Description

These healthy pumpkin muffins are flourless, gently spiced, and naturally gluten-free, making them perfect for breakfast or a snack. They’re moist, tender, and easy to customize with your favorite add-ins.

Ingredients

Scale

1 cup pumpkin puree

2 cups old-fashioned rolled oats (ground into oat flour)

2 large eggs (or flax eggs)

1/3 cup maple syrup

1/4 cup nut butter

1 tsp baking soda

1/2 tsp baking powder

1 1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground ginger

1/4 tsp ground cloves

1/4 tsp salt

1 1/2 tsp vanilla extract

optional 1/4 cup dark chocolate chips or nuts

Instructions

1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with liners.

2. Grind rolled oats into a fine flour and transfer to a bowl; stir in baking soda, baking powder, salt, and spices.

3. In another bowl whisk pumpkin puree, eggs or flax eggs, maple syrup, nut butter, and vanilla until smooth.

4. Pour wet ingredients into dry ingredients and fold until just combined.

5. Fold in optional chocolate chips or nuts.

6. Divide batter among muffin cups, filling each 3/4 full, and tap the pan to release air bubbles.

7. Bake for 18–22 minutes or until a toothpick comes out clean.

8. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: breakfast
Method: baking
Cuisine: american

Nutrition

Serving Size: 1 muffin
Calories: 150
Sugar: 7
Sodium: 150
Fat: 7
Saturated Fat: 2
Unsaturated Fat: 4
Trans Fat: 0
Carbohydrates: 18
Fiber: 3
Protein: 5
Cholesterol: 25

Keywords: healthy pumpkin muffins, flourless pumpkin muffins, pumpkin muffins without flour, gluten free muffins, dairy free muffins, fall baking