Flourless Pumpkin Muffins (Vegan, Gluten Free)

Flourless Pumpkin Muffins. The other day I made some Flourless Apple Muffins.  They came out really well.  As soon as I made them, I knew I wanted to make a pumpkin version.  So I am bringing you these flourless healthy muffins.

They came out totally delicious.  No flour and no refined sugar.  I added some cranberries for a little burst of flavor.  You can also add chocolate chips or raisins if you prefer. I also think pecans would be a nice addition.  I didn’t add them because my baby girl is allergic.


Flourless Pumpkin Muffins - My Whole Food Life


These would make a great breakfast on the go.  Or a snack.  Either way they will be delicious.  These Flourless Pumpkin Muffins are vegan and gluten free.  You just need 7 ingredients!

Flourless Pumpkin Muffins

Flourless Pumpkin Muffins

Prep Time 5 min Cook Time 10 min Serves 6 muffins     adjust servings

A healthy breakfast or snack option.



  1. Preheat oven to 350.
  2. In a food processor , combine all the ingredients except the cranberries. Mix until well combined.
  3. Add the cranberries and pulse a few more times until they are well mixed.
  4. Spoon batter into lined muffin cups .
  5. Bake for 10 minutes.
  6. Let cool before removing from the pans.


Recipe Notes

These should last a couple weeks in the fridge. You can also freeze them for longer storage. Enjoy!


Flourless Pumpkin Muffins P

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34 thoughts to “Flourless Pumpkin Muffins (Vegan, Gluten Free)”

  1. Even after four plus years as vegan I am still thrilled to make delicious muffins, cookies and cakes like this without eggs. sugar and oils or shortening. Thanks for the wonderful recipes!
  2. I added both dried cranberries + pecans to the mix with a dash of sea salt, delicious! And so simple to make (: Thanks for the recipe.
  3. Your muffins (and everything else on your site :) look so beautiful and yummy, but I don't understand how your oats are whole if you put this in the food processor? Unfortunately mine came out all lumpy and very doughy. Do you have any suggestions? I'm thinking maybe no food processor next time? Thank you!
    1. I am sorry yours came out that way. I don't process them for too long. Just enough to make sure everything is mixed. I use rolled oats, not quick oats. I hope that helps!
  4. Ok, I think I may have figured it out. I used quick oats and didn't realize those are so much smaller in size. I also noticed you have egg or egg substitute in your banana oat muffins. Maybe and egg would help here? I'll try them again with the regular rolled oats. thank you :)
  5. I'd love to make these for my 8-month-old to taste at Thanksgiving but want to eliminate the sweetener (maple syrup). Do you think I could just leave that out, or should I sub in unsweetened applesauce for the moisture? If I don't hear back, I can just try it with applesauce and let you know. :)
  6. Oh no! It's horrible she's allergic. I think she should have more chocolate chips to compensate... These look so yummy. You can eat pumpkin muffins in February - right? And I love that they're flourless - but without all the nut butter that can easily get expensive!
  7. Hi Do you have the nutrition info per muffin? Calories, fat, carbs and protein? I'm doing macros and I'm interested in finding out. Thanks
  8. Just made these and added chocolate chips instead of cranberries. I can’t believe how “muffin-like” they were with so few ingredients! Thanks for the recipe! I’ll make these again.
  9. I think I must have over processed them? I used rolled oats and followed the measurements exactly, but it came out so doughy, I decided to roll them into balls and cook them. Which is okay because they still taste delicious, but I really wanted that muffin shape. Should I try mixing by hand next time? Or add more pumpkin or a flax egg to make it more batter-like and less sticky?
    1. Sorry they didn't turn out how you were expecting. :( I'm glad you liked the taste. I would try processing them a little less next time so the oats keep their shape.

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