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    Allianna's Kitchen » Meals » Breakfast

    Published: Nov 8, 2020 · Modified: Jul 27, 2021 by Allianna Moximchalk · This post may contain affiliate links · 2 Comments

    Pumpkin Spice Oat Flour Muffins (Gluten Free, Egg Free Option)

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    These gluten free oat flour muffins are perfect for all of your breakfast needs. The combination of pumpkin and pumpkin spice make these easy muffins perfect for fall. This recipe can be made two ways, with or without egg meaning these can be egg free muffins! With only 10 minutes to prep, these oat flour muffins are a no brainer for your weekly meal prep.

    What Do I Need To Make Oat Flour Muffins

    • Gluten free oats- The oats will act as the “flour” in this recipe. I have not tested this recipe with any other kind of flour, so I do not suggest substituting. 
    • Almond milk- Almond milk is my go to choice of milk for all of my dairy free recipes. You can sub this out for coconut milk. 
    • Egg (or flax egg)- Either will work. This will be used as the binding agent in this recipe. If you try to avoid eggs, a flax egg is a great alternative! 
    • Pumpkin puree- The pumpkin is what makes this recipe! If you do not have pumpkin you could sub sweet potato puree. 
    • Pumpkin spice- My personal favorite part. If you are not a pumpkin spice fan you can omit or sub cinnamon. 
    • Maple syrup– Maple syrup is my sweetener of choice in this recipe, you can sub for honey but the taste will be slightly different. 
    • Baking powder- Helps these muffins rise! Don’t skip out on this crucial ingredient. 

    As far as the equipment,  you will need: 

    • Baking cups or silicone ones ( you can reuse them!)
    • Cupcake/ muffin pan
    • Mixing bowls
    • Measuring cups

    How To Make These Oat Flour Muffins

    The main thing (aside from the taste of course) that I love about this recipe is how easy it is! First thing is first, you need to preheat the oven to 350. Now line the muffin pan with either paper baking cups  or silicone muffin liners. Next mix all ingredients in a mixing bowl and now,  add ingredients to the Cupcake/ muffin pan. Bake for 30 minutes on 350, and ta-da!

    How To Store These Muffins

    I suggest storing them in an air tight glass container for up to 5 days in the fridge.

    If you like this recipe, you will LOVE:

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    Protein loaded pancakes

    Gluten Free Chocolate Donuts With Pumpkin Maple Frosting

    Paleo Chocolate Chip Muffins

    Paleo Apple Cinnamon Protein Muffins

    Almond Flour Pumpkin Muffins

    close up of muffins with green

    Pumpkin Spice Oat Flour Muffins (Gluten Free, Egg Free Option)

    Course Breakfast, Dessert, Snack
    Cuisine American
    Prep Time 10 minutes minutes
    Cook Time 30 minutes minutes
    Total Time 40 minutes minutes
    Servings 12 muffins
    Author Allianna Moximchalk
    33kcal
    Cost $4
    Print Recipe Pin Recipe

    Equipment

    • muffin liners
    • muffin pan
    • Large mixing bowl
    • measuring cups

    Ingredients

    • 2 cups gluten free oats
    • 1 tsp baking powder
    • 1/4 tsp sea salt
    • 1 tbsp pumpkin spice
    • 1 cup almond milk
    • 3/4 cup pumpkin puree
    • 1 egg can substitute for a flax egg if you are egg free.
    • 1/4 cup maple syrup
    • OPTIONAL 1/2 cup chocolate chips

    Instructions

    • Preheat the oven to 350.
    • Mix all ingredients in a mixing bowl.
    • Line a muffin pan with muffin liners.
    • Evenly divide up the batter in the pan.
    • Bake for 30 minutes.
    • Let them sit for 10 minutes before touching.
    • ENJOY! If you make this recipe I would love it if you shared the link to this recipe with a friend, left a comment below or tagged me on instagram with a picture @alliannaskitchen

    Notes

    You can store these muffins in the fridge for up to 5 days. 
    These gluten free oat flour muffins are perfect for fall!
    Calories: 33kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 123mg | Potassium: 55mg | Fiber: 1g | Sugar: 5g | Vitamin A: 2403IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg
    Tried this recipe?Tag me on instagram @alliannaskitchen!

     

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    Reader Interactions

    Comments

    1. Lori says

      March 25, 2022 at 12:09 pm

      5 stars
      Love everything pumpkin – these are so dang good! The oat flour is delish

      Reply
      • Allianna Moximchalk says

        March 25, 2022 at 12:18 pm

        Thanks for taking the time to review!

        Reply

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    Hi, I'm Allianna! Allianna's Kitchen started by accident after battling an undiagnosed autoimmune disease for nearly my whole life.

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