(Sugarless, Flourless) Power Pumpkin Muffins

  • Prep Time: 5m
  • Cook Time: 30m
  • Total Time: 35m
  • Yield: 6 muffins


Dry Ingredients

  • 1/2 c almond flour (or coconut flour)
  • 1/2 c dried cranberries or raisins
  • 1 tbsp. hemp hearts (optional)
  • 1 tbsp. ground flaxseed
  • 1/2 tsp. ground nutmeg
  • 2 tsp. ground cinnamon
  • 1/4 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1 1/4 c 100% whole grain large flake oats
  • 2 tbsp. mini dark chocolate chips (+ more for garnish)

Wet Ingredients

  • 1 1/4 c canned pumpkin
  • 1 large egg
  • 1 large egg white
  • 1 tbsp. canola or peanut oil
  • 1 tbsp. honey
  • 3 tbsp. pure maple syrup
  • 1 tbsp. vanilla extract


  1. Preheat oven to 350°F.
  2. Add all the dry ingredients to a medium bowl and mix well.
  3. Add the wet ingredients to a large bowl and whisk.
  4. Add the dry ingredients to the wet ingredients and mix until combined.
  5. Evenly divide the mixture into a half dozen muffin tin lined with paper cups. (Note: the muffins will not rise, so create a muffin shape with the mixture, making tall rounded tops).
  6. Top with extra oats and chocolate chips.
  7. Bake for 30 minutes.
  8. Remove from oven and place on a cooling rack until cooled. Store in the fridge in an air-tight container and consume within 5 days.

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