Healthy Flourless Pumpkin Muffins
These Healthy Flourless Pumpkin Muffins are moist, delicious, and super easy to make. They’re gluten-free, oil-free, dairy-free, and refined sugar-free.
Hi! Happy Labor Day!
I hope most of you are out and about, enjoying the last long weekend of the summer.
But when you get back to your kitchens, it’s time for MUFFINS.
I waited as long as I could to start with the pumpkin recipes, seeing how summer is my favorite season and all.
But I feel like Labor Day is the beginning of the end. The days are getting shorter, the nights are getting cooler and football is starting to take over.
Thankfully there are plenty of wonderful things about fall that are worth celebrating. Like big cozy sweaters, changing leaves, crisp apples and ALL the pumpkin your heart desires.
When I reached out to you guys on Facebook, asking what you were craving for fall, it wasn’t much of a surprise to see that pumpkin is the most popular choice. I also know how much you all love muffins so I figured that would be a good place to start.
I already have a healthy pumpkin muffin recipe on here that I love but I thought I would try something a little easier by adapting my most recent muffin recipe obsession and making a flourless version in a blender.
I replaced the banana with pumpkin, added a little more maple syrup for sweetness, and halved the amount of nut butter to make up for the extra moisture. The texture is almost identical to the last two recipes but instead of banana, the pumpkin flavor shines through.
There’s also plenty of chocolate chips for a little more sweetness but if that’s not your thing (btw, how can that NOT be your thing?!) then feel free to substitute raisins and nuts.
Healthy Flourless Pumpkin Muffins
Prep Time: 5
Cook Time: 22
Total Time: 27
- 1 cup pumpkin puree*
- 1/2 cup pure maple syrup
- 2 eggs
- 1 tablespoon vanilla extract
- 4 tablespoons almond butter**
- 1/4 cup unsweetened vanilla almond milk
- 2 and 1/4 cup rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup dark chocolate chips
Preheat the oven to 350°F and then grease or line a muffin tin for 12 muffins.
Starting with the wet ingredients first (pumpkin, maple syrup, eggs, etc.) layer everything except the chocolate chips into a blender or a food processor and blend for about 30 seconds, or until smooth.
Using a spoon, gently stir the chocolate chips into the batter. Pour the batter into the muffin tin, filling each about 3/4th of the way full. Bake in the oven for 22 minutes, until light golden brown.
Allow to to cool for at least 10-15 minutes before stuffing in your face.
*I like to use Farmers Market Pumpkin Puree but it is more watery than other brands, especially Libbys. If you’re using Libbys you will need to decrease the oats to 2 cups and up the milk to 1/3 cup.
**Can also use 3T melted coconut oil
I have a Vitamix which breaks down the oats and gives the muffins a smooth texture as you see in the pictures. If you don’t have a high speed blender, try blending the oats on their own to break them down first. Then take them out, add the liquid to the bottom and follow the directions from there.
These muffins keep best stored in an airtight container in the refrigerator for up to 3 days. Be sure to use certified gluten-free oats (such as Bob’s Red Mill) for allergies.
Nutrition Facts are for one muffin.