flourless pumpkin muffins on a white plate with one muffin cut in half

Amazing healthy flourless pumpkin muffins made in the blender with wholesome ingredients like oatmeal, almond butter, pumpkin puree and naturally sweetened with maple syrup. These vegan gluten free pumpkin muffins are moist, fluffy and so warming thanks to all the spices! Perfect for breakfast, snacking and dessert.

heathy flourless pumpkin muffins with chocolate chips, bite taken out of it

It’s official. I cranked open my first can of pumpkin last week because the weather outside was telling me it’s fall. I actually ended up testing and shooting a cozy pumpkin bread recipe first because quick breads tend to be much more finicky BUT would I be me if I didn’t share a pumpkin muffin recipe first? Stay tuned though, because that pumpkin loaf is comin’ atcha soon.

Anyways, not to brag but in my *humble* opinion, these are the best healthy pumpkin muffins around. They’re ultra moist, fluffy and you can actually taste the pumpkin in them. Plus, they’re totally allergy friendly since they don’t contain any gluten, refined sugars, eggs, dairy, oils and can be even made nut free.

I’ve been having one of these to start my day AND to end off my day so they are 100% breakfast and dessert worthy. I mean, the chocolate chips definitely help with the dessert aspect but the muffin itself tastes like pumpkin cake.

ingredients for flourless vegan pumpkin muffins in small bowls on a blue backdrop

Ingredients for Flourless Pumpkin Muffins

When it comes to blender muffins, I always use my OG Banana Blender Muffin recipe as a base because I love how simple and wholesome the ingredients are as is. Here is all you need:

  • Pumpkin puree: I use E.D. Smith’s pumpkin puree which tends to be slightly more wet than Libbys. If using Libbys or another brand that is thicker, add 1-2 tbsp extra non dairy milk (see photos for batter consistency).
  • Maple syrup: My go-to sweetener for muffins because it’s refined sugar free and since it’s a liquid sweetener it helps with the blending.
  • Nut butter: Either almond butte, cashew butter or sun butter (for nut-free) would be ideal here as they have the most neutral flavour.
  • Nondairy milk
  • Rolled oats: What keeps them flourless! Be sure to use gluten free as needed.
  • Potato starch: This is my secret ingredients I’ve found helps keep flourless / oat flour muffins nice and fluffy. You can omit it but they have a higher risk of getting gummy if not baked to the T.
  • Pumpkin pie spice: I used my homemade blend which I do recommend for best flavour.
  • Baking powder, baking soda + apple cider vinegar: This combo of leavening agents helps the muffins get tall and fluffy without using any eggs.

As for add-ins, I went with chocolate chips cause ya know, thats a go-to but you could totally switch it up and add sunflower seeds, walnuts, pecans or whatever you fancy instead.

step by step how to make flourless oatmeal pumpkin muffins in a blender

How to Make Flourless Pumpkin Blender Muffins

And what makes these pumpkin muffins extra special is that they are the EASIEST pumpkin muffins:

  1. Add all the ingredients to a blender and blend until smooth.
  2. Mix in any add-ins
  3. Bake… and cool (the hardest part)

Easier muffins = better muffins. It’s muffin science.

How to make pumpkin muffins with oat flour

If you don’t have a high speed blender, no worries. Just swap the rolled oats for the same amount of oat flour in weight. Mix the wet ingredients first and then add in the dry. Whisk until just combined and then fold in the chocolate chips. Scoop them into the muffin cups all the way to the top and then bake as written out.

chocolate chip pumpkin muffins on a cooling rack

Tips for the best healthy pumpkin muffins

  • Weigh the ingredients: I highly recommend using a good scale when measuring the ingredients for these muffins since the ratio of wet to dry ingredients is what makes these muffins moist without being gummy.
  • Let the batter sit: This helps with creating a soft crumb because the oats get a chance to soak up the wet ingredients a bit.
  • Cool the muffins: Let them cool in the pan for no longer than 3 minutes. If they sit in the pan for too long, you risk them getting soggy and gummy since the steam from the bottom has no where to escape. The muffins will feel heavy at first but as they cool they will ‘dry’ up and make the perfect fluffy texture.
healthy pumpkin chocolate chip muffins on a white plate sliced in half

This recipe makes a total of 6 muffins but you can easily double the recipe and make a dozen. I’ve found the best way to store oat flour muffins is to freeze them because it keeps them fresh and prevents them from getting soggy or drying out. However, they can be kept at room temperature in a paper towel lined container for up to 3 days.

Enjoy, with a cup of coffee (or tea) in one hand and 6 muffins in the other. ♡

stack of vegan chocolate chip pumpkin muffins on a muffin liner

More Vegan Flourless Blender Muffins to Love!


vegan pumpkin muffins on a white and blue plate with a bite taken out of it

If you recreate this Healthy Flourless Pumpkin Muffin recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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heathy flourless pumpkin muffins with chocolate chips, bite taken out of it

Healthy Flourless Pumpkin Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 5 reviews

  • Author: Lisa Kitahara
  • Total Time: 28 minutes
  • Yield: 6 muffins 1x


Healthy flourless pumpkin muffins made with wholesome ingredients and studded with chocolate chips. Ultra moist, fluffy and deliciously flavoured with warming fall spices. (Vegan, gluten free & refined sugar free)


Units Scale


  1. Preheat oven to 425 F. Line or grease 6 muffin cups.
  2. Into a high speed blender add in the pumpkin puree, maple syrup, almond butter, non dairy milk, apple cider vinegar, vanilla extract, oats, potato starch, pumpkin pie spice, baking powder, baking soda and salt and blend until smooth. Scrape down the sides of the blender with a spatula as needed. If you don’t have a high speed blender, please see how to make these with oat flour instead of rolled oats in the blog post.
  3. Add in chocolate chips or nuts and mix with the spatula. Divide batter between the 6 muffin cups, filling to the very top. Bake for 5 minutes. Reduce temperature to 350 F and bake for another 18-20 minutes or until tops are springy to the touch and toothpick inserted in the middle comes out clean. 
  4. Let muffins cook for 3 minutes in the pan and then transfer to a wire rack to let them cool completely. Enjoy!


  • Prep Time: 5 minutes
  • Cook Time: 23 minutes
  • Category: breakfast
  • Method: baking
  • Cuisine: vegan, gluten free, north american


  • Serving Size: 1 muffin
  • Calories: 210
  • Sugar: 13
  • Sodium: 300
  • Fat: 6.8
  • Saturated Fat: 1.7
  • Unsaturated Fat: 2.8
  • Trans Fat: 0
  • Carbohydrates: 33.6
  • Fiber: 2.7
  • Protein: 4.4
  • Cholesterol: 0

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About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.

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  1. These work really well as leftovers, been enjoying them the past 4 days now! Anything with pumpkin and chocolate – you can’t go wrong! When I first had them on day 1, they tasted a little heavy, I think due to the potato starch? I wonder if we could reduce the amount a bit?

  2. Yum! I adore the fluffy, strong texture and warming flavor of these muffins. My family thought these weren’t sweet enough, but they were perfect for me! I was a lil worried because I could see small pieces of oat in the batter but it wasn’t noticeable after baking. Thanks for this awesome recipe!

    1. I haven’t tried so I can’t be sure, potato starch is kinda what makes it fluffy so the texture might differ slightly!

  3. Made these with walnuts, no chocolate and they were superb! So easy to whip up and then freeze for a yummy breakfast after a 60 zap in the microwave. Thank you for the recipe!

  4. I swapped some of oats to protein powder and it works well! I suppose I will add less baking soda next time because of the metallic taste.

  5. Pumpkin and chocolate are such a terrific match! I really like that this recipe uses more healthy & natural ingredients. Well done!