One-Bowl Oat Flour Pumpkin Muffins – Cozy, Quick, and Naturally Delicious

These muffins are everything you want on a cool morning: warm spices, tender crumb, and just the right amount of sweetness. They’re made with simple pantry staples and come together in one bowl, so cleanup is easy. Oat flour keeps them wholesome and naturally gluten-free if you use certified oats.

They’re great for breakfast, snack time, or tucked into a lunchbox. Mix, scoop, bake—then enjoy with a cup of coffee or a swipe of almond butter.

Print Recipe

One-Bowl Oat Flour Pumpkin Muffins - Cozy, Quick, and Naturally Delicious

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Servings: 12 servings

Ingredients

• 1 3/4 cups oat flour (use certified gluten-free if needed)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon fine salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg (or pumpkin pie spice to taste)
• 1 cup pumpkin puree (not pumpkin pie filling)
• 2 large eggs (room temperature if possible)
• 1/2 cup maple syrup (or honey)
• 1/3 cup neutral oil (avocado, light olive, or melted coconut oil)
• 1/3 cup milk (dairy or unsweetened plant milk)
• 2 teaspoons vanilla extract
• Optional add-ins: 1/2 cup chocolate chips, chopped pecans or walnuts, or raisins
• Optional topping: Coarse sugar, oats, or pepitas for crunch

Instructions

• Prep the pan: Heat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or lightly grease.
• Whisk dry ingredients: In a large bowl, whisk oat flour, baking soda, baking powder, salt, cinnamon, and nutmeg until evenly combined.
• Add wet ingredients: To the same bowl, add pumpkin puree, eggs, maple syrup, oil, milk, and vanilla.Whisk until the batter is smooth and no dry pockets remain. Do not overmix.
• Fold in extras: If using chocolate chips or nuts, gently fold them in with a spatula.
• Fill the cups: Divide batter evenly among the muffin cups, about 3/4 full. Sprinkle with coarse sugar, oats, or pepitas if you like.
• Bake: Bake 18–22 minutes, or until the tops are set and a toothpick comes out clean or with a few moist crumbs.
• Cool: Let muffins rest in the pan for 5 minutes, then transfer to a wire rack to cool completely.Oat flour muffins set as they cool.

What Makes This Recipe So Good

• One-bowl simplicity: Less mess, faster cleanup, and no special equipment.
• Moist and tender: Pumpkin puree and oil keep these muffins soft without butter or dairy.
• Wholesome base: Oat flour adds fiber and a naturally nutty flavor.
• Balanced sweetness: Just sweet enough, with real pumpkin and warm spices shining through.
• Flexible and forgiving: Easy to customize with add-ins like chocolate chips or nuts.

What You’ll Need

• 1 3/4 cups oat flour (use certified gluten-free if needed)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon fine salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg (or pumpkin pie spice to taste)
• 1 cup pumpkin puree (not pumpkin pie filling)
• 2 large eggs (room temperature if possible)
• 1/2 cup maple syrup (or honey)
• 1/3 cup neutral oil (avocado, light olive, or melted coconut oil)
• 1/3 cup milk (dairy or unsweetened plant milk)
• 2 teaspoons vanilla extract
• Optional add-ins: 1/2 cup chocolate chips, chopped pecans or walnuts, or raisins
• Optional topping: Coarse sugar, oats, or pepitas for crunch

Step-by-Step Instructions

1. Prep the pan: Heat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or lightly grease.
2. Whisk dry ingredients: In a large bowl, whisk oat flour, baking soda, baking powder, salt, cinnamon, and nutmeg until evenly combined.
3. Add wet ingredients: To the same bowl, add pumpkin puree, eggs, maple syrup, oil, milk, and vanilla.

   Whisk until the batter is smooth and no dry pockets remain. Do not overmix.

4. Fold in extras: If using chocolate chips or nuts, gently fold them in with a spatula.
5. Fill the cups: Divide batter evenly among the muffin cups, about 3/4 full. Sprinkle with coarse sugar, oats, or pepitas if you like.
6. Bake: Bake 18–22 minutes, or until the tops are set and a toothpick comes out clean or with a few moist crumbs.
7. Cool: Let muffins rest in the pan for 5 minutes, then transfer to a wire rack to cool completely.

   Oat flour muffins set as they cool.

How to Store

• Room temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Keep up to 5 days for maximum freshness. Warm briefly in the microwave to soften.
• Freeze: Freeze individually wrapped muffins for up to 3 months. Thaw at room temperature or reheat in a low oven.

Why This is Good for You

• Fiber-rich oats: Oat flour provides soluble fiber, which supports steady energy and fullness.
• Real pumpkin: Packed with beta-carotene and potassium for eye and heart health.
• Better sugars: Maple syrup offers sweetness with a gentler flavor and no refined white sugar.
• Healthy fats: Using avocado or olive oil keeps the texture moist while supporting satiety.

Pitfalls to Watch Out For

• Using pumpkin pie mix: It’s pre-sweetened and spiced, which throws off the recipe.

  Use pure pumpkin puree.

• Overmixing: Oat flour can turn gummy if worked too hard. Mix just until combined.
• Underbaking: These muffins look moist by nature. Check the centers with a toothpick to avoid a raw bottom.
• Skipping rest time: Letting muffins cool helps them firm up and improves the crumb.
• Non-certified oats: If you’re gluten-sensitive, use certified gluten-free oat flour.

Recipe Variations

• Chocolate Chip: Fold in 1/2 cup dark chocolate chips.
• Pecan Crunch: Add 1/2 cup chopped pecans and a sprinkle of coarse sugar on top.
• Cranberry Orange: Fold in 1/2 cup dried cranberries and 1 tablespoon orange zest.
• Mocha Spice: Add 1 tablespoon cocoa powder and 1 teaspoon instant espresso.
• Dairy-Free: Use plant milk and chocolate chips without dairy.
• Egg-Free: Replace eggs with 2 flax eggs (2 tablespoons ground flax + 5 tablespoons water, rested 5 minutes).

  Bake time may increase by 1–2 minutes.

FAQ

Can I make my own oat flour?

Yes. Blend rolled oats in a high-speed blender until very fine, then measure after blending. Sift if you want an extra-light crumb.

Can I use whole wheat flour instead?

You can, but the texture changes.

Start with 1 1/2 cups whole wheat pastry flour and add 1–2 tablespoons milk if the batter seems thick.

How do I keep the muffins from sticking to liners?

Use high-quality parchment liners or lightly grease the liners. Let muffins cool 10–15 minutes before peeling.

Are these muffins very sweet?

They’re moderately sweet. For a sweeter muffin, add 2–3 tablespoons extra maple syrup or a handful of chocolate chips.

Can I reduce the oil?

Yes.

Replace up to half the oil with unsweetened applesauce, though the muffins will be slightly denser.

In Conclusion

These One-Bowl Oat Flour Pumpkin Muffins are simple, cozy, and adaptable. They come together fast, taste like fall, and use nourishing ingredients you probably have on hand. Bake a batch today and enjoy an easy breakfast or snack all week long.