Oatmeal Pumpkin Spice Muffins

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Oatmeal Pumpkin Spice Muffins are hearty gluten-free, dairy-free muffins made from rolled oats, pumpkin puree, and warm fall spices.

Course: Breakfast, Snack

Cuisine: Universal

Keyword: fall, muffin, muffins, oat, oatmeal, oats, pumpkin, pumpkin spice

Special Diet: Dairy Free, Gluten Free, Nut Free, Vegetarian

Servings:

Calories: 173kcal

Author: Carissa Serink

Equipment

Coffee Grinder or mini food processor
Microplane optional - for grating whole nutmeg
Hand Mixer
Muffin Pan
Paper Muffin Liners or silicone muffin liners (optional)

Ingredients

2 ½ cups rolled oats divided (see note)
½ cup sugar
1 Tablespoon baking powder
1 ½ teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon table salt
⅛ teaspoon freshly grated nutmeg or ground nutmeg
1 cup pumpkin puree
¼ cup canola oil or other neutral-flavored cooking oil
2 large eggs
1 Tablespoon grated fresh ginger or ¼ teaspoon ground ginger
½ cup pumpkin seeds optional, for sprinkling on top of the muffins

Instructions

Add 1 ¼ cups of the rolled oats to a clean coffee grinder or mini food processor. Pulse until the oats are finely ground, to the texture of flour (you might have to do this in a couple of batches if using a coffee grinder).
Whisk together the ground oats, the remaining 1 ¼ cups rolled oats, ½ cup sugar, 1 Tablespoon baking powder, 1 ½ teaspoons ground cinnamon, 1 teaspoon baking soda, ½ teaspoon table salt, and ⅛ teaspoon freshly grated nutmeg in a large bowl. Set aside.
In a small bowl or large measuring cup, whisk together 1 cup pumpkin puree, ¼ cup canola oil or other neutral-flavored cooking oil, 2 large eggs, and 1 Tablespoon grated fresh ginger.
Pour the wet ingredients into the dry ingredients and mix with a hand mixer on low speed until the dry ingredients are incorporated. Increase the mixer to high speed and mix for an additional two minutes. Cover the bowl with plastic wrap or a lid and place in the fridge to rest for at least an hour, or up to 12 hours, or overnight.
Heat the oven to 400°F. Prepare a 12-cup muffin pan by lining the cups with paper liners or greasing them generously. Divide the batter evenly among the muffin cups. Divide ½ cup pumpkin seeds evenly among the muffins, sprinkling them on top of the batter.
Bake the muffins for 20-25 minutes or until a toothpick comes out with just a few crumbs clinging to it. Cool the muffins for 10 minutes before serving. Store any leftovers in a zipper bag in the freezer and thaw at room temperature or for a few seconds in the microwave.

Notes

If your oats are very thick and you don't want a noticeable "oaty" texture in your muffins, I recommend grinding all of the oats in step 1 vs only half of them.

Nutrition