These Flourless Pumpkin Chocolate Muffins are possibly the best muffins I’ve ever tasted. They’re gluten-free, dairy-free, and so easy to whip up using your blender. Perfect for snack time, breakfast or dessert!
Table of Contents
Why I Love This Recipe
- Simple Ingredients: Just rolled oats, pumpkin puree, chocolate chips, and a few pantry staples make these wholesome muffins a breeze to bake. I love adding one to my kid’s school lunch along with other healthy school snacks for a treat they’ll look forward to.
- Easy to Make: This recipe comes together right in the blender—layer in the ingredients, starting with the wet and finishing with the dry, and blend! Try my Gluten Free Banana Bread for another easy favorite.
- Gluten-Free & Dairy-Free Option: With blended oats instead of flour, these muffins are naturally gluten-free, and using plant-based milk keeps them dairy-free—a great option if you’re looking for a delicious gluten and dairy-free recipe that everyone can enjoy.
The Ingredients
- Pumpkin Puree – Adds moisture, color, and that beloved pumpkin flavor. Use canned or make your own homemade pumpkin puree!
- Maple Syrup, Honey, or Agave – Naturally sweetens the muffins with a touch of fall flavor.
- Eggs – Helps bind the muffins and adds a fluffy texture.
- Vanilla Extract – Enhances all those warm flavors.
- Cashew or Almond Butter – Adds creaminess and a bit of healthy fat.
- Unsweetened Plant-Based Milk – Keeps it dairy-free and provides the right texture.
- Rolled Oats – These replace traditional flour for a gluten-free muffin.
- Baking Powder and Baking Soda – The baking duo for a little lift.
- Salt and Cinnamon – A hint of salt and warmth from the cinnamon.
- Chocolate Chips or Chunks – Because everything is better with chocolate! Use dark chocolate to keep these muffins dairy-free.
How to Make Flourless Pumpkin Chocolate Muffins
Step 1: Preheat oven to 350°F and grease 12 cup muffin tin (you can also place paper liners in muffins cups without greasing). Step 1:
Step 2: Place all the ingredients (except for the chocolate chips) in a blender, starting with the wet ingredients, followed by the dry.
Step 3: Blend for 10 seconds or until oats begin to become fine (it’s okay if there are some bigger oat pieces left).
Step 4: Add 1 cup chocolate chips then blend for another 10 seconds.
Step 5: Using a quarter cup ice cream scoop or spoon, divide batter between 12 muffin cups filling 3/4 to the top.
Step 6: Bake for 20 minutes or until a toothpick comes out clean.
Tips and Tricks
- 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.
FAQs
Yes! You can try swapping the eggs for flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and use dairy-free dark chocolate chips.
The blender makes it super easy and gives the best texture, but you can also use a food processor to blend the oats on their own, then mix the ingredients my hand.
More Healthy Muffin Recipes
These flourless pumpkin chocolate muffins are the perfect blend of fall flavors and cozy chocolatey goodness. Enjoy them fresh out of the oven, or save a batch for weekday breakfasts or snack-time treats. Whether you’re gluten-free, dairy-free, or just a pumpkin lover, you’ll love having these on repeat this season! Let me know what you think – leave a comment and rating below!
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Flourless Pumpkin Chocolate Muffins
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.
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
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