Oat Flour Pumpkin Muffins
Did you know you could have sweet, indulgent muffins for breakfast? These oat flour pumpkin muffins will take your breakfast game to the next level!
Originally, this recipe was exclusively available to the members of PlantYou Planner. These delicious breakfast muffins were a huge success among the members of the program, so I decided to share them with you. Trust me, once you try these oat flour pumpkin muffins, you’ll be eating them every morning!
Why You’ll Love This Recipe
- The best thing about this recipe is that it’s meal prep friendly! You can make a batch at the start of the week, and enjoy these oat flour pumpkin muffins every morning.
- This recipe is so unbelievably easy! You don’t have to be a professional chef to enjoy these indulgent breakfast muffins.
- Even if you’re not a huge fan of spending time in the kitchen, this is a great recipe for you! The prep takes about 10 minutes, and then you just need to sit back and relax.
- Not only are these pumpkin breakfast muffins vegan and oil-free, they are naturally gluten-free!
How to Make This Recipe
Start by preheating the oven to 375 F and lining a muffin tray with muffin cups.
Next, you’ll need two mixing bowls for the dry and wet ingredients. In one bowl, combine mashed banana, pumpkin puree, and maple syrup. In the other bowl, mix oat flour with baking powder, salt, cinnamon, and ginger.
Finally, combine the dry and wet ingredients. I find it easier to pour dry into the wet, little by little. This way, you can ensure to mix everything thoroughly with no lumps of flour.
Carefully fold in the chocolate chips. Distribute the batter into your muffin cups. Bake your muffins in a pre-heated oven for 20 minutes, until the batter has risen, and the tops are lightly browned.
Remove your muffins from the oven and allow them to cool down. You can enjoy them warm or cold!
Hack It!
- Although chocolate chips are clearly a superior choice, you can also use pumpkin seeds or raisins in your oat flour pumpkin muffins.
- Can you make these with regular all-purpose wheat flour? Sure you can!
- As well as enjoying the fall flavors of cinnamon and ginger, feel free to add some nutmeg and clove for a proper pumpkin spice experience!
- You are welcome to use canned pumpkin puree for this recipe. Alternatively, roast some cubed pumpkin and blend it in a food processor!
- Store these oat flour pumpkin muffins in an airtight container at room temperature.
Other Recipes You’ll Love
- Sweet Potato Cinnamon Rolls
- Hidden Veggie Cookies
- Vegan Protein Blondies
- Fudgy Sweet Potato Brownies
- Carrot Cake Baked Oatmeal
If you love simple, delicious recipes like this one, you’ll need to add the PlantYou Cookbook to your kitchen library! The book features over 140 WFPB recipes, including helpful infographics for each recipes, and allergy-friendly swaps for gluten, nuts and soy. Not to mention, this cookbook is beginner-friendly and easy to use. Plant-based cooking has never been easier!
Oat Flour Pumpkin Muffins
Equipment
- Muffin tray
- Muffin cups
- Whisk or spatula
Ingredients
- 1 banana mashed
- 2 cups pureed pumpkin
- 3 tbsp maple syrup
- 2 cups oat flour
- 1 tbsp baking powder
- ½ tsp sea salt
- 1 tsp cinnamon
- ¼ tsp ground ginger
- 1 cup organic vegan chocolate chips
Instructions
- Preheat oven to 375°F. In a large bowl, combine mashed banana, pumpkin puree, and maple syrup.
- In a small bowl, combine oat flour, baking powder, salt, cinnamon, and ginger. Combine the wet and dry ingredients. Fold in chocolate chips.
- Spoon batter into lined muffin cups and bake for 20 minutes or until the muffins are lightly browned. Remove muffins from the oven and let cool for 5 minutes. Store muffins in an airtight container.
