Breakfast
Lunch
Dinner
Snacks
Meals
Drinks
Vegan
Ingredients 0/14
Why This Recipe Works
These muffins are a delicious way to enjoy the natural sweetness and moisture of pumpkin. Using oat flour adds a gentle nutty flavor and boosts the fiber content, making them a wholesome treat. They are perfect for a cozy breakfast or a healthy snack.
Cooking Advice
- Make sure your pumpkin puree is well-drained to avoid soggy muffins.
- Do not overmix the batter; stir just until combined to keep the muffins light and tender.
- Use fresh baking powder and baking soda for the best rise and texture.
- Do not overmix the batter; stir just until combined to keep the muffins light and tender.
- Use fresh baking powder and baking soda for the best rise and texture.
Directions
Heat your oven to 350°F (175°C). Grease a 12-cup muffin tin or pop in some paper liners to make cleanup easier. In a big bowl, whisk together the oat flour, brown sugar, baking powder, cinnamon, baking soda, nutmeg, ginger, cloves, and a pinch of salt. In another bowl, mix the pumpkin puree, eggs, honey, applesauce, and oil until smooth. Pour the wet ingredients into the dry and gently fold everything together with a spatula until just combined. Spoon the batter into the muffin cups, filling each about three-quarters full. Pop them in the oven and bake for around 22 to 25 minutes, or until a toothpick poked into the center comes out clean. Let them cool a bit before digging in!
Serving Ideas For Every Meal
Enjoy these muffins warm with a spread of butter or a drizzle of honey. They also pair well with a cup of tea or coffee for a comforting snack. For a festive touch, add a sprinkle of cinnamon or a dollop of cream cheese frosting.
How To Freeze This Dish
Store muffins in an airtight container at room temperature for up to three days. To keep them fresh longer, refrigerate for up to a week or freeze for up to three months. Reheat gently before serving to restore their softness.
105
people cooked this recipe
