Oat Flour Pumpkin Muffins Recipe

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Oat Flour Pumpkin Muffins Recipe :-These pumpkin oat flour muffins are so addictive that I can’t stop making them! That’s right. I can’t break it. In the past, I have already developed a strong affection for homemade oat flour and oat flour recipes, particularly oat flour muffins. This is due to the fact that I prefer recipes that are simple, flourless, gluten-free, and do not require any extra ingredients.

Oat Flour Pumpkin Muffins Recipe

Ingredients :

  • 1 ½ cup gluten-free rolled oats (or 1 ½ cup + 3 tbsp. oat flour)
  • 1 ½ teaspoon pumpkin pie spice (see recipe notes for substitution)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • 1 cup pumpkin puree
  • ½ cup brown sugar (or maple syrup or honey)
  • ¼ cup oil any
  • ¼ cup milk or non-dairy milk
  • 1 teaspoon vanilla extract

 

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  • Instructions :

  • Preheat the oven to 350 degrees Fahrenheit. A muffin tin should be prepared by lining it with ten cupcake liners or lightly greasing it with cooking spray. Put aside for later.
  • Putting the oats in a high-powered blender or a food processor is the first step in the process of making oat flour.
  • For around thirty seconds to one minute, blend the oatmeal until it reaches the consistency of a fine powdery flour.
  • 1 and a half cups of gluten-free rolled oats

 

NOTE :

  • You have the option of either continuing to make the blender or transferring the oat flour to a bowl at this position. It is true that using a bowl makes it simpler to portion out the batter at the end, which does result in a higher yield.
  • The pumpkin spice, baking powder, baking soda, and salt should be added to the blender in order to continue producing the mixture.
  • The oat flour should be transferred to a big basin in any other case. In addition, to mix or whisk components together.

 

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  • a teaspoon and a half of pumpkin pie spice, one teaspoon of baking powder, half a teaspoon of baking soda, and half a teaspoon of salt
  • After adding the eggs, pumpkin, brown sugar, oil, milk, and vanilla extract, the blender should be filled with the remaining components. It is also possible to combine the other ingredients in a small bowl by whisking them together. You can either transfer the wet mixture to the dry ingredients or combine everything in the blender, pausing it occasionally to scrape down the sides of the container. In order to mix, stir.

 

  • There are two large eggs, one cup of pumpkin puree, half a cup of brown sugar, one-fourth of a cup of oil, one-fourth of a cup of milk or non-dairy milk, and one teaspoon of vanilla essence.
  • Fill approximately three quarters of the way to the top of each of the ten muffin cups that have been prepared. When using turbinado sugar, sprinkle it on top of the cakes.

 

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  • Rotate the pan halfway through the baking process and bake for 18 to 20 minutes. If a toothpick that has been pushed into the middle of the muffins does not come out with any moist dough and the tops are firm, then the muffins are ready to be served. (not required) sugar with turbinado
  • Warm the muffins before serving, or let them to cool to room temperature. Once it has completely cooled, you can either freeze it for up to three months or keep it in a container that is sealed for up to three days.

 

Nutrition :

  • Calories: 165kcal | Carbohydrates: 22g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated
  • Fat: 2g | Monounsaturated Fat: 4g | Trans
  • Fat: 1g | Cholesterol: 33mg | Sodium: 192mg | Potassium: 172mg | Fiber: 2g | Sugar: 12g | Vitamin
  • A: 3871IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg

 

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Frequently Asked Questions :

 

Can I substitute ready-made oat flour?
  • You are correct, but you will need to add a little bit more flour to the mixture. Instead of using 1 1/2 cups of oats that have been processed into flour, you should use 1 1/2 cups of oat flour plus three tablespoons.Can I use a different type of flour?

 

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Can I use a different type of flour?
  • No. This recipe was made with oat flour, and using other types of flour would not produce the same results as using oat flour. If you are looking for an alternative to gluten-free muffins, you may try your hand at gluten-free pumpkin muffins or almond flour banana muffins.

 

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Author

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  • JASMINE GOMEZ

    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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