Description
These warm, spicy flourless pumpkin muffins are packed with cozy fall flavors and wholesome ingredients like oats, pumpkin puree, and maple syrup. Naturally gluten-free and easy to make, they’re perfect for breakfast, snacks, or sharing at autumn gatherings.
Ingredients
- 2 cups old-fashioned rolled oats
- 1 cup pumpkin puree (100% pure, not pie filling)
- 2 large eggs, room temperature
- 1/3 cup maple syrup (or honey)
- 1 tsp baking soda
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/2 cup mini chocolate chips (optional)
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with liners or lightly grease with oil spray.
- Blend the oats in a blender or food processor until very fine, like flour.
- In a large bowl, whisk together pumpkin puree, eggs, maple syrup, and vanilla extract until smooth.
- Add the blended oats, baking soda, cinnamon, nutmeg, and salt to the wet mixture. Stir until just combined.
- Gently fold in mini chocolate chips and nuts, if using.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 18-22 minutes, until muffins are set and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool in the tin for 5 minutes, then transfer to a cooling rack.
- Serve warm or cooled. Enjoy!
Notes
For best texture, blend oats thoroughly and let the batter rest for 5-10 minutes before baking. Use certified gluten-free oats for allergies. Add-ins like chocolate chips, nuts, or dried fruit are optional. Muffins freeze well for up to 2 months. For vegan, substitute eggs with flax eggs (2 tbsp flaxseed meal + 5 tbsp water).
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 130
- Sugar: 7
- Sodium: 120
- Fat: 4
- Saturated Fat: 1
- Carbohydrates: 20
- Fiber: 3
- Protein: 4
Keywords: flourless pumpkin muffins, gluten-free, healthy fall baking, easy pumpkin muffin recipe, oat muffins, dairy-free option, high protein, kid-friendly, autumn treats