Oat Flour Pumpkin Muffins with Pistachio Crumble

Pumpkin Muffins with Pistachio Crumble on tray.

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 soda
  • ½ teaspoon coarse salt
  • ¾ cup dark brown sugar
  • 2 large eggs
  • ½ cup oil
  • 15-ounce can pumpkin puree
  • 1 ½ teaspoon pure vanilla extract

Pistachio Crumble:

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


  1. Preheat the oven to 375 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 soda and salt until combined.
  3. In a separate mixing bowl, beat brown sugar and eggs until fluffy. Drizzle in oil and beat until fluffy.  Beat in pumpkin puree, then vanilla extract until combined.
  4. Slowly add dry ingredients to the wet ingredients, beating on low until just combined.
  5. Spoon batter into the muffin wells, filling each almost to the top.
  6. In a small bowl, stir together melted butter, brown sugar, oats, crumbled pistachios and cinnamon until combined. Spoon mixture on top of each muffin cup and lightly press into the muffin batter.
  7. Bake 17-22 minutes or until just set.


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


Keywords: fall, whole wheat, best, easy, healthy, pumpkin spice