Oat Flour Pumpkin Muffins Food

PUMPKIN OATMEAL MUFFINS

Steps:

• Preheat oven to 400ºF.
• Line a 12-cup muffin tin with paper liners. Combine flour, baking powder, baking soda and pumpkin pie spice in a large bowl; then stir in oats, brown sugar, walnuts, and raisins.
• In a medium bowl, combine egg, oil, milk and pumpkin, blending well.
• Stir pumpkin mixture into dry ingredients until just moist. Fill muffin tins with batter and bake for 22 to 25 minutes, until tops spring back when lightly touched.

OAT FLOUR PUMPKIN MUFFINS

Steps:

• 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 a 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 crumbley, but if you can't wait that long it will still be delicious!

PUMPKIN PIE-OAT FLOUR MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line with paper liners.
• Mix oat flour, brown sugar, baking powder, cinnamon, baking soda, nutmeg, ginger, cloves, and salt together in a large bowl using a fork. Combine pumpkin puree, eggs, honey, applesauce, and oil in a separate bowl. Add pumpkin mixture to flour mixture and stir using a spatula until well combined.
• Spoon batter into the prepared muffin tin, filling cups 3/4 full.
• Bake until a fork or toothpick inserted in a cupcake center comes out clean, 22 to 25 minutes.

NOURISHING OAT FLOUR PUMPKIN MUFFINS

Steps:

• Preheat oven to 350F. Line a muffin tray with silicone or parchment paper liners and set aside.
• Combine all wet ingredients (pumpkin purée, milk, eggs, peanut butter, maple syrup, vanilla) in a medium sized bowl. Whisk until well combined.
• Add remaining ingredients and stir with a fork to incorporate all of the dry ingredients. Don't overmix!
• Divide the mixture between the muffin tins, topping with more chocolate chips and a few oat flakes for decor if desired. Bake for 18-20 minutes. Muffins are done when a cake tester or toothpick, inserted into the middle of the muffin, comes out clean.
• Allow muffins to cool and enjoy immediately (or see storage directions below)!

PUMPKIN AND OAT FLOUR MUFFINS

Steps:

• Preheat oven to 360˚F.
• In a large mixing bowl, pour the flour, pumpkin pie spice, cinnamon, salt, and baking powder and whisk together.
• Put the eggs, pumpkin puree, canola oil, maple syrup, and vanilla extract in a separate bowl and whisk until smooth.
• Pour the wet ingredients into the dry ingredients and mix with a spoon or rubber spatula; it's fine if there are lumps in the batter.
• Using a rubber spatula, fold in the rolled oats and ¼ cup of pumpkin seeds.
• Divide the batter evenly into prepared muffin tins (use muffin liners, if desired) and sprinkle some pumpkin seeds on top of each batter.
• Bake in the oven for 25-30 minutes or until a toothpick inserted in the middle comes out mostly clean with some moist crumbs.
• Take the muffins out of the oven and out of the muffin tins. Place them on a wire rack and let cool to room temperature before serving.

NO FLOUR PUMPKIN OATMEAL MUFFINS

Steps:

• Preheat oven to 350 degrees.
• Spray 2 JUMBO muffin baking tin holes with no stick spray.
• Place only the whites of your eggs in mixing bowl.Whip with whisk until frothy.
• Whisk in Splenda, baking powder and pumpkin pie spice.
• Stir in canned pumpkin and syrup.
• Add oatmeal and mix until well blended.
• Pour mixture into the muffin two muffin cups.
• Bake for 25-28 minutes until inserted toothpick comes out clean and they are firm on top to the touch.
• Take muffins out of tins and place on wire cooling rack.
• These freeze well in freezer ziplock baggies!

OCTOBER OATMEAL PUMPKIN MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray 6 muffin cups with cooking spray.
• Whisk all-purpose flour, whole wheat flour, sugar, salt, pumpkin pie spice, baking powder, baking soda, cinnamon, and nutmeg together in a large bowl until thoroughly combined. Stir pumpkin puree, milk, eggs, and maple syrup into the dry ingredients until batter is smooth; fold oats into batter. Scoop batter into prepared muffin cups, filling them to the top.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 30 minutes; set aside to cool 5 to 10 minutes before serving.

PUMPKIN OAT MUFFINS

Steps:

• Sift together flour, baking powder, pumpkin pie spice, baking soda and salt; set aside.
• Combint pumpkin, brown sugar, egg, milk, oil, oats and raisins in bowl; blend well.
• Add dry ingredients all at once, stirring just enough to moisten.
• Spoon batter into grease 3-inch muffin-pan cups, filling 2/3rds full.
• Sprinkle with crumb topping.
• Bake in 400 degree F. oven 18 to 20 minutes or until golden brown.
• Serve hot with homemade jelly or jam.
• CRUMB TOPPING:
• Combine 1/2 c brown sugar (packed), 1 T unbleached flour, 1/4 t pumpkin pie spice and 2 T butter or regular margarine in bowl.
• Mix until crumbly.

PUMPKIN-BANANA-OAT MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine flour, oat flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves in a bowl.
• Combine butter, brown sugar, and white sugar in a separate bowl and mix well using an electric mixer. Add eggs, yogurt, and vanilla extract and mix again on medium speed. Add pumpkin puree and mashed bananas and blend. Fold in chocolate chips and pecans. Stir flour mixture into batter.
• Combine granola, chocolate chips, and pecans in a bowl and set topping aside.
• Spoon batter into the prepared muffin cups, filling each 2/3 full. Sprinkle with topping.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.

PUMPKIN-OAT BRAN MUFFINS

Steps:

• Combine first six ingredients in a large bowl; stir well.
• Make a well in center of mixture.
• Combine pumpkin and next three ingredients; stir well.
• Add to dry ingredients, stirring just until moistened.
• Spoon into muffin pans coated with cooking spray, filling ¾ full.
• Bake at 425 degrees for 20 minutes.
• Remove from pans immediately; serve warm or at room temperature.
• Banana Oat Bran Muffins: Substitute ¾ cup mashed ripe banana for pumpkin.
• Apple-Oat Bran Muffins: Substitute 1/2 cup minced apple for pumpkin.
• Substitute apple pie spice for pumpkin pie spice.
• Add 1 Tsp ground cinnamon to dry ingredients.

OAT FLOUR MUFFINS

Steps:

• Mix dry ingredients.
• Mix liquids and fruit or nuts; add to dry mix, stirring lightly.
• Fill 6 greased muffin tins 1/2 full and bake 15 minutes at 425*.

PUMPKIN WHEAT HONEY MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan, or line with paper liners. Place the raisins in a cup, and add enough hot water to cover. Let stand for a few minutes to plump.
• In a large bowl, stir together the whole wheat flour, brown sugar, pumpkin pie spice, baking powder, baking soda and salt. Make a well in the center, and put in eggs, pumpkin, oil and honey. Mix just until the dry ingredients are absorbed. Drain excess water from raisins, and stir in along with the walnuts. Spoon into muffin cups so they are about 2/3 full.
• Bake for 18 minutes in the preheated oven, or until the tops spring back when lightly touched. Cool in the pan before removing from cups.

PUMPKIN OAT MUFFINS

Steps:

• Preheat oven to 375°. In a large bowl, combine the first 6 ingredients. Combine the egg, pumpkin, milk and oil; add to the dry ingredients just until moistened. Stir in oats and raisins. , Fill 12 greased or paper-lined muffin cups two-thirds full. In a small bowl, combine the brown sugar, flour and pie spice; cut in butter until crumbly. Sprinkle 1 rounded teaspoon over each muffin. Bake at 375° for 15-20 minutes or until a toothpick comes out clean., Cool for 5 minutes before removing from pan to a wire rack. Serve warm.