Name: Flourless Pumpkin Muffins Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup creamy almond butter; 3/4 cup canned pumpkin puree; 2 large eggs; 1/3 cup honey or maple syrup; 1 teaspoon vanilla extract; 1/2 teaspoon baking soda; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; 1/4 teaspoon salt; 1/3 cup mini chocolate chips or chopped nuts (optional)

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Say hello to your new favorite fall treat: Flourless Pumpkin Muffins! These cozy muffins are a brilliant combination of wholesome ingredients and pure pumpkin goodness. They skip the flour altogether but give you the moist, tender crumb of a classic muffin. With a naturally sweet flavor, a touch of spice, and irresistibly gooey chocolate or nutty bites if you like, these muffins are my go-to for busy mornings or healthy snacks on the run. You’ll adore how easy, versatile, and crowd-pleasing this recipe is—even if you’re not gluten-free!

Flourless Pumpkin Muffins Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed at how a handful of pantry staples come together to deliver such rich character in these muffins. Each ingredient pulls its weight, creating a beautiful balance of flavor, texture, and that signature autumn color.

Almond Butter: The magic base! It gives structure, moisture, and a subtle nutty flavor you’ll love.
Pumpkin Puree: For that vibrant orange hue, natural sweetness, and soft crumb—make sure it’s 100% pure pumpkin, not pie filling.
Eggs: These bind everything together and add a fluffy, slightly rich texture.
Honey or Maple Syrup: Both add sweetness and extra moisture; pick your favorite for a different flavor twist.
Vanilla Extract: Provides warm, aromatic depth in every bite.
Baking Soda: The lift behind your fluffy, tall muffins—don’t skip it!
Ground Cinnamon: For a touch of warming spice and comforting aroma.
Ground Nutmeg: Enhances the earthy, sweet notes of pumpkin.
Ground Ginger: Adds a gentle zesty kick—perfect alongside pumpkin.
Salt: Just enough to sharpen and balance all the flavors.
Mini Chocolate Chips or Chopped Nuts (Optional): Stir these in for bursts of chocolaty gooeyness or delightful crunch.

How to Make Flourless Pumpkin Muffins

Step 1: Prep the Pan and Oven

Start by preheating your oven to 350°F (175°C) so it’s perfectly hot when your muffins go in. Line a muffin tin with paper liners or lightly grease it with oil or nonstick spray to ensure your muffins pop right out once baked.

Step 2: Mix Wet Ingredients

Grab a large bowl and whisk together almond butter, pumpkin puree, eggs, honey (or maple syrup), and vanilla extract. Whisk for a minute or so, until you have a silky-smooth batter—no streaks of pumpkin or dribbles of honey left behind!

Step 3: Add Dry Ingredients

Now sprinkle in the baking soda, cinnamon, nutmeg, ginger, and salt. Stir with a spatula or spoon just until everything looks fully blended, without overmixing. That way, your Flourless Pumpkin Muffins will stay tender and light.

Step 4: Fold in Optional Add-Ins

Want extra fun in every bite? This is where you can fold in mini chocolate chips for melty pockets of chocolate, or chopped nuts for that crave-worthy crunch. Gently stir until they’re evenly distributed.

Step 5: Fill the Muffin Cups

Spoon the thick batter into your prepared muffin tin, filling each cup about three-quarters full. This allows room for a lovely rise and domed top without overflowing.

Step 6: Bake to Perfection

Pop the tray in the oven and bake for 18 to 20 minutes. You’ll know they’re done when the tops bounce back to the touch and a toothpick inserted in the center comes out clean (a chocolate smudge is fine if you used chips).

Step 7: Cool and Enjoy

Let the muffins cool in the pan for about five minutes so they firm up enough to handle. Then, move them to a wire rack to cool completely. The hardest part? Waiting before you dive in!

How to Serve Flourless Pumpkin Muffins

Garnishes

A sprinkle of cinnamon sugar, a drizzle of melted chocolate, or even a scatter of toasted pumpkin seeds on top brings out each muffin’s personality. If you opted for chocolate chips, a little extra on top before baking gives a pretty, bakery-worthy finish.

Side Dishes

Pair Flourless Pumpkin Muffins with a creamy Greek yogurt parfait, a hot latte, or a bowl of fresh berries for a cheerful, filling breakfast. They also play so nicely alongside soups or salads for lunch, lending a subtle sweetness that’s just right.

Creative Ways to Present

Stack them high on a cake stand for your next brunch, wrap them individually for grab-and-go snacks, or split and toast them lightly with a swipe of butter for a decadent treat. Don’t be shy—decorate the plate with a dusting of spice or dollop of whipped coconut cream.

Make Ahead and Storage

Storing Leftovers

Keep your Flourless Pumpkin Muffins ultra moist by storing them in an airtight container at room temperature for up to three days. Layer a piece of parchment or paper towel between them to prevent sticking—especially if you included chocolate chips!

Freezing

These muffins are freezer all-stars. Once they’re fully cooled, arrange them in a single layer in a freezer bag, press out the air, and seal tight. They’ll stay fresh for up to three months. To avoid freezer burn, wrap each muffin in plastic wrap before bagging if you plan on storing long-term.

Reheating

Enjoying them warm is such a treat! Thaw frozen muffins at room temp or zap in the microwave for 15 to 20 seconds. For extra crispness, pop them in a 300°F oven for a few minutes. The muffins bounce right back to bakery-fresh every time.

FAQs

Are Flourless Pumpkin Muffins gluten-free?

Absolutely! Because they use almond butter as the base instead of flour, these muffins are naturally gluten-free and perfect for anyone avoiding wheat.

Can I substitute the almond butter?

Yes, you can swap in another creamy nut butter like cashew or sunflower seed butter, but keep in mind this will change the flavor slightly. Peanut butter works too, but it will give a distinct peanut taste.

Is it okay to use homemade pumpkin puree?

Definitely! As long as your homemade pumpkin puree is similar in texture to the canned variety (not watery), it will work beautifully in these muffins.

How can I make them vegan?

You can try replacing each egg with a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water, mixed and rested until gelled) and use maple syrup as the sweetener. Note that texture will be a touch denser, but still delicious!

Can I double the recipe?

Absolutely—this recipe scales up like a dream. Just double all ingredients and use two muffin tins, baking until golden and a tester comes out clean. Perfect for meal prep or feeding a hungry crowd.

Final Thoughts

If you’re craving muffins that are quick, delicious, and naturally gluten-free, Flourless Pumpkin Muffins always deliver. With minimal ingredients and maximum flavor, they’ll be your new favorite for cozy breakfasts and energizing snacks. Trust me—give them a try and you’ll want to bake batch after batch!

Flourless Pumpkin Muffins Recipe

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4.9 from 19 reviews

Author: admin
Total Time: 30 minutes
Yield: 10 muffins 1x
Diet: Vegetarian

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Description

These Flourless Pumpkin Muffins are a delicious and healthy treat perfect for breakfast or snacking. Made with almond butter, pumpkin puree, and warm spices, these gluten-free and dairy-free muffins are moist, flavorful, and easy to make.

Ingredients

Scale

Wet Ingredients:

1 cup creamy almond butter
3/4 cup canned pumpkin puree
2 large eggs
1/3 cup honey or maple syrup
1 teaspoon vanilla extract

Dry Ingredients:

1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt

1/3 cup mini chocolate chips or chopped nuts (optional)

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Instructions

Preheat the oven and prepare the tin: Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease.
Mix wet ingredients: In a large bowl, whisk together almond butter, pumpkin puree, eggs, honey, and vanilla extract until smooth.
Add dry ingredients: Stir in baking soda, cinnamon, nutmeg, ginger, and salt until combined.
Optional: Fold in chocolate chips or nuts.
Fill muffin cups: Divide batter evenly among muffin cups, filling each about 3/4 full.
Bake: Bake for 18-20 minutes until a toothpick inserted into the center comes out clean.
Cool and serve: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.