Soft, tender, and packed with pumpkin flavor, these Flourless Pumpkin Muffins are the kind of cozy treat that instantly makes your kitchen smell like fall. They’re made without flour, so they’re naturally gluten-free, full of protein from nut butter, and lightly sweetened with honey or maple syrup. Perfect for breakfast, an afternoon snack, or a healthy dessert when you’re craving something sweet but nourishing.
Table of Contents
Why You’ll Love This Recipe
There’s something magical about pumpkin season. The crisp air, golden leaves, and the comfort of warm spices filling your home. These Flourless Pumpkin Muffins capture all of that in one bite.
Here’s why they’ll become a staple in your kitchen:
- Gluten-Free & Guilt-Free – No flour, just wholesome ingredients.
- Moist & Tender Texture – Pumpkin puree keeps them soft and fluffy.
- Quick & Easy – Only one bowl and 35 minutes from start to finish.
- Naturally Sweetened – Honey or maple syrup gives just the right sweetness.
- Versatile – Enjoy them plain, with chocolate chips, or topped with crunchy nuts.
Imagine biting into a warm muffin on a chilly morning with a cup of coffee or tea – it’s comfort food without the heaviness.
Ingredients You’ll Need
Here’s everything you need to whip up 8 perfect muffins:
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- ½ cup almond butter (or peanut butter)
- ¼ cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- Optional: ½ cup dark chocolate chips or chopped nuts
Pro Tip: Use room-temperature eggs for better mixing, and make sure your pumpkin puree is smooth for the best texture.
Step-by-Step Directions
Making Flourless Pumpkin Muffins couldn’t be easier. Just follow these simple steps:
1. Preheat & Prep
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease with oil or cooking spray.
2. Mix the Wet Ingredients
In a large bowl, whisk together:
- pumpkin puree
- eggs
- almond (or peanut) butter
- honey or maple syrup
- vanilla extract
Mix until smooth and creamy.
3. Add the Dry Ingredients
Stir in:
- baking soda
- cinnamon
- nutmeg
- salt
Fold gently until everything is combined. If you’re adding chocolate chips or nuts, fold them in at this stage.
4. Fill the Muffin Cups
Spoon the batter evenly into the muffin tin, filling each about ¾ full.
5. Bake
Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool & Serve
Let the muffins cool for 5–10 minutes before serving. They’ll be tender and soft, so cooling helps them set perfectly.
Serving & Storage Tips
- Serve Warm: These muffins are dreamy straight from the oven with a drizzle of honey or nut butter.
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerate: Keeps fresh in the fridge for 4 days.
- Freeze: Freeze in a zip-top bag for up to 2 months. Just reheat in the microwave for 20–30 seconds.
Helpful Notes & Variations
Want to make these Flourless Pumpkin Muffins your own? Try these swaps and upgrades:
- Nut-Free Version: Use sunflower seed butter instead of almond or peanut butter.
- Extra Flavor: Add a dash of ground ginger or cloves for more spice.
- Low-Sugar Option: Replace honey/maple syrup with a sugar-free sweetener like monk fruit.
- Add Toppings: Sprinkle cinnamon sugar, oats, or pumpkin seeds on top before baking.
- Chocolate Lovers: Use mini dark chocolate chips for a richer bite.
Flourless Pumpkin Muffins – Moist, Tender & Gluten-Free
- Total Time: 35 minutes
- Yield: 8 muffins
- Diet: Gluten Free
Description
Soft, tender, and bursting with pumpkin flavor, these flourless pumpkin muffins are naturally gluten-free and lightly sweetened—perfect for breakfast, snacks, or cozy fall treats!
Ingredients
(makes 8 muffins):
1 cup pumpkin puree
2 large eggs
½ cup almond butter or peanut butter
¼ cup honey or maple syrup
1 tsp vanilla extract
1 tsp baking soda
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp salt
Optional: ½ cup dark chocolate chips or chopped nuts
Instructions
Step 1: Preheat & Prep
Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease lightly.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together pumpkin puree, eggs, almond or peanut butter, honey or maple syrup, and vanilla extract until smooth.
Step 3: Add the Dry Ingredients
Stir in baking soda, cinnamon, nutmeg, and salt until fully combined. Fold in chocolate chips or nuts if using.
Step 4: Fill Muffin Tin
Spoon batter evenly into the prepared muffin cups, about ¾ full each.
Step 5: Bake
Bake for 20–25 minutes, or until a toothpick inserted comes out clean.
Step 6: Cool & Serve
Let muffins cool for 5–10 minutes before serving. Enjoy warm or store for later!
Notes
Swap almond butter for sunflower seed butter for a nut-free version.
Add ½ tsp ground ginger or cloves for extra warm spices.
Use mini dark chocolate chips for chocolate lovers.
Replace honey/maple syrup with sugar-free sweetener for a low-sugar version.
Store in the fridge up to 4 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack, Dessert
- Cuisine: American
FAQs About Flourless Pumpkin Muffins
1. Can I use canned pumpkin puree?
Yes! Just make sure it’s 100% pure pumpkin and not pumpkin pie filling, which has added sugar and spices.
2. Do these muffins rise without flour?
Absolutely. The eggs and baking soda give them a nice lift, while the pumpkin and nut butter keep them moist and tender.
3. Can I make these vegan?
Yes! Replace eggs with 2 flax eggs (2 tablespoons ground flax + 5 tablespoons water). Texture will be slightly denser but still delicious.
4. How do I know when they’re done baking?
Insert a toothpick into the center – if it comes out clean or with a few moist crumbs, they’re ready.
5. Are these muffins kid-friendly?
Definitely! They’re naturally sweet, soft, and perfect for lunchboxes or after-school snacks.
Nutritional Insight
Here’s the approximate nutrition breakdown per muffin (based on 8 servings):
- Calories: 180 kcal
- Protein: 6g
- Fat: 12g
- Net Carbs: 10g
- Gluten-Free & Grain-Free
These muffins pack in healthy fats, protein, and fiber, making them a great option for balanced snacking.
Final Thoughts
Baking a batch of these Flourless Pumpkin Muffins is like wrapping your kitchen in a blanket of autumn coziness. They’re simple, wholesome, and satisfying – the kind of recipe you’ll find yourself making again and again.
Whether you enjoy them warm with your morning coffee, pack them as a healthy snack, or share them at a fall gathering, they’re guaranteed to bring smiles.
✨ Go ahead, save this recipe, bake a batch, and let the warm aroma of pumpkin spice fill your home. If you make these muffins, leave a comment below and let me know how you enjoyed them – I’d love to hear your twist!
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