1: Make the oat flour

If you don’t have oat flour on hand, simply add old-fashioned rolled oats to a blender or food processor and blend until they become a fine, flour-like powder.

Measure out 1½ cups of oat flour and set aside.

2: Cook and mash the sweet potatoes

I used microwave-ready sweet potatoes from the supermarket to save time.

Microwave them according to the package directions, then carefully remove the skins and mash the sweet potato with a fork until smooth.

Measure out 1 cup of mashed sweet potato for the recipe.

3. Preheat the Oven & Prepare the Muffin Pan

Preheat the oven to 350°F. Lightly coat a 12-cup muffin pan with olive oil cooking spray, making sure to coat each muffin cup so the muffins release easily after baking.

👉 Tip: You can also use paper muffin liners if you prefer, but I sprayed my muffin pan and baked the muffins directly in the cups.

4. Mix the dry ingredients

In a medium bowl, whisk together:

• 1½ cups oat flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt

• 5. Mix the wet ingredients

  In a large mixing bowl, combine:

  • 1 cup pumpkin puree
  • 1 cup mashed sweet potato
  • 2 large eggs
  • ⅓ cup pure maple syrup
  • ¼ cup melted and slightly cooled coconut oil
  • 1 teaspoon vanilla extract

  Whisk until the mixture is smooth and well combined.

• 6. Combine the wet and dry ingredients

  Add the wet ingredients to the dry ingredients.

  Gently stir just until everything is combined.

  Try not to overmix the batter, which can make the muffins more dense.

• 7. Fill the muffin cups

  Divide the batter evenly among the 12 prepared muffin cups.

  Fill each cup about ¾ full.

• 8. Optional: Add a decorative pumpkin sweet potato topping

  If you want to make the muffins look a little more special, you can reserve a small amount of pumpkin puree and mashed sweet potato before mixing the batter.

  Spoon or pipe a few small dots or thin lines of each on top of the muffin batter.

  Use a toothpick to gently drag through the topping once or twice to create a marbled effect.

  My tip: I tried piping a pumpkin and sweet potato mixture on top of some of my muffins, but the swirl became pretty subtle once baked. So consider this a fun optional step rather than something the muffins need to look or taste good.

• 9. Bake

  Bake the muffins at 350°F for 20–24 minutes, or until the tops are set and a toothpick inserted into the center comes out clean or with a few moist crumbs.

• 10. Cool and enjoy

  Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to finish cooling.

  Enjoy them warm, at room temperature, or store them for an easy breakfast or snack later in the week.