Jenna: Flourless Pumpkin Muffins

Fall is here! This past weekend was the first one in quite some time where I didn’t have a jam packed agenda. I took some time to cook and bake some delicious food. Here’s one of my favorites from the weekend: Flourless Pumpkin Muffins.

These will NOT disappoint. They were all of my favorite things: simple, clean ingredients and absolutely delicious. No flour, butter, oil or sugar (honey is used to sweeten).


Flourless Pumpkin Muffins (Adapted from this recipe):

  • ¼ cup peanut butter
  • ¾ cup canned pumpkin
  • 1 egg
  • 3-4 Tbsp. honey (the original called for 6 Tbsp, but I didn’t think that much was necessary. Mine were plenty sweet.)
  • ½ cup rolled oats
  • 1 tsp. ground cinnamon
  • ½ tsp. pumpkin pie spice
  • 1 tsp. vanilla extract
  • ½ tsp. baking soda
  1. Preheat oven to 375F and prepare a muffin pan by spraying 6-9 cavities with cooking spray.
  2. Add all ingredients to a blender and blend on high until oats are broken down and batter is smooth and creamy.
  3. Pour batter into prepared muffin pan, filling each cavity until it is about ¾ full.
  4. Bake for 10-12 minutes, (this will depend on how full the muffins are. Mine took a bit longer) until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for ~10 minutes before removing. Store in an air-tight container for up to a week.


Deliciousness! Enjoy.


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