Flourless Pumpkin Pie Muffins

Flourless Pumpkin Pie Muffins
Prep time
5 mins
Cook time
20 mins
Total time
25 mins
Author: Amanda @ Running with Spoons
Yields: 9 muffins
    • 1/4 cup (64 g) almond butter*
    • 3/4 cup (180 g) canned pumpkin
    • 1 large egg
    • 6 Tbsp (120 g) honey
    • 1/2 cup (40 g) rolled oats (GF, if needed)
    • 2 Tbsp (14g) ground flaxseed
    • 1 tsp ground cinnamon
    • 1/2 tsp ground nutmeg
    • 1/2 tsp ground cloves
    • 1 tsp vanilla extract
    • 1/2 tsp baking soda
    • 1/4 cup mini chocolate chips, plus more for sprinkling
  1. Preheat your oven to 375F (190C) and prepare a muffin pan by spraying 9 cavities with cooking spray or lining them with parchment liners. Set aside.
  2. Add all the ingredients except for the chocolate chips to a high-powered blender** and blend on high until the oats have broken down and the batter is smooth and creamy. Stir in the chocolate chips by hand.
  3. Distribute the batter evenly among the muffin pan cavities, filling each on until it is about 3/4 full.
  4. Bake for 18-20 minutes, until the tops of your muffins are set and a toothpick inserted into the centre comes out clean. Allow the muffins to cool in the pan for ~10 minutes before removing. Store them in an air-tight container for up to 5 days, or freeze them for up to 3 months.
* Feel free to sub in with another nut butter if you prefer. Or use a soy nut butter to make these nut-free.
** If you don’t have access to a high-powered blender, you can simply grind the oats into a flour and mix everything together by hand.

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