Oat Flour Pumpkin Muffins {Gluten, Dairy and Egg Free!}

By Erin of The Humbled Homemaker

One of my favorite tastes of the holiday season is pumpkin. I know some see this vegetable as solely for fall, but I could enjoy this flavor year round. And, to me, no Thanksgiving or Christmas meal is complete without at least one pumpkin dish.

What I love best about these muffins is that not only are they nutritious, but my daughters, who both have several food sensitivities, can eat them without much fuss on my part. A pumpkin muffin that’s gluten, dairy and egg free? Yes, please!

This was my first recipe to try with the WonderMill, and I have to say: I was very impressed! I had made oat flour before using a small food processor, but the result was less than to be desired. Oh, I still used the flour, but it consisted of a grainy texture, and the processor left chunks of oats.

The WonderMill ground the oats perfectly in a matter of minutes! And, no doubt, this freshly ground flour is more nutritious (and not to mention cheaper!) than any store-bought counterparts!

Without further ado, check out this recipe for some yummy, healthy, hearty oat flour pumpkin muffins!

Oat Flour Pumpkin Muffins

Adapted from Not Missing a Thing.


Dry Ingredients
  • 1 1/2 cups freshly-ground oat flour (Be sure to use GF oats if you are GF.)
  • 1/2 cup potato starch
  • 1 tsp. xanthan gum
  • 1 Tbsp. flaxseed meal
  • 1 Tbsp. baking powder
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 tsp allspice
  • 1 1/2 cups sucanat
Wet Ingredients
  • 2 tsp. vanilla
  • 1 cup pumpkin puree
  • 1/4 cup coconut oil
  • 3/4 cup almond milk (coconut or rice milk should work as well)


1. In a large bowl, whisk together all dry ingredients.

2. Add all wet ingredients to dry ingredients.

3. Using a stand mixer or electric hand mixer, beat on medium until everything is mixed well.

4. Spoon the batter into muffin tins.

5. Bake at 350 degrees for about 25-30 minutes.

6. Allow to sit for a few minutes and then cool on a wire rack.


About The Humbled Homemaker

Erin is a Jesus-loving, cloth diapering, natural birthing, real-food eating, breastfeeding natural wife and mama to three little redheaded girls. She writes for her local newspaper, blogs about her far-from-perfect homemaking at The Humbled Homemaker and edits eBooks at Your eBook Resource.
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8 Responses to Oat Flour Pumpkin Muffins {Gluten, Dairy and Egg Free!}

  1. Melanie says:

    I have never milled my own flour before. It seems easy to do and very economical though.

    I am in the process of changing my diet (and the family diet) and have been researching recipes to try. This one is right up our alley because we love oatmeal and pumpkin. Thank you for the recipe!

  2. Susan says:

    What is the last ingredient in the dry area?? Never heard of sucanat.

  3. Deb Berning says:

    Why is so much sugar needed? Pumpkin isn’t sour to begin with.At most 1/2 c. should be good. better yet maybe 1/2 c. or less of honey. I make pumpkin bread and use maybe that with 2 cups pumpkin. Otherwise good recipe and plan to try it.

  4. kim says:

    Would applesauce work in place of suga r or woukd that make it too moist?

  5. Mike says:

    Would guar gum work in place of xanthan gum? It’s unfortunate so many recipes that are gluten free use xanthan gum as many people are sensitive to it.

  6. Tori says:

    I used coconut sugar…. Otherwise I thought it would be to sweet for me….(hard to eat after being off of it). I use my high power blendec to mill my flowers… Really fast and so easy

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