0 from 39 votes
Flourless Pumpkin Chocolate Muffins
When fall time hits, these gluten-free flourless pumpkin muffins are a staple in our house. Make these for snack time, breakfast or dessert!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 12
Calories: 145 kcal
Course:
Breakfast , Snacks
Cuisine:
American
Ingredients
- 1 cup pumpkin puree
- 1/2 cup pure maple syrup, honey, or agave
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup cashew or almond butter
- 1/4 cup unsweetened plant based milk
- 2 1/4 cup rolled oats (gluten-free rolled oats if needed)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 1/4 cup chocolate chips or chunks, divided (1 cup in batter and 1/4 cup for topping)
Instructions
- Preheat oven to 350°F and grease 12 cup muffin tin (you can also place paper liners in muffins cups without greasing).
- Place all the ingredients (except for the chocolate chips) in a blender, starting with the wet ingredients, followed by the dry.
- Blend for 10 seconds or until oats begin to become fine (it's okay if there are some bigger oat pieces left). Add 1 cup chocolate chips then blend for another 10 seconds.
- Using a quarter cup ice cream scoop or spoon, divide batter between 12 muffin cups filling 3/4 to the top.
- Divide the remaining 1/4 cup chocolate chips on top of the muffins.
- Bake for 20 minutes or until a toothpick comes out clean.
Cup of Yum
Notes
- For a heartier texture: If you like some oat texture in your muffins, pulse the liquid ingredients until combined. Then add the oats and other dry ingredients, pulsing for just a few seconds until combined.
- For finer oat consistency: If you prefer the oats to be finer, almost like oat flour, add all of the ingredients and blend for 20-30 seconds or until you reach your desired texture.
- For chocolate chip chunks: If you want full chocolate chips instead of chocolate flecks in the muffins, fold in the chocolate chips by hand after blending the other ingredients.
- Storage tips: You can keep these muffins on a cake plate or in a container on the counter for up to 2 days. Refrigerate for up to a week, or freeze for up to 3 months. When ready to eat, defrost in the fridge or give them a quick reheat in the microwave.
Nutrition Information
Calories
145kcal
(7%)
Carbohydrates
19g
(6%)
Protein
2g
(4%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.003g
Cholesterol
27mg
(9%)
Sodium
198mg
(8%)
Potassium
155mg
(4%)
Fiber
1g
(4%)
Sugar
15g
(30%)
Vitamin A
3218IU
(64%)
Vitamin C
1mg
(1%)
Calcium
78mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 145
% Daily Value*
| Calories | 145kcal | 7% |
| Carbohydrates | 19g | 6% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 27mg | 9% |
| Sodium | 198mg | 8% |
| Potassium | 155mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 3218IU | 64% |
| Vitamin C | 1mg | 1% |
| Calcium | 78mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.