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Flourless pumpkin oatmeal muffins on a cooling rack and in a muffin tin on a white wooden table.
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Flourless Pumpkin Oatmeal Muffins

The best flourless, moist, creamy, pumpkin muffins you will ever have! Perfect for a healthy snack or serve as a fall dessert!
Course Dessert, Snack
Cuisine American
Diet Low Calorie
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 muffins
Calories 129kcal

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

How to store - 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 grow mold quicker.
When freezing - 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, 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.
How can the kids 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 press the butterscotch morsels on top of the muffins right before you bake them!
 

Nutrition

Serving: 1muffin | Calories: 129kcal | Carbohydrates: 10g | Protein: 8g | Fat: 5.9g | Saturated Fat: 1.7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2.3g | Cholesterol: 186mg | Sodium: 72.1mg | Potassium: 3mg | Fiber: 1.6g | Sugar: 3.3g | Vitamin A: 13IU | Calcium: 3mg | Iron: 16mg