Flourless Pumpkin Muffins
Published
When fall rolls around, I’m all about pumpkin everything, and these flourless pumpkin muffins are one of my favorite healthy treats to bake. They’re soft, cozy, and full of warm pumpkin spice flavor without a speck of flour. Naturally sweet and moist from the pumpkin puree, they taste like a cross between a muffin and pumpkin bread. Made right in the blender, they’re a quick 30-minute mix-and-bake kind of recipe that keeps my mornings simple and delicious.
No Flour Needed!
I love gluten-free pumpkin muffins, and honestly, anything pumpkin. There’s no waiting for fall to enjoy it either, but there’s something special about baking these when the air turns crisp and sharing them with friends and family. I decided to give a flourless version a try, and I was not disappointed with how easy these flourless pumpkin muffins are. Packed with warm spices, hearty oats, and a bit of protein, they’re such a simple bake. I like to keep a batch in the freezer for busy mornings or enjoy one with coffee on a slow weekend. Add nuts, chocolate chips like I did, or whatever your heart desires, and let me know in the comments how you made them your own.
Gluten-Free Baking Tips
- Avoid dense muffins. Check the freshness of your baking powder and baking soda. Expired leaveners won’t give your muffins the lift they need. Also, make sure to blend just until combined so the oats don’t over process into a gummy texture.
- Avoid sinking. Blend just until smooth and avoid over mixing once the dry ingredients are added. Too much blending can break down the oats and make the batter heavy. Also, make sure your oven is fully preheated before baking for the best rise.
- Don’t overbake. Start checking for doneness around 18 minutes and pull them out as soon as a toothpick comes out with a few moist crumbs. Remember, they’ll continue to set as they cool.
Flourless Pumpkin Muffins
Equipment
- 1 muffin tin
Ingredients
- 1¼ cup pumpkin puree,
- ½ cup almond butter
- ¼ milk of choice, regular or dairy-free
- 2 large eggs
- ½ cup maple syrup
- 2 tsp vanilla extract
- 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
- ⅓ cup chocolate chips + more for topping, for dairy-free use Enjoy Life
Instructions
- Preheat the oven to 350°F (177°C) and line a 12-cup muffin pan with liners.
- In a high-powered blender or food processor, add pumpkin puree, almond butter, milk, eggs, maple syrup, and vanilla. Blend until smooth.
- Add the oats, baking powder, cinnamon, pumpkin spice, ginger, baking soda, and salt. Blend until smooth.
- Stir in the chocolate chips.
- Divide the batter among the muffin cups, filling each about ¾ full. Pop a few extra chocolate chips on top.
- Bake for 18-20 minutes or until a toothpick inserted into the muffin has a few moist but not wet crumbs. Serve warm.
Notes
- Use oat flour instead of whole oats and mix the batter by hand or with a hand mixer until smooth. The texture will be slightly different but still soft and delicious. Steel-cut oats are not recommended for this recipe. They’re too coarse and won’t blend smoothly, which can leave the muffins gritty and underbaked. Stick to rolled or quick oats for the best texture.
- Want to add protein? You can replace up to ¼ cup of the oats with your favorite protein powder. Just note that the muffins will bake up a little denser and less fluffy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Flourless Pumpkin Muffins Step by Step
Gather the Ingredients: Gather all the ingredients together. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
Blend the wet ingredients: In a high-powered blender, combine 1¼ cup pumpkin puree, ½ cup almond butter, ¼ cup milk, 2 eggs, ½ cup maple syrup, and 2 tsp vanilla extract. Blend until smooth.
Add dry ingredients: Add 2¼ cups rolled oats, 1 tsp baking powder, ¾ tsp cinnamon, ¾ tsp pumpkin spice, ¼ tsp ground ginger, ½ tsp baking soda, and ½ tsp salt. Blend again until smooth.
Add chocolate chips: Stir in ⅓ cup chocolate chips, reserving a few for topping.
Fill the pan: Divide the batter evenly between the muffin cups (about ¾ full). Sprinkle with extra chocolate chips.
Bake the muffins: Bake for 18–20 minutes, or until a toothpick inserted in the center comes out mostly clean.
Cool and serve: Let cool for 10 minutes before removing from the pan. Serve warm or at room temperature.
Serving Suggestions
These muffins are perfect for breakfast on the go, afternoon snacks, or even a healthy dessert. I love mine warm with a little butter, nut butter, or a drizzle of maple syrup. Most mornings, I’ll have one alongside a jar of chia seed pudding or a slice of frittata for a balanced, satisfying start to the day. Pair them with coffee, chai, or a pumpkin spice latte for a cozy fall morning.
Storage Instructions
Once the muffins have cooled, I like to store them in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5. They stay soft and moist, making them an easy grab-and-go breakfast or snack throughout the week.
They also freeze beautifully, which is one of my favorite things about them. Just place the muffins in a single layer in a freezer bag and store them for up to 2 months. When you’re ready to enjoy one, pop it in the microwave for 20–30 seconds or let it thaw overnight in the fridge.
