If you’re on the lookout for a cozy, wholesome treat that captures the essence of fall without any flour, you have to try this Flourless Pumpkin Muffins Recipe. Moist, flavorful, and packed with the perfect blend of spices and chocolatey goodness, these muffins are a true celebration of pumpkin season. Whether you’re accommodating gluten-free diets or simply craving a delicious and nutritious snack, this recipe brings together simple ingredients to create muffins you’ll want to bake again and again.
Ingredients You’ll Need
Getting these Flourless Pumpkin Muffins just right depends on a handful of essential ingredients, each bringing their own magic to the mix. From the creamy almond butter adding richness, to the aromatic spices that give these muffins their signature warmth, every item plays an important role in making this recipe both delicious and healthy.
- 1¼ cup pumpkin puree: Adds moisture, natural sweetness, and that unmistakable fall flavor.
- ½ cup almond butter: Provides healthy fats and a smooth, nutty base that keeps the muffins tender.
- ¼ cup milk of choice: Keeps the batter smooth; dairy or dairy-free both work beautifully.
- 2 large eggs: Bind everything together and give structure without flour.
- ½ cup maple syrup: A natural sweetener that complements the pumpkin’s earthiness perfectly.
- 2 tsp vanilla extract: Enhances the overall flavor and adds depth.
- 2¼ cups rolled oats: Bring bulk and a gentle chewiness, acting as a fantastic flour substitute.
- 1 tsp baking powder: Helps the muffins rise for that perfect fluffy texture.
- ¾ tsp cinnamon: Adds warmth and classic pumpkin spice vibes.
- ¾ tsp pumpkin spice: The star seasoning that makes these muffins unmistakably autumnal.
- ¼ tsp ground ginger: Lends a slight zing that balances the sweetness.
- ½ tsp baking soda: Works with the acidic pumpkin to help leaven the batter.
- ½ tsp salt: Enhances all the flavors and balances the sweetness.
- â…“ cup chocolate chips + extra for topping: Melts into pockets of gooey goodness; dairy-free options like Enjoy Life make this accessible for all.
How to Make Flourless Pumpkin Muffins Recipe
Step 1: Get Your Oven and Muffin Pan Ready
Start by preheating your oven to 350°F (177°C) to ensure it’s at just the right temperature when your batter is ready. Line a 12-cup muffin pan with liners so the muffins bake evenly and come out effortlessly.
Step 2: Blend the Wet Ingredients
In a high-powered blender or food processor, combine the pumpkin puree, almond butter, milk, eggs, maple syrup, and vanilla extract. Blend everything until the mixture is smooth and luscious. This step guarantees that your muffins will have a velvety texture without any lumps.
Step 3: Add Dry Ingredients and Blend Again
Next, add the rolled oats, baking powder, cinnamon, pumpkin spice, ground ginger, baking soda, and salt directly into the blender. Blend again until the batter becomes uniformly smooth. The oats function as the flour alternative, so this step is crucial for a cohesive batter.
Step 4: Stir in the Chocolate Chips
Remove the blade and fold in the chocolate chips gently. This keeps the chips intact so you get delicious melty bites throughout the muffins.
Step 5: Fill Muffin Cups and Add Toppings
Divide the batter evenly into the prepared muffin cups, filling each about three-quarters full. Sprinkle a few extra chocolate chips on top for a lovely finishing touch that also gets wonderfully melty while baking.
Step 6: Bake and Test
Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs clinging to it. Let the muffins cool slightly before enjoying them warm and fresh from the oven.
How to Serve Flourless Pumpkin Muffins Recipe
Garnishes
Add a little flair with a dusting of powdered sugar, a swirl of dairy-free cream cheese frosting, or a drizzle of maple syrup. Sprinkling chopped toasted pecans or walnuts on top gives an extra nutty crunch that pairs marvelously with the pumpkin and spice.
Side Dishes
These muffins shine at breakfast or snack time alongside a hot cup of chai tea or a rich espresso. For a heartier breakfast, serve them with a side of scrambled eggs or Greek yogurt topped with fresh berries to balance out the richness.
Creative Ways to Present
Turn your Flourless Pumpkin Muffins into mini dessert parfaits by layering crumbled muffins with whipped cream and pumpkin pie filling or pumpkin butter in clear glasses. You can also slice the muffins in half and add nut butter or cream cheese for a delightful muffin sandwich experience.
Make Ahead and Storage
Storing Leftovers
Keep any leftover muffins in an airtight container at room temperature for up to 2 days, or refrigerate to extend freshness for up to a week. Muffins tend to firm up after chilling, so allow them to come to room temperature or warm slightly before serving.
Freezing
To freeze, wrap each muffin individually in plastic wrap or place them in a freezer-safe bag. They freeze beautifully for up to 3 months. When you want a quick snack, just thaw at room temperature or warm gently in the oven or microwave.
Reheating
Reheat muffins by popping them in a 300°F oven for about 10 minutes or microwaving for 20 to 30 seconds. This will revive their soft texture and bring out the lovely aroma of pumpkin and spices again.
FAQs
Are these muffins gluten-free?
Yes! This Flourless Pumpkin Muffins Recipe uses rolled oats as the flour substitute, which are naturally gluten-free. Just be sure to use certified gluten-free oats if you have a gluten sensitivity.
Can I use canned pumpkin for this recipe?
Absolutely. Canned pumpkin puree works perfectly here and is actually the most convenient option, giving you that smooth pumpkin base you need without any extra prep.
What’s a good dairy-free milk substitute?
Any plant-based milk like almond, oat, or coconut milk works wonderfully. They all blend seamlessly into the batter and won’t affect the flavor negatively.
Can I substitute almond butter with another nut or seed butter?
Yes, sun butter, cashew butter, or even tahini can be used as a substitute. Keep in mind the flavor will vary slightly depending on the butter you choose, but all add great creaminess.
How long do these muffins keep fresh?
Stored properly in an airtight container, these muffins stay fresh for about 2 days at room temperature and up to a week refrigerated. Beyond that, freezing is a fantastic option to preserve freshness.
Final Thoughts
There’s something truly special about this Flourless Pumpkin Muffins Recipe – it’s simple, wholesome, and utterly delicious. Whether you’re welcoming fall or just craving a cozy snack, these muffins bring warmth and comfort in every bite. I can’t wait for you to try them and make them a beloved staple in your kitchen!
Print
Flourless Pumpkin Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Flourless Pumpkin Muffins are moist, flavorful, and perfect for a healthy autumn treat. Made without flour, they rely on rolled oats and wholesome ingredients like pumpkin puree, almond butter, and warm spices for a naturally sweet and satisfying snack or breakfast option. Ready in just 30 minutes, these muffins are gluten-free and easy to make with simple pantry staples.
Ingredients
Wet Ingredients
- 1¼ cup pumpkin puree
- ½ cup almond butter
- ¼ cup milk of choice (regular or dairy-free)
- 2 large eggs
- ½ cup maple syrup
- 2 tsp vanilla extract
Dry Ingredients
- 2¼ cups rolled oats
- 1 tsp baking powder
- ¾ tsp cinnamon
- ¾ tsp pumpkin spice
- ¼ tsp ground ginger
- ½ tsp baking soda
- ½ tsp salt
- â…“ cup chocolate chips plus extra for topping (for dairy-free use Enjoy Life brand)
Instructions
- Preheat the oven: Preheat your oven to 350°F (177°C) and line a 12-cup muffin pan with liners to ensure the muffins don’t stick.
- Blend wet ingredients: In a high-powered blender or food processor, combine the pumpkin puree, almond butter, milk, eggs, maple syrup, and vanilla extract. Blend everything until the mixture is completely smooth and creamy.
- Add dry ingredients: To the blended wet mixture, add the rolled oats, baking powder, cinnamon, pumpkin spice, ground ginger, baking soda, and salt. Blend again until the batter is smooth and uniform with no visible oat chunks.
- Stir in chocolate chips: Remove the batter from the blender and gently fold in the chocolate chips to distribute them evenly throughout the batter.
- Fill muffin cups: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. Add a few extra chocolate chips on top of each muffin for a pretty, melty finish.
- Bake: Place the muffin pan in the oven and bake for 18-20 minutes, or until a toothpick inserted in the center of a muffin comes out with a few moist crumbs but no wet batter.
- Serve warm: Allow the muffins to cool slightly before serving warm for the best texture and flavor. Enjoy!
Notes
- For a dairy-free version, use plant-based milk and Enjoy Life brand dairy-free chocolate chips.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- To make these muffins vegan, substitute eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) but note texture may vary.
- You can freeze baked muffins wrapped well for up to 3 months. Thaw overnight in the fridge before reheating.
- Adjust spice levels by adding more or less pumpkin pie spice, cinnamon, or ginger according to taste.
