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Oat Flour Gingerbread Pumpkin Muffins Recipe

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4.3 from 2 reviews

These Oat Flour Gingerbread Pumpkin Muffins are a deliciously spiced, moist treat perfect for fall or any time you crave a comforting pumpkin dessert. Made with wholesome oat flour and warm spices like cinnamon, ginger, and cloves, these muffins combine the natural sweetness of pumpkin puree, maple syrup, and molasses for a rich, flavorful baked good that’s great for breakfast or a snack.

  • Total Time: 35 minutes
  • Yield: 12 muffins

Ingredients

Wet Ingredients

  • 2 large eggs, at room temperature
  • 1/3 cup salted butter, melted
  • 1 cup pumpkin puree
  • 1/3 cup maple syrup
  • 1/3 cup blackstrap molasses
  • 1 teaspoon vanilla bean paste
  • 1/3 cup milk, at room temperature

Dry Ingredients

  • 2 cups oat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • 1/8 teaspoon cloves

Instructions

  1. Preheat and Prepare Muffin Pan: Preheat your oven to 350°F (175°C). Grease a muffin pan or line it with paper liners to prevent sticking and for easy clean-up.
  2. Mix Wet Ingredients: In a large mixing bowl, beat the eggs until combined. Then whisk in the melted salted butter, pumpkin puree, maple syrup, blackstrap molasses, vanilla bean paste, and milk until the mixture is smooth and well blended.
  3. Combine Dry Ingredients: In a separate bowl, stir together the oat flour, baking soda, baking powder, sea salt, cinnamon, ginger, and cloves to ensure the spices and leavening agents are evenly distributed.
  4. Combine Wet and Dry Ingredients: Add the dry ingredients to the wet mixture and whisk gently until just combined. Do not overmix to keep the muffins tender.
  5. Fill Muffin Cups and Bake: Spoon the batter evenly into the prepared muffin cups, filling each about 2/3 full. Place the muffin pan in the oven and bake for 22 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  6. Cool Muffins: Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely. This prevents sogginess and helps them set.
  7. Store Properly: Once cooled, store the muffins in an airtight container at room temperature for up to four days, or refrigerate for up to one week to extend freshness.

Notes

  • Use room temperature eggs and milk to help the batter combine better and ensure even baking.
  • If you don’t have oat flour, you can make your own by grinding rolled oats in a blender until fine.
  • The blackstrap molasses adds depth of flavor and iron but can be substituted with regular molasses if desired.
  • For a dairy-free version, you can replace butter with coconut oil and use a plant-based milk alternative.
  • Adding chopped nuts or chocolate chips to the batter can add texture and additional flavor varieties.
  • Make sure not to overmix the batter to keep the muffins light and fluffy.
  • Enjoy warm or at room temperature, optionally topped with a smear of butter or cream cheese.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://iamstarved.com/oat-flour-gingerbread-pumpkin-muffins-recipe/