These one bowl pumpkin muffins are made with oat flour (making them gluten-free), pumpkin puree and creamy natural peanut butter for a protein boost while keeping them soft and fluffy! Naturally sweetened with maple syrup they are the perfect pick me up with (health) benefits!
These pumpkin muffins are irresistible! Seriously, the proof is in the pictures. Haha. I instantly regretted my decision to try to snap these photos while Wylder was running around, BUT it did give me full confidence that you would love them!
This easy pumpkin muffin recipe comes together quickly! It’s made with simple ingredients you may even have in your pantry and everything can be mixed into one bowl for minimal mess and clean up! And just like that, you’ve got a delicious breakfast or snack ready to go!
I used oat flour in these which has become a pretty big staple for me with baking. I love how it adds a nice little boost of fiber and extra vitamins while still keeping them nice and fluffy. You can even make your own oat flour! It is so easy! And a fraction of the cost of buying it.
How to Make your Own Oat Flour
Making your own oat flour is so easy! All you need is:
- Rolled oats
- A high-speed blender
Add oats to your blender. Blitz up until they are a flour like consistency, 10-30 seconds depending on your blender!
How to Store Oat Flour
I like to blend up a big batch and keep it in an airtight container so that it’s ready whenever I need it! Keep it in a cool dry place like your pantry or even your freezer for up to 3 months.
Gluten-Free Pumpkin Muffins
One thing I want to mention is that if you are on a true gluten-free diet, not all oats are gluten free! Regular oats are often cross-contaminated with wheat rye or barley so be sure to buy oats that are labeled “gluten-free”! This will be clearly stated on the package.
Nutrition Benefits of Oat Flour Pumpkin Muffins
- Supports vision, skin and immune health
- A powerful antioxidant. Antioxidants help prevent cell damage and can slow down the aging process
- Required for making collagen. Collagen is the major component of connective tissues including those in tendons, ligaments, skin and muscles. It provides our skin with structure and strengthens our bones
- Soluble fiber slows down the rate that food moves through our digestive tract allowing more time for nutrient digestion and absorption!
- Keeps our digestive tract healthy by contributing to a healthy bacteria population and providing energy to intestinal cells
- Balances blood sugar levels and keeps you feeling full longer
- Help our body turn food into usable energy
How to Store Oat Flour Pumpkin Muffins
- Store in airtight container for 2-5 days
- Store in airtight container for up to a week
- Store in airtight container for up to 3 months
What to do with that Leftover Pumpkin Puree?
I’ve got just the recipes for you!
- Pumpkin Pie Energy Bites
- Creamy Pumpkin Spice Smoothie
- Pumpkin Pecan Oatmeal
- DIY Pumpkin Spice Latte
- Creamy Pumpkin Sage Pasta
I can’t wait for you to try out this recipe! If you do, let me know what you think in the comments below! Don’t forget to tag me on social media @lindsaypleskot with #makefoodfeelgood. It makes me so happy to see these recipes come to life in your kitchen!Print
These naturally sweetened, soft, and fluffy gluten-free one bowl pumpkin muffins are made with oat flour, pumpkin puree, maple syrup, and creamy natural peanut butter. These Oat Flour Pumpkin Muffins are the perfect pick me up with nutritional benefits like protein, fiber, healthy fats and more!
- 1 cup pumpkin puree
- ⅓ c milk or milk alternative of choice
- 2 large eggs
- ⅓ cup natural peanut butter
- ⅓ cup maple syrup
- 2 tsp vanilla
- 1 ½ cups oat flour
- 1 ½ teaspoons pumpkin pie spice
- 2 tsp baking powder
- ¼ tsp salt
- ¼ cup mini chocolate chips
- Preheat oven to 350F. Line a muffin tray with silicone or parchment paper liners and set aside.
- Combine all wet ingredients (pumpkin puree, milk, eggs, peanut butter, maple syrup, vanilla) in a medium sized bowl. Whisk until well combined.
- Add remaining ingredients and stir with a fork to incorporate all of the dry ingredients. Don’t overmix!
- Divide the mixture between the muffin tins, topping with more chocolate chips and a few oat flakes for decor if desired. Bake for 18-20 minutes. Muffins are done when a cake tester or toothpick, inserted into the middle of the muffin, comes out clean.
- Allow muffins to cool and enjoy immediately or see storage directions below!
To Store on Counter Top: Store in airtight container for 2-5 days.
To Store in Fridge: Store in airtight container for up to a week.
To Store in Freezer: Store in airtight container for up to 3 months.
Other Optional Add-Ins: Pumpkin seeds, walnuts, cranberries or raisins.
- Category: Baking
- Method: Baked
- Cuisine: North American
Keywords: prep ahead, pumpkin, fall recipe