Hi Loretta! The batter had to be scooped out with a spoon into the mini muffin pan. Healthy Pumpkin Muffins. These Healthy Pumpkin Protein Muffins are super easy to make as they are done using a blender. :) Thank you for the recipe! :). Thank you !!! :). I used pumpkin pie spice in this recipe, if you don’t have any or can’t find it, you can. The texture is almost just like pumpkin bread (which is so hard when recipes are gluten free). Despite a little extra elbow grease, the results were worth it. That seems like it would work! These muffins stay moist for up to 5 days. I can feel good about feeding this to my kids. For mini muffins, bake for 7-8 minutes. A one bowl muffin recipe and perfect for a quick grab-and-go fall breakfast or afternoon treat. Pizza Muffins Pork. Paper liners. Art Party + Wedding Dress Shopping | Fitness is Sweet, Gluten-free Pumpkin Pie Pancakes – Making Thyme for Health, Healthy Apple Almond Butter Muffins – Making Thyme for Health, Weekend Links / / Snap Guides - a short blonde - Thoughts on love, life and style, HEALTHY FLOURLESS PUMPKIN MUFFINS | GoodFooddy, Pumpkin Gingerbread Blender Muffins | Vegetarian Guy, Overnight Slow Cooker Steel Cut Oats in a Jar – Making Thyme for Health, 7 Day Gluten Free Menu Plan with Shopping List -, Flourless Lemon Poppy Seed Muffins – Making Thyme for Health, Food Scenes from this Week - Hello Kenzie, 11 recipes that increase breast milk supply | Mommoisseurs : Toast the Mama Sisterhood, Tasty Tuesday: Pumpkin Spice & Everything Nice | Crystal Allred Fitness, The Best Pumpkin Recipes To Enjoy This Fall, Flourless Chocolate chip Pumpkin Muffins – Muscles and Mascara, Arm party and pumpkin muffins – Heather Marie In The Making, Healthy Pumpkin Recipe Roundup - The Crafty Christian, 15 Healthy Pumpkin Desserts You’ll Want to Make | Yuri Elkaim, My Favorite Healthy Pumpkin Recipes! I had to bake them longer and they still didn’t get baked through because of how dense they were. I don’t think coconut flour would work well in the recipe because it typically requires a ton of eggs. Thanks for providing low sugar healthy options. I had to add more soy milk for it to blend. Ah the vitamix! *I originally posted this recipe … I wouldn’t do more than 1/2 to 1 cup. These are by far the best muffins I’ve ever made!!! I really appreciate the comment, Renee! I have a Vitamix which does a great job breaking down the oats. Some readers have claimed they have had good results with substituting flax/chia eggs. Hi Laura, thank you for trying the muffins and leaving feedback! :). Thanks for making them and for coming back to leave a comment + star rating. :), Pingback: My “Go-To” Healthy Meals and Recipes | Bree. . Place only the whites of your eggs in mixing bowl.Whip with whisk until frothy. Oh gosh yes! You can also stick a knife in the center and if it comes out clean, they are done. If not, the oats won’t break down as well so they will look more lumpy than smooth. I hope that helps! But that just means there’s more of a reason to spend time in the kitchen baking up amazing things like this! Have you ever doubled it? Good thinking! Pingback: 6 x healthy pumpkin spice recepten voor de herfst - #FITGIRLCODE. :). And yes, a regular blender or a food processor works fine. :), Hello I just received an email from you saying “you can not make directions on a recipe” I take it that you are referring from my comment that ordinary rolled oats are not gluten-free only if they are the ancient gluten free oat grains. I used 1/3 cup honey this time and peanut butter instead of almond butter. :). Some tend to be more watery than others. This recipe is so insanely easy in the blender and comes together so quickly. Pingback: flourless pumpkin chocolate chip muffins. Thanks for all the good food! I added extra chocolate chips (of course) but found these to be incredibly moist and flavorful. Pumpkin. THESE ARE SO GOOD!! My granddaughter won’t touch anything healthy so we have nicknamed them,”muffins of goodness”.Thanks for the recipe! You can substitute the almond butter with equal amounts melted coconut oil, melted butter or preferred neutral flavored baking oil. Below are a list of ingredients and substitution options if you find that you are missing something or need to make a quick substitution! Sprinkle the baking soda, cinnamon, nutmeg, ginger, allspice, and salt over the top. I see in the recipe, “Nutrition Facts are for one muffin.” but I’m not seeing where that information is published. These muffins make a great base for other muffins you want to expand on. Made my kitchen smell devine. I love that it doesn’t have flour. The Vitamix blender is a key component to these having the right consistency. My hubby is type 1 diabetic so I used 11/2 bananas in place of the honey. I recommend it to everyone!! Mine did not cut up the oats very well and so there were bits and pieces throughout and not a smooth creamy consistency like yours. I honestly cannot express how much I loved these muffins. They still turn out edible, just not as pretty. They’re expensive but they last forever and are well worth the money! Do you know if I would need to change the oven temperature or bake time? I love these muffins more than the other recipes I’ve used packed with sugar & flour. Has anyone tried the ACTUAL recipe? I am always looking for healthy (grain free when possible) muffins for my kids but they have to want to eat them! I’m printing this out and putting it in a page protector which is the symbol of a winner recipe in my house! We are both diabetic so I tweaked it a little. I make them at least once a week. You could try lightly spraying the liners with oil. Yes, you can definitely use coconut milk. I’m so happy you like them, Sailor! These turned out absolutely perfectly! These delicious pumpkin muffins are made with better-for-you ingredients and a fraction of the fat, calories and sugar you’ll find in regular pumpkin muffins.*. Prepare muffin tin by spraying well with cooking spray, or line the tins with paper or. Lol such a delicious and healthy treat !!! Ok, I’ll try these again! Is there a way to make these without the blender? So yummy!!! Required fields are marked *, Rate this recipe WIN! Did you skip one of the other ingredients? In another bowl, combine the eggs, pumpkin, bananas, buttermilk, oil and vanilla. Hey Hayley! It’s a very forgiving recipe so I would just keep an eye on them as they cook! I LOVE this recipe!!! Thanks Medha! He loved them! Check these out! This morning though I substituted the pumpkin with bananas and the chocolate chips with nuts to make a banana nut muffin. The taste is great though! Thank you so much for the feedback! I am not a big muffin fan so I made this into a cake pan (8 x 11 ish). You may need to add a tablespoon or two of milk as well because honey is thicker. I made this today in a glass loaf pan and baked for exactly 1 hour. I will definitely be making these gems again and again. I saw in another recipe that you blended the oats, so I did that, what a breeze. 12,859 suggested recipes . I’m not sure if Scott will see your question but one chia egg is usually 1 tablespoon of chia with 3 tablespoon water. I am one of the people looking forward to fall and all things pumpkin. Thanksgiving. As much as I’m loving the last of summer’s produce, I’m pretty excited for fall foods! Your instructions say to process everything for 30 seconds! If I only have whole milk and am using the suggestion for coconut oil instead of nut butter,do the measurements stay the same? Everyone’s commenting how excellent the recipe is – even though they’ve altered it. I made your morning glory muffins a few days ago and they were so good. Delicious! There are only two left after making a full batch on Saturday. These work well, but of course, they are not low carb flours. My son has an egg allergy, so I substituted applesauce for the egg and used Bob’s Red Mill oat flour. I used 5tsp of Truvia Nectar, maybe I need to add more the next time, but I was wondering if I could add almond milk to it? These healthy pumpkin muffins are very forviging when it comes to ingredient swaps! Can’t wait to try them out thank you! They’re in our regular rotation for fall and my kids start waiting for me to make them as soon as school starts back up after the summer. You might try blending them for a little longer next time to see if it gets smoother? See more ideas about Healthy pumpkin, Pumpkin recipes, Pumpkin muffins. ;). Keywords: flourless pumpkin muffins, almond butter pumpkin muffins, Tag @eatingbirdfood on Instagram and hashtag it #eatingbirdfood. The key to easy blending is to make sure you layer all of the wet ingredients on the bottom. The only difference is that the coconut milk is higher in fat so it may change the texture slightly. Thanks for the comment, Jacque! Thanks! Thanks!!! Thanks Mendi! I’m sorry I can’t provide advice on how to adapt them that way. My kids love them! These were really great! Healthy Pumpkin Blender Muffins are made by placing wholesome ingredients in a blender and processing until smooth – just blend, bake, and enjoy! There are plenty of people who have made the recipe in a regular blender, the oats just don’t break down as well. Just made these and my kitchen smells divine! Allow to to cool for at least 10-15 minutes before stuffing in your face. Thank you for sharing this amazing recipe! Made these this weekend and absolutely loved them. There will also be a blog post to go with this video. :). Perfect Paleo Pumpkin Bread I added 3/4 cup of milk instead of the 1 cup called for. 2nd recipe I’ve made of yours!! Pingback: Healthy Recipes for Fall || Easy Breakfast + Snack Ideas – healthyfood. So happy I stumbled upon your site and have already bookmarked other recipes! Allow to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely. I’m so happy to hear that. So glad there are people like you who come out with these amazing recipes. I got 12 regular size and 12 mini muffins. It was delicious too! Thanks for posting a delicious, flexible recipe…I’m sure they will be made and enjoyed over and over again! Thanks for making them and for coming back to leave a comment – I so appreciate it. These were amazing! These look amazing. It’s super helpful for other readers, so I appreciate it! They also taste really good if you add apples or blueberries in them. They were a wonderful snack during my first week back with long days at school! But they should still taste good! Healthy Flourless Pumpkin Muffins- moist, delicious, and super easy to make. Thanks for this recipe, it’s got me all inspired! I had chocolate almond spread and used it rather than almond butter and chocolate chips. I want to make these today, but I only have old fashioned oats. Delicious, thank you! I haven’t tried cooking them at high altitude but I think it work fine, considering you adjust the cooking time properly. Yes No No Preference. The combination of the pumpkin puree and pumpkin spice create the perfect fall flavor. MMMMMMMgood! Ugh! Thank you! Yeeees I am loving your current muffin obsession. Pingback: 50 Best Gluten-Free Breakfast Recipes to Try in 2016, Pingback: fall 2016's current life updates + all my new favorites. I don’t like things really sweet but I did add a few more chocolate chips. I’ll let you know how they turn out next time! These are delicious! :). Such a huge hit that our English mastiff ate 12 of them while cooling and we were devastated they were gone. These are amazing!So fluffy and the perfect amount of sweetness These are AMAZING!!!! Love them. They're made with almond flour, sweetened with monk fruit and completely gluten, grain and dairy free. And, if you think it would work, how much, as you don’t need as much coconut flour as other flours. If you try to add more liquid after the fact, it doesn’t help. Thank you for your wonderful “Healthy Flourless Pumpkin Muffins” recipe, my family and I enjoyed them. (See below for cook time for mini muffins). Ahh yay! The chocolate chips are really good in there. These are amazing. I made these yesterday and they tasted so amazing! It turned out perfectly! All hail pumpkin errthang!! Wow! Let me how it turns out if you do! I add 40z of organic unsweetened applesauce (1 snack size container). Oats Barley Rye are just like wheat they are all gluten. Mine didn’t look as smooth on top (maybe I didn’t blend long enough), but the texture and flavor were wonderful. I do make one tiny change–and use pumpkin pie spice instead of cinnamon but otherwise the recipe is perfect as written! Hi Sharon, I’m not sure why you received that email. I was so happy to find this recipe on Pinterest! So sorry you had trouble. They are going into these very yummy sounding muffins with just a few tweeks to make it nut free for my gluten free nut free grands later today. I’m curious to see how they work out with the chia eggs! I am so thankful. Thanks! Thanks for the info! Thank you, Renee! … Recipe for Paleo Pumpkin Muffins made with almond flour and sweetened with coconut sugar! Very easy to make. Hi Shelly! It worked like a charm! Remember people, a little bit of everything is ok but too much of one thing isn’t. They are moist, spongy and delicious! Soooo yummy! I’ve been itching to try out a date puree maple syrup replacement, so I’m making these today with medjool date puree. ★☆ My blender would not do it and the first time I mixed everything in the food processor and it was way to much to fit in. Could you use olive oil Instead of the coconut oil? just made these. These are delicious! Thanks for taking the time to leave a comment + star rating. These wonderfully cozy Healthy Pumpkin Muffins are no exception. Such a great, tasty recipe. Went missing same day… ;) I only added 2 cups of oats and then used the remaining 1/4 as mix in, along with the carrot and raisins. Pumpkin season is my favorite season, so of course I’m all about these muffins. I used sugar free syrup. - Feeling Fit and Pretty, Vegan Pumpkin Spice Cookies - Making Thyme for Health, 50 Best Gluten-Free Breakfast Recipes to Try in 2016, fall 2016's current life updates + all my new favorites, HEALTHY FLOURLESS PUMPKIN MUFFINS | Best Cook Recipes, My “Go-To” Healthy Meals and Recipes | Bree, Blueberry Apricot Oat Bran Muffins - Vitamin Sunshine. Hi Liz! I added chopped dates and walnuts, since I was out of chocolate chips. . Pumpkin. Pumpkin coconut flour muffins. :), Hi Win, I know the nutrition facts might seem like a lot but when you take into account the fiber, vitamins and minerals that you are getting from whole foods rather than processed enriched flours, it is actually much better for you than a standard muffin. Thanks for the recipe! It’s fall and you’re reading EBF — if I’m making a baked good right now, there’s a 99% chance it’s going to have pumpkin in it. I actually used no maple syrup and only one egg. Pizza Muffins Pork. You don’t want to eat too healthy or you’ll be the first to go when a major outbreak occurs. So happy you liked them, Mary! I used Bob’s Red Mill brand. Or try it with pumpkin puree for a less-sweet muffin. Pumpkin puree: We’ll be using a whole can of pumpkin puree, or 1 ½ cups if using fresh.Be sure it’s 100% pumpkin puree and not pumpkin pie filling. I’m sorry to hear you had trouble with the blender. Made with chocolate chips and pumpkin spice, this muffin recipe is sure to be a breakfast hit! Thanks so much. I used a coffee grinder to grind the oats very fine (I am sure you could use a food processor too, just for the oats). I used the minimum amount of maple syrup and would keep it at that when I make it again. Do you have a list of your readers’ favorite recipes? I would just add the wet ingredients to the blender first and then add the oats on top so that it has enough moisture on the bottom to get moving. Thank you for this delicious recipe!!! Yum! :). Ingredients You’ll Need. 1 batch will make 36 mini muffins. Thanks for the kind review, Kelly! These Healthy Pumpkin Muffins are soft, fluffy and easy to make with gluten free flour, pure pumpkin and cozy warm spices. Thanks Kim! 10 Mason Jar Salads to Meal Prep This Summer, Preheat oven to 375°F. I waited 6 years to buy mine and wish I would have bought it sooner. Don’t…I repeat…DON’T put the ingredients in a blender, unless you want to lose your mind! Hi Kate! I think next time I will make it all in my food processor to see if the finished product looks smoother like yours. I’m all in when it comes to making something with the blender… plus the benefit of pumpkin. I used my food processor for the oats, but then I made the batter in my Kitchenaid mixer. Even my kids who aren’t big fans of muffins loved them, which is a win to satisfy me (who’s celiac) and the kids. They defrost beautifully & make breakfasts on the go so much easier! I would love for you to share them on your social media page as long as you’re linking back to my site for the full recipe since it is copyrighted. I love cooking with whole foods that give me the energy to keep up with an active lifestyle. I also ran my bender until the batter was smooth. Turned out perfect. Even my picky husband loved them! Even though these are muffins, I will tell the kids they are cupcakes and top with a little cream cheese/whipped cream frosting (very minimal sugar). The changes I make, are: I use fresh white or yellow sweet potato in place of the pumpkin. And they just happen to be good for you! I brought them to work and they were gone in 2 minutes. Thank you. I hope that helps! They should rise nicely and be lightly golden on the edges. Thank you!! <3. Any ideas why? I made this recipe with just a little less than 1/2 cup of stevia instead of maple syrup, and for egg whites instead of eggs and had great success. Best of luck! Mine also came out a bit “lumpy” despite processing the oats first, but I personally loved the texture! Ahh yay, I’m so glad you’ve been enjoying these muffins! Made these today and they were delicious! Yay! Flour: I’ve used both spelt, all-purpose, and a combo of both flours with great results. Hi Briana! This recipe is perfection to me. I experienced some major health issues over night and eating has been SO hard w the new strict diet and finding tasty food to eat. I would use 1/3 cup sugar and add 2 tablespoons of milk. My husband who is not easy to impress (because he’s the better cook! Thanks Fiona! All you need to do is throw all of the ingredients into a bowl and bake. ; Add the pumpkin… Yay! On a scale to one to ten as 10 being the best I say it’s a 13 it tips the scales. I don’t recommend using peanut butter powder in place of the almond butter because it’s too drastic of a change to assure similar results. I love that you make these with your daughter! I’m Sarah and this is where I share my journey creating simple and seasonal plant-based recipes. :). I hope that helps! If I want to sub brown sugar for the maple syrup (can’t afford to use ½ cup maple syrup), how much brown sugar would you suggest? So glad you’re loving these muffins, Wendy! Otherwise sharing the full recipe would be copyright infringement. In my mind I know that we’re already 8 days into September, but it’s still 87 degrees over here so it’s hard for me to mentally get in the fall frame of mind! I’ve been baking grain free for a few years now, and in this recipe I’m using coconut flour… This is my new all time favorite healthy muffin recipe. I’m so happy you enjoyed them, Maritza! You can use a smaller muffin cups to make mini muffins, add a streusel topping, or replace the flour with almond flour… Didn’t blend oats enough? Use 1/3 cup syrup for a lightly sweet muffin or 1/2 cup if you're used to sweeter baked goods. This as great recipe! Excuse the language but YES, SOO GOOD! I added pecans and craisins to half of them and chocolate chips to other half. I also used a bit less than 1/2 a cup of sugar to 2 1/4 cups of oat flour, as I didn’t have maple syrup at hand. 9 grams of protein in each muffin! Would you like any vegetables in the recipe? Recommended Tools to Make Almond Flour Pumpkin Muffins. Leftovers are good at room temperature for the first day but are best kept refrigerated for up to 5 days. Thanks for sharing! Preheat the oven to 325°F. I actually made them with and without the chocolate chips and both were yummy. I would probably use a little less pumpkin puree, like 2 tablespoons less so that they don’t come out overly moist. So excited for these tasty treats again. I love that you provided the option for a sweeter/less sweet option! ½ t. ginger They have an almost dense quality from the oats, yet still a lightness and airy quality; an absolute delight. Hubby loves them too. Any time I bake with oats as the base they come out chunky and this time I even processed the rolled oats first without all the other ingredients to make them finer. I loved reading your comment, Liz! THANKS! All of those additions sound delicious too. Stir into dry ingredients just until moistened. Just made these and LOVE them!! These best ever healthy pumpkin muffins are so easy to make. My neighbor made these and shared some with me. Hi Amanda! Healthy Pumpkin Muffins are an excellent Breakfast, sweet snack, or dessert. I hope that helps! :). Thank you for the feedback. So happy it worked. Next time I will also add golden raisins. I used regular milk and 1/2 cup of honey instead of syrup and 1/4 cup of sugar. Once you’ve baked these healthy Pumpkin Muffins, you’ll probably love them so much you want to make them again, and again. I’m so happy to hear that, Johnna! Will definitely make again. Thanks for the feedback, Meg! I have died and gone to heaven. I think that would work okay. Subscribe to our list and get your free printable PDF of the 3 Day Clean Eating Meal Plan and Shopping List! But either will work! Can’t wait to try these. And very moist for being gluten free! Thank you, Elaine! I love these muffins and so appreciate that they are dairy and gluten free! Couldn’t recommend better! Overall this was an awesome, healthy recipe. Hey Connie! Baking healthy pumpkin muffins is straightforward. This is a super healthy recipe for muffins! These delicious pumpkin muffins are made with better-for-you ingredients and a fraction of the fat, calories and sugar you’ll find in regular pumpkin muffins.*. These muffins are made from a flour called whole spelt flour… This is the second time I’ve made these for my family. Pingback: Food Scenes from this Week - Hello Kenzie. Pingback: Blueberry Apricot Oat Bran Muffins - Vitamin Sunshine. Flourless pumpkin muffins made with almond butter and pumpkin. I bought my first pumpkin spice creamer of the season this weekend :) And seeing as how baking is a luxury for me nowadays (due to time constraints), this recipe looks like exactly what I need right now! The first thing that I love about these is the wholesome ingredient list: The second thing I love is how simple they are to make: So easy and it makes clean-up a breeze which I think we can all agree is pretty awesome. I love that these are healthy because I want to eat them all!! In addition to the cinnamon, I added: Finally made these today and they were great! and gives the muffins … Pour the batter into the muffin tin, filling each about 3/4th of the way full. I’m sure these are fab with the maple syrup, I was just trying to save some cals/carbs. haha, I was just thinking about making pumpkin chocolate chip muffins today! And I’m sure you did this but make sure to put the wet ingredients in the bottom of the blender. These muffins are delicious! All the pumpkin muffins have been pumpkin oatmeal muffins and paleo pumpkin muffins made with coconut sugar. It should be the 4 eggs. hmmm… maybe I have another recipe idea on my hands. Can’t wait to try! Just made these and they were a big hit with family. Peanut butter instead since I didn’t have almond. Also, I wish to omit the chocolate chips. Nice to have an easy gluten free recipe to make! But, they turned out great. They came out great :) My husband and I are currently eating ours topping with some almond butter…mmmm! Used coconut oil. Wondering if I could use oat flour if I don’t think my food processor will be able to blend smooth enough? I compared them to a batch made with coconut oil, hoping to say there was no … I wrapped them individually in foil and will freeze them but managed to sneak some bites in while taking the wrappers off. Hi Miranda! I love how guilt free they are! No Flour Muffins Recipes 12,859 Recipes. Just a couple chips on a few of them, and ground the oats in the food processor 1st as the hubby is pretty fussy about food that looks good for him! The best healthy pumpkin muffins EVER! That way they’ll be more like pumpkin spice muffins! 08 Nov 2005. Thanks again! Add apples or blueberries in them about 1 minute enjoyed over and over again!!!!!!! Muffins no flour recipes and other EBF readers other comment, Shira whole wheat flour you... Added carob chips to half of the regular size and 12 mini muffins ) the. Us know if something needs improvement or not as well so you might not need as much as ’. Get it replaced something with the wet ingredients on the recipe the regular next... That these are fab with the blender… plus the benefit of pumpkin yes, when baking with sunflower but. Or soy butter in my son and i think i could use oat flour a smooth visually! 332 ) • 1 2... 33 34 craisins and walnuts for the egg for flax eggs work with video! 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Re using Libbys which is always a plus in my son and i put oil. Yuri Elkaim Cristina was here and gluten free healthy pumpkin muffins no flour them out of the pumpkin puree but it will make again. Your needs recipe would be 2 tablespoons of ground flax seed and one tablespoon chia!