Muffins are a delectable snack that you can grab when you’re on the go or need something to get you through the hours between meals. And for those with celiac disease, gluten sensitivities, or those who are just trying to reduce their gluten intake, here’s some good news: our Flourless Pumpkin Muffins are entirely de-lish. In fact, this is one of the few muffins I prefer flourless.
And I’ll just say, they totally taste like what I imagine the flavor of autumn would be.
Now if you’ve made gluten-free or flourless muffins before, you may have been scared off by the texture, but Flourless Pumpkin Muffins won’t dry up like some other gluten-free baked sweets. Since you’ll be using pumpkin purée in this recipe, you’ll be happy to know that pumpkins tend to have a creamy texture when puréed and can substitute for fat in recipes, so your Flourless Pumpkin Muffins are going to be just fine. In fact, Flourless Pumpkin Muffins are denser than regular muffins, which makes each serving even more satisfying. They might not be the fluffy muffins you’re used to, but their fudge-like consistency is what makes them even more mouth-watering.
The trick to making a really delicious batch of Flourless Pumpkin Muffins is to get all the ingredients mixed well, so a high-speed blender or food processor will be your best friend. Throw all the ingredients in the blender and wait until it finishes spinning its magic.
If you’re wondering why the muffins look somewhat underdone when they come out of the oven, don’t worry! That’s normal. Just take another 20 minutes to let them sit and firm up. If you’re concerned that the muffins might not stand firmly, it’s nothing that an overnight sit can’t solve. Of course, if you can’t wait that long, you’re free to dive into your gluten-free Flourless Pumpkin Muffins—just be careful not to burn your tongue.
Turn your Flourless Pumpkin Muffins into a hearty breakfast, a light lunch, or a dessert you can share with friends and family around the holidays.Print
Flourless Pumpkin Muffins
For the gluten-free crowd, these Flourless Pumpkin Muffins are delicious—and all you need to get them ready is your blender. Denser than typical muffins, they pack a flavorful and nutritious punch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Makes 9 to 10 muffins 1x
- Category: Bakery
- 1/2 cup pumpkin purée
- 1 1/2 cups white beans (15-ounce can)
- 1/4 cup maple syrup or honey
- 2 teaspoons vanilla extract
- 2 1/2 tablespoons sugar
- 1/2 cup quick oats
- 1/4 cup almond butter (or any sunflower-seed butter)
- 1/4 teaspoon salt
- 1 3/4 teaspoons cinnamon
- 1/2 teaspoon pumpkin pie spice—or more cinnamon
- 3/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- Preheat oven to 350 degrees F.
- Grease a muffin tin, or line it with cupcake liners.
- Drain the beans, rinse them thoroughly (to remove bean taste), and pat dry with a paper towel.
- Combine all your ingredients in a high-speed blender or a food processor.
- Spoon the batter into liners, filling about 3/4 full.
- Bake for 20 minutes. They may look underdone, but don’t worry; let them sit on the counter for about 20 minutes while they’ll firm up. Then, let them sit overnight before serving.
These muffins aren’t your usual fluffy style of muffin; they have more the consistency of fudge or pumpkin pie. They’re perfect for a grab and go breakfast, and full of vitamins, fiber, and flavor!
From spooky jack-o’-lanterns to festive fall displays to scrumptious pies to scale-tipping giants, there’s a pumpkin to satisfy almost any gardener’s desire. Whether your goal is to decorate, cook, can and bake, or cultivate a blue-ribbon giant, we’ve got you covered with the Pumpkinpalooza: How to Start Your Own Pumpkin Patch Gardening Guide.
Have you tried this recipe? It’s so easy and delicious, and can you imagine a more healthful muffin? Please tell us how it turned out for you.