These flourless pumpkin muffins are made entirely in the blender, making cleanup a breeze. If you'd rather make 12 regular-size muffins, bake for 18 to 20 minutes and let cool for 10 minutes before turning them out of the pan.

Carolyn Malcoun
Source: EatingWell Magazine, September/October 2018


Read the full recipe after the video.

Recipe Summary

15 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Coat a 24-cup mini muffin tin with cooking spray.

  • Pulse oats in a blender until finely ground. Add baking powder, pumpkin pie spice, baking soda and salt; pulse once or twice to blend. Add eggs, pumpkin, brown sugar, oil and vanilla; puree until smooth. Stir in chocolate chips (or cranberries). Fill the prepared muffin cups two-thirds full.

  • Bake the muffins until a toothpick inserted in the center comes out clean, 15 to 17 minutes. Cool in the pan on a wire rack for 5 minutes, then turn out to cool completely.


Tip: People with celiac disease or gluten sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.

Nutrition Facts

82 calories; protein 1.4g; carbohydrates 12.7g; dietary fiber 0.9g; sugars 8.5g; fat 3.2g; saturated fat 0.8g; cholesterol 15.5mg; vitamin a iu 1611.4IU; vitamin c 0.4mg; folate 6mcg; calcium 25.8mg; iron 0.6mg; magnesium 11.4mg; potassium 64.3mg; sodium 66.3mg; added sugar 8g.

Reviews (11)

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11 Ratings
  • 5 star values: 10
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
Perfect fall muffin. Pumpkin and I used the dried cranberries. I got 24 mini muffins and 6 regular muffins. Also when I make them again and I will make them again I will used a food processor or a mixer.My blender had a hard time blending the ingredients and then i had to take it apart to get the rest of the batter. Still my husband and I are enjoying them. Read More
Rating: 5 stars
Very easy to make. Muffins were delicious and moist. I baked 12 regular size muffins used chopped cranberries instead of chocolate chips and canola instead of grapeseed oil. Read More
Rating: 5 stars
I didn't want to get out the food processor, so I used 1 cup quick oats & 1/2 cup whole wheat flour. Also used canola oil. I think the person that used the Vitamix over-mixed the muffins. I added wet ingredients to dry and mixed by hand. They were moist & fluffy! Read More
Rating: 2 stars
I have a Vitamix so I had no problem whatsoever blending this recipe. I hate to be the only person that didn't care for these. I followed the recipe, filling 2/3 of the way and the muffins hardly rose. They were dense and gummy. Not something I would make again. Read More
Rating: 5 stars
Really delicious! However my blender had a really hard time. Next time I'll make it in the food processor. I chose to use the dried cranberries (unsweetened) and I used canola oil. Can't wait to make these again! Read More
Rating: 5 stars
Just use 1 cup of "1 minute oats" (which are already chopped up to cook fast) and 1/2 cup of oat flour. No need to use blender. Mix dry ingredients wet ingredients - then combine them like any other recipe. Read More
Rating: 5 stars
Big Hit!!!! Will try dried cranberries next time. Read More
Rating: 5 stars
Moist and delicious! Made half recipe and got 14 mini muffins using a standard cookie scooper. Unfortunately my blender is from the 60's and couldn't handle the batter so I'll have to use my mini processor next time...or upgrade my blender! Read More
Rating: 5 stars
Made exactly as written except I used chocolate chips and cranberries. Very good and easy to make. Read More