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
Scale
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.
