Healthy Flourless Pumpkin Muffins
Healthy Flourless Pumpkin Muffins- moist, delicious, and super easy to make. No one will ever believe they’re gluten-free, oil-free, dairy-free, and refined sugar-free!
With as many recipes as I have on my site, you would think that I only try new things in my kitchen. But there are a few that I will always come back to. Those that I love so much, there’s no need for me to try another version. Unless of course you guys request a different version, like a vegan and gluten-free option.
But these pumpkin muffins are it for me. They’re my absolute all-time favorite and I make them every year, multiple times a year, although I try my best to wait until September. :)
Healthy Flourless Pumpkin Muffin Ingredients
The first thing that I love about these is the wholesome ingredient list:
- Rolled Oats– Using a high speed blender breaks down the rolled oats to a super fine texture that creates the perfect fluffy muffin. I prefer this option to keep them flourless (in the literal sense- obviously they are not grain-free), but you could also use oat flour and make these muffins in a bowl instead of the blender.
- Pumpkin Puree– My go-to brand for pumpkin puree is Farmer’s Market because I like that it’s organic and comes in BPA-free packaging. However, I know Libby’s is the most common brand available and Farmer’s Market tends to have a little more liquid than Libby’s. If you’re using Libby’s I recommend adding a few tablespoons of milk.
- Eggs– Real chicken eggs are key to assuring these muffins rise and cook properly. I have tried so many times to make these with flax eggs or no eggs at all and they always come out undercooked and mushy. If you’re looking for a similar vegan pumpkin muffin, try these instead.
- Pure Maple Syrup– I don’t know what it is but pumpkin and maple syrup are just so right together. Plus it means the recipe is refined sugar-free which is always a win. If you want to substitute with a dry sweetener (like sugar) you’ll likely need to adjust the amount of liquid (in this case milk) which will require some experimenting on your part.
- Almond Butter– I like to use almond butter for added protein but equal amounts of neutral oil or melted butter will work the same.
How to Make Healthy Flourless Pumpkin Muffins
The second thing I love is how simple they are to make:
- If you have a high speed blender, all you have to do is throw the ingredients in and blend until smooth. The key to easy blending is to make sure you layer all of the wet ingredients on the bottom.
- Add the chocolate chips, stir together, then pour the batter into a muffin tin and bake!
So easy and it makes clean-up a breeze which I think we can all agree is pretty awesome. Again, if you don’t have a high speed blender, don’t worry! You can still make them in a bowl using oat flour. See the recipe notes for details!
I’m tell you, the texture of these muffins is to-die-for. They are so moist yet fluffy enough that they’re not too dense or gummy. You have to try them!
Looking for more healthy muffins? Check these out!
- Flourless Peanut Butter Banana Muffins
- Healthy Flourless Morning Glory Muffins
- Healthy Flourless Pumpkin Muffins
- Healthy Chocolate Peanut Butter Banana Muffins
- Healthy Apple Almond Butter Muffins
- Healthy Flourless Zucchini Muffins
- Flourless Lemon Poppy Seed Muffins
- Healthy Flourless Gingerbread Muffins
Healthy Flourless Pumpkin Muffins
- 1 cup pumpkin puree, please see notes for tips
- ⅓-½ cup pure maple syrup, please see notes for substitutions
- 2 eggs, please see notes
- 2 teaspoons vanilla extract
- 4 tablespoons almond butter, please see notes for substitutions
- 1/4 cup unsweetened vanilla almond milk, any dairy-free milk will work
- 2¼ cup rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup dark chocolate chips, plus more for topping
- 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, almond butter, vanilla and milk) 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. Top with a few more chocolate chips then 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. Leftovers are good at room temperature for the first day but are best kept refrigerated for up to 5 days.