Oat Flour Pumpkin Muffins with Pistachio Crumble

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Tender spiced oat flour pumpkin muffins with a buttery oat pistachio topping.



Pumpkin Muffins:

  • 1 ¾ cups oat flour
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon coarse salt
  • ¾ cup brown sugar
  • 2 large eggs
  • ½ cup oil
  • 15-ounce can pumpkin puree
  • 1 ½ teaspoon pure vanilla extract
  • ½ cup milk (of choice)

Pistachio Crumble:

  • 3 tablespoons melted butter
  • 1 tablespoon dark brown sugar
  • ½ cup old-fashioned rolled oats or quick oats
  • ¼ cup shelled pistachios or pepitas, crushed
  • ½ teaspoon ground cinnamon


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


Substitution Tip: Substitute for all-purpose, whole wheat, whole wheat white flour, if desired.