Fall is here! Time to start making all the delicious pumpkin treats. These flourless pumpkin muffins made with oatmeal and healthy, wholesome ingredients might just be my favorite! They are super easy to make and take only 15 minutes to bake! These are perfect for your next fall gathering!
These flourless pumpkin muffins are so satisfying and won't leave you feeling guilty for having more than one. They are a great idea for a healthy snack and are also toddler approve! My kids have been eating them for a snack on the daily!
Since fall has started our house is full of fall vibes and these oatmeal pumpkin muffins fit right in. These pumpkin muffins are flourless and super moist, which I find to be the best thing about them.
I added dark chocolate morsels to them too, which is the perfect touch. If you would prefer adding a different flavored morsel, instead of chocolate, be my guest, but please do share so I can try your idea in the future.
If you love pumpkin or flourless desserts and muffins as much as I do then you need to try my Pumpkin Butterscotch Muffins and my favorite Flourless Banana Muffins!
Ingredients for these muffins
To make these delicious pumpkin muffins you will need the following ingredients!
- rolled oats or oat bran - If you've never used oat bran before, I am a fan of Bob's Red Mill Oat Bran . The difference between oat bran is oatmeal comes from the inner part of the groat, while oat bran comes from the outer part.
- pumpkin pie spice - you can find pumpkin pie spice at the store or buy it online or you can make your own using a mix of cinnamon, allspice, ginger, cloves, and nutmeg.
- organic pumpkin puree - organic pumpkins use only naturally occurring chemicals and pest treatments during the growing process, making them the healthier choice.
- pure vanilla extract - I like using pure vanilla extract with most of my baking recipes because it adds more flavor and brings out the flavor of other ingredients which is exactly what you want for these muffins.
- Hershey's kisses or dark chocolate chips - for this fall dessert you can either fold in chocolate chips to be mixed through each muffin or simply place a Hershey's kiss in the center of each muffin for an added sweet surprise 😉
Cookware for this fall treat
If you are in the market for a blender I recommend this one. Ninja Professional Counter Top Blender because it comes with 2 smoothie attachments and it's very durable! I've had this specific blender for over 7 years and I've got no complaints.
How to make these muffins
Step 1 - Preheat your oven to 350°. Coat a mini muffin tin or a regular-sized muffin tin with cooking spray or fill the muffin tin with muffin liners.
Step 2 - Pulse the oats or oat bran in a blender until finely ground. Add baking powder, pumpkin pie spice, baking soda, and salt; pulse until blended. Then, add eggs, pumpkin, brown sugar, oil, and vanilla; puree until smooth. Stir in chocolate chips, if using.
Fun Option - I did not have the chocolate chip morsels one time I made these, so I used Hershey kisses and pushed them down into each muffin tin before I baked them. That was a game changer 😉
Step 3 - Fill the prepared muffin cups about halfway up. Then bake the muffins for 15 to 17 minutes. Cool in pan on a wire rack for 5 min., then take out to cool completely.
Substitutions
If you happen to not have all the ingredients on hand, but want to make these insanely delicious muffins now, here are some swap suggestions for you.
Pumpkin Pie Spice - if you don't have any pumpkin pie spice at home you can make it using ¾ tsp. of cinnamon, and ¼ tsp. ginger, allspice cloves, or nutmeg.
Eggs - if you want to make dairy-free pumpkin muffins then you can use flax eggs as a vegan egg replacer. Simply use 1 tbsp. flaxseed meal mixed with 3 tbsp. water to make one vegan egg.
Packed Light Brown Sugar - granulated white sugar is the easiest swap for this ingredient. Use a 1 cup to 1 cup ratio. Or, if you want to make them sugar-free pumpkin muffins then you can use pure maple syrup here. If using pure maple syrup use ½ cup.
Why you will LOVE this recipe
- These muffins are mixed in a blender, so they are super simple to make, anyone can make these muffins!
- They only take 15 minutes to cook! If you need to bake something in a bind, then here you go.
- Chocolate mixed with pumpkin is a flavor that once you have for the first time, it's hard to beat!
- They are made with NO FLOUR so they are super moist!
- When these babies are baking, they make your entire house smell of pumpkin heaven!
How can the kids help
I always say how much I love to incorporate my children into my cooking and baking! If they help make it, more likely they will want to eat it! Here are some ways your child can help!
- Put all muffin liners into the muffin tins!
- Help measure out all ingredients and pour them into the blender.
- Teach them how to press the buttons on the blender. My kids love when the blender is making a loud noise. They run around and scream while it's going off, haha!
- Have your child mix in the chocolate chips or push each Hershey's kiss into the muffins!
Tips and FAQ's
Since these muffins are extra moist they will last much longer in the fridge. Keep them in an airtight container and keep them in the fridge for 5 to 7 days. If you keep them on the counter in an airtight container then you might only be able to keep them for 3 to 5 days because they are so moist they will go bad quicker.
Here are some other ingredients you can add in instead of the Hershey's kisses or dark chocolate chips.
- butterscotch morsels (my new favorite ingredient;)
-dried cranberries
-chopped walnuts
-slivered almonds
Place these muffins in a freezer bag. Make sure they are in a single layer. They can be stored in the freezer for up to 3 months. When you're ready to eat them, take them out and let them thaw. Then microwave to warm them up and serve them with some drizzly peanut butter or some delicious room temperature butter.
Other healthy muffins you need to try
If you give this treat a try don't forget to rate the recipe below! Always love hearing what you all think. You can also Stay in touch with me through social media on @Instagram, Pinterest, and Facebook. Don't forget to tag me when you try one of my healthy recipes!
Flourless Pumpkin Oatmeal Muffins
Equipment
- blender
- mini muffin tin or regular-sized muffin tin
- wire cooling rack
Ingredients
- 1 ½ cups rolled oats or oat bran if using oat bran only use 1 cup
- 2 tsp baking powder
- 2 tsp pumpkin pie spice
- ¼ tsp baking soda
- ¼ tsp kosher salt
- 2 large eggs
- 1 cup organic pumpkin puree
- ¾ cup light brown sugar
- 3 tbsp olive oil
- 1 tsp pure vanilla extract
- ½ cup dark chocolate morsels or Hershey kisses 1 Hershey kiss per muffin
- cooking spray
Instructions
- Preheat the oven to 350 °. Coat a 24-cup mini muffin tin or a 12-cup muffin tin with cooking spray or fill with muffin liners and set aside.
- In a blender add oats or oat bran, baking powder, pumpkin pie spice, baking soda, and salt. Blend until the oats are finely ground and the other ingredients are mixed in well.
- Next, add in eggs, pumpkin puree, brown sugar, oil, and vanilla. Blend until it forms a smooth mixture.
- Mix in chocolate chips or place a Hershey kiss into the bottom of each muffin cup first then add muffin mix on top so there is a surprise inside each bite. Pour the muffin mixture into each cup about halfway.
- Bake 15 to 17 minutes. Remove from oven and place on a wire cooling rack to cool completely.
Notes
- Put all muffin liners into the muffin tins!
- Help measure out all ingredients and pour them into the blender.
- Teach them how to press the buttons on the blender. My kids love when the blender is making a loud noise. They run around and scream while it's going off, haha!
- Have your child press the butterscotch morsels on top of the muffins right before you bake them!
I can’t wait to try these:)