Pumpkin Lactation Muffins
These warmly spiced pumpkin muffins combine oat flour, rolled oats, freshly milled flaxseed, and brewer’s yeast. Pumpkin purée keeps the crumb moist, while brown sugar and pumpkin pie spice provide a rich seasonal flavor.
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Ingredients
Dry Mixture
- 2 teaspoons pumpkin pie spice
- ¼ cup finely ground flaxseed preferably freshly milled
- ½ cup firmly packed brown sugar
- 1 cup oat flour
- 2 tablespoons brewer’s yeast
- ½ teaspoon salt
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
Wet Mixture
- ¾ cup canned pumpkin purée
- ¼ cup neutral-flavored oil such as canola oil
- 1 teaspoon pure vanilla extract
- 1 large egg brought to room temperature
- 1 cup old-fashioned rolled oats
- ¼ cup milk of choice
Instructions
- Preheat the oven to 375°F. Place paper liners in the wells of a muffin pan and measure all ingredients before beginning.
- In a large mixing bowl, whisk the oat flour, brown sugar, pumpkin pie spice, baking powder, baking soda, and salt for approximately 30 seconds. Thorough whisking helps distribute the leavening agents evenly throughout the mixture.
- In a separate medium bowl, whisk the pumpkin purée, room-temperature egg, milk, neutral oil, and vanilla until smooth and evenly blended.
- Add the ground flaxseed, brewer’s yeast, and rolled oats to the pumpkin mixture. Stir gently until all three ingredients are incorporated.
- Pour the wet mixture into the bowl containing the dry ingredients. Using a rubber spatula, fold the mixtures together only until no visible streaks of dry flour remain. The finished batter may retain a slightly uneven or lumpy appearance.
- Divide the batter among the prepared muffin cups, filling each liner approximately three-quarters full.
- Bake for 18 minutes. The muffins are ready when a toothpick inserted into the center comes out clean or carries only a few moist crumbs.
- Allow the muffins to rest in the pan for about 5 minutes. Transfer them to a wire cooling rack and leave them to cool completely.
Notes
Avoid excessive mixing after combining the wet and dry components, as prolonged stirring may produce muffins with a dense or firm texture.
Allowing the egg to reach room temperature helps it blend more smoothly into the wet mixture.
Freshly ground flaxseed may provide a more pronounced flavor. Brewer’s yeast is commonly included in lactation-focused recipes.