Gluten-Free Vegan Flourless Pumpkin Spice Chocolate Chip Blender Muffins

These plant-based Gluten-Free Vegan Flourless Pumpkin Spice Chocolate Chip Blender Muffins are an easy recipe made with clean, real food ingredients. They can be prepared in minutes using a Vitamix and are dairy-free, egg-free, paleo-friendly and contain no refined sugar. 

These Gluten-Free Vegan Flourless Pumpkin Spice Chocolate Chip Blender Muffins have a melt-in-the-mouth moistness that everyone will love!

Gluten-Free Vegan Flourless Pumpkin Spice Chocolate Chip Blender Muffins

Here is why this recipe works - my top 3 reasons:

1. They take about 5 minutes to prepare
2. It's a one-bowl | blender recipe
3. Contains no eggs, butter, oil, white flour or white sugar

They Take About 5 Minutes To Prepare

Once you've gathered and measured your ingredients, this recipe can be prepared in about 5 minutes.

Whip the muffin batter up in a Vitamix with ingredients you probably already have on hand.  

This recipe is just one of the many reasons why I love my Vitamix so much...it's not just for making smoothies!

It's A One-Bowl | Blender Recipe

Making muffins in a blender is a breeze!

For example, simply add the ingredients to your blender, and in less than a minute, they are blended to perfection!

If you like how easy it is to make muffins with a Vitamix, I have a couple of other blender muffin recipes like Flourless Vegan Chocolate Blender Muffins and Flourless Vegan Lemon Blueberry Blender Muffins you may want to try.

Contains No Eggs, Butter, Oil, White Flour or White Sugar

You'll love how this recipe is made without traditional baking ingredients.

However, flourless + egg-free muffins won't look or taste exactly like a traditional S.A.D. (Standard American Diet) muffin.

So what can you expect when making a flourless, egg-free vegan muffin?

If you’ve never made a flourless, vegan, egg-less recipe before, you need to know that they will not be “light and fluffy” like a traditional muffin.

They are dense and moist but will hold together well.  

In addition, it’s important that you let them cool completely before serving them to give them time to firm up.

My plant-based pumpkin spice muffins are made with clean, real food ingredients and are vegan, gluten-free, dairy-free, egg-free, grain-free, flourless, contain no refined sugar, paleo-friendly and can be Medical Medium® Compliant by omitting the chocolate chips.

How To Make Gluten-Free Vegan Flourless Pumpkin Spice Blender Muffins: Step-by-Step Instructions

Here's how to make this recipe and I'll show you with step-by-step instructions below:

Before beginning, preheat the oven to 350 degrees.

Next, prepare a muffin pan lined with standard-size unbleached or silicone muffin cups and set aside.

Step 1: Add + Mix the Ingredients in a Blender

Firstly, you'll need to add the ingredients in the blender in this order, especially if you're using a Vitamix:

1. Wet ingredients first
2. Dry ingredients second

Blend until everything is well combined but taking care to not over blend the mixture.

Step 2: Add The Chocolate Chips

Secondly, add the chocolate chips to the blender and stir them in by hand.

Step 3: Transfer The Mixture to the Muffin Cups

Thirdly, divide the muffin mixture evenly between 8 standard-size muffin cups.

I like to use unbleached paper muffins cups.

However, I also like to use silicone muffin cups which make clean-up easy.

Step 4: Bake The Muffins

Fourthly, place the muffin pan in the oven and bake at 350 degrees for approximately 35-40 minutes.

The muffins should be slightly golden on the top and cooked all the way through.

Remove the muffins when ready and allow them to cool before serving.

Step 5: How To Store the Muffins

Lastly, store the muffins in an air-tight BPA-free container at room temperature for 2-3 days.

Karielyn's Expert Tips + Ingredient Substitutions for Flourless Pumpkin Spice Blender Muffins

Here are some expert tips to make this recipe perfectly:

Almond Flour. I haven't tested the recipe using any other type of gluten-free flour. Therefore, I don't have any substitution suggestions to share.

Baking Powder. It is very important to make sure the baking powder is fresh to get the best results.

Pumpkin Pie Spice. I like to use a high-quality organic pumpkin pie spice. However, feel free to use your favorite brand.

Himalayan Pink Salt. This is my salt of preference, however, you can always substitute with sea salt.

Maple Syrup. I haven't tested the recipe with another liquid sweetener or a granular sweetener.

Vanilla Extract. Try to use organic pure vanilla extract or substitute with organic vanilla bean powder.

Chocolate Chips. I find the mini chocolate chips work best in this recipe, but feel free to use standard-size chocolate chips if you prefer. In addition, if you need this recipe to be 100% Medical Medium compliant, omit the chocolate chips.

Blender.  A Vitamix is always my blender of choice. However, you should be able to use a regular blender for this recipe since there are no "hard" or "difficult" ingredients to blend. 

However, if you do use a Vitamix, it's very important to add the wet ingredients first and the dry ingredients second for the mixture to blend properly.

Want More Healthy Plant-Based Vegan Pumpkin Spice Recipes?

Check out these: 

• Pumpkin Spice and Pecan Granola 
• Vegan Pumpkin Spice Mousse 
• Vegan Pumpkin Spice Rice Crispy Treats 
• or my CLEAN DESSERTS Cookbook with 72 plant-based vegan + gluten-free no-bake dessert recipes made with clean, real food ingredients just like this one that you will love!