No Flour Pumpkin Oatmeal Muffins
Start your morning off right with these wholesome and naturally sweetened No Flour Pumpkin Oatmeal Muffins! Made with nutrient-packed rolled oats that are blended into a fine flour, these muffins are entirely gluten-free and rely on pure pumpkin puree, maple syrup, and warm fall spices like cinnamon, nutmeg, and ginger for their irresistible flavor. Perfectly moist and lightly sweetened, they’re a healthy, flourless treat that can be easily customized with chocolate chips or crunchy nuts. With only 10 minutes of prep and 20 minutes of baking time, these muffins are a quick and easy option for breakfast, snacks, or grab-and-go indulgence. Enjoy them warm or freeze a batch for busy mornings—either way, they’re a delicious reminder of autumn’s cozy flavors!
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Recipe Information
Ingredients
- 2 cups Rolled oats (gluten-free, if needed)
- 1 cup Pumpkin puree
- 2 large Eggs
- 0.333 cup Maple syrup
- 0.5 cup Milk (any variety: dairy or non-dairy)
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1.5 teaspoons Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Ground ginger
- 0.25 teaspoon Salt
- 1 teaspoon Vanilla extract
- 0.5 cup Chocolate chips or chopped nuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease the cups lightly with oil.
Add the rolled oats to a blender or food processor and blend until they resemble a fine flour texture (about 1-2 minutes). Set aside.
In a large mixing bowl, whisk together the pumpkin puree, eggs, maple syrup, milk, and vanilla extract until smooth.
Add the blended oat flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt to the wet ingredients. Stir until well combined, but do not overmix.
If using, fold in the chocolate chips or nuts with a spatula.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy warm or store in an airtight container at room temperature for up to 3 days. These muffins can also be frozen for up to 3 months.
Nutrition Facts
Calories |
1814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.0 g | 82% | |
| Saturated Fat | 28.7 g | 144% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 387 mg | 129% | |
| Sodium | 1948 mg | 85% | |
| Total Carbohydrate | 274.9 g | 100% | |
| Dietary Fiber | 33.1 g | 118% | |
| Total Sugars | 135.1 g | ||
| Protein | 49.0 g | 98% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 471 mg | 36% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 1737 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
