Description

These Flourless Pumpkin Muffins are a moist, flavorful treat perfect for fall or any time you crave a healthy, naturally sweetened snack. Made without flour, these muffins use almond butter, oats, and pumpkin puree for a rich texture and warm spices like pumpkin pie spice and vanilla for a cozy taste. Optional chocolate chips or nuts add a delightful crunch or gooey surprise. They are easy to prepare, blending all ingredients quickly before baking to fluffy perfection.

Ingredients

Scale

Main Ingredients

1 cup pumpkin puree
1/2 cup almond butter or peanut butter
2 large eggs
1/2 cup rolled oats
1/3 cup honey or maple syrup
1 teaspoon baking soda
1 tablespoon pumpkin pie spice
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup chocolate chips or chopped nuts (optional)

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with paper liners or greasing it well to prevent sticking.
Blend Ingredients: In a blender or food processor, combine the pumpkin puree, almond or peanut butter, eggs, rolled oats, honey or maple syrup, baking soda, pumpkin pie spice, vanilla extract, and salt. Blend the mixture until it becomes smooth and creamy.
Add Mix-ins: If you are using chocolate chips or chopped nuts, fold them gently into the batter to evenly distribute without overmixing.
Fill Muffin Tin: Pour the batter into the prepared muffin tin, filling each cup about three-quarters full to allow room for rising while baking.
Bake Muffins: Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating that they are fully cooked.
Cool Muffins: Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely before serving or storing.

Notes

You can substitute almond butter with peanut butter or any other nut butter to suit your preference.
For a vegan option, replace eggs with flax eggs, though texture may slightly differ.
Rolled oats can be swapped with gluten-free oats if needed to make the recipe gluten-free.
Adding chocolate chips or nuts is optional but adds great flavor and texture contrast.
Muffins keep well in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
These muffins freeze well; wrap individually and freeze for up to 3 months. Thaw before serving.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American