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Allianna's Kitchen » Recipes » Meals » Breakfast » Pumpkin Spice Oat Flour Muffins (Gluten Free, Egg Free Option)

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

Published: Nov 08, 2020 By: Allianna Moximchalk Modified Jul 27, 2021

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

Course Breakfast, Dessert, Snack
Cuisine American
Keyword dairy free muffins, egg free muffins, egg free pumpkin muffins, gluten free baking, gluten free muffins, low calorie baking, low calorie muffins, oat flour muffins, oat muffins, paleo pumpkin muffins
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 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!
Nutrition Facts
Pumpkin Spice Oat Flour Muffins (Gluten Free, Egg Free Option)
Amount Per Serving
Calories 33 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Cholesterol 14mg5%
Sodium 123mg5%
Potassium 55mg2%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 5g6%
Protein 1g2%
Vitamin A 2403IU48%
Vitamin C 1mg1%
Calcium 64mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Tag me on instagram @alliannaskitchen!

 

About Allianna Moximchalk | Hi, I’m Allianna. A few years ago my friend introduced me to the paleo diet and since then it has changed my life! I went from taking over a dozen medications a day to managing all of my symptoms with diet and lifestyle. My mission is to help others do the same.

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2 comments

  • Lori
    March 25, 2022

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

    Reply
    • Allianna Moximchalk
      March 25, 2022

      Thanks for taking the time to review!

      Reply

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Hi, I’m Allianna. In my junior year of college I turned to Sarah Ballantyne’s Paleo Protocol and it saved my life. During that time I completely shifted and started to manage my autoimmune disease with food and lifestyle. Since then I have made it my mission to share my clean and real food recipes with you. On Allianna’s Kitchen you can expect to find paleo, Whole30, and AIP recipes as well as things I have learned along the way as my body has healed. I’m so excited to have you here.

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