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
Can I leave out the flax?
I need to make a batch for the first time—-just found your recipe. My only change to recipe would be to eliminate chocolate chips (not a fan in any way shape or form), but add white (vanilla) chips.
What can be used in place of a nut butter
Thanks so much, these are great! next time I will make a double batch and use a food processor and do the oats first.
I have been making these for years now-one of our favorites anytime of year. I have to double the recipe or they are gone in a blink of an eye! I love just adding everything to the food processor. I noticed this was only 4.7 starts so this is my vote for these easy tasty muffins.
This is absolutely my family’s favorite muffin recipe. I’ve baked several variations of the recipe, usually with peanut butter, another egg in place of the flax meal, whole flax seeds, And banana to supplement the pumpkin. I always at least double or triple the recipe. Thank you so much for this keeper, Amanda!
Used a food processor to blend the oats first than added the rest of ingredients, using almond butter – very easy – stirred in chocolate chips after filling silicone muffin liners.
Texture was nice and did not sink in the middle. For me.. the cloves overpowered the pumpkin. Will reduce the cloves when making again.
Just wanted to say I’ve been making these for several years now and I love them!
Just made these and they came out absolutely delicious! I didn’t change a thing either! You have the best GF muffin recipes Amanda! Thank you for sharing!
Perfect! I used just 4 tbsp of maple syrup instead of honey.
I love these and make them every fall – do you think sunflower seed butter would be a good substitution for the almond butter, to make these nut.free? Thx!
My question as well
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Great recipe! Thank you so much! I used only 4 tbsp of honey (I don’t have much of a sweet tooth) and these still turned out great!