Moist and flavorful flourless pumpkin muffins made with oats and natural sweeteners, perfect for gluten-free snacking.

Scale

1 cup pumpkin puree

2 cups rolled oats (or oat flour)

2 large eggs

1/3 cup maple syrup or honey

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1 teaspoon vanilla extract

3 tablespoons almond butter or peanut butter

1/2 cup dark chocolate chips (optional)

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners.

2. If using rolled oats, blend in a food processor until fine to make oat flour.

3. In a large bowl, whisk together pumpkin puree, eggs, maple syrup, almond butter, and vanilla extract until smooth.

4. In another bowl, combine oat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

5. Gently fold the dry ingredients into the wet ingredients until just combined; do not overmix.

6. Stir in chocolate chips or other add-ins, if desired.

7. Divide the batter evenly among the muffin cups, filling each about three-quarters full.

8. Bake for 20–24 minutes or until a toothpick inserted into the center comes out clean.

9. Allow muffins to cool in the tin for 5–7 minutes, then transfer to a wire rack to cool completely.