Oat Flour Pumpkin Muffins
Tender pumpkin muffins made with finely ground rolled oats, naturally sweetened with honey, warmly spiced with cinnamon, ginger, nutmeg, and allspice, then finished with a smooth honey–cream cheese topping.
Pin it to remember it!
Print Recipe
Ingredients
For the Pumpkin Muffins
- 1 cup canned pumpkin purée such as Libby’s
- 1/4 teaspoon ground allspice
- 2 medium eggs brought to room temperature
- 1/2 teaspoon fine salt
- 1/4 cup coconut oil melted and allowed to cool
- 1 teaspoon baking powder
- 1/2 cup honey for natural sweetness and moisture
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 2 cups rolled oats finely blended into oat flour, or 1 3/4 cups prepared oat flour
- 1/2 teaspoon baking soda
- 1/4 cup milk
- 1/2 teaspoon ground ginger
- 1 teaspoon ground cinnamon preferably freshly ground
- Water as needed, for the two unused muffin-tin wells
For the Cream Cheese Topping
- 1/2 teaspoon vanilla extract
- 1/2 cup softened cream cheese
- 2 tablespoons honey
- 2 –3 tablespoons plain yogurt
Instructions
- Preheat the oven to 350°F (175°C).
- Place the 2 cups of rolled oats in a blender and process for approximately 1–2 minutes, or until they resemble flour while retaining a faintly textured consistency. Transfer the freshly prepared oat flour to a bowl and set it aside.
- Arrange 10 paper liners in a standard muffin pan. Pour water into the remaining two empty wells to encourage even baking and help prevent the outer muffins from becoming overly dry.
- In a large mixing bowl, thoroughly whisk together the pumpkin purée, cooled melted coconut oil, milk, honey, eggs, and vanilla extract.
- Continue whisking until the mixture appears smooth and uniform, with the eggs completely incorporated and the honey evenly dispersed throughout.
- In a separate bowl, combine the oat flour with the baking powder, baking soda, cinnamon, ginger, nutmeg, allspice, and salt.
- Whisk the dry ingredients carefully so the spices and leavening agents are distributed evenly throughout the flour mixture.
- Add the dry mixture to the bowl containing the wet ingredients. Using a spatula, fold the two mixtures together gently until they are nearly combined.
- Avoid excessive mixing, which can create a firmer muffin texture. Stop folding when only a few small traces of dry ingredients remain visible.
- Portion the batter equally between the 10 prepared muffin cups, filling each approximately three-quarters full.
- Transfer the muffin pan to the preheated oven and bake for 18–20 minutes.
- The muffins are ready when their tops are golden and a toothpick inserted into the center comes out clean or carries only a few moist crumbs.
- Remove the pan from the oven and leave the muffins in the tin for 5 minutes. Transfer them to a wire cooling rack and allow them to cool completely before adding the topping.
- While the muffins are cooling, place the softened cream cheese, plain yogurt, honey, and vanilla extract in a bowl.
- Whisk until the mixture becomes creamy, smooth, and free of lumps. Properly softened cream cheese will blend more evenly, while the yogurt contributes a light tang that complements the sweetness of the muffins.
- After the muffins have cooled completely, spread or pipe the cream cheese mixture over the top of each one using a small spatula, knife, or piping bag.
- Serve the frosted muffins immediately, or place them in an airtight container and refrigerate for up to 3 days.
Notes
The rolled oats should be blended until they achieve a flour-like texture while retaining a slight amount of body. If using prepared oat flour instead, measure 1 3/4 cups.
Allow the melted coconut oil to cool before mixing it with the eggs and other wet ingredients.
For the smoothest topping, make certain the cream cheese has softened fully before whisking it with the remaining ingredients.
Do not frost the muffins until they have cooled completely.