Oat Flour Pumpkin Muffins with Pistachio Crumble

No matter the time of year, pumpkin is always good. In fact, if you have any leftover pumpkin or spare cans in your pantry, these oat flour pumpkin muffins with pistachio crumble are for you. 

These absolutely delicious muffins can be whipped up in just minutes and make the perfect breakfast or brunch or snack item, like, ever.

How to make oat flour pumpkin muffins with pistachio crumble

Featured Ingredients

For the pumpkin muffins:

• Oat flour: I love using oat flour in baked goods because it’s full of fiber and nutrients, and you can either purchase it or make it yourself.
  • Simply grind up oats (any kind!) into flour and voila! You have oat flour.
• Pumpkin pie spice: For all those cozy fall flavors.
• Brown sugar: My favorite sweetener to use with cozy and warm flavors.
• Eggs, baking powder and baking soda: For the fluffy texture and rise.
• Oil: I use neutral oil like avocado or canola.
• Pumpkin puree: An entire can of pumpkin puree goes into these muffins!
• Vanilla extract: For vanilla flavor.

For the pistachio crumble:

• Melted butter: I love using butter in my crumble because it gives you that little bit of butter flavor when you take a bite of the muffin.
• Brown sugar: Just a tablespoon to add a pinch of sweetness to the crumble.
• Oats: I love the texture of oats in my crumble.
• Pistachios: Crushed up, mixed in with the oats to make for a nutty and nutritious topping.
• Cinnamon: More warm spice flavor.

Step-by-Step Instructions

1. Preheat the oven to 350 degrees.
2. Line a 12-cup muffin tin with muffin liners.  Set aside.
3. In a mixing bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda and salt until combined.
4. In a separate mixing bowl, beat the brown sugar and eggs until fluffy.
5. Drizzle in the oil and beat until fluffy. 
6. Beat in the pumpkin puree, then vanilla extract, then the milk until combined.
7. Slowly add the dry ingredients to the wet ingredients, beating on low until just combined.
8. Spoon the batter into the muffin wells, filling each almost to the top.
9. In a small bowl, stir together the melted butter, brown sugar, oats, crumbled pistachios and cinnamon until combined.
10. Spoon mixture on top of each muffin cup and lightly press into the muffin batter.
11. Bake 17-22 minutes or until just set. Let cool, then remove from the muffin tin.

Recipe Substitutions and Alterations

• For the flour: You can use whole wheat, whole wheat pastry, all-purpose or gluten free all-purpose flour instead of oat.
• For the brown sugar: You can use light or dark brown sugar, granulated sugar or try with maple syrup or honey.
• For the pumpkin puree: You could use pureed sweet potato or butternut squash!
• For the pistachios: You can use any nut, like walnuts, pecans or almonds.

Nutrition Considerations

• To make these gluten free: Use gluten free all-purpose flour or gluten free oat flour.
  • Be sure all other packaged ingredients are gluten free.
• To make these dairy free: Use dairy free milk.
• To make these vegan: Use an egg replacer like Bob’s Red Mill or make flax ‘eggs’.
  • Swap the melted butter for oil.
• To make these nut free: Use more oats and skip the pistachios.
  • Be sure all ingredients are nut free.
• To make these egg free: Use an egg replacer like Bob’s Red Mill or make flax ‘eggs’.

Tender muffin recipes you’ll dig:

• Blueberry Date Muffins
• Coffee Cake Muffins with Cinnamon Streusel
• Healthy Gingerbread Muffins
• Mixed Berry Muffins with Crumble Topping
• Mini Chocolate Chip Muffins
• Cranberry Ginger Muffins

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