Craving a cozy fall treat that’s healthy and delicious? These Flourless Pumpkin Muffins will satisfy your craving without the need for flour. With the warmth of pumpkin, the sweetness of maple syrup, and loaded with melted chocolate chips, they’re the ultimate guilt-free indulgence. They’re naturally gluten-free and made with wholesome ingredients, perfect for breakfast, snacks, or a light dessert. Best part? They’re super easy to make by blending everything in one go—talk about a time-saver!
Ingredients List
Before we dive into the preparation, make sure you have everything prepared. Here’s what you’ll need:
Wet Ingredients
- 1 cup pumpkin puree (note: make sure to use pure pumpkin puree, not pumpkin pie mix)
- ⅓-½ cup pure maple syrup (depending on how sweet you’d like them)
- 2 eggs (for a vegan version, see substitutions below)
- 2 teaspoons vanilla extract
- 4 tablespoons almond butter (or any nut/seed butter of your choice)
- ¼ cup unsweetened vanilla almond milk (any dairy-free milk will work)
Dry Ingredients
- 2¼ cups rolled oats (use gluten-free oats for a GF version)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup dark chocolate chips (plus extra for topping)
Kitchen Tools Needed
Here are the tools that will make this recipe simple and stress-free:
- Blender or Food Processor : This will help blend the ingredients into a smooth batter.
- Muffin Tin : A 12-cup muffin tin for baking the muffins.
- Spatula or Spoon : For mixing in the chocolate chips.
- Measuring Cups and Spoons : To ensure you’re using the correct amounts of each ingredient.
- Oven Thermometer : Optional, but helpful to ensure your oven is at the right temperature.
- Cooling Rack : Optional but good for allowing your muffins to cool evenly.
These tools will help you make perfect flourless pumpkin muffins every time.
Step-by-Step Instructions
Now that you have your ingredients and tools ready, let’s walk through the simple steps to make these delicious Flourless Pumpkin Muffins. They’re quick and easy, and you don’t even need multiple bowls—just a blender!
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). This will ensure it’s hot and ready when your batter is done. Then, grease or line a 12-count muffin tin. You can use muffin liners, or just lightly coat each cup with a non-stick spray.
2. Blend the Ingredients:
Grab your blender or food processor and start with the wet ingredients. Layer the ingredients in the following order:
- Pumpkin puree
- Maple syrup
- Eggs (or your egg substitute)
- Vanilla extract
- Almond butter
- Unsweetened vanilla almond milk
Then, add the dry ingredients on top:
- Rolled oats
- Baking powder
- Baking soda
- Salt
- Cinnamon
Blend everything together on medium-high for about 30 seconds , or until the batter is smooth and well-mixed. Since we’re using oats instead of flour, blending is crucial to break down the oats and create a smooth texture for your muffins.
3. Stir in the Chocolate Chips:
Once your batter is smooth and creamy, gently stir in the dark chocolate chips. Use a spoon or spatula for this step—don’t blend the chocolate chips; you want to have those delicious chocolate bits in every bite! Be sure to keep a few extra aside to sprinkle on top for that extra chocolatey finish.
Baking the Muffins
Now that your batter is ready and chocolate chips are evenly distributed, it’s time to fill those muffin cups and let your oven work its magic!
1. Fill the Muffin Tin:
Using a spoon or a small ladle, evenly distribute the batter into the 12 muffin cups . Fill each cup about ¾ full. This leaves enough room for the muffins to expand while baking, ensuring they have that perfect dome on top.
- Tip: If you love extra chocolate (and who doesn’t?), sprinkle a few more dark chocolate chips on top of each muffin before baking. It not only looks attractive, but also adds an extra layer of melty chocolate goodness.
2. Bake:
Place the muffin tin in your preheated oven and bake for 22 minutes , or until the tops of the muffins are a light golden brown. You’ll know they’re done when a toothpick inserted into the center comes out clean, or with just a few crumbs attached.
If your oven runs hot, start checking your muffins around the 20-minute mark to ensure they don’t overbake.
- Note: Don’t worry if your muffins seem slightly soft on top when you first pull them out; they’ll firm up as they cool.
3. Let them Cool:
Once out of the oven, allow your muffins to cool for 10-15 minutes in the pan before transferring them to a cooling rack or plate. This helps them set properly and avoids breaking apart when you try to remove them from the tin.
Storing and Serving
Your flourless pumpkin muffins are now baked to perfection and cooling down, but before you dive in, let’s talk about how best to store and serve them to keep them fresh and tasty for later.
1. Serving Suggestions:
These muffins are best served warm when the chocolate chips are still gooey and melty. You can enjoy them plain, or, if you want to go the extra mile, serve them with a spread of nut butter or a drizzle of maple syrup for added richness.
For breakfast, enjoy them with a cup of hot coffee or tea, and for dessert, pair them with whipped cream or a scoop of dairy-free vanilla ice cream. Seriously, yum!
2. Storing Leftovers:
- Room Temperature : On the first day, these muffins can be stored at room temperature in an airtight container. Keep them well-sealed to maintain their moisture.
- Refrigeration : If you have leftovers after the first day, it’s best to refrigerate them to keep them fresh. Store the muffins in an airtight container in the fridge for up to 5 days .
- Freezing : Yes, you can freeze these muffins for longer storage! Once fully cooled, place the muffins in a freezer-safe bag, removing as much air as possible. They’ll keep in the freezer for up to 3 months . When you’re ready to enjoy, simply thaw overnight in the fridge or reheat in the microwave for 20-30 seconds.
3. Reheating Tips:
For that fresh-out-of-the-oven taste, pop your stored muffins in the microwave for about 10-20 seconds (from the fridge) or 30 seconds to 1 minute (from frozen). This will revive the softness and allow the chocolate to get wonderfully melty again.
Conclusion
And there you have it—flourless pumpkin muffins that are naturally gluten-free, full of seasonal flavors, and packed with nutrients. By blending nutrient-dense ingredients like pumpkin, rolled oats, almond butter, and dark chocolate chips, you’ve created a delicious snack or breakfast item that feels indulgent but is actually quite healthy.
Whether you’re baking them for a cozy afternoon treat, meal prepping for busy mornings, or freezing them for future cravings, these muffins truly fit every occasion. Plus, they offer plenty of room for customization—consider adding walnuts , raisins , or even swapping out the chocolate chips for white chocolate or dried cranberries .
Enjoy them warm, store them for later, and most importantly, share the love (if you can resist eating them all yourself)!
