It was one of those crisp autumn mornings when I found myself craving something warm and comforting. The leaves outside danced gently, and I knew exactly what would feel just right: Flourless Pumpkin Muffins. These little beauties are quick, healthy, and naturally gluten-free. Perfect for busy mornings or cozy afternoons with tea.
They are also dairy-free, paleo, and have a low-carb option, so everyone at the table can enjoy. Plus, you can stir them up in minutes. Let’s bake together!
Table of Contents
Ingredients & Variations
Core Ingredients
You’ll need just a few simple pantry staples:
1 cup almond meal or almond flour
3 tbsp sugar (or a 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 for vegan option
Optional: a handful of mini chocolate chips for fun.
Substitutions & Dietary Notes
Want vegan muffins? Use a flax egg or egg replacer.
Need to adjust sweetness? Use coconut sugar, date sugar, or erythritol.
Feel like spicing it up? Try cinnamon, cardamom, cloves, or ginger.
Pumpkin puree can easily swap with sweet potato puree too.
Naturally gluten-free, dairy-free, and soy-free, these muffins fit many diets while still tasting cozy and sweet.
How to Make Flourless Pumpkin Muffins
- First, preheat your oven to 350°F and grease your muffin tin (or use a mini muffin tin if you like smaller treats).
- In a bowl, stir together the almond meal, sweetener, baking powder, salt, and spice. If you’re feeling extra cozy, toss in some chocolate chips too!
- Next, whisk in the pumpkin puree and your egg (or flax egg) until a smooth batter forms.
- Then divide the batter evenly among your muffin cups. Mini muffins will bake in about 10 minutes while regular size needs around 15 minutes.
- When done, let them cool fully before gently running a knife around the edges and popping them out.
- Store any leftovers covered at room temperature for a day. After that, refrigerate or freeze for later. A quick warm-up in the toaster makes them taste freshly baked again!
Tips for Success & Optional Toppings
Muffin Size and Yield
This recipe makes about 4 regular muffins or around 12 mini muffins.
Mini muffins turn out lighter and are great for snacking.
Double the ingredients if baking for a crowd!
Serving Ideas & Topping Suggestions
These pair beautifully with coffee or tea for a cozy break.
Top with cream cheese frosting, vegan cream cheese, pumpkin butter, or apple butter.
For a fun twist, spread some almond or peanut butter or even a little homemade Nutella.
Flourless Pumpkin Muffins Recipe Card
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Flourless Pumpkin Muffins – Easy, Healthy & Delicious
- Total Time: 20 minutes
- Yield: 4 regular muffins or 12 mini muffins 1x
Description
Quick, healthy Flourless Pumpkin Muffins that are gluten-free, dairy-free, paleo-friendly and perfect for cozy mornings or snacking.
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 mini chocolate chips
Instructions
1. Preheat oven to 350°F and grease muffin tin.
2. Stir together almond meal, sweetener, baking powder, salt, and spice.
3. Add chocolate chips if using.
4. Whisk in pumpkin puree and egg/flax egg until smooth.
5. Divide batter among muffin cups.
6. Bake 10 minutes for mini muffins or 15 minutes for regular muffins.
7. Cool completely before removing from tin.
8. Store covered; refrigerate after 1 day or freeze for later.
Notes
Yields ~4 regular muffins or ~12 mini muffins.
Mini muffins have a lighter texture.
Vegan option: use flax egg or egg replacer.
Pumpkin puree can be replaced with sweet potato puree.
Optional toppings: cream cheese frosting, pumpkin butter, nut butter.
- Prep Time: 5 minutes
- Cook Time: 10-15 minutes
- Category: Pumpkin Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 110
- Sugar: 3g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
Related Recipes to Try
If you love cozy pumpkin bakes, you’ll enjoy my Easy Pumpkin Pie Recipe, perfect for gatherings.
You might also like these rich Pumpkin Cheesecake Bars Recipe or my classic Pumpkin Chocolate Chip Muffins Recipe.
For another sweet treat, try my Pumpkin Bars with Cream Cheese Frosting.
FAQ about Flourless Pumpkin Muffins
How long do homemade pumpkin muffins last?
They stay fresh at room temperature for 1 day. Refrigerate after that or freeze for longer storage.
How to make muffins moist and not dry?
Use pumpkin puree for natural moisture. Almond flour also keeps them tender.
How to turn extra pumpkin pie filling into muffins?
Simply replace the pumpkin puree with your extra pie filling. Reduce added sweetener if your filling is sweetened.
Why are my pumpkin muffins so dense?
If they feel heavy, check your baking powder is fresh and avoid overmixing the batter.
Final Thoughts
These Flourless Pumpkin Muffins are a warm hug on a plate. I hope you give them a try, play with your favorite spices or toppings, and share your cozy kitchen moments. Pin this recipe on my Pinterest board and let me know how they turn out!
