Flourless Pumpkin Muffins are the recipe that Lucia makes every fall morning and every school-day breakfast rush when she wants to create the most completely extraordinary and the most genuinely nourishing individual breakfast muffin that delivers the most warmly spiced and the most beautifully comforting fall pumpkin flavor in the most completely wholesome and the most properly health-forward format — because the most brilliantly simple blender technique of combining old-fashioned rolled oats, pure pumpkin puree, eggs, maple syrup, almond butter.
Vanilla, pumpkin pie spice, baking powder, and baking soda into the most completely smooth and the most properly thick individual blender batter eliminates every last trace of conventional flour while producing the most beautifully domed and the most genuinely fluffy individual muffin that provides real sustained individual energy through the most essential combination of oat fiber and pumpkin nutrients and the most beautifully melting dark chocolate chip pockets in every individual warm fall breakfast bite. She blends the most completely smooth batter, folds in the most generous handful of chocolate chips, and bakes until the most gorgeously golden.
Flourless Pumpkin Muffins are the most easy and deeply nourishing 30-minute fall breakfast muffins made by blending rolled oats pumpkin puree eggs maple syrup almond butter vanilla pumpkin pie spice baking powder and baking soda until smooth folding in chocolate chips and baking at 350°F for 18 to 20 minutes. Come follow us on Pinterest where we share beautiful muffin recipes and easy healthy favorites from our kitchen every single week.
Table of Contents
Why You Will Love This Flourless Pumpkin Muffins Recipe
This Flourless Pumpkin Muffins recipe is the most completely extraordinary and the most genuinely impressive individual healthy fall muffin that requires only one blender and nine simple whole-food ingredients — no flour, no refined sugar, and no complicated technique — producing the most beautifully domed and the most properly fluffy individual muffin in only 30 minutes from blender to the most perfectly golden individual muffin cooling on the rack.
The blender technique is the single most brilliant and the most completely effortless individual batter-making approach that simultaneously grinds the rolled oats into a most flour-like consistency and combines every ingredient into the most completely smooth and the most uniformly blended individual batter in the most minimal individual time. The blender does the most heavy lifting, eliminating every mixing bowl and every separate dry-ingredient preparation entirely. Our Lemon Blueberry Muffins make a beautifully equally individual-muffin and equally bakery-worthy companion for a complete and wonderful wholesome muffin collection.
Ingredients Needed for This Flourless Pumpkin Muffins Recipe
- 1½ cups Old-Fashioned Rolled Oats
- 1 cup Pure Pumpkin Puree (not pumpkin pie filling)
- 2 large Eggs
- 3 tbsp Pure Maple Syrup or Honey
- ¼ cup Almond Butter or Peanut Butter (creamy)
- 1 tsp Pure Vanilla Extract
- 1½ tsp Pumpkin Pie Spice
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- ¼ tsp Salt
- ½ cup Dark Chocolate Chips, plus extra for topping
How to Make This Flourless Pumpkin Muffins Recipe
Preheat the oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or grease most thoroughly.
Add the rolled oats to a high-powered blender and blend on high for 30 to 60 seconds until the oats reach the most flour-like consistency — some small oat pieces are the most acceptable and add the most beautiful individual texture, cara mia.
Add the pumpkin puree, eggs, maple syrup, almond butter, vanilla extract, pumpkin pie spice, baking powder, baking soda, and salt to the blender. Blend until the most completely smooth and the most uniformly combined individual batter forms — approximately 30 to 60 seconds more.
Remove the blender jar from the base and fold in the chocolate chips using a spatula — do not blend the chips as blending will break them into the most tiny fragments.
Divide the batter evenly among the prepared muffin cups, filling each approximately three-quarters full. Press a few additional chocolate chips onto the top surface of each individual muffin for the most beautifully finished and the most visually appealing individual presentation.
Bake for 18 to 20 minutes until a toothpick inserted in the center comes out clean or with only a few moist crumbs. Cool in the pan for 5 minutes before transferring to a wire rack.
How to Serve This Flourless Pumpkin Muffins Recipe
Serve warm for the most completely extraordinary and the most genuinely indulgent individual breakfast muffin moment when the most deeply melted dark chocolate chips are at their most luxuriously gooey and the most warmly spiced pumpkin aroma fills the kitchen. Pair with a warm cup of coffee or tea for the most completely cozy and the most properly nourishing fall morning breakfast pairing.
Pack cooled muffins in individual airtight bags for the most convenient and the most portable school lunch or workday snack that provides the most properly sustained individual energy throughout the day. Our Orange Muffins make a beautifully equally naturally sweetened and equally individually portioned companion for a complete and wonderful wholesome muffin collection.
How to Store This Flourless Pumpkin Muffins Recipe
Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to one week. The muffins actually taste the most extraordinary on day two as the pumpkin spice flavor the most completely develops and deepens throughout every individual crumb overnight. Freeze individually wrapped in plastic for up to 3 months — microwave from frozen for 30 to 45 seconds for the most quickly revived individual breakfast muffin.
Tips to Make This Flourless Pumpkin Muffins Recipe
Blend the oats the most thoroughly before adding the remaining ingredients for the most fine and the most flour-like individual consistency that produces the most beautifully smooth individual muffin crumb. Insufficiently blended oats produce a most visibly textured and the most coarser individual muffin rather than the most beautifully smooth individual bakery-style result.
Do not overbake — flourless muffins made with oat flour dry out the most quickly when overbaked. Remove at the 18-minute mark and test with a toothpick — a few moist crumbs on the toothpick are the most correct and the most desirable individual result rather than a completely dry toothpick.
Helpful Notes for This Flourless Pumpkin Muffins Recipe
Use only pure pumpkin puree — not pumpkin pie filling which contains added sugar and spices that will unbalance the most carefully calibrated individual spice profile of this recipe and produce a most overly sweet and the most improperly spiced individual result.
Natural almond butter or peanut butter — the kind that separates and requires stirring — works most effectively in this recipe. Conventional commercial peanut butter with added hydrogenated oils and sugars produces the most slightly different individual flavor balance, though it still produces a most genuinely extraordinary individual muffin result.
Variation of This Flourless Pumpkin Muffins Recipe
Maria made a version using walnuts in place of the chocolate chips for the most completely extraordinary and the most deeply nutty pumpkin walnut individual flourless muffin. Teresa tried adding two tablespoons of unsweetened cocoa powder to the batter for the most completely extraordinary and the most deeply double-chocolate individual pumpkin flourless muffin.
For a dairy-free version — this recipe is already the most naturally dairy-free as written when using dairy-free dark chocolate chips — confirming the most excellent compatibility with dairy-free and gluten-free individual dietary requirements when certified gluten-free oats are used. Our Orange Muffins make a beautifully equally wholesome and equally individually satisfying companion for a complete and wonderful healthy muffin collection.
FAQs About This Flourless Pumpkin Muffins Recipe
Can I substitute the almond butter with another nut or seed butter?
Yes. Any creamy nut or seed butter substitutes directly in the same quantity — peanut butter produces the most classically beloved flavor pairing with pumpkin and chocolate, cashew butter produces the most delicately sweet and the most neutral individual flavor, and sunflower seed butter produces the most nut-free version for school-safe lunches. Each produces an equally extraordinary and the most properly structured individual flourless muffin.
Are these muffins gluten-free?
These muffins are the most naturally flourless but are only certified gluten-free when made with certified gluten-free old-fashioned rolled oats — conventional oats may be processed in facilities that also handle wheat and other gluten-containing grains. Use the most specifically labeled certified gluten-free oats for the most properly celiac-safe and the most gluten-free individual muffin result.
Can I use quick oats instead of old-fashioned rolled oats?
Yes. Quick oats substitute for old-fashioned rolled oats in the same quantity with the most minimal individual difference in final texture — the most slightly finer individual grain of quick oats produces the most smoothly consistent individual blended result that some bakers prefer. Instant oats are the most specifically not recommended as they produce the most overly processed and the most improperly textured individual blended batter.
Conclusion
These Flourless Pumpkin Muffins are the most completely extraordinary and the most genuinely nourishing healthy fall breakfast muffin that makes every autumn morning feel genuinely and completely special through the most warmly spiced pure pumpkin puree and the most gooey dark chocolate chips and the most properly sustained oat energy in every single beautifully domed and completely irresistible flourless pumpkin muffin.
We hope they bring the same deeply joyful healthy fall muffin warmth and the same completely satisfied morning to your kitchen that they have always brought to ours. Make them, share them, and come back to tell us all about it. With all our love, Maria, Lucia, and Teresa.
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Flourless Pumpkin Muffins The Most Easy Healthy Oat Pumpkin Puree Chocolate Chip No Flour Fall Breakfast Muffin You Will Bake
- Total Time: 30 minutes
- Yield: 12 muffins 1x
Description
The most extraordinary healthy Flourless Pumpkin Muffins made by preheating oven to 350°F 175°C lining 12-cup muffin tin blending 1 1/2 cups rolled oats 30 to 60 seconds until flour-like then adding 1 cup pure pumpkin puree 2 eggs 3 tbsp maple syrup 1/4 cup almond butter 1 tsp vanilla 1 1/2 tsp pumpkin pie spice 1 tsp baking powder 1/2 tsp baking soda and 1/4 tsp salt blending until completely smooth removing blender and folding in 1/2 cup chocolate chips with spatula dividing batter evenly among cups 3/4 full pressing extra chips on top of each and baking 18 to 20 minutes until toothpick shows few moist crumbs cooling 5 minutes in pan then on rack. A completely perfect healthy oat blender flourless pumpkin chocolate chip muffin recipe.
Ingredients
1 1/2 cups Old-Fashioned Rolled Oats
1 cup Pure Pumpkin Puree not pumpkin pie filling
2 large Eggs
3 tbsp Pure Maple Syrup or Honey
1/4 cup Almond Butter or Peanut Butter creamy
1 tsp Pure Vanilla Extract
1 1/2 tsp Pumpkin Pie Spice
1 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt
1/2 cup Dark Chocolate Chips plus extra for topping
Instructions
1. Preheat oven to 350°F 175°C. Line 12-cup muffin tin.
2. Blend rolled oats 30 to 60 seconds until flour-like consistency.
3. Add pumpkin puree, eggs, maple syrup, almond butter, vanilla, pumpkin pie spice, baking powder, baking soda, and salt. Blend smooth 30 to 60 seconds.
4. Remove blender jar. Fold in chocolate chips with spatula. Do not blend.
5. Divide batter evenly among cups filling 3/4 full.
6. Press extra chocolate chips on top of each muffin.
7. Bake 18 to 20 minutes until toothpick shows few moist crumbs.
8. Cool 5 minutes in pan. Transfer to wire rack.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Muffins, Healthy, Fall
- Method: Baking, Blender
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 155
- Sugar: 8g
- Sodium: 130mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 31mg
Keywords: flourless pumpkin muffins, easy healthy flourless pumpkin muffins recipe oat pumpkin puree chocolate chip, best no flour fall pumpkin muffins blender healthy, gluten free flourless oat pumpkin chocolate chip muffins
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