Soft, tender, and bursting with pumpkin spice goodness, these Flourless Pumpkin Muffins are the perfect cozy treat for fallāor honestly, any time of year you crave something warm and comforting. Naturally gluten-free, packed with protein, and made with wholesome ingredients, these muffins make a delicious and nutritious breakfast, snack, or sweet bite with a cup of tea.
Why Youāll Love This Recipe ā¤ļøš
Imagine waking up to the smell of cinnamon and nutmeg wafting through your kitchen, a hot mug of coffee in your hand, and a warm, fluffy muffin waiting on your plate. Thatās the magic of these Flourless Pumpkin Muffins.
This recipe was born out of a busy morning in early October when I craved something comforting but didnāt want to deal with flour or complicated steps. I tossed together a few pantry staplesāand to my surpriseāout came the most moist, flavorful muffins that felt like a hug in food form.
Why you’ll love them:
- āļø Gluten-free and grain-free ā no flour needed!
- āļø Ready in just 35 minutes
- āļø Naturally sweetened with honey or maple syrup
- āļø Packed with real pumpkin and warm spices
- āļø Kid-friendly, freezer-friendly, and meal prep-approved
- āļø Easy one-bowl clean-up
Whether you’re gluten-sensitive, reducing carbs, or just in love with pumpkin spice, these muffins are for you.
š„£ Ingredients (Makes 8 Muffins)
Hereās what youāll need to whip up these delightful Flourless Pumpkin Muffins:
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- Ā½ cup almond butter (or peanut butter for a twist)
- Ā¼ cup honey or pure maple syrup
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp ground cinnamon
- Ā½ tsp ground nutmeg
- Ā¼ tsp salt
- Optional: Ā½ cup dark chocolate chips or chopped nuts
Tip: For best results, use room temperature eggs and nut butter.
š©āš³ Step-by-Step Directions
These Flourless Pumpkin Muffins come together in just a few simple steps. No mixer needed!
1. Preheat & Prep
Preheat your oven to 350Ā°F (175Ā°C). Line a standard muffin tin with paper liners or lightly grease it with oil or cooking spray.
2. Mix the Wet Ingredients
In a large mixing 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
Add in:
- Baking soda
- Cinnamon
- Nutmeg
- Salt
Stir until fully combined. The batter will be thick and rich. Fold in chocolate chips or nuts if you like.
Optional Tip: Add a sprinkle of extra cinnamon on top for visual appeal and flavor boost.
4. Fill the Muffin Tin
Divide the batter evenly among the 8 muffin cupsāfill each about Ā¾ full.
5. Bake to Perfection
Place in the oven and bake for 20ā25 minutes, or until a toothpick inserted into the center comes out clean.
Watch closely: All ovens vary, so check around the 20-minute mark.
6. Cool & Enjoy
Let the muffins cool in the pan for 5ā10 minutes, then transfer to a wire rack. Enjoy warm or at room temperature.
š§ Serving & Storage Tips
These Flourless Pumpkin Muffins are versatile and easy to store:
- Serve with: a cup of chai, coffee, or a drizzle of almond butter
- Refrigerate: Store in an airtight container in the fridge for up to 4 days
- Freeze: Freeze individually wrapped muffins for up to 3 months
- Reheat: Microwave for 15ā20 seconds for that ājust-bakedā warmth
š Helpful Notes & Variations
Here are some easy ways to tweak the recipe based on dietary needs or preferences:
Nut-Free Option:
- Swap almond butter for sunflower seed butter to make the muffins 100% nut-free.
Vegan Option:
- Use flax eggs (2 tbsp flaxseed meal + 6 tbsp water, mixed and rested for 5 mins).
- Choose maple syrup over honey.
Spice It Up:
- Add a pinch of clove or ginger for deeper flavor.
- Try pumpkin pie spice in place of individual spices.
Add-Ins:
- Stir in dried cranberries, shredded coconut, or even zucchini for added moisture and texture.
ā FAQs
1. Can I use canned pumpkin pie filling instead of pumpkin puree?
Nope! Pumpkin pie filling is sweetened and spicedāstick with 100% pumpkin puree to control the flavor and sugar levels.
2. Can I make these muffins ahead of time?
Absolutely! These muffins keep well in the fridge or freezer, making them great for meal prep.
3. Are these muffins low-carb or keto?
Theyāre relatively low in carbs (around 10g net carbs per muffin), but not strictly keto due to the honey/maple syrup. Use a keto-friendly sweetener to reduce carbs further.
4. Can I double the recipe?
Yes! This recipe easily doublesājust use a 12-cup muffin tin or two batches.
5. How do I make these muffins extra moist?
Theyāre already pretty moist thanks to the pumpkin and nut butter, but you can add 1 tbsp of coconut oil for extra richness.
š§¬ Nutritional Insight (Per Muffin)
Each muffin (based on 8 total) provides:
- Approx. 180 kcal
- 6g protein
- 12g fat
- 10g net carbs
- Naturally gluten-free
These muffins are a great balance of protein, healthy fats, and carbsāperfect for a satisfying start to the day or a midday snack without a sugar crash.
š Final Thoughts
Thereās something deeply comforting about baking with pumpkin. These Flourless Pumpkin Muffins arenāt just deliciousātheyāre simple, nourishing, and made with love in every bite. Whether you’re baking for a cozy Sunday morning, prepping school snacks, or simply want something warm and healthy on hand, this recipe is a keeper.
Let the scent of cinnamon and pumpkin fill your kitchenāand your heart. š
Did you try these muffins?
Leave a comment below and let us know how they turned out! Donāt forget to share a pic and tag us on social media using #FlourlessPumpkinMuffins ā we love seeing your bakes! š§šø
More gluten-free pumpkin recipes coming soon! Stay cozy and keep baking. š