There’s something comforting about the scent of pumpkin spice swirling through the kitchen on a cool afternoon. I always find myself pausing, wrapping my hands around a warm mug, waiting as these Flourless Pumpkin Muffins bake to soft, fragrant perfection. They’re simple, cozy, and wonderfully easy – perfect for sharing or keeping all to yourself on a slow weekend morning.
Table of Contents
Why You’ll Love These Flourless Pumpkin Muffins
Flourless Pumpkin Muffins are pure comfort in a bite. They’re naturally gluten-free, easy to mix together in one bowl, and adapt beautifully to different diets.
These muffins turn out soft and moist, thanks to creamy pumpkin puree and almond flour. You can easily tweak them: use your favorite sweetener, swap spices, or add chocolate chips.
I love how they fit so many occasions. Whether you need a quick snack, something cozy for brunch, or a treat to pack in lunchboxes, they’re perfect. And because you can make them vegan or keto-friendly, everyone can enjoy them together.
Ingredients You’ll Need
Basic Ingredients
You’ll need just a few pantry staples for these muffins:
- 1 cup almond meal or almond flour
- 3 tbsp sugar or 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
These simple ingredients create a moist, tender crumb. The pumpkin adds natural sweetness and warmth.
Optional Add-ins & Toppings
Want extra flair? Try adding a handful of mini chocolate chips, or topping with a dollop of cream cheese frosting. Other lovely options include almond butter, apple butter, or a sprinkle of streusel before baking.
Substitution Suggestions
You can substitute roasted sweet potato puree for pumpkin. Almond flour can easily replace almond meal if that’s what you have. Use any granulated sweetener: coconut sugar, date sugar, or a sugar-free option like erythritol.
How to Make Flourless Pumpkin Muffins
Step-by-Step Instructions
First, preheat your oven to 350°F. Meanwhile, grease your mini muffin tin well — this step helps them pop right out later.
In a medium bowl, stir together almond flour, sugar, baking powder, salt, and spices.
In another bowl, whisk together pumpkin puree and egg (or flax egg if going vegan). Pour the wet mixture into the dry and stir until just combined.
Fold in mini chocolate chips if using. Then divide the batter evenly among your muffin cups.
Baking Time & Tips for Perfect Texture
Bake on the center rack: about 10 minutes for mini muffins, or 15 minutes for standard-size. A toothpick should come out mostly clean when done.
Then, let them cool completely in the pan. This helps them firm up and makes them easier to remove. Run a knife gently around the edges to release.
Tips for Best Results
Mini muffins tend to have a lighter texture, so I recommend making them small if you can.
Leftovers keep well: cover them and store at room temperature for a day, then refrigerate to maintain freshness. These also freeze beautifully – just thaw and enjoy later!
For a sweeter muffin, feel free to add an extra tablespoon of sweetener. And always let them cool fully before eating for the best texture.
Flourless Pumpkin Muffins Recipe Card
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Flourless Pumpkin Muffins
- Total Time: 20 minutes
- Yield: 12 mini muffins
Description
Simple, cozy, naturally gluten-free muffins with moist pumpkin texture and warm spices. Perfect for fall mornings or snacks.
Ingredients
1 cup almond meal or almond flour (120g)
3 tbsp sugar or 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 a mini muffin tin well.
2. Stir almond flour, sugar, baking powder, salt, and spices in a medium bowl.
3. In a separate bowl, whisk pumpkin puree and egg (or flax egg).
4. Combine wet and dry ingredients to form a batter.
5. Fold in chocolate chips if using.
6. Divide batter among muffin cups.
7. Bake 10 minutes for mini muffins or 15 minutes for regular size.
8. Let cool fully before removing from pan.
9. Run a knife around edges to release muffins.
Notes
Yields 12-14 mini muffins or about 4 regular muffins.
Recommended to make mini size for best texture.
Adjust sweetness to taste.
Store covered, refrigerate after 1 day.
Freeze for later and thaw as needed.
Great topped with almond butter or cream cheese.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 85
- Sugar: 2g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 13mg
More Such Recipes
If you love this, you’ll also adore my Easy pumpkin oatmeal muffins for cozy mornings.
Or try this Delicious pumpkin cream cheese muffins recipe next time you’re baking.
Looking for cookies? These Soft pumpkin snickerdoodles for fall baking always please.
And for a loaf option, this Chocolate chip pumpkin bread for a sweet treat is a must-bake.
Frequently Asked Questions
Can I make these muffins vegan?
Yes, you can! Just replace the egg with a flax egg or your favorite egg replacer.
What can I use instead of almond flour?
You can use almond meal, or try finely ground sunflower seed meal for a nut-free option.
How should I store leftovers?
Store them covered at room temperature for a day, then refrigerate for longer freshness. They also freeze well.
Final Thoughts
These Flourless Pumpkin Muffins are a little cozy gift from my kitchen to yours. I hope they fill your home with warm, spiced aromas and happy moments.
If you make them, I’d love for you to share your results with friends, or even pin this recipe on Pinterest or follow along on Facebook.
Happy baking — and don’t forget to save this one for all your fall mornings ahead!