Simple, soft, fluffy, healthy, perfectly pumpkin muffins. That’s their official name 😉
I asked on my Instagram stories the other day which alt. flour you guys preferred – almond vs oat – and to my surprise the votes came in 50/50!
I absolutely adore almond flour for its rich, moist, cakey texture, but oat also holds a place in my heart, especially for muffins and breads, because it makes them so light and fluffy! It behaves similarly to wheat flour (IMO), whereas almond flour is a bit more dense and heavy.
Anyway – back to the recipe – I wanted to make a really classic pumpkin muffin that could be used as a canvas for mix-ins and toppings (nuts, chocolate chips, nut butter drizzles, you name it). These muffins are just that and can be catered to your liking.
Find the recipe below! Enjoy!
Perfectly Pumpkin Muffins (Oat Flour)
- 1 cup pumpkin puree
- ¼ cup + 1 tbsp coconut oil melted & cooled
- ¼ cup non-dairy milk
- 2 eggs room temperature (I like to place mine in a bowl of warm water for 3-5 minutes. This is important otherwise they will "chill" the coconut oil.)
- 1/2 cup maple syrup you can increase if you like a sweeter muffin .. these are not very sweet!
- 1 tsp vanilla
- 1 3/4 cups oat flour scooped & leveled, not packed
- 2 scoops collagen optional
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 tsp baking soda
- ½ tsp salt
- Crushed pecans and coconut sugar I added these for a little crunch and additional sweetness. You can leave as is or add chocolate chips, pumpkin seeds, walnuts, you name it!
- Preheat the oven to 350 degrees. Pull out your muffin tin and grease well or line.
- In a large bowl, combine your wet ingredients.
- In a small/medium bowl, combine your dry ingredients.
- Add dry to wet and stir until well combined. Distribute the batter evenly into your 12 muffin tins (about 3/4 of the way full).
- Add your desired toppings. I topped mine with pecans and coconut sugar.
- Bake for 20-25 minutes. Use a toothpick to check the muffins are done (you want just a few crumbs).
- Let cool in the tin for a few minutes (not too long) and then transfer to a cooling rack. Enjoy!