Easy Pumpkin Chickpea Muffins - No Added Sugar & High Fiber
These pumpkin chickpea muffins are blended smooth in one bowl for an easy, nutrient-dense snack. High in fiber, naturally sweetened with dates (or maple syrup), and toddler-friendly for snacks, breakfast, or lunchboxes.
Equipment
Ingredients
- 1 15 oz can chickpeas drained + rinsed
- 1 cup pumpkin purée unsweetened
- 2 large eggs or flax eggs (2 tablespoon ground flax + 5 tablespoon water)
- ⅓ cup almond butter or other nut/seed butter
- 1 cup oats rolled or quick
- 1 ½ teaspoon baking powder
- 1 teaspoon cinnamon or 1 ½ teaspoon pumpkin pie spice
- 6-8 Medjool dates pitted (for no added sugar) or 3 tablespoon maple syrup
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease or line a mini muffin tin.
- Add chickpeas, pumpkin, eggs (or flax eggs), almond butter, oats, baking powder, cinnamon, sweetener, and any optional flavorings to a blender or food processor. Blend until completely smooth.
- Scoop batter into mini muffin cups, filling about ¾ full. Add toppings like mini chocolate chips or pumpkin seeds if desired.
- Bake 14–17 minutes for mini muffins, 20–24 minutes for regular muffins, until a toothpick comes out clean. Let cool in the pan for at least 5–10 minutes before removing (ideally letting them cool fully in the pan).
Notes
Scroll up to see substitution options. Nutrition information is an estimate and may vary based on ingredients used.
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