Description

These Flourless Pumpkin Muffins are a moist, delicious, and healthy treat perfect for fall or anytime you crave a cozy, spiced snack. Made without any flour, they rely on almond or peanut butter and oats for texture, combined with pumpkin puree and warming pumpkin pie spices for rich flavor. Naturally sweetened with honey or maple syrup, these muffins are gluten-free and easy to prepare with a blender or food processor.

Ingredients

Main Ingredients

1 cup pumpkin puree
1/2 cup almond butter or peanut butter
2 large eggs
1/2 cup rolled oats
1/3 cup honey or maple syrup
1 teaspoon baking soda
1 tablespoon pumpkin pie spice
1 teaspoon vanilla extract
1/4 teaspoon salt

Optional Add-ins

1/2 cup chocolate chips or chopped nuts (optional)

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or greasing it well to prevent sticking.
Blend Ingredients: In a blender or food processor, combine pumpkin puree, almond or peanut butter, eggs, rolled oats, honey or maple syrup, baking soda, pumpkin pie spice, vanilla extract, and salt. Blend the mixture until it becomes smooth and well incorporated.
Add Optional Mix-ins: If you are using chocolate chips or chopped nuts, fold them gently into the batter using a spatula to ensure even distribution.
Fill Muffin Tin: Pour the batter evenly into the prepared muffin tin cups, filling each about three-quarters full to allow room for rising.
Bake: Place the muffin tin in the preheated oven and bake for 15-20 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean or with just a few moist crumbs.
Cool Muffins: Allow the muffins to cool in the tin for a few minutes to set, then transfer them to a wire rack to cool completely before serving or storing.

Notes

The muffins are best enjoyed within 2-3 days stored in an airtight container at room temperature or up to a week refrigerated.
Using almond butter will keep the muffins nutty and slightly richer, while peanut butter adds a classic flavor; both work well.
For a vegan version, replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg, chilled for 5 minutes).
If you prefer less sweetness, reduce the honey or maple syrup quantity slightly, or opt for unsweetened pumpkin puree.
Substitute oats with gluten-free oats if gluten sensitivity is a concern.