Pumpkin Oat Flour Muffins Recipes

OAT FLOUR PUMPKIN MUFFINS

Steps:

• Preheat oven to 350F.
• Using a food processor grind 3 cups of old fashioned rolled oats into fine oat flour. You want 2.75 cups of oat flour so if you end up short, grind more oats into flour. You want to grind so that your oat flour is **very fine. (or you can purchase fine oat flour.)
• In a large bowl, whisk together honey, eggs, pumpkin puree, and unsweetened vanilla almond milk.
• In another bowl mix nutmeg, cinnamon, allspice, salt, baking soda, and baking powder with the oat flour.
• Next, add the wet mixture to the flour mixture and mix until totally combined. The batter will be a little sticky, that's okay.
• Let the mixture sit for five minutes.
• Grease muffin tin with oil. Use a ice cream scoop or muffin scoop to add batter into each muffin hole.
• Sprinkle the top with pumpkin seeds and oats for garnish.
• Bake for 15-18 minutes until inserted toothpick comes out clean.
• Let cool COMPLETELY so they aren't crumbley, but if you can't wait that long it will still be delicious!

PUMPKIN OAT FLOUR MUFFINS

Steps:

• Preheat the oven to 350 degrees Fahrenheit, and adjust the oven rack to the middle position. Line a muffin tin with parchment paper liners and give them a light spray with some cooking oil. Set aside.
• In a medium mixing bowl, combine oat flour, pumpkin pie spice, baking soda & powder, and salt. Mix until thoroughly combined and set aside.
• In a large mixing bowl, combine all of the wet ingredients until smooth and creamy throughout. Slowly pour in the dry ingredients into the wet while mixing. Stir until smooth, but be sure not to over mix. It will take about 1 minute to come together.
• Evenly distribute the batter amongst the 12 muffin liners. Tap the tray on the counter multiple times very firmly. Top off with a generous sprinkle of cane sugar if you'd like and 1 tablespoon of oats per muffin.
• Bake at 350 degrees Fahrenheit for 20-22 minutes or until a toothpick inserted into the center comes out clean. You can also lightly press down in the center of the muffin, and the dough should feel a bit springy to the touch.
• Remove from the oven and let cool in the pan for 10 minutes. Transfer to a wire rack to cool completely.
• Store at room temperature in an airtight container for up to 2 days. These will last in the refrigerator for up to 5 days.

PUMPKIN PIE-OAT FLOUR MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line with paper liners.
• Mix oat flour, brown sugar, baking powder, cinnamon, baking soda, nutmeg, ginger, cloves, and salt together in a large bowl using a fork. Combine pumpkin puree, eggs, honey, applesauce, and oil in a separate bowl. Add pumpkin mixture to flour mixture and stir using a spatula until well combined.
• Spoon batter into the prepared muffin tin, filling cups 3/4 full.
• Bake until a fork or toothpick inserted in a cupcake center comes out clean, 22 to 25 minutes.

PUMPKIN OATMEAL MUFFINS

Steps:

• Preheat oven to 400ºF.
• Line a 12-cup muffin tin with paper liners. Combine flour, baking powder, baking soda and pumpkin pie spice in a large bowl; then stir in oats, brown sugar, walnuts, and raisins.
• In a medium bowl, combine egg, oil, milk and pumpkin, blending well.
• Stir pumpkin mixture into dry ingredients until just moist. Fill muffin tins with batter and bake for 22 to 25 minutes, until tops spring back when lightly touched.

PUMPKIN OAT BRAN MUFFINS

Steps:

• In a small bowl, combine the first six ingredients. In another bowl, whisk the egg whites, pumpkin, milk and oil until well blended. Stir into dry ingredients just until moistened. , Coat muffin cups with cooking spray; fill half full. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

PUMPKIN OAT MUFFINS

Steps:

• Preheat oven to 375°. In a large bowl, combine the first 6 ingredients. Combine the egg, pumpkin, milk and oil; add to the dry ingredients just until moistened. Stir in oats and raisins. , Fill 12 greased or paper-lined muffin cups two-thirds full. In a small bowl, combine the brown sugar, flour and pie spice; cut in butter until crumbly. Sprinkle 1 rounded teaspoon over each muffin. Bake at 375° for 15-20 minutes or until a toothpick comes out clean., Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

OCTOBER OATMEAL PUMPKIN MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray 6 muffin cups with cooking spray.
• Whisk all-purpose flour, whole wheat flour, sugar, salt, pumpkin pie spice, baking powder, baking soda, cinnamon, and nutmeg together in a large bowl until thoroughly combined. Stir pumpkin puree, milk, eggs, and maple syrup into the dry ingredients until batter is smooth; fold oats into batter. Scoop batter into prepared muffin cups, filling them to the top.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 30 minutes; set aside to cool 5 to 10 minutes before serving.

PUMPKIN AND OAT FLOUR MUFFINS

Steps:

• Preheat oven to 360˚F.
• In a large mixing bowl, pour the flour, pumpkin pie spice, cinnamon, salt, and baking powder and whisk together.
• Put the eggs, pumpkin puree, canola oil, maple syrup, and vanilla extract in a separate bowl and whisk until smooth.
• Pour the wet ingredients into the dry ingredients and mix with a spoon or rubber spatula; it's fine if there are lumps in the batter.
• Using a rubber spatula, fold in the rolled oats and ¼ cup of pumpkin seeds.
• Divide the batter evenly into prepared muffin tins (use muffin liners, if desired) and sprinkle some pumpkin seeds on top of each batter.
• Bake in the oven for 25-30 minutes or until a toothpick inserted in the middle comes out mostly clean with some moist crumbs.
• Take the muffins out of the oven and out of the muffin tins. Place them on a wire rack and let cool to room temperature before serving.

PUMPKIN OAT FLOUR MUFFINS

Steps:

• Preheat the oven to 350°F. Line a muffin pan with 10 cupcake liners or lightly grease with cooking spray. Set aside.
• To make the oat flour, place the oats in a high-powered blender or a food processor. Blend the oatmeal until it turns into a fine, powdery flour, about 30 seconds - 1 minute.
• NOTE: At this point you may continue making the blender or transfer the oat flour to a bowl. Using a bowl does make the batter easier to portion out at the end, making a larger yield.
• To continue making in the blender, add the pumpkin spice, baking powder, baking soda, and salt. Otherwise, transfer the oat flour to a large bowl. Plus to combine or whisk together.
• Add the remaining ingredients - eggs, pumpkin, brown sugar, oil, milk, and vanilla to the blender. Alternatively, whisk together the remaining ingredients in a small bowl. Either combine everything in the blender, stopping to scrape down as needed, or transfer the wet mixture to the dry ingredients. Stir to combine.
• Divide the batter between 10 prepared muffin cups, filling about 3/4 to the top. Sprinkle tops with turbinado sugar, if using. Bake for 18-20 minutes, rotating the pan halfway through. The muffins are done when a toothpick inserted in the center of the muffins comes out without wet dough and tops are set.
• Serve warm or let the muffins cool to room temperature. After completely cooled, store in a sealed container up to 3 days or freeze up to 3 months.
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PUMPKIN OAT MUFFINS

Steps:

• Sift together flour, baking powder, pumpkin pie spice, baking soda and salt; set aside.
• Combint pumpkin, brown sugar, egg, milk, oil, oats and raisins in bowl; blend well.
• Add dry ingredients all at once, stirring just enough to moisten.
• Spoon batter into grease 3-inch muffin-pan cups, filling 2/3rds full.
• Sprinkle with crumb topping.
• Bake in 400 degree F. oven 18 to 20 minutes or until golden brown.
• Serve hot with homemade jelly or jam.
• CRUMB TOPPING:
• Combine 1/2 c brown sugar (packed), 1 T unbleached flour, 1/4 t pumpkin pie spice and 2 T butter or regular margarine in bowl.
• Mix until crumbly.