Can you just add pumpkin puree to pancake mix?

Yes, you can stir pumpkin puree into pancake mix, but it changes the texture. A small amount adds flavor and moisture, while too much can make pancakes heavy. If you’re after a similar fall vibe, my oat flour pumpkin pancakes give you better balance with the right amount of pumpkin baked right in.

What are the two-ingredient pumpkin pancakes?

They’re usually made with pumpkin puree and eggs — a quick and simple way to get pancakes on the table. But if you want a fuller flavor and more nutrition, gluten-free pumpkin muffins with oat flour are a tastier, make-ahead alternative that lasts all week.

What is the secret to really fluffy pancakes?

Fluffiness comes from two things: not overmixing and using a good leavening agent. The same idea applies to gluten-free pumpkin muffins with oat flour . Folding the batter gently and baking at the right temperature helps them rise without collapsing.

What are the three ingredients for pancakes?

Many simple pancake recipes rely on flour, eggs, and milk. For muffins, though, you need a bit more. Pumpkin puree, oat flour, and eggs are the essential trio that makes gluten-free pumpkin muffins with oat flour both hearty and moist.

How much pumpkin should I add to pancake mix?

For pancakes, about half a cup per batch works well. In muffins, you’ll want more — usually close to a full cup. This ensures the pumpkin flavor shines in your gluten-free pumpkin muffins with oat flour while also keeping the texture soft.

How does pumpkin puree affect baking?

Pumpkin puree brings natural moisture and a gentle sweetness. It helps create a soft, tender crumb without relying on a lot of fat. That’s why gluten-free pumpkin muffins with oat flour turn out so satisfying — the puree locks in moisture, and the oat flour gives structure so they don’t fall apart. Pair them with a seasonal sip like apple cider Halloween punch for the perfect fall treat.

Gluten-Free Pumpkin Muffins with Oat Flour

Description

Soft, spiced, and naturally gluten-free, these pumpkin muffins with oat flour are a cozy fall breakfast or snack.

Ingredients

Scale

1 ½ cups oat flour
1 cup pumpkin puree
2 eggs (or flax eggs)
½ cup maple syrup or honey
¼ cup melted butter or coconut oil
1 tsp vanilla extract
1 ½ tsp baking powder
½ tsp baking soda
1 tsp cinnamon
½ tsp nutmeg
Pinch of salt
¼ cup milk of choice

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Instructions

Preheat oven to 350°F (175°C). Prepare a muffin pan.
In one bowl, whisk oat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In another bowl, mix pumpkin puree, eggs, maple syrup, melted butter, milk, and vanilla.
Fold wet mixture into dry until just combined.
Spoon batter into 12 muffin cups.
Bake for about 20 minutes, until a toothpick comes out clean.
Cool slightly before serving.

Notes

Store at room temp for 2–3 days, or freeze for up to 3 months.
Add nuts, chocolate chips, or dried fruit for variety.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: per muffin
Calories: ~165 kcal
Sugar: 10 g
Sodium: 130 mg
Fat: 6 g
Saturated Fat: 2.5 g
Unsaturated Fat: 3.2 g
Trans Fat: 0 g
Carbohydrates: 24 g
Fiber: 3 g
Protein: 4 g
Cholesterol: 35 mg