Flourless Pumpkin Chocolate Muffins

4.08 from 13 votes

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 Time10

Cook Time20

Total Time30

Course: Breakfast, Snack

Cuisine: American

Servings:

Calories: 145kcal

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)

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.

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.