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Flourless Pumpkin Muffins Healthy – Easy, Cozy, and Packed With Goodness

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings

Ingredients
  

  • Pumpkin puree (not pumpkin pie filling)
  • Natural almond butter or peanut butter (creamy, unsweetened)
  • Old-fashioned rolled oats (gluten-free if needed)
  • Eggs
  • Pure maple syrup or honey
  • Vanilla extract
  • Baking soda
  • Pumpkin pie spice (or cinnamon + nutmeg + ginger)
  • Salt
  • Optional add-ins: dark chocolate chips, chopped pecans or walnuts, raisins, unsweetened coconut, or pumpkin seeds
  • Optional toppings: extra oats, pumpkin seeds, a sprinkle of turbinado sugar
  • Cooking spray or muffin liners

Method
 

  1. Prep your pan and oven: Heat the oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease well. This batter can stick, so don’t skip this step.
  2. Blend or whisk the base: In a large bowl, whisk together 1 cup pumpkin puree, 1/2 cup almond butter, 2 large eggs, 1/3 cup maple syrup, and 1 teaspoon vanilla until smooth. If you prefer ultra-smooth muffins, use a blender for this step.
  3. Add dry ingredients: Stir in 1 1/2 cups rolled oats, 1 teaspoon baking soda, 1 1/2 to 2 teaspoons pumpkin pie spice, and 1/4 teaspoon salt. Mix until combined; the batter will be thick but scoopable. If using a blender, pulse oats into a coarse flour first for a softer crumb.
  4. Fold in extras: Gently fold in 1/2 cup dark chocolate chips or 1/3 cup chopped nuts if you like. Keep the add-ins modest so the muffins rise well.
  5. Fill the cups: Divide batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle with pumpkin seeds or a few oats if you want a pretty top.
  6. Bake: Bake for 16–20 minutes, until the tops are set and a toothpick comes out with just a few moist crumbs. Avoid overbaking; they should feel springy.
  7. Cool: Let muffins cool in the pan for 5 minutes, then transfer to a rack. They firm up as they cool, so give them a little time before peeling off the liners.