Description
Healthy Flourless Pumpkin Muffins are soft, moist, and naturally sweetened — made without any flour, oil, or refined sugar. Packed with pumpkin puree, oats, and warm spices, they make the perfect nutritious fall breakfast or snack.
Ingredients
- 1 cup pumpkin puree
- 2 large eggs
- 1/2 cup natural almond butter (or peanut butter)
- 1/4 cup honey or maple syrup
- 1 tsp vanilla extract
- 1/2 cup rolled oats
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/4 cup dark chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners or grease lightly.
- In a blender or food processor, combine pumpkin puree, eggs, almond butter, honey, and vanilla. Blend until smooth.
- Add oats, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Blend again until the batter is smooth and well combined.
- Fold in chocolate chips if desired.
- Pour batter evenly into the muffin cups, filling each about 3/4 full.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Enjoy as a healthy snack or breakfast option.
Notes
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Can be frozen for up to 2 months — reheat in the microwave before serving.
- For a nut-free version, use sunflower seed butter instead of almond butter.
- Add chopped nuts or seeds for extra crunch and protein.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American