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Close up photo of oat flour muffins stacked on top of each other with white chocolate chips on top.
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5 from 1 vote

Oat Flour Pumpkin Muffins

These gluten free oat flour muffins are perfect for fall!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Diet: Gluten Free
Servings: 12 muffins
Calories: 148kcal
Author: Allianna Moximchalk
Cost: $4

Equipment

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

Ingredients

  • 2 cups oat flour
  • 3/4 cup pumpkin pure
  • 1 cup coconut sugar
  • 2 eggs
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger Dried.
  • 1/2 tsp nutmeg
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1/2 cup milk I like dairy free almond milk.
  • 1/2 cup chocolate chips I like white 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.

Notes

Servings: This recipe yields approximately 10 muffins.
Nutrition: The nutrition on this recipe is just an estimate and cannot be guaranteed. 
Storage: You can store this recipe in the fridge for up to 5 days. You can store in the freezer for up to 1 month.

Nutrition

Serving: 1muffin | Calories: 148kcal | Carbohydrates: 27g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 29mg | Sodium: 136mg | Potassium: 134mg | Fiber: 2g | Sugar: 10g | Vitamin A: 2440IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg