Go Back
+ servings
sliced Pumpkin Muffin

Healthy Pumpkin Muffins

A flourless pumpkin muffin that’s made in the blender and flavored with cinnamon and chocolate chips.
Course Breakfast, Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
0 minutes
Total Time 25 minutes
Servings 9 servings
Calories 209kcal
Author Rena


  • 1 cup pumpkin puree
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons coconut oil melted
  • 1/2 cup almond milk
  • 1/2 cup coconut sugar or low-calorie sweetener
  • 2 cups rolled oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup semisweet chocolate chips
  • cooking spray


  • Preheat the oven to 350°F. Coat 9 cups of a muffin tin with cooking spray, or alternatively, line the muffin cups with paper liners.
  • Place oats into a blender, blend well to make oat flour. Remove and set aside in a bowl.
  • Place the pumpkin, eggs, vanilla, coconut oil and almond milk in a bowl and mix well with a fork. Alternatively, you can place the, in a blender. Blend until combined.
  • Add the coconut sugar, oats, baking powder, baking soda, salt, cinnamon and nutmeg to the bowl with oats. Mix.
  • Add the wet ingredients in the blender or if you mixed in the bowl into the dry ingredients with oats. Mix well until combined.
  • Gently fold the chocolate chips into the batter with a spoon.
  • Pour the batter into the muffin tins, filling each cup ¾ of the way full. Bake in the oven for 18-20 minutes or until golden brown and a toothpick inserted into the center comes out clean.



  • Go for pumpkin puree, not pumpkin pie filling. Pumpkin pie filling is often loaded with additives and gives the muffins the wrong flavor.
  • Make sure your ingredients are up to room temp before mixing.
  • You can use coconut sugar or low-calorie sweetener.
  • When combining your wet and dry ingredients don't overmix, otherwise the batter will make tough muffins.
  • You can use a cookie scoop to evenly portion out the batter into the molds.
  • Make sure you line the muffin pan with paper liners or grease the muffin cups with nonstick cooking spray.
  • Don’t over bake the muffins. Take these Healthy Pumpkin Muffins out when a toothpick inserted into the center comes out clean.
Nutritional facts:
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.
  • Any milk will be fine in place of almond milk. Try coconut milk or regular milk
  • Try dark chocolate or sugar-free chocolate chips 
Place leftovers in a container and store in the fridge for up to 5 days. Reheat in the microwave when ready to eat. You can freeze for up to 3 months.


Calories: 209kcal | Carbohydrates: 27g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 36mg | Sodium: 178mg | Potassium: 236mg | Fiber: 3g | Sugar: 10g | Vitamin A: 4290IU | Vitamin C: 1.2mg | Calcium: 64mg | Iron: 2mg