Oatmeal Flour Pumpkin Muffins
on Sep 26, 2021, Updated Jan 27, 2024
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With the fall season comes warm spices! These oatmeal flour pumpkin muffins are soft, moist, and perfectly spiced!
Autumn is upon us and with the Fall comes all things pumpkin! These little muffins will have your entire home smelling like pumpkin spice and everything that comes with the season!
Table of Contents
What You’ll Need
Here is what you’ll need to make these oatmeal flour pumpkin muffins:
- Pumpkin Puree: Be sure to get the unsweetened variety, not the ones that are marked pumpkin pie filling.
- Rolled Oats: I love baking with rolled oats as they are packed with nutrition! Gluten-free rolled oats make these muffins gluten-free.
- Unsweetened Applesauce: For added moistness and sweetness to these muffins.
- Baking Powder: Leavening agent to help these muffins rise.
- Pumpkin Spice: Warm spice combination for added flavor.
- Eggs: Used as a binder to hold the muffins together.
- Oil: I used extra light-tasting olive oil, but any other mild-tasting oil works as well.
- Maple Syrup: For added sweetness to these muffins.
- Vanilla Extract: To enhance the flavors in these muffins.
See the recipe card below for full information on ingredients and quantities.
Recipe Substitutions & Additions
- Eggs: You may replace the egg with a flax egg. To make a flax egg, combine 3 tablespoons of water with 1 tablespoon of ground flaxseed. Let the mixture sit in the fridge for about 15 minutes until it forms a gel-like texture.
- Oil: The oil may be replaced with equal parts melted butter.
- Pumpkin Spice: The pumpkin spice may be replaced with a mixture of cinnamon and nutmeg.
Step By Step Instructions
STEP 1: Blend the oats into a flour and add it to a bowl (Image 1).
STEP 2: Add the baking powder, and pumpkin spice to the bowl with the ground oats and mix until combined (Image 2).
STEP 3: Blend the pumpkin puree, applesauce, eggs, oil, maple syrup, and vanilla until smooth. Pour this mixture into a bowl (Image 3).
STEP 4: Add the dry ingredients to the bowl with the wet (Image 4). Mix until combined (Image 5).
STEP 5: Divide the mixture into each cup of a mini muffin pan (Image 6). Bake for 15 minutes, or until a toothpick comes out clean.
Storage Instructions
Let the muffins completely cool and store them in an airtight container for up to 2 days at room temperature or up to 5 days in the fridge. To freeze, store in a freezer-safe Ziploc bag once cooled for up to 3 months. To reheat, simply microwave the muffins for 20-30 seconds, or until warmed through!
Tips For Success
- This recipe makes 30 mini muffins. You may make regular-sized muffins by adding a few more minutes to the total bake time. You may also bake in a loaf pan to create pumpkin bread.
- I love this nutribullet blender to blend the wet ingredients into a smooth batter.
- I used extra light-tasting olive oil in this recipe. Use a mild-tasting oil like coconut oil or melted butter so that the taste doesn’t overpower the muffins.
- You may reduce the amount of maple syrup if you prefer less sweetness in the muffins. I wouldn’t suggest omitting it completely as the applesauce does not provide much sweetness on its own.
- I like to use a silicone muffin pan to bake these muffins as they pop out easily without any sticking. If using a regular mini muffin pan, be sure to coat it with a cooking spray beforehand.
Other Pumpkin Recipes You’ll Love
Pumpkin Maple Muffins
Pumpkin Banana Pancakes (Dipped Bites)
Pumpkin Oatmeal Bars
If you tried these Oatmeal Flour Pumpkin Muffins please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!
Pumpkin Muffins
Ingredients
- 2 cups old fashioned rolled oats
- 2 tsp pumpkin spice
- 1 ½ tsp baking powder
- 1 cup pumpkin puree
- 2 eggs
- ¼ cup unsweetened apple sauce
- ¼ cup maple syrup
- ¼ cup oil (mild tasting like coconut oil)
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350 degrees F (180 degrees C).
- Blend the oats into a flour and add it to a bowl.
- Add the baking powder, and pumpkin spice to the bowl with the ground oats and mix until combined.
- Blend the pumpkin puree, applesauce, eggs, oil, maple syrup and vanilla until smooth. Pour this mixture into the bowl with the dry ingredients.
- Mix until combined.
- Pour the mixture into a mini muffin pan. Bake for 15 minutes, or until a toothpick comes out clean.
Notes
- This recipe makes 30 mini muffins. You may make regular-sized muffins by adding a few more minutes to the total bake time. You may also bake in a loaf pan to create pumpkin bread.
- I love this this nutribullet blender to blend the wet ingredients into a smooth batter.
- I used extra light tasting olive oil in this recipe. Use a mild tasting oil like coconut oil or melted butter so that the taste doesn’t overpower the muffins.
- You may reduce the amount of maple syrup if you prefer less sweetness in the muffins. I wouldn’t suggest omitting it completely as the applesauce does not provide much sweetness on its own.
- I like to use a silicone muffin pan to bake these muffins as they pop out easily without any sticking. If using a regular mini muffin pan, be sure to coat with a cooking spray beforehand.
If I already have oat flour, how much would I need?
Hi Christine! You can still use roughly the same amount of oat flour and add in an extra 1-2 tablespoons if the mixture seems really wet😊
I struggled introducing pumpkin to my daughter. She wouldn’t reconsider tasting the purée form. She LOVED these muffins!! As a working mom I love that feeding tiny bellies recipes come with storage directions. This makes meal prepping easy and prevents us from feeding jarred baby foods. We are a BLW family and love how these recipes simplify our days!
I’m so glad that you’ve been finding the recipes and storage instructions helpful, Rachael!😊
Can I use almond flour instead of the oats?
Hi Alison! Unfortunately, almond flour wouldn’t work as an equal swap in this recipe.
I was lazy and didn’t blend the oats. Still a smash hit over here. Thanks for this easy recipe!
I’m so glad they still worked out well for you, Andi!😊
These muffins were good! I added raisins to make them a little sweeter and used butter instead of oil.
I’m so glad you enjoyed them! Love the addition of raisns!😊
As a pumpkin muffin fanatic, these are a great lower sugar recipe for my kids. Recipe is great as is, but for my second go, I used 1 cup whole wheat flour in place of 1 cup oat flour and Greek yogurt in place of applesauce and they came out great! Rose a bit higher and seemed a bit airier.
Thank you for sharing those modifications, I love the idea of using Greek yogurt for a little more fluffiness! Thank you for sharing your great review, Susan😊
Hi. Thank you for sharing this recipe 🙂
My blender is not strong enough to blend rolled oats into flour. Can I pre-mix all ingredients to soften the rolled oats before blending?
Also wondering what happens if I use a whole egg instead of just the yolk.
Thank you in advance 🙂
Hi Hazel! You can definitely try doing that, but I’m not sure how smooth the batter would be if the oats are not fully blended and if that would affect the texture of the muffins. You could also try using prepackaged oat flour! Also, this recipe uses 2 whole eggs (not just the yolks) are you referring to a different recipe regarding just yolks?