If you’re craving a cozy fall treat that’s both wholesome and delicious, you’ll love these Flourless Pumpkin Muffins. Made with simple pantry staples, they’re soft, moist, naturally gluten-free, and full of warm pumpkin spice flavor.
Perfect for breakfast, a healthy snack, or a guilt-free dessert, these muffins are easy to whip up in just one bowl. Plus, they’re naturally sweetened and packed with protein, making them a nourishing seasonal favorite.
Why You’ll Love These Muffins
- No flour needed – 100% gluten-free.
- Quick & easy – Made in one bowl, ready in 25 minutes.
- Healthy & nourishing – Packed with pumpkin, protein, and natural sweeteners.
- Perfectly spiced – Warm fall flavors in every bite.
Ingredients
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- ½ cup almond butter (or peanut butter)
- ⅓ cup pure maple syrup (or honey)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons pumpkin pie spice (or cinnamon + nutmeg + ginger)
- Pinch of salt
- (Optional) ½ cup dark chocolate chips or chopped nuts
Instructions
Step 1: Prep the oven
Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease lightly.
Step 2: Make the batter
In a large bowl, whisk together pumpkin puree, eggs, almond butter, maple syrup, and vanilla until smooth.
Add baking powder, baking soda, pumpkin spice, and salt. Stir until well combined. Fold in chocolate chips or nuts if using.
Step 3: Bake
Divide batter evenly among 10–12 muffin cups. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Step 4: Cool & enjoy
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Tips for Success
- Use room temperature eggs for easier mixing.
- Don’t overmix – Stir just until combined to keep muffins fluffy.
- Sweetness level – Add an extra tablespoon of maple syrup if you prefer sweeter muffins.
- Storage – Keep in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.
Variations
- Chocolate lovers – Add extra chocolate chips on top before baking.
- Nutty muffins – Stir in chopped pecans or walnuts for crunch.
- Dairy-free – Use dairy-free chocolate chips.
- Protein boost – Add a scoop of vanilla protein powder (adjust liquid slightly if needed).
Why These Muffins are Healthier
- Gluten-free – No wheat flour, made with almond butter instead.
- Naturally sweetened – Uses maple syrup instead of refined sugar.
- Pumpkin power – Rich in vitamin A, fiber, and antioxidants.
- Balanced snack – Healthy fats, protein, and complex carbs keep you full longer.
Final Thoughts
These Flourless Pumpkin Muffins are soft, spiced, and perfectly sweet without being heavy. Whether you enjoy them for breakfast on a busy morning, as a post-workout snack, or a cozy fall dessert, they’ll quickly become a seasonal staple.
Make a batch today and enjoy the flavors of fall in every bite! 🍂✨
Print
Flourless Pumpkin Muffins
Ingredients
• 1 cup pumpkin puree (unsweetened)
• 3 large eggs
• 1/3 cup maple syrup or honey
• 1/4 cup almond butter or tahini
• 2 tbsp coconut oil, melted (or butter)
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ginger
• 1/4 tsp salt
• Optional: 1/4 cup dark chocolate chips or chopped pecans
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with 6 liners or grease well.
- In a bowl, whisk pumpkin, eggs, maple syrup, almond butter, melted coconut oil, and vanilla until smooth.
- Add baking soda, cinnamon, nutmeg, ginger, and salt. Stir until fully combined.
- Fold in chocolate chips or pecans if using.
- Divide batter evenly among muffin cups (they’ll rise and flatten slightly).
- Bake 18–20 minutes, until tops are dry and a toothpick comes out clean.
- Let cool 5 minutes in the pan, then transfer to a rack. Enjoy warm or at room temperature!
💡 Gluten-free, grain-free, and naturally delicious—great for breakfast or snack time!
PREP TIME & NUTRITION :
Prep Time : 10 mins , Cook Time : 20 mins , Total Time : 30 mins , Servings : 6 muffins , Calories : 140 , Net Carbs: 12g , Fats: 9g , Protein: 5g