A delicious, fluffy Pumpkin Muffin recipe made with oat flour. Can easily be made vegan by swapping eggs for flax/chia eggs.
Preheat oven to 375F. Grease or spray a muffin tin with non-stick spray.
Combine dry ingredients in a large bowl and set aside.
In a medium bowl, whisk all wet ingredients together to combine. Pour the wet mixture into the dry mixture and stir together until well-combined.
Scoop the batter into a muffin pan. Makes 12 muffins. Bake for approximately 23-25 minutes, until a toothpick comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack to cool.