Flourless Pumpkin Chocolate Muffins are possibly the best muffins I’ve ever tasted. Easy, packed with vegetables and super healthy too.
My friend, Kate, came over a few weeks ago and as a special treat brought us a batch of home baked muffins she found here. When friends bring me food or turn me on to a new recipe I get so excited because it feels like a special treat made with love. She apologized for the look of them, but wanted me to know they were made without flour.
I was immediately intrigued. Not only were they flourless, but made with a base of old fashioned oat. Brilliant! They were super high in fiber too. Now came the interesting part. What was the vegetable inside? I took one bite, then another, until finally it dawned on me. Pumpkin! Every bite of this intensely moist muffins has a mild pumpkin flavor a big hit of cinnamon and of course the very best part, CHOCOLATE!
The best part about this recipe? It’s all made in your blender. What could be easier? All you have to do is layer in the ingredients starting with the wet ingredients and finally add in the dry. Voila! It’s that simple.
You can use any kind of chocolate you enjoy, but I have to say that dark chocolate chips are a total win. Ask Kenya and he will say milk chocolate chips, and Gemma would say semi sweet or dairy free, so it’s really up to you!
Here’s a few tips as I’ve made them 10 times in the past few weeks:
* If you like texture in your muffin, pulse the liquid ingredients until combined and then add the oats and other dry ingredients only pulsing for a second or until just combined.
* If you like the oats to be in small pieces almost like oat flour add all of the ingredients and pulse for 30 seconds or more.
A few more tips:
* If you like chocolate flecks and chocolate chips in your muffins you can pulse the chocolate chips/chunks in the blender for 10-15 seconds until they break up a bit.
* LIke to see the chocolate on top of your muffins? Reserve a few chips/chunks to place on top before you pop them in the over.
* Don’t have maple syrup on hand? You can also use honey or agave nectar.
* You can place the muffins on a cake plate or in a container on the counter for up to 2 days. Flourless Pumpkin Chocolate Muffins can be refrigerate up to a week or frozen up to 3 months and defrosted in a refrigerator or microwave.
Flourless Pumpkin Chocolate Muffins
- 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)
- 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.
- Blend for 20-30 seconds or until oats begin to become fine (it’s okay if there are some bigger oat pieces left).
- Using a quarter cup ice cream scoop or spoon, divide batter between 12 muffin cups filling 3/4 to the top.
- Place a few chocolate chips** on top of each muffin.
- 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.