Flourless Pumpkin Muffins

Flourless pumpkin muffins are one of my favorite treats to make when I want something wholesome, moist, and packed with flavor. I love how these muffins come together without any flour at all—just pumpkin, nut butter, warm spices, and a touch of natural sweetness. They’re naturally gluten-free, nutrient-rich, and make the perfect snack or breakfast option.

Why You’ll Love This Recipe

I reach for this recipe often because it’s:

1. Naturally gluten-free with no flour required.

2. Moist, tender, and full of pumpkin flavor.

3. Lightly sweetened with honey or maple syrup instead of refined sugar.

4. Easy to customize with chocolate chips, nuts, or even dried fruit.

5. A quick one-bowl recipe that’s ready in under 30 minutes.

These muffins taste like fall in every bite, but I enjoy baking them all year round.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup pumpkin puree

• 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

Directions

1. I preheat the oven to 350°F (175°C) and line a muffin tin with 8 liners.

2. In a large bowl, I whisk together the pumpkin puree, eggs, nut butter, honey (or maple syrup), and vanilla until smooth.

3. I add baking soda, cinnamon, nutmeg, and salt, stirring until everything is well combined.

4. If I’m adding chocolate chips or nuts, I fold them in at this stage.

5. I divide the batter evenly among the muffin liners.

6. I bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.

7. I let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Servings and timing

This recipe makes 8 muffins. The total time is about 25 minutes:

• Prep time: 5 minutes

• Bake time: 18–20 minutes

• Cooling time: 5 minutes

Variations

I like to change these muffins depending on my mood:

• For extra spice, I add ginger, cloves, or pumpkin pie spice.

• If I want more protein, I stir in a scoop of vanilla protein powder.

• For a nut-free version, I swap the almond/peanut butter with sunflower seed butter.

• To make them extra indulgent, I top them with a sprinkle of cinnamon sugar before baking.

Storage/Reheating

I keep these muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. For longer storage, I freeze them for up to 2 months and reheat in the microwave or oven before enjoying.

FAQs

Can I use canned pumpkin pie filling instead of puree?

I don’t recommend it since pumpkin pie filling already has added sugar and spices. Pure pumpkin puree works best.

What nut butter tastes best in this recipe?

I usually use almond butter for a milder flavor, but peanut butter gives the muffins a richer taste. Both work well.

Can I make these muffins dairy-free?

Yes, the recipe is naturally dairy-free as long as I skip chocolate chips or use dairy-free ones.

How do I keep the muffins from sticking to the liners?

I use parchment muffin liners or lightly grease the pan to prevent sticking.

Are these muffins keto-friendly?

They’re lower in carbs compared to traditional muffins, but not strictly keto. To lower the carbs further, I use a sugar-free syrup instead of honey or maple syrup.

Conclusion

Flourless pumpkin muffins are one of my go-to recipes when I want something easy, healthy, and satisfying. With their moist texture, warm spices, and naturally gluten-free ingredients, they’re perfect for breakfast, snacks, or even dessert. Once I tried them, they quickly became a staple in my baking rotation.

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