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Flourless Pumpkin Muffins

Flourless Pumpkin Muffins

These flourless pumpkin muffins are soft, moist, and bursting with warm fall flavors. Made with pumpkin puree, oats, almond butter, and maple syrup, they’re naturally gluten-free, dairy-free, and sweetened without refined sugar. Perfect for a cozy breakfast, healthy snack, or dessert with coffee.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 10
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 190
Ingredients Method Notes

Ingredients
  

  • 1 cup pumpkin puree see notes for tips
  • ⅓ –½ cup pure maple syrup see notes for substitutions
  • 2 eggs see notes
  • 2 teaspoons vanilla extract
  • 4 tablespoons almond butter see notes for substitutions
  • ¼ cup unsweetened vanilla almond milk or any dairy-free milk
  • 2¼ cups rolled oats
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ cup dark chocolate chips plus extra for topping

Method
 

  1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease with nonstick spray.
  2. In a blender or food processor, add pumpkin puree, maple syrup, eggs, vanilla, almond butter, and almond milk. Blend until smooth.
  3. Add rolled oats, baking powder, baking soda, salt, and cinnamon. Blend or pulse until the oats are broken down but not completely flour-like—you want some texture.
  4. Stir in dark chocolate chips with a spatula.
  5. Divide batter evenly among muffin cups, filling about ¾ full. Sprinkle extra chocolate chips on top if desired.
  6. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out mostly clean.
  7. Let cool in the pan for 5 minutes before transferring to a wire rack.

Notes

  • Active time: 10 minutes prep, 20 minutes baking
  • Passive time: 5–10 minutes cooling
  • If you prefer sweeter muffins, use ½ cup maple syrup; for a lighter sweetness, stick with ⅓ cup.
  • You can substitute almond butter with peanut butter, cashew butter, or sunflower seed butter for nut-free.
  • Pumpkin puree should be 100% pure pumpkin—not pumpkin pie filling.