Flourless Pumpkin Muffins are a delightful treat that brings together the best of fall flavors in a healthy, gluten-free package. Made with rolled oats instead of flour, these Flourless Pumpkin Muffins are naturally sweetened and packed with wholesome ingredients. Moist, tender, and full of cozy spices, these muffins are perfect for breakfast, snacks, or a light dessert. Whether you’re gluten-free or just looking for a nutritious way to enjoy pumpkin, Flourless Pumpkin Muffins are sure to become a favorite fall staple!

Why You’ll Love This Recipe:

These flourless pumpkin muffins are:

Gluten-free and naturally sweetened.
Quick to whip up, using just one blender.
Packed with warm, seasonal flavors of pumpkin and cinnamon.
Moist, tender, and satisfying without the need for flour or added sugar.
Ideal for breakfast, snacks, or dessert.

Ingredients You’ll Need:

Pumpkin Purée – The star of the recipe, giving moisture and flavor.
Rolled Oats – Instead of flour, these provide structure.
Nut Butter (almond, peanut, or cashew) – Adds richness and healthy fats.
Maple Syrup – A natural sweetener that complements the pumpkin.
Eggs – To bind the ingredients and provide structure.
Baking Soda – Helps the muffins rise and become fluffy.
Pumpkin Pie Spice – A blend of cinnamon, nutmeg, ginger, and cloves for warm, seasonal flavor.
Vanilla Extract – Enhances the overall flavor.
Salt – To balance sweetness.

How to Make Flourless Pumpkin Muffins

Step-by-Step Instructions:

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease with oil.
Blend the ingredients: In a blender, combine the rolled oats, pumpkin purée, nut butter, eggs, maple syrup, baking soda, pumpkin pie spice, vanilla extract, and salt. Blend until smooth and creamy, scraping down the sides as needed.
Portion the batter: Pour the blended batter into the muffin tin, filling each cup about ¾ full.
Bake: Place the muffins in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Cool and enjoy: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack. Enjoy warm, or store for later!

Cooking Tips:

Use a High-Powered Blender: For smooth, lump-free batter, make sure to blend long enough to fully process the oats.
Make Them Vegan: Substitute flax eggs (1 tbsp ground flaxseed + 3 tbsp water) for regular eggs to make the recipe vegan-friendly.
Add Mix-Ins: For variety, stir in chocolate chips, chopped nuts, or dried cranberries into the batter before baking.

Helpful Tips:

Pumpkin Substitutes: If you don’t have pumpkin purée, you can swap it with sweet potato or butternut squash purée.
Storing Muffins: Store muffins in an airtight container at room temperature for 2 days, or in the fridge for up to 5 days.
Freezing: These muffins freeze well! Wrap individually and freeze for up to 3 months.

Details:

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 12 muffins
Category: Breakfast, Snack
Method: Baking
Cuisine: American
Diet: Gluten-Free, Dairy-Free (Vegan option)

Notes:

Make sure the pumpkin purée you’re using is pure pumpkin without added sugars or spices.
You can also adjust the sweetness level by adding more or less maple syrup to taste.

Nutritional Information (per muffin):

Calories: 130
Fat: 6g
Carbohydrates: 15g
Protein: 4g
Fiber: 2g

Frequently Asked Questions:

Can I use quick oats instead of rolled oats?
Yes, quick oats work just as well and will blend more quickly.

Do I need to cook the pumpkin purée first?
No, canned pumpkin purée is ready to use. If you’re making homemade purée, ensure it’s cooked and drained of excess liquid.

How do I make them extra fluffy?
Ensure the baking soda is fresh, and don’t overmix the batter once blended.

Storage Instructions:

Room Temperature: Store in an airtight container for up to 2 days.
Refrigerator: Keeps fresh for up to 5 days in the fridge.
Freezer: Individually wrap and freeze for up to 3 months. Thaw at room temperature or reheat in the microwave.

Related Recipes

If you loved these Flourless Pumpkin Muffins, you’ll also enjoy these delicious treats:

Conclusion

These Flourless Pumpkin Muffins are a simple, healthy, and delicious way to embrace the flavors of fall. With their warm spices and moist, tender texture, they’re perfect for breakfast or a snack on the go. Plus, they’re gluten-free and naturally sweetened, making them a guilt-free indulgence you can feel good about!

Flourless Pumpkin Muffins

Author: Charlotte

Print Recipe

Description

Ingredients

Pumpkin Purée – The star of the recipe, giving moisture and flavor.
Rolled Oats – Instead of flour, these provide structure.
Nut Butter (almond, peanut, or cashew) – Adds richness and healthy fats.
Maple Syrup – A natural sweetener that complements the pumpkin.
Eggs – To bind the ingredients and provide structure.
Baking Soda – Helps the muffins rise and become fluffy.
Pumpkin Pie Spice – A blend of cinnamon, nutmeg, ginger, and cloves for warm, seasonal flavor.
Vanilla Extract – Enhances the overall flavor.
Salt – To balance sweetness.

Instructions

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease with oil.
Blend the ingredients: In a blender, combine the rolled oats, pumpkin purée, nut butter, eggs, maple syrup, baking soda, pumpkin pie spice, vanilla extract, and salt. Blend until smooth and creamy, scraping down the sides as needed.
Portion the batter: Pour the blended batter into the muffin tin, filling each cup about ¾ full.
Bake: Place the muffins in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Cool and enjoy: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack. Enjoy warm, or store for later!

Notes

Make sure the pumpkin purée you’re using is pure pumpkin without added sugars or spices.
You can also adjust the sweetness level by adding more or less maple syrup to taste.