Flourless Pumpkin Muffins Recipe

Introduction

These flourless pumpkin muffins are a delightful, healthy treat perfect for fall mornings or anytime you crave something cozy. Made with almond meal and pumpkin puree, they’re naturally gluten-free, vegan (with a flax egg), and low carb. Enjoy a moist, spiced muffin without any flour!

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 of mini chocolate chips

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a mini muffin tin or regular muffin tin well.
2. Step 2: In a medium bowl, stir together the almond meal, sweetener, baking powder, salt, and cinnamon or pumpkin pie spice. If using chocolate chips, fold them into the dry ingredients now.
3. Step 3: Whisk in the pumpkin puree and egg (or flax egg) until fully combined and you have a smooth batter.
4. Step 4: Divide the batter evenly among the prepared muffin cups.
5. Step 5: Bake mini muffins for about 10 minutes, or regular-sized muffins for about 15 minutes, until a toothpick inserted in the center comes out clean.
6. Step 6: Remove from oven and let cool completely before carefully running a knife around the edges and popping the muffins out of the tin.

Tips & Variations

• Mini muffins have a lighter texture and bake faster, but either size works well.
• Try topping muffins with cream cheese frosting, spiced pumpkin butter, or nut butters for extra flavor.
• Swap in roasted sweet potato puree for pumpkin if desired.
• Use flax eggs or commercial egg replacers to keep the recipe vegan.
• Add a simple streusel topping before baking for a crunchy finish.

Storage

Store leftover muffins in a covered container at room temperature for up to one day, then refrigerate to maintain freshness for up to 3 days. You can also freeze the muffins in an airtight bag or container for up to one month. Thaw before serving, and reheat gently if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of almond meal?

This recipe is designed specifically for almond meal to keep it gluten-free and flourless. Using regular flour will change the texture and may require adjusting liquid ingredients.

How do I make a flax egg?

To make a flax egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let it sit for about 5 minutes until it thickens into a gel-like consistency, then use it as an egg substitute.

Flourless Pumpkin Muffins Recipe

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4.9 from 118 reviews

These Flourless Pumpkin Muffins are a healthy, gluten-free, and vegan-friendly treat perfect for Fall. Made with almond meal, pumpkin puree, and natural sweeteners, they offer a moist, spiced flavor without using any flour. Easy to prepare and customizable with optional chocolate chips or various toppings, they make a great breakfast or snack that fits keto, paleo, and grain-free diets.

• Author: lea
• Prep Time: 10 minutes
• Cook Time: 10-15 minutes
• Total Time: 20-25 minutes
• Yield: 12–14 mini muffins or 4 regular muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup almond meal or almond flour (120g)
• 3 tbsp granulated sweetener of choice (sugar, coconut sugar, erythritol, etc.)
• 1/2 tbsp baking powder
• 1/4 tsp salt
• 1/2 tsp ground cinnamon or pumpkin pie spice

Wet Ingredients

• 1/3 cup pumpkin puree (fresh or canned)
• 1 egg or 1 flax egg (1 tbsp flaxseed meal + 2.5 tbsp water)

Optional

• Handful of mini chocolate chips

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a muffin tin or mini muffin tin well to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, combine the almond meal, sweetener, baking powder, salt, and cinnamon or pumpkin pie spice. If you are adding chocolate chips, stir them into the dry mixture now.
3. Add Wet Ingredients: Whisk in the pumpkin puree and egg (or flax egg) until the batter is evenly combined and smooth.
4. Fill Muffin Tin: Divide the batter evenly among the prepared muffin cups. For mini muffins, fill each about 3/4 full; for larger muffins, adjust accordingly.
5. Bake: Place the muffin tin on the center rack of the oven. Bake mini muffins for 10 minutes or larger muffins for 15 minutes, until a toothpick inserted comes out clean and the muffins are firm to the touch.
6. Cool and Remove: Remove the muffins from the oven and let them cool completely in the pan to allow them to firm up. Once cooled, gently run a knife around the edges and pop them out onto a plate.
7. Storage: Store leftovers in a covered container. For best freshness, refrigerate after one day. These muffins also freeze well; thaw before serving.

Notes

• Mini muffins have a lighter texture and bake faster; large muffins are denser and take longer to bake.
• The recipe yields about 12–14 mini muffins or 4 regular-sized muffins. You can double the ingredients to make more.
• Try different sweeteners such as coconut sugar or erythritol for keto-friendly options.
• For a vegan version, use a flax egg or commercial egg replacer.
• Add toppings like cream cheese frosting, spiced pumpkin butter, almond butter, or streusel before or after baking for extra flavor.
• Leftover almond meal can be reused in keto cheesecake or other low-carb baked goods.

Keywords: flourless pumpkin muffins, keto pumpkin muffins, almond flour muffins, gluten free pumpkin muffins, vegan pumpkin muffins, paleo pumpkin muffins, low carb snacks