Flourless Pumpkin Muffins Recipe
I’m so excited to share my Flourless Pumpkin Muffins Recipe with you today — these little gems are everything you want in a pumpkin treat, minus the flour! They’re light, moist, and subtly spiced, perfect for snack time or a quick breakfast on the go. Plus, they’re wonderfully easy to whip up when you’re craving something cozy but don’t want a fuss. Keep reading, because this recipe truly is fan-freaking-tastic and I can’t wait for you to try it!
Why This Recipe Works
- Simple Ingredients: Uses pantry staples with almond meal and pumpkin puree creating a moist, dense texture without flour.
- Quick to Make: Mix and bake in under 15 minutes—great when you want pumpkin flavor fast.
- Naturally Gluten-Free: Perfect for those avoiding gluten or following keto or paleo lifestyles.
- Versatile Texture: Mini muffins bake up lighter and fluffier, but you can easily make them regular-sized too.
Ingredients & Why They Work
The ingredients in this Flourless Pumpkin Muffins Recipe come together beautifully — almond meal brings a moist, nutty richness while pumpkin puree keeps things tender and flavorful. Each spice and leavening agent plays its part to get you soft, lightly risen muffins with that perfect autumn vibe. And trust me, picking the right pumpkin puree and almond flour matters for the best results!
- Almond Meal or Almond Flour: Provides the “flour” base here; choose finely ground almond meal for a tender texture.
- Sugar or Sugar-Free Sweetener: Sweetens the muffins lightly; I often swap sugar for erythritol when making keto-friendly versions.
- Baking Powder: Helps give just enough rise without overbaking—don’t skip this.
- Salt: Balances the sweetness and enhances the pumpkin flavor.
- Cinnamon or Pumpkin Pie Spice: This is the magic that brings warm autumn spice notes.
- Pumpkin Puree: Use pure pumpkin (not pie filling!) for moisture and that signature flavor.
- Egg or Flax Egg: Binds everything together. I’ve made it with flax egg for vegan options and it still works beautifully.
- Mini Chocolate Chips (optional): Because pumpkin and chocolate are a dream team! Adds a fun surprise inside.
Tweak to Your Taste
One of the things I love most about this Flourless Pumpkin Muffins Recipe is how easy it is to make your own. Whether you want it sweeter, spicier, or packed with add-ins, it’s super adaptable. I often toss in nuts or swap spices depending on the season. Don’t be shy—playing around with it can yield delicious surprises!
- Spice It Up: I sometimes add a dash of nutmeg and ginger along with cinnamon to deepen the flavor.
- Sweetener Swap: Using honey or maple syrup instead of sugar adds extra moisture and a richer flavor.
- Add-Ins: Chopped walnuts or pecans give a delightful crunch, or throw in some dried cranberries for a tart twist.
- Mini vs. Large: I prefer mini muffins since they bake faster and feel lighter, but if you prefer large muffins, just extend the bake time.
Step-by-Step: How I Make Flourless Pumpkin Muffins Recipe
Step 1: Preheat and Prep Your Pan
First things first, I heat my oven to 350°F (175°C) and make sure to grease the mini muffin tin super well. Trust me, nothing’s worse than perfectly baked muffins sticking to the pan! If you don’t have a mini muffin pan, regular ones work fine, but adjust the baking time accordingly—about 15 minutes should do it.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together almond meal, sugar (or sweetener), baking powder, salt, and cinnamon or pumpkin pie spice. This helps to evenly distribute everything, so no patch of baking powder or spice surprises you later.
Step 3: Add Wet Ingredients and Combine
Make a little well in the dry mix and stir in the pumpkin puree and egg (or flax egg). Use a whisk or fork to blend everything until just combined. Don’t overmix—stir gently; the batter should be thick but smooth. Optional: fold in those mini chocolate chips now!
Step 4: Fill Your Muffin Cups
I use a teaspoon or small cookie scoop to evenly portion the batter into each mini muffin cup. They look cute and bake more evenly this way. If you’re doing large muffins, fill about two-thirds full to allow rising space.
Step 5: Bake and Cool
Pop the pan on the center rack and bake for about 10 minutes for minis (15 minutes if you went large). You’ll know they’re done when you can gently press the top and it springs back, or a toothpick inserted comes out clean. Once out of the oven, let them cool fully before trying to remove—this helps them firm up so they don’t break apart.
Pro Tips for Making Flourless Pumpkin Muffins Recipe
- Grease Generously: I always use either butter or coconut oil to grease my muffin tins thoroughly—those muffins pop out clean every time.
- Don’t Overmix Batter: Mixing just until combined keeps the muffins tender and prevents a dense crumb.
- Try Mini Muffins First: Baking smaller-sized muffins produces a lighter texture and reduces baking time, but adjust timing for your oven!
- Use Fresh Pumpkin Puree: Avoid canned pie filling—it’s too sweet and changes the moisture balance in this flourless recipe.
How to Serve Flourless Pumpkin Muffins Recipe
Garnishes
I love sprinkling a little cinnamon sugar or dusting with powdered sugar on top just before serving—it adds a sweet sparkle and a nice contrast to the warm spices. For an extra touch, a smear of cream cheese or nut butter on a warm muffin sends it to next-level deliciousness.
Side Dishes
These muffins are excellent on their own, but I often pair them with fresh fruit or a hot cup of chai tea. If you’re serving breakfast, a side of scrambled eggs or yogurt makes it a well-rounded meal that’s filling and satisfying.
Creative Ways to Present
For autumn gatherings, I like arranging the mini muffins on a rustic wooden tray with little bowls of cinnamon sugar, pumpkin butter, and even some toasted pecans on the side. It feels festive, inviting, and lets guests customize their bites!
Make Ahead and Storage
Storing Leftovers
I store leftover muffins in an airtight container at room temperature for up to 2 days. After that, they start losing their fresh-baked texture, so I move them into the fridge where they stay good for about a week. Just let them come back to room temp before eating.
Freezing
These muffins freeze wonderfully! I pop them in a single layer on a baking sheet to flash freeze, then transfer to a freezer bag. They keep well for up to 3 months. When you want one, just thaw on the counter or microwave for 20-30 seconds—moist and fresh tasting.
Reheating
To revive the muffins’ just-baked softness, I reheat them in the microwave for around 15-20 seconds or pop them in a toaster oven for a few minutes. The toaster oven gives a slight crisp on the outside which I personally adore.
FAQs
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Can I make this Flourless Pumpkin Muffins Recipe vegan?
Absolutely! You can swap the egg for a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water, mixed and set for 5 minutes) and use a non-dairy sweetener if preferred. The texture might be slightly different but still delicious and moist.
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What’s the best pumpkin puree to use?
Use plain canned pumpkin puree (not pumpkin pie filling). If you prefer fresh, roast your own pumpkin and mash it smooth at home. This keeps the muffins moist and not overly sweet.
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Can I substitute almond meal with another flour?
You can try other nut flours like hazelnut or cashew flour, but almond meal is ideal because of its texture and taste. Avoid regular wheat flour since that defeats the flourless idea!
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Do I have to use mini muffin tins?
Not at all — this recipe works fine for standard muffins too. Just increase the baking time to about 15 minutes and keep an eye on doneness.
Final Thoughts
This Flourless Pumpkin Muffins Recipe has quickly become one of my go-to fall treats because it’s simple, satisfying, and fits so many diets without compromising flavor. Baking them feels like a warm hug in muffin form, and sharing them with friends always sparks joy. I hope you enjoy making and eating these as much as I do—seriously, once you try them, you’ll want to make them again and again. Trust me, your kitchen is about to smell amazing!
Print
Flourless Pumpkin Muffins Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 14 mini muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Delicious and moist Flourless Pumpkin Muffins made with almond flour and pumpkin puree, perfect for a gluten-free, low-carb treat. These mini muffins have a light texture and can be easily made with simple ingredients for a quick breakfast or snack.
Ingredients
Dry 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
Wet Ingredients
- 1/3 cup pumpkin puree
- 1 egg or flax egg
- optional handful mini chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350 F. Grease a mini muffin tin well to prevent sticking.
- Mix Dry Ingredients: In a bowl, stir together the almond flour, sugar or sweetener, baking powder, salt, and cinnamon or pumpkin pie spice until well combined.
- Add Wet Ingredients: Whisk in the pumpkin puree and egg or flax egg into the dry ingredients until the batter is smooth and consistent. Optionally, fold in a handful of mini chocolate chips.
- Fill Muffin Tin: Divide the batter evenly among the muffin cups in the mini muffin tin.
- Bake Muffins: Place the muffin tin in the center rack of the oven and bake for 10 minutes for mini muffins. If making large muffins, bake for 15 minutes.
- Cool and Remove: Remove muffins from the oven and let them cool completely in the tin, as they will continue to firm up. Once cooled, carefully run a knife around each muffin and pop them out of the tin.
Notes
- Mini muffins yield a lighter texture; large muffins will be denser but still delicious.
- You can substitute the sugar with a sugar-free sweetener for a lower-carb version.
- To make it vegan, use a flax egg instead of a real egg.
- Be sure to grease the muffin tin well to prevent sticking, especially with almond flour recipes.
- These muffins pair well with the popular Keto Pumpkin Bread recipe for more pumpkin-flavored treats.
Nutrition
- Serving Size: 1 mini muffin
- Calories: 90 kcal
- Sugar: 2 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 15 mg
