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Healthy Flourless Pumpkin Muffins Recipe

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4.6 from 58 reviews

These Healthy Flourless Pumpkin Muffins are a delicious, naturally gluten-free treat made with wholesome ingredients like pumpkin puree, almond butter, and rolled oats. They are perfect for a nutritious breakfast or snack, featuring warm pumpkin pie spices and optional chocolate chips or nuts for added flavor and texture. Easy to prepare with a blender and baked to perfection, these muffins are moist, flavorful, and free from traditional flour.

Ingredients

Scale

Wet Ingredients

  • 3/4 cup canned pumpkin puree (200g)
  • 3 tbsp maple syrup (60g)
  • 3 tbsp drippy almond butter (48g)
  • 1/4–1/3 cup non dairy milk (60-90ml, depending on pumpkin consistency)
  • 2 tsp apple cider vinegar (10g)
  • 2 tsp vanilla extract (optional)

Dry Ingredients

  • 1 1/4 cup gluten free rolled oats (125g)
  • 2 tbsp potato starch (24g) or substitute with more oats
  • 2 tsp pumpkin pie spice
  • 1 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 1/4 tsp salt

Add-ins

  • 1/4 cup chocolate chips or chopped nuts (45g)

Instructions

  1. Preheat the Oven: Preheat your oven to 425°F (218°C). Line a muffin tin with 6 muffin cups or grease the cups well to prevent sticking.
  2. Blend the Batter: In a high-speed blender, combine pumpkin puree, maple syrup, almond butter, non-dairy milk, apple cider vinegar, vanilla extract, gluten-free rolled oats, potato starch, pumpkin pie spice, baking powder, baking soda, and salt. Blend until smooth and creamy, stopping to scrape down the sides with a spatula as necessary. For those without a high-speed blender, it’s recommended to use oat flour instead of rolled oats for ease, as detailed in the blog post.
  3. Add Mix-ins: Remove the batter from the blender and gently fold in chocolate chips or chopped nuts using a spatula to evenly distribute without overmixing.
  4. Fill Muffin Cups and Bake: Divide the batter evenly among the 6 muffin cups, filling each to the very top. Bake at 425°F for 5 minutes to help with rise, then reduce the oven temperature to 350°F (177°C) and continue baking for another 18-20 minutes or until the tops are springy to the touch and a toothpick inserted in the center comes out clean.
  5. Cool and Serve: Allow the muffins to cool in the pan for 3 minutes before transferring them to a wire rack to cool completely. Enjoy your moist, flavorful, and healthy flourless pumpkin muffins!

Notes

  • You can substitute potato starch with additional oats if desired, but potato starch helps with texture.
  • If you do not have a high-speed blender, use oat flour instead of rolled oats to ensure proper blending.
  • Adjust the non-dairy milk quantity between 1/4 to 1/3 cup based on the moisture content of your pumpkin puree to get the right batter consistency.
  • For a nut-free version, omit the almond butter and replace with sunflower seed butter or additional pumpkin puree.
  • Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • These muffins freeze well; thaw at room temperature before serving.

Keywords: flourless pumpkin muffins, gluten free muffins, healthy pumpkin recipes, dairy free, vegan muffins, pumpkin spice muffins, easy breakfast muffins

Find it online: https://lucabites.com/healthy-flourless-pumpkin-muffins-recipe/