This quick and easy gluten-free Oat Flour Pumpkin Muffins Recipe is made with gluten-free organic fresh ground oat flour, Greek yogurt, maple syrup, along with your favorite nuts, raisins and/or chocolate chips.
How to Make Gluten-Free Oat Flour Pumpkin Muffins Recipe
Perfect for breakfast on the go, snack or dessert, this healthier version that’s gluten free: Oat Flour Pumpkin Muffins is just the ticket and will sure to please young and old.
What makes these muffins so easy is that you make the flour in your food processor. It only takes a few pulses and in seconds you have the first ingredient for this recipe!
Ingredients to Make Oat Flour Pumpkin Muffins
This recipe is made with simple ingredients that you probably have already in your pantry (see full list of ingredients in Recipe Card):
- quick cooking rolled oats
- Greek yogurt
- pure maple syrup
- raisins (optional)
- nuts (optional)
- chocolate chips (optional)
Quick Cooking Oats
The star ingredient for this recipe is quick cooking rolled oats. Rolled oats, as the name describes, are oats that are rolled extra thin to reduce the cooking time.
This process also makes it easier to combine when used in a batter as it melds together perfectly.
DID YOU KNOW? Oats are great for those folks who want to eat healthy. In just one serving, oats provide 7 grams of protein and 20 percent of your daily recommended fiber.
Organic versus Non-Organic Oats
Now you might be wondering the difference between the two products below. One is organic, the other organic AND gluten free.
Being organic is important because this ensures that the grain has been grown and produced by strict standards established by the United States Department of Agriculture’s National Organic Program and third-party certified organic by Quality Assurance International.
For folks who want to eat foodstuff that’s closer to what nature intended, then organic is the way to go.
Cooking Note: If you only have conventional (non-organic) oats on hand, don’t worry. Just follow the recipe as written and all will be fine.
Gluten versus Gluten Free Oats
You might be wondering what makes a product gluten free? After all, oats are oats, right? Not so.
The first product above is listed as organic, whole grain quick cooking rolled oats but it was handled in a facility that processes grains that come from a variety of sources and is not specifically designated as gluten free only.
The second product (that states gluten free at the top) is also organic, quick cooking rolled oats but it was handled exclusively in a dedicated gluten free facility and tested for gluten free using an ELISA Gluten Assay test.
And, that is very important to know especially for those folks who have celiac disease and need this assurace in order to not experience any dietary issues due to gluten intolerance.
DID YOU KNOW? When you buy oats that say it’s 100% whole grain it includes all of the nutritious bran, germ and endosperm that whole grains offer.
Which one to choose?
I recommend both of these products as I have used them interchangeably many times (depending upon which is available in store) and have never noticed any difference. The importance, however, is whether you need something gluten free or not.
Still, if you don’t have either on hand you can certainly use bagged oat flour, old fashioned oats or even steel cut oats. Just know that the texture and taste may vary by changing this key ingredient but that’s the fun of trying out new foods, isn’t it?
Pumpkin – Canned or Roasted
Another must-have ingredient for this recipe is pumpkin. Pumpkin gives the batter it’s rich color and flavor.
You have a variety of options when it comes to this product. You can use canned–which is definitely a quick and easy solution or you can roast your own pumpkin and use this instead.
If you do go this route, be sure to allow the pumpkin to completely cool before using. (Better still, all it to cool overnight.) For the how-to roast a pumpkin, the instructions can be found in one of these three recipes: Homemade Roasted Pumpkin Pie Recipe, Roasted Pumpkin Soup with Root Vegetables or Cuban Pumpkin Flan Recipe.
Greek yogurt is another must-have ingredient for this Pumpkin Oat Muffin recipe. My favorite brand that works well in baking recipe is Fage Fat Free Greek Yogurt. This adds another layer of richness to the batter.
Pure Maple Syrup
The sweetner for this recipe is pure maple syrup. It offers a subtle depth of flavor and just the right amount of sugar needed for these muffins.
But what I love about using pure maple syrup is it’s healthful benefits. Maple syrup is chocked full of antioxidants that are anti-inflammatory, anti-cancer, and anti-bacterial. Good for taste and good for you!
We’re blessed here in Wisconsin to have quite a number of great Sugar Bush/Maple syrup producers. One brand that I use often is Roth’s Pure Maple Syrup.
If you use the darker version, you will get a deeper maple flavor plus nice sweetness, as well.
DID YOU KNOW? Wisconsin producers like Roth’s are well-known for making high quality pure maple syrup. John and Pat Roth began tapping their maple trees for this delicious nectar in 1956 and now harvests sap from over 10,000 trees. The process for making maple syrup is labor intensive but the results are amazing.
Ever wonder how producers tap this delicious sugar-substitute? Check out This Old House tour of a Sugar Bush (Maple tree) forest and learn from start to finish “How to Make Maple Syrup”:
As mentioned above, you’ll make your own oat flour by processing the rolled oats using a food processor. The flour produced is an amazingly soft consistency much like you’d expect with all-purpose flour–especially if you pulse it longer. For me, I like a few oat bits to show and that translates to a nice texture when you bite into it.
I like to use a Cuisinart mini processor like the one pictured. The trick is to process the oats in smaller amounts to allow it become smooth.
Place this in a bowl and then add the maple syrup.
Followed by eggs, Greek yogurt and pumpkin, salt, leavening, and spice.
Mix everything together.
If you’d like pour in your favorite additions like chocolate chips, raisins and nuts. Mix and/or match. Stir well.
Scoop batter into greased muffin tins, 3/4 of the way high. Then, bake in a preheated 375 degree F oven for approximately 40-45 minutes until lightly browned and a toothpick in the center of a muffin comes out mostly clean.
Remove the tins from the oven and let cool for five to 10 minutes before removing the Pumpkin Oat Muffins. Allow the muffins to cool on a rack before eating. Enjoy!
For more healthy recipes, be sure to check out Wisconsin Homemaker’s Recipe Section, as well as these family favorites:
- Gluten Free Cornbread Stuffing
- Gluten Free Cream of Celery Soup
- Gluten Free Chocolate Mint Flourless Cake
- Crustless Cheesecake Recipe
- 12 Healthy Easy and Tasty Snacks Recipes for Your Family
Oat Flour Pumpkin Muffins Recipe
- 2 cups gluten free rolled oats organic/gluten free
- 3/4 cup canned pumpkin organic or conventional
- 3/4 cup fat free Greek Yogurt
- 1/2 tsp pure vanilla extract
- 1/4 cup real maple syrup
- 2 large eggs
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp salt
- 1 cup raisins (optional) or nuts and/or chocolate chips (or a mix of two or all three)
- Non-stick spray
- Preheat oven to 375 degrees F. Grease 12-count or 2 6-count muffin tins with non-stick spray.
To Make the Oat Flour
- Place one cup of oats in a mini prep processor (food processor) and pulse for about 15 to 20 seconds or until the texture becomes like that of flour. You can have some bits of unprocessed oats, that’s okay. Repeat with the rest of the quick oats and place this in a large bowl.
To Make the Batter
- Add the rest of the ingredients to the bowl and mix well.
- Divide the batter evenly between the 12 muffin cups. Be sure to fill no more than 3/4 of each cup. Bake in the oven for approximately 40-45 minutes. To check for doneness: use a toothpick set in center of a muffin. It should come out almost clean.
- Remove from the oven and allow the muffins to cool about 5 minutes before trying to remove them from the tins.
- Carefully, run a knife around each muffin and turn the tin over to remove muffins. Allow to cool for another 10-15 minutes before eating.
- Eat as is or serve with softened butter and/or jam. Enjoy!