Pumpkin Muffins Recipe

Name: Pumpkin Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Pumpkin puree; 1 cup (Heaping, loose not packed) oat flour (measure after blending); 1 Egg; 2 tbsp Honey; 2 tbsp Brown sugar; 1 tsp Vanilla extract; 1 tsp Baking soda; 1 tsp Baking powder; 1/4 tsp Salt; 1 tsp Cinnamon; 1/4 tsp Ground ginger; 1 tsp Ground cloves; 1/4 tsp Nutmeg; 1/3 cup Chopped dried cranberries; 1 cup Chopped chocolate chips

Servings: persons

1 cup Pumpkin puree
1 cup (Heaping, loose not packed) oat flour (measure after blending)
1 Egg
2 tbsp Honey
2 tbsp Brown sugar
1 tsp Vanilla extract
1 tsp Baking soda
1 tsp Baking powder
1/4 tsp Salt
1 tsp Cinnamon
1/4 tsp Ground ginger
1 tsp Ground cloves
1/4 tsp Nutmeg
1/3 cup Chopped dried cranberries
1 cup Chopped chocolate chips

1
Preheat oven to 350.
2
Combine ground oat flour, spices, salt, baking soda and baking powder in one bowl.
3
Mix well.
4
In a separate bowl, combine pumpkin puree, honey, sugar, egg, and vanilla.
5
Beat lightly.
6
Pour the dry ingredients into the wet ingredients bowl and beat quickly.
7
Do not over mix or the muffins will become too dense.
8
Fold in cranberries and chocolate.
9
Spray muffin tin (I use baking spray).
10
Fill cups.
11
The muffins do not rise as much as flour recipes, so they stay about the same size.
12
Bake at 350F for 8-12 minutes (probably ~15 minutes for full size muffins).
13
I live at about ~4,500ft.
14
and they took about 10 minutes for the mini muffin pan.
15
Enjoy!

436

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup Pumpkin puree, 1 cup (Heaping, loose not packed) oat flour (measure after blending), 1 Egg, 2 tbsp Honey, and more.

Yes, Pumpkin Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions