- 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
- 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.
* 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.
Keywords: flourless muffins, flourless pumpkin muffins, gluten-free muffins, pumpkin muffins, pumpkin pie muffins