Category: Breads

Moist Pumpkin Bread Recipe

This moist pumpkin bread recipe has hundreds of 5-star reviews! It’s incredibly tender and … Read more
The post Moist Pumpkin Bread Recipe appeared first on Sugar and Charm.

This moist pumpkin bread recipe has hundreds of 5-star reviews! It’s incredibly tender and ... Read more

The post Moist Pumpkin Bread Recipe appeared first on Sugar and Charm.

Flourless Pumpkin Chocolate Muffins

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! Why I Love This Recipe The Ingredients How to Make Flourless Pumpkin Chocolate Muffins Step 1: Preheat oven to 350°F and grease 12…

The post Flourless Pumpkin Chocolate Muffins appeared first on Weelicious.

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!

Flourless pumpkin chocolate muffins on serving plate.

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

Flourless pumpkin chocolate muffins 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

Greased muffin tin ready for batter.

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:

Flourless pumpkin muffins ingredients layered in a blender.

Step 2: Place all the ingredients (except for the chocolate chips) in a blender, starting with the wet ingredients, followed by the dry.

Blended flourless pumpkin muffins ingredients.

Step 3: Blend for 10 seconds or until oats begin to become fine (it’s okay if there are some bigger oat pieces left).

Flourless pumpkin chocolate muffins batter in a blender.

Step 4: Add 1 cup chocolate chips then blend for another 10 seconds.

Unbaked flourless pumpkin chocolate muffins in muffin tin.

Step 5: Using a quarter cup ice cream scoop or spoon, divide batter between 12 muffin cups filling 3/4 to the top.

Baked flourless pumpkin chocolate chip muffins in muffin tin.

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

Can I make flourless pumpkin chocolate chip muffins vegan?

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.

Do I have to use a blender to make flourless pumpkin chocolate muffins?

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.

Three flourless pumpkin chocolate muffins on a plate.

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!

Want more Weelicious? Subscribe to my newsletter and follow me on Instagram, Facebook, and TikTok for all the newest recipes!

Flourless pumpkin chocolate muffins on serving plate.
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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!
Course Breakfast, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Calories 145kcal
Author Catherine McCord

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

Calories: 145kcal | Carbohydrates: 19g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 198mg | Potassium: 155mg | Fiber: 1g | Sugar: 15g | Vitamin A: 3218IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 1mg

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Rapid-Rise Skillet Rolls

These easy skillet rolls will put fluffy, golden dinner rolls on your table in under an hour with no stand mixer required!
The post Rapid-Rise Skillet Rolls appeared first on The Stay At Home Chef.

These easy skillet rolls will put fluffy, golden dinner rolls on your table in under an hour with no stand mixer required!

The post Rapid-Rise Skillet Rolls appeared first on The Stay At Home Chef.

Mom’s Banana Bread

Turn your overripe bananas into a moist banana bread with just 9 simple ingredients. Add chopped nuts or chocolate chips, or keep it simple and classic.
The post Mom’s Banana Bread appeared first on The Stay At Home Chef.

Turn your overripe bananas into a moist banana bread with just 9 simple ingredients. Add chopped nuts or chocolate chips, or keep it simple and classic.

The post Mom’s Banana Bread appeared first on The Stay At Home Chef.

Pumpkin Biscuits

Subtle sweetness with just the hint of pumpkin and pumpkin spice make these tender Pumpkin Biscuits the perfect addition to a warm, hearty soup, stew or chili. Fall in Love with Pumpkin Biscuits These tender, lightly spiced Pumpkin Biscuits are sure to become a fall favorite at your dinner table! With a hint of pumpkin…

The post Pumpkin Biscuits appeared first on The BakerMama.

Subtle sweetness with just the hint of pumpkin and pumpkin spice make these tender Pumpkin Biscuits the perfect addition to a warm, hearty soup, stew or chili.

A large white serving bowl lined with a tea towel filled with pumpkin biscuits.

Fall in Love with Pumpkin Biscuits

These tender, lightly spiced Pumpkin Biscuits are sure to become a fall favorite at your dinner table! With a hint of pumpkin flavor and natural sweetness, they’re soft and go perfect with some butter and your favorite fall dinner.

I love a good homemade biscuit to go with our cold weather meals. Whether it’s Homestyle Buttermilk Biscuits and a beef stew, or Flaky Cheddar Biscuits and a pot of Creamy Tomato Soup. They’re the perfect answer to “what’s for dinner?” And these pumpkin biscuits are a new family favorite!

A pumpkin biscuit cut in half on a stack of three small white plates.

Baking with Pumpkin

I love baking with pumpkin. It brings a natural sweetness and so much moisture that these biscuits turn out so soft, and so satisfying. We served ours with this Pumpkin Pot Pie Soup for even more delicious pumpkin flavor. It’s a combo you have to try!

Pumpkin Biscuits Ingredients and Supplies

(see recipe card at the bottom of this post for measurements and details)

Ingredients:

  • All-purpose flour
  • Granulated sugar
  • Baking powder
  • Pumpkin pie spice
  • Kosher salt
  • Unsalted butter
  • Whole milk
  • Canned pumpkin puree

Supplies:

Ingredients to make pumpkin biscuits in small glass dishes on a white marble counter.

How to Make Pumpkin Biscuits

  • Preheat the oven to 400°F. In a large bowl, whisk together the flour, sugar, baking powder, pumpkin pie spice and kosher salt.
  • Cut in the butter with a pastry blender or two knives in opposite directions.
Steps to make Pumpkin Biscuits.
  • Add the milk and pumpkin puree and stir with a wooden spoon until well combined.
  • Flatten the dough out into about an 8”x10”x1/2” rectangle on a floured surface. Fold in half and then in half again and flatten back out into the rectangle.
Steps to make pumpkin biscuits.
  • Repeat the folding and flattening back into the rectangle process again a few more times to create those flaky biscuit layers.
  • Using a floured 2.5-inch biscuit cutter, cut out the biscuits. Gather any remaining dough to flatten it back out and cut it into rounds until all dough has been used.
  • Place biscuit dough a few inches apart on a parchment-lined baking sheet. Brush with the melted butter.
Steps to make pumpkin biscuits.
  • Bake for 13-15 minutes or until biscuits have risen and are starting to turn a light golden brown on top. Remove and let cool for 5 minutes before serving.
Eight pumpkin muffins on an aluminum baking tray lined with parchment.

How to Store Pumpkin Biscuits

Store Pumpkin Biscuits in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. 

To freeze, allow to cool completely and then wrap each biscuit in plastic wrap to prevent freezer burn and for easy defrosting. Then place the wrapped biscuits in an airtight container in the freezer for up to 2 months. Thaw loosely covered at room temperature.

To reheat, slice them in half, spread a little butter on each half and place on a baking sheet under the broiler for 1-2 minutes or until perfectly toasted.

A large white serving bowl lined with a tea towel full of pumpkin biscuits.

More of the Best Bread, Biscuit and Roll Recipes

The bread makes the meal! And my collection of The Best Bread, Biscuit and Roll Recipes is filled with easy, delicious biscuits, breads, cornbreads, and yeast rolls to make any dinner more hearty and satisfying!

Homestyle buttermilk biscuits, sweet and simple cornbread, garlic herb parmesan cruffins, and classic dinner rolls.

If you make these Pumpkin Biscuits, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! ???? I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!

xoxo,

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A large white serving bowl lined with a tea towel filled with pumpkin biscuits.

Pumpkin Biscuits

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: The BakerMama
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 12 biscuits
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Description

Subtle sweetness with just the hint of pumpkin and pumpkin spice make these tender Pumpkin Biscuits the perfect addition to a warm, hearty soup, stew or chili.

Ingredients

  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon kosher salt
  • ½ cup (1 stick) unsalted butter, cold & cut into pieces
  • 1/2 cup whole milk
  • 1 cup pumpkin puree
  • 2 tablespoons butter, melted, for brushing

Instructions

  1. Preheat the oven to 400°F. In a large bowl, whisk together the flour, sugar, baking powder, pumpkin pie spice and kosher salt.
  2. Cut in the butter with a pastry blender or two knives in opposite directions.
  3. Add the milk and pumpkin puree and stir with a wooden spoon until well combined.
  4. Flatten the dough out into about an 8”x10”x1/2” rectangle on a floured surface. Fold in half and then in half again and flatten back out into the rectangle. Repeat the folding and flattening back into the rectangle process again a few more times to create those flaky biscuit layers.
  5. Using a floured 2.5-inch biscuit cutter, cut out the biscuits. Gather any remaining dough to flatten it back out and cut it into rounds until all dough has been used.
  6. Place biscuit dough a few inches apart on a parchment-lined baking sheet. Brush with the melted butter.
  7. Bake for 13-15 minutes or until biscuits have risen and are starting to turn a light golden brown on top. Remove and let cool for 5 minutes before serving.

The post Pumpkin Biscuits appeared first on The BakerMama.

Pumpkin Muffins with Cream Cheese Frosting

These Pumpkin Muffins with Cream Cheese Frosting are the ultimate fall treat—delicious, easy to make, and a perfect way to use up that extra pumpkin purée hiding in your pantry! There’s nothing better than baking up a batch of these moist, spiced muffins topped with rich cream cheese frosting. They’re a family favorite! Why I…

The post Pumpkin Muffins with Cream Cheese Frosting appeared first on Weelicious.

These Pumpkin Muffins with Cream Cheese Frosting are the ultimate fall treat—delicious, easy to make, and a perfect way to use up that extra pumpkin purée hiding in your pantry! There’s nothing better than baking up a batch of these moist, spiced muffins topped with rich cream cheese frosting. They’re a family favorite!

Pumpkin muffins with cream cheese frosting on cooling rack.

Why I Love This Recipe

  • Fall in Every Bite: These muffins capture all the cozy, warm pumpkin flavors of autumn—it’s like strolling through a pumpkin patch!
  • Creamy Indulgence: The cream cheese frosting is the perfect finishing touch—its tangy sweetness pairs beautifully with the spiced pumpkin.
  • Versatile Treat: Perfect for brunch, dessert, or an after-school snack, these muffins are a hit at any fall gathering.
  • Hands-On Fun: Get the kids involved! Baking these muffins is a fun and easy way to teach them some kitchen skills.
  • Pumpkin Purée Saver: Got extra cans of pumpkin purée? This recipe is the perfect way to use them up! If you’re looking for a gluten-free version of pumpkin muffins, try my Flourless Pumpkin Chocolate Muffins!

The Ingredients:

Pumpkin muffins and cream cheese frosting ingredients.

For the Pumpkin Muffins:

  • Flour: Just your basic all-purpose flour to give the muffins structure and fluffiness.
  • Baking Powder & Baking Soda: These make the muffins rise and keep them nice and light.
  • Salt: A pinch of salt to balance all the sweet flavors.
  • Pumpkin Pie Spice: The secret to that warm, cozy fall flavor—cinnamon, nutmeg, cloves, all the good stuff!
  • Melted Butter: Keeps the muffins moist and adds richness.
  • Brown Sugar: Adds sweetness with a little hint of caramel—perfect with pumpkin!
  • Pumpkin Purée: The star of the show! Pumpkin purée makes the muffins moist, flavorful, and full of fall vibes.
  • Egg: Helps hold everything together.
  • Milk: Keeps the muffins tender and soft.
  • Vanilla Extract: Just a splash to add a little extra sweetness.

For the Cream Cheese Frosting:

  • Cream Cheese: Makes the frosting super creamy and tangy.
  • Butter: Adds smoothness and makes the frosting nice and rich.
  • Powdered Sugar: Sweetens up the frosting and gives it that fluffy texture.
  • Vanilla: A little vanilla goes a long way in making the frosting extra delicious!

How to Make Pumpkin Muffins with Cream Cheese Frosting

Pumpkin muffin dry ingredients in a mixing bowl.

Step 1: Preheat oven to 400°F. Place the flour, baking powder, baking soda, salt, and pumpkin pie spice in a bowl and whisk to combine.

Pumpkin muffins wet ingredients in mixing bowl.

Step 2: In a separate bowl whisk together the butter, brown sugar, pumpkin purée, egg, milk and vanilla extract.

Wet and dry ingredients combined to make a batter.

Step 3: Add the dry ingredients into the wet and whisk until just combined.

Pumpkin muffin batter in muffin cups ready to be baked.

Step 4: Pour into greased muffins cups 3/4 full.

Baked pumpkin muffins in muffin tin.

Step 5: Bake for 20 minutes. Allow muffins to cool before frosting. 

Cream cheese icing in mixing bowl.

Step 6: Make the frosting. Combine cream cheese, butter, confectioners sugar and vanilla extract in bowl and beat for 1-2 minutes, until fluffy. Frost muffins once cooled.

Tips and Tricks

  • Don’t Overmix: Stir the batter just until combined for light and fluffy muffins.
  • Scoop for Even Muffins: Use an ice cream scoop to evenly portion batter for muffins that bake evenly.
  • Cool Before Frosting: Let the muffins cool completely before frosting, so it doesn’t melt off.
  • Add Spice to Frosting: Mix in a pinch of cinnamon or pumpkin spice for extra fall flavor!
Pumpkin muffins with cream cheese frosting.

More Pumpkin Treats

Whether you’re baking them for a special occasion or simply craving a taste of the season, these muffins muffins are a sweet treat you won’t want to miss. Let me know in the comments what you think of this recipe and leave a rating!

Want more Weelicious? Subscribe to my newsletter and follow me on Instagram, Facebook, and TikTok for all the newest recipes!

Pumpkin muffins with cream cheese frosting.
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Pumpkin Muffins with Cream Cheese Frosting

Pumpkin Muffins with Cream Cheese Frosting are a delectable and easy to make fall treat! Use up the cans of pumpkin purée in your pantry and make these with the whole family!
Course Dessert, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 280kcal
Author Catherine McCord

Equipment

Ingredients

For the Muffins:

For the Frosting:

Instructions

For the Muffins:

  • Preheat oven to 400°F.
  • Place the first 5 ingredients in a bowl and whisk to combine.
  • In a separate bowl whisk the remaining ingredients.
  • Add the dry ingredients into the wet and whisk until just combined.
  • Pour into greased muffins cups 3/4 full.
  • Bake for 20 minutes. Allow to cool before frosting. 

For the Frosting:

  • Combine all ingredients and beat for 1-2 minutes, until fluffy. Frost cupcakes and serve!

Notes

  • Don’t Overmix: Stir the batter just until combined for light and fluffy muffins.
  • Scoop for Even Muffins: Use an ice cream scoop to evenly portion batter for muffins that bake evenly.
  • Cool Before Frosting: Let the muffins cool completely before frosting, so it doesn’t melt off.
  • Add Spice to Frosting: Mix in a pinch of cinnamon or pumpkin spice for extra fall flavor!

Nutrition

Calories: 280kcal | Carbohydrates: 38g | Protein: 3g | Fat: 13g | Cholesterol: 35mg | Sodium: 280mg | Fiber: 1g | Sugar: 24g

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Homemade Pretzel Rolls

It’s easy to make bakery-quality pretzel rolls with that perfect salty, chewy brown crust. Perfect for use as a dinner roll or for sandwiches, sliders, or burgers.
The post Homemade Pretzel Rolls appeared first on The Stay At Home Chef.

It's easy to make bakery-quality pretzel rolls with that perfect salty, chewy brown crust. Perfect for use as a dinner roll or for sandwiches, sliders, or burgers.

The post Homemade Pretzel Rolls appeared first on The Stay At Home Chef.

Rustic Garlic Parmesan Herb Bread

Garlic Parmesan Herb Bread is a rustic artisan-style bread that’s so easy to make and absolutely delicious. It’s like garlic bread in loaf form!
The post Rustic Garlic Parmesan Herb Bread appeared first on The Stay At Home Chef.

Garlic Parmesan Herb Bread is a rustic artisan-style bread that's so easy to make and absolutely delicious. It's like garlic bread in loaf form!

The post Rustic Garlic Parmesan Herb Bread appeared first on The Stay At Home Chef.

Pumpkin Fry Bread

This Pumpkin Fry Bread combines pumpkin spices with a pumpkin dough that is fried to perfection. We take it to the next level with cinnamon cream cheese butter for the ultimate fall treat!
The post Pumpkin Fry Bread appeared first on The Stay At Home …

This Pumpkin Fry Bread combines pumpkin spices with a pumpkin dough that is fried to perfection. We take it to the next level with cinnamon cream cheese butter for the ultimate fall treat!

The post Pumpkin Fry Bread appeared first on The Stay At Home Chef.