Guiltless Pumpkin “Pudding” Muffins

Jannine Myers

Last year around this time I shared a “pumpkin muffin” creation:

pumpkin muffins

and since pumpkin is a popular ingredient in many Thanksgiving desserts, I thought I’d share another pumpkin muffin recipe. I love this one for several reasons:

  1. These muffins are REALLY fast and easy to make
  2. They contain NO flour
  3. The only oil in the recipe comes from the tahini that is used
  4. The end result is a combined cake and pudding-like texture that makes them taste like a delicious pumpkin molten cake, but without all the extra sugar and fat

The only negative is that they taste so good that it’s hard to stop at just one!



  • ¼ cup tahini*
  • ¾ cup canned pumpkin
  • 1 egg
  • 4 Tbsp. agave nectar
  • ½ cup gluten-free oats (or your choice)
  • 2 Tbsp. ground flaxseed
  • 1 tsp. ground cinnamon
  • ½ tsp. ground nutmeg
  • ½ tsp. ground cloves
  • 1 tsp. vanilla extract
  • ½ tsp. baking soda
  • ¼ cup mini chocolate chips


  1. Preheat oven to 375F and prepare grease or line a muffin pan (this recipe will only make 9 cupcakes).
  2. Add all ingredients except for chocolate chips to a blender and blend on high until the batter is smooth and creamy. Stir in chocolate chips by hand.
  3. Pour batter into prepared muffin pan, filling each cavity until it is about ¾ full.
  4. Bake for approximately 10 minutes, then cover with foil and bake for a further 3 to 5 minutes. The cupcakes will not be firm and may appear to be under-baked, but this is exactly how they should be.
  5. Allow cupcakes to cool, and then store in refrigerator.