Flourless Pumpkin Pie Muffins

Flourless Pumpkin Pie Muffins 2

Allow me to introduce you to the perfect fall treat …

Everyone, this is flourless pumpkin pie muffin. Pumpkin pie muffin, this is everyone. Welcome to the world, muffs.

Flourless Pumpkin Pie Muffins

Simply put, these muffins are amazing. They are sweet and moist like you would expect a traditional muffin to be, but aren’t really like regular muffins at all.

No sugar, no oil, no butter, no flour.

As with any flourless recipe, they are denser than their flour-full counterpart, but it makes them that much more decadent. That’s also why they’re called pumpkin PIE muffins. They have that thick, custardy characteristic that makes pies delicious. Also, did I mention the apartment smells absolutely incredible while they’re baking?

These muffins are so healthy you can feel good about having them for breakfast, or anytime really. They have whole grain in the oats, a serving of fruit with the pumpkin, and healthy fats and fiber in the natural peanut butter and the flax. Cinnamon is an antioxidant known for its health benefits with respect to weight control, digestive health, your immune system, and a host of other things. The egg even provides a little protein and vitamins.

Try ’em out, let me know what you think, then thank me profusely. Let’s just say, you owe me.

Flourless Pumpkin Pie Muffins 1

Flourless Pumpkin Pie Muffins 

Recipe adapted from Running with Spoons

Yield: 10 muffins 


  • 1/4 cup natural peanut or almond butter (or any nut butter)
  • 3/4 cup pumpkin puree
  • 1 egg
  • 5-6 tbsp honey or pure maple syrup (or a combo of both)
  • 1/2 cup rolled oats
  • 2 tbsp flax meal
  • 1/2 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • Dash of salt
  • 1/4 cup mini dark chocolate chips


Preheat oven to 350 degrees and spray a muffin tin with non-stick spray.

Add all of the ingredients, except for the chocolate chips, into a food processor or blender. Blend on high until the oats are broken down and the batter is creamy and smooth. Stir in chocolate chips.

Pour batter into prepared muffin tin, filing each cavity about 3/4 way full. You will get about 10 muffins.

Bake for 10-12 minutes, until muffins are set and the tops spring back when touched. Cool muffins in pan for 10 minutes. Turn out and enjoy!

Note: This recipe comes to about 1,200 calories total. If you make 10 muffins, that is 120 calories per muffin.

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