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Flourless pumpkin muffin unwrapped on parchment liner, topped with melty chocolate chips and ready to eat.
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Flourless Pumpkin Muffins

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.
Step-by-step photos can be seen below the recipe card.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Baking
Cuisine: American
Keyword: flourless pumpkin muffins
Servings: 12 muffins
Author: Ashley Barbey

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
US Customary - Metric

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

Serving: 1muffin | Calories: 205kcal | Carbohydrates: 27g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 193mg | Potassium: 243mg | Fiber: 3g | Sugar: 12g | Vitamin A: 4012IU | Vitamin C: 1mg | Calcium: 95mg | Iron: 2mg