Description
Cozy, soft muffins made with oat flour and pumpkin, perfect for a wholesome fall treat.
Ingredients
Scale
- 1 cup oat flour
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1/4 cup maple syrup (optional)
- 1/4 cup vegetable oil
- 1/2 cup milk (dairy or non-dairy)
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chopped nuts or chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large mixing bowl, combine the oat flour, ginger, cinnamon, nutmeg, baking powder, baking soda, and salt. Whisk until evenly mixed.
- In another bowl, whisk together the pumpkin puree, brown sugar, maple syrup, vegetable oil, and milk until smooth.
- Pour the wet ingredients into the dry and stir until just combined. If desired, fold in nuts or chocolate chips.
- Divide the batter among the muffin cups, filling each about 2/3 full.
- Bake for 18 to 20 minutes, or until a toothpick comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Notes
These muffins stay fresh for 2-3 days at room temperature and can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: muffins, pumpkin, oat flour, healthy baking, fall recipes