THE RECIPE JOURNAL · Breakfast
Oat Flour Muffins with Pumpkin Flavor
These muffins are a cozy and healthy treat, perfect for autumn mornings or anytime you crave a warm, flavorful snack. Made with oat flour and pumpkin, they’re naturally moist and full of comforting spices.
FROM THE KITCHEN • Oat Flour Muffins with Pumpkin Flavor
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
FROM OUR VIDEO COLLECTION
Chicken Fritter Delights
Something delicious to watch next.
01
Step 1
Start by heating your oven to 350°F (175°C). Prepare a 12-cup muffin tin by either greasing it or lining it with paper liners. In a big bowl, whisk together the oat flour, brown sugar, baking powder, cinnamon, baking soda, nutmeg, ginger, cloves, and salt using a fork. In another bowl, mix the pumpkin puree, eggs, honey, applesauce, and oil until smooth. Pour the wet ingredients into the dry and gently fold everything together with a spatula until just combined. Spoon the batter into your muffin cups, filling each about three-quarters full. Pop them in the oven and bake for around 22 to 25 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool a bit before digging in!
Why you’ll love it
These muffins are moist and naturally sweet with a warm pumpkin taste. Using oat flour adds a gentle nuttiness and makes them a great option for those avoiding wheat. They are perfect for a cozy breakfast or a healthy snack.
How to serve
Enjoy these muffins warm with a pat of butter or a drizzle of honey. They also pair wonderfully with a cup of tea or coffee. For extra indulgence, spread some cream cheese or nut butter on top.
Storage & leftovers
Store the muffins in an airtight container at room temperature for up to three days. For longer freshness, keep them in the refrigerator for up to a week or freeze for up to three months. Reheat gently before serving.
