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
I just want to thank you Amanda – theses taste absolutely wonderful – I would never know I wasn’t indulging in some high fat, sugary, refined flour pumpkin spice bread. By the way, as a Weight Watchers leader, I couldn’t help buy determine the PointsPlusValue – just 4 satisfying PPV!
I made these today. I didn’t have small chips so I just pressed about 5-6 big ones on top. I did have to cook them for 20 min. They were a lovely texture and very delishious! These will definitely go into my recipe book. Thank you.
Just put them in the oven. I was baffled at filling them 3/4 full and expecting nine but only able to fill five. Next time, if they turn out, I will double or even triple!
The kitchen smells great, thank you.
Jolene
So I’m coming back to this recipe because I plan on including it in another Lifehack link-up and oh em gee lady… over 50k pins!! Seriously amazing!!
…interesting that no response comes to the people who have their blenders clogged (which happened to me) but there are so many responses to how everyone loves pumpkin. That’s frustrating. I wanted to love these but I won’t be making again.
My blender couldn’t handle it which was really no surprise to me since it can barely handle a smoothie. I wouldn’t give up on this recipe though. Just grind the oats into flour in the blender or food processor and then just combine ingrediants in a bowl with a hand mixer. That’s what I ended up doing and should have mentioned in my other post.
Could this recipe be successfully made with out the ground flax seeds? If they are crucial to the success of the recipe, would there be something that can be subbed in for them?
Based on what a few readers have said, you should be fine without the flax. If you have it, you could try subbing chia seeds instead.
I have a question: Can I sub out Egg Beaters for the egg??
I haven’t tried it personally so I can’t say for sure, but I’ve had readers mention that they subbed out the egg with no problems!
Well, I guess you are basically my most favorite new blogger now, because I keep making your recipes and they keep being AMAZING. This was awesome. I think I overfilled the muffin cups because it made 6 muffins (which I think I was why it took maybe 10 minutes extra, lol). But even despite the fact that I subbed maple syrup for the honey, and I used chia seeds instead of flax, they were absurdly delicious. They will definitely be the perfcct on the go snack for me!
Just made a double batch of these gems! Got exactly 18 out of it. Only changes I made were I added chopped pecans and used agave nectar instead of honey. I live at 7400 feet so had to bake them for 20 minutes to cook them through. They are so delish but how can you go wrong with pumpkin and chocolate? Thanks for a fabulous treat!
I’m happy to hear that you liked them, Pam! Thanks so much for letting me know 🙂
Ummmm… 10-12 minutes???? You sure???? At 12 minutes mine were still totally wet inside (yes checked the temperature, 375… so I added another 5 minutes but now I am thinking 10-12 minutes is like cookie time not muffin time….??? I CANT WAIT TO EAT THEM THEY SMELL SO GOOD!!!
Just out of curiosity , you say 3/4 of canned pumpkin, but you never said what size can.
There is a big difference, as they make it in two sizes
It’s 3/4 cup of canned pumpkin 🙂
Hi Amanda, love the recipe, I just wNted to ask you , do you think I could switch out on the chocolate chips and use raw pumpkin seeds inside and outside top ?
Definitely! You could use whatever add-ins you wanted 🙂 Pumpkin seeds sound great, and I bet walnuts or dried cranberries would be fantastic too!
just saw these on Pinterest . . can’t wait to try!! love that they are flourless!!
I love flourless chocolate cake – so these sound extra yummy!
I made these today. They were delicious! SO GOOD! They were really easy, but took much longer to cook than it states. It took 18 minutes in my oven. Thank you! I will make them again.
Like others, I had a problem with blending. My blender was totally clogged. I added some water in an attempt to move things along, but it was a total mess. Somehow between the tiny bit of blending that my blades could manage and constantly stopping and stirring by hand, I mangaged to at least get the mess mixed together. I baked it anyway in the hope that I hadn’t just wasted the last of my almond butter and all of my ingredients, but my muffins were pretty bland with big chunks of oats (can’t really blame the recipe for that). I’m not sure in what order you have to add the ingredients to the blender so that blending is even possible, but I would recommend being specific about that order so that other bakers don’t have the same frustrating problem.
These were delicious!!!!! My 2 year old and my 10 year old loved these! So did my husband! And yes we lovveeee pumpkin around here! Thank you for this fast easy healthy breakfast! Or sweet treat for later!
Just made these and they were AMAZING!
Hi Amanda, Can I sub 1/2 C almond flour for the oats? Thanks!
I’ve never tried it personally so I can’t say for sure that it’ll work, but I think it would still come out fine!
These look yummy! Do you think there is any way to sub the oats for something else since I am doing Paleo?
You could try using almond flour, Stacy! I’ve never done it purely with almond flour, but I’ve mixed it in before and it was really good.
could you provide the nutrition info?
Sorry Camille, but I don’t calculate the nutritional info in my recipes — I just try to focus on using health ingredients. If you’re curious, you can enter the ingredients into the calculator on My Fitness Pal to see — http://www.myfitnesspal.com/recipe/calculator
I just made these, I’m pretty pumped about them! I omitted the flaxseed and added a scoop of mrm Dutch chocolate whey protein powder. I also only used 1/4 cup honey and added just a couple drops of stevia. Mine ended up taking about 16 minutes, I added foil on top for the last 5 minutes to prevent browning too much on top.
So good! Thank you!!
Made these yesterday. So delicious & super easy! Was surprised at how well they turned out with how healthy the ingredients are.
Thanks so much for letting me know, Molly! I’m glad you enjoyed them 😀
Hooray for Pumpkin Pie Muffins! I’m obsessed with anything pumpkin and these look amazing! Thanks for linking up to Saturday Night Fever! (I’m a new host) 🙂
When you say can pumpkin is it the store bought can pumpkin? Do you think I can use pumpkin puree?
Thank you
Definitely! Canned pumpkin is just pumpkin puree 🙂
Those pumpkin muffins just look so good!
I cannot wait to give this recipe a go. I am in love with everything pumpkin and whoa adding chocolate to pumpkin is dangerous.
Pinned and making tomorrow.
Absolutely love this recipe and just shared it on my blog in a round up where I share my favorite gluten free fall pumpkin desserts!
It looks like I am the only one who has actually made the muffins and not just comment on how great they look. I am not sure how you got 9 muffins from this quantity of batter. I could Barely get 4 muffins.
I also found them to be fairly dry. Not a big success, sorry!
Good site and good ideas though!
Sorry to hear that, Mandy! I’ve made a few batches myself, and several readers have made them as well with good results, so I’m not sure what could have happened!
I just made a batch of the pumpkin today, and the texture was like pumpkin pie.. is that ok? they tasted amazing! my kids already ate them all up ( I had a couple too) Thanks for your great recipes!
I left them a little undercooked when I made them which seems to have kept them moist (and we like them a bit squidgy). I didn’t get the same amount either but assumed either I was greedy or had differently sized muffin trays.