October Recipe: Oat Flour Pumpkin Muffins
National Pumpkin Day: October 26
- Several different families of carotenoids combine with vitamin C to make squashes, like pumpkin, a powerful choice for healthy cells and a strong immune system
Oat Flour Pumpkin Muffins
- 3 cups rolled oats (2.75 cups oat flour)
- 1 cup pumpkin puree (NOT pumpkin pie filling)
- 1/2 cup unsweetened vanilla almond milk, low-fat milk, or plant-based milk of choice
- 1/2 cup honey (or maple syrup)
- 2 eggs
- 1 tsp nutmeg*
- 1 tsp cinnamon*
- 1 tsp ground allspice*
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 cup pumpkin seeds
- 1/4 cup rolled oats
*Note: You can sub one tablespoon of pumpkin pie seasoning for ALL THREE seasonings (nutmeg,cinnamon, ground allspice)
- Preheat oven to 350F.
- Using a food processor grind 3 cups of old-fashioned rolled oats into fine oat flour. You want 2.75 cups of oat flour so if you end up short, grind more oats into flour. You want to grind so that your oat flour is **very fine (or you can purchase fine oat flour.)
- In a large bowl, whisk together honey, eggs, pumpkin puree, and unsweetened vanilla almond milk.
- In another bowl mix nutmeg, cinnamon, allspice, salt, baking soda, and baking powder with the oat flour.
- Next, add the wet mixture to the flour mixture and mix until totally combined. The batter will be a little sticky, that’s okay.
- Let the mixture sit for five minutes.
- Grease muffin tin with oil. Use an ice cream scoop or muffin scoop to add batter into each muffin hole.
- Sprinkle the top with pumpkin seeds and oats for garnish.
- Bake for 15-18 minutes until inserted toothpick comes out clean.
- Let cool COMPLETELY so they aren’t crumbly, but if you can’t wait that long it will still be delicious!
Recipe adapted from: Hungry Hobby