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
- If desired, fold in chopped walnuts to add extra crunch and flavor.
- Divide the batter evenly among the prepared muffin cups, filling them about ¾ full.
- Bake the muffins for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
- Serve and enjoy these delightful pumpkin pie oat flour muffins!
