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Healthy Flourless Pumpkin Muffins Recipe - Easy, Cozy, and Naturally Sweet

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Rolled oats (old-fashioned; use certified gluten-free if needed)
  • Pumpkin puree (100% pure, not pumpkin pie mix)
  • Eggs
  • Maple syrup or honey
  • Unsweetened almond milk (or milk of choice)
  • Vanilla extract
  • Baking powder
  • Baking soda
  • Pumpkin pie spice (or cinnamon + nutmeg + ginger + clove)
  • Salt
  • Optional add-ins: dark chocolate chips, chopped pecans or walnuts, raisins

Method
 

  1. Prep the pan: Heat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease well.
  2. Blend the oats: Add 2 cups rolled oats to a blender or food processor. Pulse until they become a fine oat flour.
  3. Mix the wet ingredients: In a large bowl, whisk 1 cup pumpkin puree, 2 large eggs, 1/3–1/2 cup maple syrup (to taste), 1/3 cup almond milk, and 1 teaspoon vanilla until smooth.
  4. Add dry ingredients: Stir in the oat flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 1/2 teaspoons pumpkin pie spice, and 1/4 teaspoon salt. Mix just until combined.
  5. Fold in extras: If using, gently fold in 1/2 cup dark chocolate chips or 1/2 cup chopped nuts.
  6. Fill the cups: Divide the batter evenly among the 12 wells. The batter will be thick; that’s okay.
  7. Bake: Bake 16–20 minutes, until the tops spring back and a toothpick comes out clean or with a few moist crumbs.
  8. Cool: Let muffins cool in the pan for 5 minutes, then transfer to a rack to finish cooling. This helps them set and stay tender.