Nourishing Oat Flour Pumpkin Muffins Recipes

NOURISHING OAT FLOUR PUMPKIN MUFFINS

Steps:

• Preheat oven to 350F. Line a muffin tray with silicone or parchment paper liners and set aside.
• Combine all wet ingredients (pumpkin purée, 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)!

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 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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