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Healthy Flourless Pumpkin Muffins Recipe

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4.1 from 15 reviews

These Healthy Flourless Pumpkin Muffins are a delicious and nutritious treat perfect for autumn or any time you crave a wholesome baked good. Made with pumpkin puree, rolled oats, and naturally sweetened with maple syrup, these muffins are gluten-free, packed with fiber, and offer a blend of warm spices and rich dark chocolate chips. Quick and easy to prepare, they use simple ingredients and a blender to create a smooth batter that yields moist, tender muffins perfect for breakfast or a snack.

Ingredients

Wet Ingredients

  • 1 cup pumpkin puree
  • ⅓-½ cup pure maple syrup
  • 2 eggs
  • 2 teaspoons vanilla bean paste
  • 4 tablespoons almond butter
  • 1/4 cup unsweetened vanilla almond milk (any dairy-free milk will work)

Dry Ingredients

  • 2¼ cup rolled oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon

Add-ins

  • 1/2 cup dark chocolate chips (plus more for topping)

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease or line a 12-cup muffin tin with paper liners to prepare for baking.
  2. Blend wet ingredients: Combine pumpkin puree, pure maple syrup, eggs, almond butter, vanilla bean paste, and unsweetened vanilla almond milk in a blender or food processor. Blend for about 30 seconds until the mixture is smooth and well combined.
  3. Mix dry ingredients: In a separate bowl, stir together the rolled oats, baking powder, baking soda, salt, and ground cinnamon to evenly distribute the leavening agents and spices.
  4. Combine wet and dry: Pour the blended wet ingredients into the bowl with the dry ingredients and gently mix until just combined. Avoid over-mixing to keep the muffins tender.
  5. Add chocolate chips: Fold in 1/2 cup of dark chocolate chips gently using a spoon, ensuring even distribution throughout the batter.
  6. Fill muffin tin: Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 of the way full. Sprinkle a few extra chocolate chips on top of each muffin for garnish.
  7. Bake: Place the muffin tin in the preheated oven and bake for 22 minutes, or until the tops are lightly golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
  8. Cool: Allow the muffins to cool in the tin for 10-15 minutes before transferring them to a wire rack to cool completely or to enjoy warm.
  9. Storage: Store leftovers at room temperature for up to one day, covered. For longer freshness, refrigerate the muffins in an airtight container for up to 5 days.

Notes

  • You can adjust the amount of maple syrup to your desired sweetness, between ⅓ and ½ cup.
  • The rolled oats act as a gluten-free flour substitute, so ensure your oats are certified gluten-free if needed.
  • If you don’t have vanilla bean paste, pure vanilla extract works as well.
  • Feel free to substitute almond butter with another nut or seed butter if preferred.
  • To make these muffins vegan, replace eggs with flax eggs or another egg substitute and use a dairy-free milk like almond milk as indicated.
  • These muffins freeze well—wrap individually or place in an airtight container and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Find it online: https://yumntasty.com/healthy-flourless-pumpkin-muffins-recipe/