Flourless vegan pumpkin muffins

Name: Flourless vegan pumpkin muffins
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6 servings
Cuisine: American
Ingredients: 1/2 cup canned pumpkin (120g); 1.50 cups white beans (390g); 1/4 cup stevia leaf sweetener (50g); 2 tsp vanilla extract (8g); 2.50 tbsp sugar (30g); 1/2 cup multi-grain oatmeal (40g); 1/4 cup almond butter (60g); 1/4 tsp salt (1.50g); 1 tsp cinnamon (2.60g); 1/2 tsp pumpkin pie spice (0.85g); 1 tsp baking powder (5g); 1/4 tsp baking soda (1.25g)

Flourless vegan pumpkin muffins are made with white beans, canned pumpkin, and almond butter for a nutritious fall treat. They are sweetened naturally and easy to prepare in a blender.

16 Jan 2026
Cook time 20 min
Prep time 5 min

Ingredients:

1/2 cup canned pumpkin
1.50 cups white beans
1/4 cup stevia leaf sweetener
2 tsp vanilla extract
2.50 tbsp sugar
1/2 cup multi-grain oatmeal
1/4 cup almond butter
1/4 tsp salt
1 tsp cinnamon
1/2 tsp pumpkin pie spice
1 tsp baking powder
1/4 tsp baking soda

Flourless vegan pumpkin muffins are a delicious and nutritious way to enjoy the flavors of fall. Made without any flour and using wholesome ingredients such as white beans, canned pumpkin, and almond butter, these muffins are perfect for anyone looking for a healthier sweet treat. They are sweetened naturally with stevia and a touch of sugar, and are easy to make with simple ingredients you probably already have in your pantry.

Instructions:

2. Prepare the Beans: Ensure the white beans are well-drained and rinsed. This removes any excess sodium and helps achieve the proper muffin texture.

3. Blend the Wet Ingredients: In a high-powered blender or food processor, combine the canned pumpkin, white beans, stevia leaf sweetener, vanilla extract, and sugar. Blend until you achieve a smooth and homogenous mixture.

4. Incorporate Almond Butter: Add the almond butter to the blended mixture and blend again until it's fully incorporated. This helps to add some healthy fats and creaminess to your muffin batter.

5. Mix in Dry Ingredients: Add the multi-grain oatmeal, salt, cinnamon, pumpkin pie spice, baking powder, and baking soda to the blender or food processor. Blend until all ingredients are combined and you have a uniform batter.

6. Fill the Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each one about 2/3 full. This ensures even baking.

7. Bake: Place the muffin pan in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

8. Cool: Remove the muffins from the oven and allow them to cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely.

9. Enjoy: Once cooled, your flourless vegan pumpkin muffins are ready to enjoy! They can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week.

Enjoy these flourless vegan pumpkin muffins fresh out of the oven or store them for a quick snack throughout the week. They are a great option for those following a vegan or gluten-free diet and are sure to satisfy your pumpkin cravings without any guilt. Happy baking!

Flourless vegan pumpkin muffins FAQ:

What is the baking time for flourless vegan pumpkin muffins?

Bake the muffins for 20-25 minutes at 350°F (175°C). They are done when a toothpick inserted into the center comes out clean.

How do I know when the muffins are done baking?

The muffins are ready when a toothpick inserted in the center comes out clean or with just a few moist crumbs. Avoid overbaking to keep them moist.

Can I substitute the white beans in this recipe?

Yes, you can substitute white beans with other canned beans like chickpeas or black beans. Just ensure they are well-drained and rinsed.

How should I store the muffins after baking?

Store the muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week for best freshness.

Can I use a different sweetener instead of stevia?

Yes, you can use other granulated sweeteners like coconut sugar or maple sugar, but you may need to adjust the amount to taste as they vary in sweetness.

Tips:

- Ensure the white beans are well-rinsed and drained to remove any excess salt or starch which can affect the texture and flavor.

- For a richer flavor, consider roasting your canned pumpkin in the oven at 350°F for about 15-20 minutes before using it in the recipe.

- If you prefer a sweeter muffin, you can adjust the amount of stevia leaf sweetener or add a bit more sugar to taste.

- Using a silicone muffin tray or lining your tray with paper liners can help prevent the muffins from sticking and make cleanup easier.

- Feel free to add in some chopped nuts, dried fruits, or vegan chocolate chips for some extra texture and flavor.

Nutrition per serving

6 Servings
Calories 210kcal
Protein 10g
Carbohydrates 40g
Fiber 7g
Sugar 7g
Fat 6g

Flourless vegan pumpkin muffins