Ingredients
- 1 ½ cups oat flour
- ½ cup packed brown sugar
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 1 cup pumpkin puree
- 2 eggs
- ½ cup honey
- ¼ cup unsweetened applesauce
- ¼ cup vegetable oil
Why This Recipe Stands Out
These muffins are a great way to enjoy the cozy flavors of fall in a healthy, portable treat. Using oat flour adds a nice texture and makes them gluten-free. Plus, pumpkin brings moisture, natural sweetness, and a boost of vitamins.
Cooking Tips You Should Know
- Measure oat flour carefully by spooning it into the cup and leveling it off to avoid dense muffins.
- Do not overmix the batter; stir until just combined to keep the muffins light and fluffy.
- Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Do not overmix the batter; stir until just combined to keep the muffins light and fluffy.
- Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
Directions
Heat your oven to 350°F (175°C) and either grease a 12-cup muffin pan or line it with paper liners. In a big bowl, mix together the oat flour, brown sugar, baking powder, cinnamon, baking soda, nutmeg, ginger, cloves, and salt with a fork until everything is combined. In another bowl, whisk together the pumpkin puree, eggs, honey, applesauce, and oil. Pour the wet ingredients into the dry and gently fold them together with a spatula until just mixed. Spoon the batter into your muffin cups, filling each about three-quarters full. Pop the pan in the oven and bake for around 22 to 25 minutes, or until a toothpick inserted in the center comes out clean. Let them cool a bit before digging in!
How To Serve This Dish
These muffins are delicious served warm with a smear of butter or cream cheese. They also pair well with a hot cup of coffee or spiced tea for a comforting breakfast or snack.
Storage Instructions
Store muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them individually wrapped and thaw at room temperature or warm in the microwave before eating.
