Pumpkin Pie Oat Flour Muffins Food

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.

PUMPKIN OAT FLOUR MUFFINS

Steps:

• Preheat the oven to 350 degrees Fahrenheit, and adjust the oven rack to the middle position. Line a muffin tin with parchment paper liners and give them a light spray with some cooking oil. Set aside.
• In a medium mixing bowl, combine oat flour, pumpkin pie spice, baking soda & powder, and salt. Mix until thoroughly combined and set aside.
• In a large mixing bowl, combine all of the wet ingredients until smooth and creamy throughout. Slowly pour in the dry ingredients into the wet while mixing. Stir until smooth, but be sure not to over mix. It will take about 1 minute to come together.
• Evenly distribute the batter amongst the 12 muffin liners. Tap the tray on the counter multiple times very firmly. Top off with a generous sprinkle of cane sugar if you'd like and 1 tablespoon of oats per muffin.
• Bake at 350 degrees Fahrenheit for 20-22 minutes or until a toothpick inserted into the center comes out clean. You can also lightly press down in the center of the muffin, and the dough should feel a bit springy to the touch.
• Remove from the oven and let cool in the pan for 10 minutes. Transfer to a wire rack to cool completely.
• Store at room temperature in an airtight container for up to 2 days. These will last in the refrigerator for up to 5 days.

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.

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.

PUMPKIN PIE MUFFINS

Steps:

• Preheat oven to 330 degrees F (166 degrees C). Grease 24 muffin cups or line with paper liners.
• Mix whole wheat flour, all-purpose flour, pumpkin pie spice, baking soda, and salt together in a large bowl. Whisk pumpkin pie filling, sugar, oil, water, and eggs together in a separate bowl until just mixed. Stir flour mixture, about 1/4 cup at a time, into pumpkin mixture until batter is just combined. Fill muffin cups with batter just below the brims.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 30 minutes. Cool muffins on a wire rack.

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 OATMEAL MUFFINS

Steps:

• Preheat your oven to 350 degrees Fahrenheit. Line two muffin pans with 18 muffin liners.
• Place the oats, cinnamon, baking soda, nutmeg, cloves, and salt into your food processor. Blend for 30 seconds, until the oats begin to resemble flour.
• In a large mixing bowl, add the pumpkin puree, milk, maple syrup, coconut sugar, oil, vanilla, and eggs and whisk well.
• Add the oat mixture to the bowl and whisk. Stir in the chocolate chips.
• Pour ¼ cup of the batter into each muffin liner. If you'd like, top with a couple of extra chocolate chips. Bake for 20 minutes, or until a toothpick inserted into the middle of one of the muffins comes out clean.
• Let the muffins cool for at least 20 minutes before eating them.

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.

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)!

THE BEST HEALTHY PUMPKIN MUFFINS

Steps:

• Preheat oven to 350F and line a muffin tin with liners and nonstick spray.
• In a large bowl, whisk pumpkin, coconut oil, eggs, maple syrup, and vanilla until well combined.
• In a small bowl, mix oat flour, baking powder, baking soda, salt and pumpkin pie spice.
• Add dry ingredients to wet and stir until combined. Stir in any mix-ins.
• Scoop into muffin tin and bake for about 22 minutes or until toothpick inserted comes out clean.
• Enjoy!

OAT FLOUR PUMPKIN BREAD

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.
• Add nutmeg, cinnamon, allspice, salt, baking soda, and baking powder to oat flour. Mix to combine evenly.
• 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.
• Spray parchment paper with cooking spray and line a glass bread dish with the paper. (could use a metal baking dish but this may change cooking time.) The paper will wrinkle, this is the price we pay for easier clean up!
• Add mixture to your parchment paper lined bread pan and place it on the top rack of the oven.
• Bake for 40-45 minutes until inserted toothpick comes out clean.
• Let cool COMPLETELY so it doesn't crumble, but if you can't wait that long it will still be delicious!

OAT FLOUR MUFFINS

Steps:

• Preheat the oven to 180C/350F. Grease and line a 12-count muffin pan with muffin liners and set aside.
• In a mixing bowl, add your dry ingredients and mix well. Add the wet ingredients and mix until just combined. Fold through the chocolate using a rubber spatula.
• Distribute the batter evenly amongst the 12 muffin liners. Bake the muffins for 20-23 minutes, or until a skewer comes out mostly clean.
• Remove the muffins from the oven and let them cool in the pan for 10 minutes, before carefully transferring them to a wire rack to cool completely.

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.