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Flourless Pumpkin Muffins

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Flourless Pumpkin Muffins are a moist, flavorful, naturally gluten-free treat made without flour. Using wholesome ingredients like pumpkin puree, nut butter, and warm spices, these muffins come together in one bowl and are perfect for breakfast, snacks, or a healthy dessert option.

Ingredients

  • 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

Instructions

  1. Preheat oven to 350°F (175°C) and line a muffin tin with 8 liners.
  2. In a large bowl, whisk together pumpkin puree, eggs, nut butter, honey (or maple syrup), and vanilla extract until smooth.
  3. Add baking soda, cinnamon, nutmeg, and salt. Stir until well combined.
  4. Fold in chocolate chips or nuts if using.
  5. Divide the batter evenly among the 8 muffin liners.
  6. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Add ginger, cloves, or pumpkin pie spice for extra warmth.
  • Stir in a scoop of protein powder for a protein boost.
  • Use sunflower seed butter for a nut-free version.
  • Sprinkle cinnamon sugar on top before baking for an indulgent touch.
  • Store in an airtight container at room temperature for 3 days, in the fridge for up to a week, or freeze for up to 2 months.

Nutrition

Find it online: https://recipesbyliza.com/flourless-pumpkin-muffins/