You won’t miss the flour, oil, or sugar in these flourless pumpkin pie muffins! Loaded with pumpkin, chocolate, and warming spices, they make the perfect fall treat!
“These muffins are dangerous.” <– Mum’s words, not mine; although I can definitely back her up on that claim. These muffins are dangerous. They strike like ninjas and before you know what hit ya… they’ve vanished.
Seriously. I could’ve sworn I made an entire batch just yesterday, and now it’s nowhere to be found. Poof. Gone. But before you start calling me a glutton and nailing me with your accusatory glances, I’ll have you know that I wasn’t working alone. No ma’am (or sir). The entire Spoons family was in on it. I brought the whole batch (minus one muffin which obviously needed to be taste tested first) with me for dinner on Sunday, and it pains me to say that not a single muffin survived the night. Not even one measly crumb.
I should probably take that as a compliment — it just means they were freaking amazing. And I know this because I was obsessively gauging reactions.
I like to think that I’ve gotten a little more subtle and sneaky over the years, but I’m one of those people that will watch you take your first bite like.a.hawk just so I can capture the exact moment when your brain registers what you think of my baked treats… especially because some people just don’t say anything.
Men, I’ve found, are particularly bad for that.
“So… how did you like it?”
“What? Oh. It was great! Like always.” *grabs another and walks away*
Pft. Like always. Like I’m just supposed to assume it was great. Actually, I usually do. I’ve been at this long enough to have built up a pretty decent amount of confidence when it comes to my baking, but I still like the extra reinforcement! Especially when I’m trying to make things healthier without seeming like they’re healthier — ya know? Take these muffins, for example…
There’s no flour, no oil, and no refined sugar, but you’d never guess it since they’re just as moist, just as sweet sweet, and just as doughy as traditional muffins. That being said, they’re not exactly like traditional muffins. The texture is slightly denser, which is why I called them pumpkin pie muffins — they fall somewhere in between. Still doughy, but a melt-in-your-mouth kind of doughy. And have I mentioned that you can whip them up in your blender in under 5 minutes flat? And that they make your house smell amazing? And that the combination of chocolate and pumpkin is to.die.for? You need to make these yesterday. I did, and they didn’t even last 24 hours…
I’d love to know if you make this recipe! Leave a comment and rating down below to let me know what you think, and subscribe to our mailing list to receive new recipes in your inbox!
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Flourless Pumpkin Pie Muffins
- Total Time: 25 mins
- Yield: 9 muffins 1x
Ingredients
- 1/4 cup (64 g) almond butter*
- 3/4 cup (180 g) canned pumpkin
- 1 large egg
- 6 Tbsp (120 g) honey
- 1/2 cup (40 g) rolled oats (GF, if needed)
- 2 Tbsp (14g) ground flaxseed
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 cup mini chocolate chips, plus more for sprinkling
Instructions
- Preheat your oven to 375F (190C) and prepare a muffin pan by spraying 9 cavities with cooking spray or lining them with parchment liners. Set aside.
- Add all the ingredients except for the chocolate chips to a high-powered blender** and blend on high until the oats have broken down and the batter is smooth and creamy. Stir in the chocolate chips by hand.
- Distribute the batter evenly among the muffin pan cavities, filling each on until it is about 3/4 full.
- Bake for 18-20 minutes, until the tops of your muffins are set and a toothpick inserted into the centre comes out clean. Allow the muffins to cool in the pan for ~10 minutes before removing. Store them in an air-tight container for up to 5 days, or freeze them for up to 3 months.
Notes
* Feel free to sub in with another nut butter if you prefer. Or use a soy nut butter to make these nut-free. ** If you don’t have access to a high-powered blender, you can simply grind the oats into a flour and mix everything together by hand.
- Prep Time: 5 mins
- Cook Time: 20 mins
Looking for more pumpkin recipes? Try one of these!
Chocolate Chip Pumpkin Mug Cake
Vegan Chocolate Chip Pumpkin Oatmeal Cookies
Pumpkin Pie Chocolate Oatmeal Bars
Flourless Pumpkin Brownies
One Bowl Greek Yogurt Pumpkin Bread
What would the substitution be for Bob’s GF flour for the oats? (Some of my family is allergic). How much flour? Can’t wait to make these!!!
I doubled the recipe, and used part liquid stevia part maple syrup. Substituted the oats for spelt and coconut flour (family doesn’t do well with oats). They turned out delicious. I cooked them in my mini donut pans just for fun. Will definitely make again and experiment with other flours.
These are so easy to make and taste great! I usually leave out the chocolate as I make and eat them with my toddler.. but man when I do add in the chocolate chips it’s a whole new level. Thanks for the easy go-to recipe!
Has anyone ever tried adding baking powder to these to make them taller?
Also, you definitely need to DOUBLE this recipe because it’s yum and way too tiny for how good it is.
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I used butternut squash from my freezer and these turned out great. My 1-year-old absolutely loves them and I’m happy to have a healthy baked snack for her!
Great recipe! I’m loving these for healthy snacking! I can’t do chocolate so I added chopped walnuts and sprinkled some pumpkin seeds on top. Yum!
How would these be without any nut butter or soy butter? Would they come out well without the nut or soy butter at all?
Any suggestions on how to make these low carb?
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I’m so glad that you and your boys enjoy them, Heather! Thanks so much for sharing the tip about blending the oats to make things easier 🙂
I love these muffins and so do my little boys (ages 8, 6 and 2).
My only tip is that I find it A LOT easier to just blend the oats and flax in a coffee grinder and then mix everything in a mixing bowl as I would any other muffin recipe. The blender method is messy, takes longer, and it’s hard to get the chocolate chips incorporated into all of the dough.
This recipe is a staple after school snack at my house! THANK YOU!!
This is my go to recipe in times of a sweet!
I lOVE this recipe and that the muffins are perfectly not-too-sweet with honey, but as I have a baby who is under 1 year, I would like to substitute the honey. Do you recommend anything else, like maybe maple syrup? If so, would a 1:1 substitute probably work? Thank you, Amanda, for all of your great and natural recipes!
Maple syrup would be totally fine, Jen! And The flavour would compliment the pumpkin and spices really nicely. 1:1 would definitely work.
Thank you! I’ll let you know how they turn out – I have made this recipe as is many times (though I triple it and make 24 muffins, since they freeze well – when they haven’t all disappeared at a potluck 😉 ), and everyone loves it! I was hesitant to change anything, but I want my daughter to enjoy them as well. I’ll let you know how they turn out, for sure. 🙂 Thanks again for all of the great blogging and recipe making!
I a double batch of mini muffins today and it made about 30 muffins. I didn’t even use liners and they came out perfectly and so moist. I used pumpkin seed butter. I will make these all the time now. Love!
This recipe says it’s flourless, and I guess technically you don’t have to have flour to make it, but by blending the oats in a high-speed blender you are essentially making oat flour.
And also, I ended up with 12 muffins, 102 calories each. You can go on supertracker and put recipes together and it factors out the nutritional info if anyone is looking for that.