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

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

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

Method
 

  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.