Flourless Pumpkin Muffins

These Flourless Pumpkin Muffins are soft, cozy, naturally gluten-free, and full of warm fall flavor. They come together with simple ingredients and do not require regular flour, making them a great option for a quick breakfast, snack, or healthier dessert.

Made with pumpkin puree, eggs, almond butter, and a touch of natural sweetness, these muffins bake up moist, tender, and perfectly spiced.

Why You’ll Love These Flourless Pumpkin Muffins

Naturally gluten-free
No regular flour needed
Soft, moist, and lightly sweet
Made with simple pantry ingredients
Perfect for fall baking
Great for breakfast, snacks, or lunchboxes
Easy to mix in one bowl or blender

Ingredients

1 cup canned pumpkin puree
3 large eggs
1/2 cup almond butter, or any nut or seed butter
1/3 cup honey or maple syrup
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1/4 teaspoon salt

Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F. Line a muffin pan with paper liners or lightly grease each muffin cup with nonstick spray.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, add the pumpkin puree, eggs, almond butter, honey or maple syrup, and vanilla extract. Whisk until the mixture is smooth and well combined.

You can also use a blender or food processor for a smoother batter.

Step 3: Add the Spices and Leavening

Add the baking soda, pumpkin pie spice, cinnamon, and salt. Stir again until everything is fully mixed into the batter.

The batter should look smooth, thick, and slightly creamy.

Step 4: Fill the Muffin Pan

Divide the batter evenly between the muffin cups, filling each one about 3/4 full.

Step 5: Bake

Bake for 18 to 22 minutes, or until the muffins look set and a toothpick inserted into the center comes out mostly clean.

Step 6: Cool Before Serving

Let the muffins cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely.

Because these muffins are flourless, they will firm up more as they cool.

Tips for Best Results

Use pumpkin puree, not pumpkin pie filling.
Make sure the almond butter is creamy and well stirred before adding it.
Do not overbake, or the muffins may turn dry.
Let the muffins cool before removing them from the pan so they hold their shape.
For a sweeter muffin, use maple syrup instead of honey.
For a nut-free version, use sunflower seed butter.

Storage

Store the muffins in an airtight container at room temperature for up to 2 days, or keep them in the refrigerator for up to 5 days.

You can also freeze them for later. Place the cooled muffins in a freezer-safe bag or container and freeze for up to 2 months. Thaw at room temperature or warm briefly before serving.

Flourless Pumpkin Muffins Recipe Card

Description

Soft and cozy Flourless Pumpkin Muffins made with pumpkin puree, eggs, almond butter, warm spices, and natural sweetener. These muffins are naturally gluten-free, moist, and perfect for fall.

Prep Time

10 minutes

Cook Time

18–22 minutes

Total Time

About 30 minutes

Yield

12 muffins

Ingredients

1 cup canned pumpkin puree
3 large eggs
1/2 cup almond butter, or any nut or seed butter
1/3 cup honey or maple syrup
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1/4 teaspoon salt

Directions

Preheat oven to 350°F and line or grease a muffin pan.
In a bowl, whisk together pumpkin puree, eggs, almond butter, honey or maple syrup, and vanilla.
Add baking soda, pumpkin pie spice, cinnamon, and salt. Mix until smooth.
Divide the batter evenly into the muffin cups, filling each about 3/4 full.
Bake for 18 to 22 minutes, or until the muffins are set.
Cool in the pan for 10 minutes, then transfer to a wire rack.