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
Pumpkin
Vitamin A:
- Supports vision, skin and immune health
Vitamin C:
- 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
Oats
Fiber:
- 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
B-Vitamins:
- Help our body turn food into usable energy
How to Store Oat Flour Pumpkin Muffins
Counter Top:
- Store in airtight container for 2-5 days
Fridge:
- Store in airtight container for up to a week
Freezer:
- 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!
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Oat Flour Pumpkin Muffins
- Prep Time: 10 Minutes
- Cook Time: 18-20 Minutes
- Total Time: 30
- Yield: 12 Muffins 1x
- Diet: Vegetarian
Print Recipe
Pin RecipeDescription
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!
Ingredients
- 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
Instructions
- 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!
Notes
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
![Have you jumped on the bread making train yet?! To be honest I have been so intimidated by trying bread!
As much as I love to cook, baking is not my strong suit but I’ve been finding myself drawn to it more and more! So here we are, I partnered with @saveonfoods to try something new and it was actually such a fun experience! [AD]
I am such a fan of @westernfamilyca products. They make such quality ingredients at such an affordable price! So they are a go to, especially when it comes to their baking products!
I’m sharing my first time experience making focaccia bread in stories, so you can follow along there! And here are a couple of things I learned from my first time at breadmaking!
🍞 Don’t be intimidated! Just start, it doesn’t have to be perfect!
🍞 Focaccia bread is a great bread to try first, it is really easy!
🍞 When you first mix the flour and water it looks like it’s going to be way too dry. Don’t add more water! Just keep mixing and the flour will incorporate!
🍞 Add way more topping than you think you’ll need! The bread expands a lot when baking and the only thing I had wished was that there was way more delicious topping!
That last one might have had to do with the fact that Wylder was picking all of the tomatoes off. Haha
If you’ve made bread before, what’s your favorite kind and how was your first experience?!
If you’ve never made it, save this post and follow along in my stories to make it a lot less intimidating!
#makefoodfeelgood #Mywesternfamily #saveonfoods #LetTheHolidaysBegin](https://www.lindsaypleskot.com/wp-content/uploads/sb-instagram-feed-images/126094069_420029366048079_8737212464900902340_nfull.jpg)
![Have you started the holiday baking yet? 🎄
This was my first official session of the year (complete with cheesy Christmas movie in the background while I baked).
These little gingerbread people were so easy to make using the @madewithlocal holiday bundle (PS it's the same bundle we’re giving away to four lucky winners! If you haven’t entered, go back a few posts on my feed to the pic in the next slide to enter!). Psst...The grand prize winner also wins a 3-month supply of MWL's Real Food Bars! [AD]
One of the things I will definitely be focusing on this holiday season is supporting local wherever I can. Made with local is a woman owned Canadian company that works with a social enterprise production team and employs community members with barriers to the mainstream workforce.
I love everything they’re doing...and their bars and mixes are SO delish!! Follow along in my stories with me to see how easy they are to make!
What’s your favorite holiday recipe?! Share below so I can try some of them out this year!
#makefoodfeelgood #madewithlocal](https://www.lindsaypleskot.com/wp-content/uploads/sb-instagram-feed-images/125416465_1160156957720429_7917070893147472271_nfull.jpg)
MaryAnne says
Thank you for this recipe—super moist and so easy! The whole family loved these! Using regular sized dark chocolate chips worked well flavor-wise, and although the fam probably wouldn’t enjoy it as much as I would, adding cranberries and/or some nuts/seeds would be fantastic! Definitely going to have to make more and put some extras in the freezer to have on hand for some tasty (and healthy!) treats.
★★★★★
Lindsay Pleskot says
I’m so happy the whole fam is enjoying these MaryAnn! I love the idea of adding cranberries, nuts/seeds! That does sound fantastic! I’ve been keeping a batch in the freezer and let me tell you it is very nice to be able to pull these out and have an instant snack! Enjoy!
Annie L says
I made these and they are such an easy recipe !!! Made it all more easier to get everything together and create. I love the pumpkin and even more so loved the oat. Plus no added sugar makes them “healthy” 😉
The reason I only gave this a three star is a felt there could be more spice and more of a kick to them. If I have a bite of them without a chocolate chip, something feels missing.
Though saying that, I will make them again and maybe add something a little more to them!!
Great recipe!
★★★
Lindsay Pleskot says
I am so glad you found this recipe so easy Annie! I love the idea of adding cranberries, nuts/seeds! And yes, and easy fix to add more spice in there to your liking!
AmandaPenner says
LOVE. Have made these 3 times now and they disappear instantly. They come together so quickly too, great recipe! Thank you!!
Lindsay Pleskot says
Ah this makes me SO happy Amanda!! At least they appear as quick as they disappear! haha thanks for sharing! Have a great day!