Flourless Pumpkin Muffins Recipe

Introduction

Flourless pumpkin muffins are a delightful treat perfect for fall or any time you crave a moist, flavorful snack. These muffins are naturally gluten-free, grain-free, and can easily be made vegan and keto-friendly. With warm spices and a tender crumb, they make a cozy breakfast or snack option.

Ingredients

• 1 cup almond meal or almond flour (120g)
• 3 tbsp sugar or granulated sugar-free sweetener
• 1/2 tbsp baking powder
• 1/4 tsp salt
• 1/2 tsp cinnamon or pumpkin pie spice
• 1/3 cup pumpkin puree
• 1 egg or flax egg
• Optional handful of mini chocolate chips

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a mini muffin tin or regular muffin tin.
2. Step 2: In a medium bowl, stir together the almond meal, sweetener, baking powder, salt, and cinnamon or pumpkin pie spice. Add mini chocolate chips if using.
3. Step 3: Whisk in the pumpkin puree and egg (or flax egg) until the batter is smooth and well combined.
4. Step 4: Divide the batter evenly among the muffin cups.
5. Step 5: Bake mini muffins for 10 minutes or regular-sized muffins for 15 minutes, on the center rack.
6. Step 6: Remove from the oven and allow muffins to cool completely before gently running a knife around the edges and removing them from the tin.

Tips & Variations

• For a lighter texture, make mini muffins instead of regular size.
• Substitute roasted sweet potato puree for pumpkin puree if desired.
• Top muffins with cream cheese frosting, spiced pumpkin butter, or a sprinkle of streusel before baking for extra flavor.
• Use flax eggs or commercial egg replacers to make this recipe vegan.
• Try adding cardamom, cloves, or ginger alongside cinnamon for a richer spice profile.

Storage

Store leftovers in a covered container at room temperature for up to one day. For longer freshness, refrigerate the muffins for up to 4 days. They also freeze well—simply thaw before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of almond meal?

This recipe is designed specifically for almond meal for its moisture and texture. Using regular wheat flour may change the texture and outcome and is not recommended.

How do I make a flax egg?

To make one flax egg, mix 1 tablespoon of ground flaxseed meal with 3 tablespoons of water. Let it sit for 5 minutes until it thickens into a gel-like consistency.

Flourless Pumpkin Muffins Recipe

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These flourless pumpkin muffins are a healthy, delicious, and versatile fall treat that’s gluten-free, grain-free, paleo, keto-friendly, and can easily be made vegan. Made with almond meal and pumpkin puree, they are naturally moist with warm spices and optionally enhanced with mini chocolate chips.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 10 minutes (mini muffins), 15 minutes (large muffins)
• Total Time: 20-25 minutes
• Yield: 12–14 mini muffins or 4 large muffins 1x
• Category: Breakfast, Snack
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup almond meal or almond flour (120g)
• 3 tbsp granulated sweetener (sugar, coconut sugar, erythritol, or preferred sweetener)
• 1/2 tbsp baking powder
• 1/4 tsp salt
• 1/2 tsp ground cinnamon or pumpkin pie spice
• Optional handful mini chocolate chips

Wet Ingredients

• 1/3 cup pumpkin puree (canned or freshly roasted and pureed)
• 1 egg or flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, let sit 5 minutes)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a muffin tin or a mini muffin tin well to prevent sticking.
2. Mix Dry Ingredients: In a medium mixing bowl, stir together the almond meal, sweetener, baking powder, salt, and cinnamon or pumpkin pie spice. If using mini chocolate chips, add them now and stir to combine evenly.
3. Combine Wet Ingredients: In a separate bowl, whisk the pumpkin puree with the egg or prepared flax egg until smooth and well blended.
4. Form Batter: Pour the wet ingredients into the dry ingredients and stir thoroughly until a consistent batter forms.
5. Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups; fill each about 3/4 full.
6. Bake: Place the muffin tin on the center rack of the oven. Bake mini muffins for 10 minutes or larger muffins for about 15 minutes, until a toothpick inserted in the center comes out clean.
7. Cool and Remove: Remove the muffins from the oven and let them cool completely in the tin. Once cooled, run a knife around the edges of each muffin and carefully pop them out onto a plate.
8. Store: Store leftovers in a covered container. After a day, refrigerate for freshness. Muffins can also be frozen; thaw before serving.

Notes

• You can make mini muffins for a lighter texture and about a dozen or more, or larger muffins for fewer servings.
• Vegan option: use a flax egg or commercial egg replacer instead of a chicken egg.
• Feel free to top muffins with cream cheese frosting, vegan cream cheese, spiced pumpkin butter, apple butter, almond butter, or peanut butter.
• A basic streusel topping sprinkled over muffins before baking creates a delightful crust.
• Try serving with a homemade or Starbucks copycat Pumpkin Spice Latte for a cozy treat.
• Leftover almond meal can be saved for use in keto cheesecake or other baking recipes.

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