Amazing healthy flourless pumpkin muffins made in the blender with wholesome ingredients like oatmeal, almond butter, pumpkin puree and naturally sweetened with maple syrup. These vegan gluten free pumpkin muffins are moist, fluffy and so warming thanks to all the spices! Perfect for breakfast, snacking and dessert.
It’s official. I cranked open my first can of pumpkin last week because the weather outside was telling me it’s fall. I actually ended up testing and shooting a cozy pumpkin bread recipe first because quick breads tend to be much more finicky BUT would I be me if I didn’t share a pumpkin muffin recipe first? Stay tuned though, because that pumpkin loaf is comin’ atcha soon.
Anyways, not to brag but in my *humble* opinion, these are the best healthy pumpkin muffins around. They’re ultra moist, fluffy and you can actually taste the pumpkin in them. Plus, they’re totally allergy friendly since they don’t contain any gluten, refined sugars, eggs, dairy, oils and can be even made nut free.
I’ve been having one of these to start my day AND to end off my day so they are 100% breakfast and dessert worthy. I mean, the chocolate chips definitely help with the dessert aspect but the muffin itself tastes like pumpkin cake.
Ingredients for Flourless Pumpkin Muffins
When it comes to blender muffins, I always use my OG Banana Blender Muffin recipe as a base because I love how simple and wholesome the ingredients are as is. Here is all you need:
- Pumpkin puree: I use E.D. Smith’s pumpkin puree which tends to be slightly more wet than Libbys. If using Libbys or another brand that is thicker, add 1-2 tbsp extra non dairy milk (see photos for batter consistency).
- Maple syrup: My go-to sweetener for muffins because it’s refined sugar free and since it’s a liquid sweetener it helps with the blending.
- Nut butter: Either almond butte, cashew butter or sun butter (for nut-free) would be ideal here as they have the most neutral flavour.
- Nondairy milk
- Rolled oats: What keeps them flourless! Be sure to use gluten free as needed.
- Potato starch: This is my secret ingredients I’ve found helps keep flourless / oat flour muffins nice and fluffy. You can omit it but they have a higher risk of getting gummy if not baked to the T.
- Pumpkin pie spice: I used my homemade blend which I do recommend for best flavour.
- Baking powder, baking soda + apple cider vinegar: This combo of leavening agents helps the muffins get tall and fluffy without using any eggs.
As for add-ins, I went with chocolate chips cause ya know, thats a go-to but you could totally switch it up and add sunflower seeds, walnuts, pecans or whatever you fancy instead.
How to Make Flourless Pumpkin Blender Muffins
And what makes these pumpkin muffins extra special is that they are the EASIEST pumpkin muffins:
- Add all the ingredients to a blender and blend until smooth.
- Mix in any add-ins
- Bake… and cool (the hardest part)
Easier muffins = better muffins. It’s muffin science.
How to make pumpkin muffins with oat flour
If you don’t have a high speed blender, no worries. Just swap the rolled oats for the same amount of oat flour in weight. Mix the wet ingredients first and then add in the dry. Whisk until just combined and then fold in the chocolate chips. Scoop them into the muffin cups all the way to the top and then bake as written out.
Tips for the best healthy pumpkin muffins
- Weigh the ingredients: I highly recommend using a good scale when measuring the ingredients for these muffins since the ratio of wet to dry ingredients is what makes these muffins moist without being gummy.
- Let the batter sit: This helps with creating a soft crumb because the oats get a chance to soak up the wet ingredients a bit.
- Cool the muffins: Let them cool in the pan for no longer than 3 minutes. If they sit in the pan for too long, you risk them getting soggy and gummy since the steam from the bottom has no where to escape. The muffins will feel heavy at first but as they cool they will ‘dry’ up and make the perfect fluffy texture.
This recipe makes a total of 6 muffins but you can easily double the recipe and make a dozen. I’ve found the best way to store oat flour muffins is to freeze them because it keeps them fresh and prevents them from getting soggy or drying out. However, they can be kept at room temperature in a paper towel lined container for up to 3 days.
Enjoy, with a cup of coffee (or tea) in one hand and 6 muffins in the other. ♡
More Vegan Flourless Blender Muffins to Love!
- Vegan Banana Blender Muffins
- Healthy Chocolate Banana Blender Muffins
- Triple Chocolate Eggplant Muffins
- Vegan Black Sesame Banana Muffins
- Healthy Cinnamon Apple Muffins
- Chocolate Green Smoothie Muffins
- Flourless Zucchini Muffins
SAVE IT FOR LATER! ↓
If you recreate this Healthy Flourless Pumpkin Muffin recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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Healthy flourless pumpkin muffins made with wholesome ingredients and studded with chocolate chips. Ultra moist, fluffy and deliciously flavoured with warming fall spices. (Vegan, gluten free & refined sugar free)
- 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 consistency of your pumpkin, see blog post for details)
- 2 tsp apple cider vinegar (10g)
- 2 tsp vanilla extract, optional
- 1 1/4 cup gluten free rolled oats (125g)
- 2 tbsp potato starch (24g // or sub with more oats)
- 2 tsp pumpkin pie spice*
- 1 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1/4 cup chocolate chips or chopped nuts (45g)
- Preheat oven to 425 F. Line or grease 6 muffin cups.
- Into a high speed blender add in the pumpkin puree, maple syrup, almond butter, non dairy milk, apple cider vinegar, vanilla extract, oats, potato starch, pumpkin pie spice, baking powder, baking soda and salt and blend until smooth. Scrape down the sides of the blender with a spatula as needed. If you don’t have a high speed blender, please see how to make these with oat flour instead of rolled oats in the blog post.
- Add in chocolate chips or nuts and mix with the spatula. Divide batter between the 6 muffin cups, filling to the very top. Bake for 5 minutes. Reduce temperature to 350 F and bake for another 18-20 minutes or until tops are springy to the touch and toothpick inserted in the middle comes out clean.
- Let muffins cook for 3 minutes in the pan and then transfer to a wire rack to let them cool completely. Enjoy!
- Category: breakfast
- Method: baking
- Cuisine: vegan, gluten free, north american
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 13
- Sodium: 300
- Fat: 6.8
- Saturated Fat: 1.7
- Unsaturated Fat: 2.8
- Trans Fat: 0
- Carbohydrates: 33.6
- Fiber: 2.7
- Protein: 4.4
- Cholesterol: 0
Keywords: healthy pumpkin muffins, gluten free vegan pumpkin muffins, oat flour pumpkin muffins
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