Flourless Pumpkin Chocolate Muffins (12 muffins)

Prep Time: 10 mins Cook Time: 20 mins


  • 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 gluten free or regular oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3/4 cup dark chocolate chips, divided (1/2 cup in batter and 1/4 cup for topping)


1. Preheat oven to 350 degrees and grease 12 cup muffin tin (you can also place paper liners in muffins cups without greasing). 

2. Place all the ingredients starting with wet ingredients and then dry ingredients in a blender. 

3. Blend for 20-30 seconds or until oats begin to become fine (it's okay if there are some bigger oat pieces left). 

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

5. Place a few chocolate chips** on top of each muffin. 

6. Bake for 20 minutes. 

*These will last covered on the counter for 2 days, in the refrigerator for up to a week, or in the freezer for up to 3 months.

**Dairy free chocolate chips can be used to make the muffins dairy free.