Experience love at first bite with pumpkin oat flour muffins made from gluten-free oats and pumpkin puree for a naturally flourless treat. These light, fluffy muffins come together quickly in a blender or food processor — perfect for a busy morning or a cozy snack.
Oat Flour Pumpkin Muffins Recipe
These pumpkin oat flour muffins are easy, comforting, and reliably delicious. If you already make your own oat flour at home (it only takes a minute in a blender), this recipe is a great way to use it. It’s naturally gluten-free when you use certified GF oats and uses pantry-friendly ingredients like canned pumpkin, spices, eggs, and a little oil.
The method is simple: blend rolled oats into a fine flour, add spices and leaveners, then mix in the wet ingredients until smooth. Portion into muffin cups and bake until the tops are set. The result is tender, moist muffins with warm pumpkin spice flavor.
Late at night I was asked to make a gluten free breakfast sweet for an event the next morning. So glad I found this recipe! I doubled the recipe and used one 15 ounce can of pumpkin. I did add some extra pumpkin pie spice, but otherwise simply followed the recipe. Full of flavor, moist…just perfect!
—Pamela
My go to muffin recipe. These are absolutely scrumptious and turn out perfectly every time. Chocolate chips make these an extra special treat. Also added a pinch of ginger powder last time and they were fantastic. Thanks for sharing!
—Nooreen
Ingredients Tidbits
If you have canned pumpkin, rolled oats, and a blender, you can make these muffins right away. Below are ingredient notes and simple swaps to customize the recipe.
- Oat flour – For a gluten-free result use certified gluten-free rolled oats and grind them to a fine flour. If you already have store-bought oat flour, use the adjusted amount listed in the recipe card.
- Pumpkin – Pumpkin puree adds body and moisture without extra oil. If you don’t use the whole can, reserve the remainder for cookies or quick breads.
- Oil – A small amount of neutral oil keeps muffins tender; use your preferred type.
- Milk – Dairy or non-dairy milk both work.
- Sweetener – Brown sugar gives classic flavor. You can swap maple syrup or honey, but those liquid sweeteners may require an extra minute or two of baking time.
Let’s Make This Together!
(Below are step-by-step highlights. Refer to the recipe card for exact ingredient amounts and full instructions.)
Make 1-minute oat flour
Use a blender or food processor to grind rolled oats into a fine, powdery flour. The finer the grind, the lighter the muffin crumb. High-powered blenders yield the best texture, but an ordinary blender will work; you may notice a slightly coarser crumb.
Add dry ingredients
Combine the oat flour with pumpkin pie spice, baking powder, baking soda, and salt. Pulse briefly in the blender or whisk together in a bowl to distribute the leavening and spices evenly.
Add pumpkin and wet ingredients
Add pumpkin puree, eggs, milk, brown sugar, oil, and vanilla. Blend until smooth, pausing to scrape down the sides so all oat bits are incorporated. If you mixed the dry ingredients in a bowl, whisk the wet ingredients separately and fold them together.
Pour and bake
Fill muffin cups about 2/3 to 3/4 full so the tops bake up rounded. A sprinkle of turbinado sugar before baking adds a pleasant crunch. Bake at 350°F for about 18–20 minutes, or until a toothpick inserted in the center comes out clean.
Can I Substitute Store-Bought Oat Flour?
Yes. If you prefer not to grind oats, use store-bought oat flour. The recipe card indicates the equivalent amounts for oat flour versus rolled oats. You can either mix everything by hand or blend the ingredients briefly to combine.
No blender? No problem!
If you don’t have a blender, use purchased 100% oat flour (not a baking blend). Whisk together the dry ingredients in a large bowl. In a separate bowl, whisk the wet ingredients, then combine and stir until evenly mixed. Portion into muffin cups and bake as directed.
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Did you make this recipe? I love hearing from you! Leave a star rating and a comment below the recipe card — feedback helps others find the recipe and I always appreciate your notes. -Melissa
Fluffiest Pumpkin Oat Flour Muffins (5-Minutes)
Melissa ErdelacPin
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Ingredients
- 1 ½ cups (158 g) gluten-free rolled oats (for oat flour, use 1 ½ cup + 3 tbsp)
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs
- 1 cup (245 g) pumpkin puree
- ½ cup (117 g) packed brown sugar (or maple syrup/honey)
- ¼ cup (55 g) oil
- ¼ cup (61 g) milk or non-dairy milk
- 1 teaspoon vanilla extract
- (optional) turbinado sugar for sprinkling
Equipment
- High-powered blender or food processor
- Muffin tin
Instructions
- Preheat the oven to 350°F. Line a muffin pan with 10 liners or lightly grease the cups. Set aside.
- To make oat flour, place the rolled oats in a blender or food processor and blend until a fine powder forms, about 30 seconds to 1 minute.
- Add pumpkin pie spice, baking powder, baking soda, and salt to the oat flour and pulse to combine, or whisk together in a bowl.
- Add eggs, pumpkin puree, brown sugar, oil, milk, and vanilla to the blender and blend until smooth, scraping down the sides as needed. If you mixed dry and wet ingredients separately, stir the wet into the dry just until combined.
- Divide batter among the 10 muffin cups, filling about 3/4 full. Sprinkle tops with turbinado sugar if desired. Bake 18–20 minutes, rotating the pan halfway through, until a toothpick comes out clean and the tops are set.
- Cool to room temperature before storing. Store in an airtight container at room temperature up to 3 days, or freeze up to 3 months.
Notes
Substitution for pumpkin pie spice
If you don’t have pumpkin pie spice, mix 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/8 teaspoon ginger, and 1/8 teaspoon ground cloves.
Optional add-ins
- Dried cranberries
- Chopped nuts
- Pepitas
- Mini chocolate chips or white chocolate chips (check label for gluten-free status)
- Chopped crystallized ginger
Storing / Freezing Tips
Let muffins cool completely before sealing in an airtight container to avoid condensation and sogginess. Store at room temperature up to 3 days. To freeze, wrap each muffin individually and transfer to a freezer bag; freeze up to 3 months.