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Healthy Pumpkin Muffins with Oat Flour

This is a modern take on a traditional pumpkin muffin recipe. These pumpkin muffins are white flour and white sugar free. They can easily be gluten free with gluten free oat flour. They are lightly sweetened with coconut sugar.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings: 12
Course: Breakfast, Dessert
Ingredients Equipment Method

Ingredients
  

  • 15 oz. pure pumpkin
  • 1/2 cup butter or coconut oil
  • 2 large eggs
  • 1 tsp. vanilla
  • 1 1/4 cup oat flour gluten free if needed
  • 1/2 cup almond flour or additional oat flour
  • 1 cup coconut sugar
  • 1 TB baking powder
  • 2 tsp. cinnamon
  • 1 TB pumpkin pie spice
  • 1/2 tsp. fine sea salt
  • 1 cup chopped walnuts or pecans optional

Equipment

  • 1 large glass bowl
  • 1 whisk
  • 1 1-cup measuring cup
  • 1 1/2-cup measuring cup
  • 1 1/4 cup measuring cup
  • 1 spatula
  • 1 TB
  • 1 tsp.
  • 1 muffin tin
  • 12 baking cups

Method
 

  1. Preheat oven to 375 degrees F.
  2. Fill muffin tin with baking cups and set aside.
  3. In a large bowl whisk together all of your wet ingredients.
  4. Add in all of your dry ingredients and whisk until smooth.
  5. If desired, add chopped walnuts or other mix ins.
  6. Scoop your batter into each baking cup. I like to use an ice cream scoop.
  7. Bake for 20 minutes then start doing the fork test every two minutes until done. This took 24 minutes in my oven, and the fork was almost clean. A few crumbs on the fork is perfect in my book.
  8. Let muffins cool for about 10 minutes then enjoy!