Flourless Pumpkin Muffins Recipe

Introduction

These flourless pumpkin muffins offer a moist, naturally sweet treat perfect for fall or any time you crave a healthy snack. Made with almond flour and pumpkin puree, they are both gluten-free and easy to prepare. Mini muffins come out light and fluffy, making them especially delightful.

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. Step 1: Preheat your oven to 350°F (175°C) and grease a mini muffin tin well to prevent sticking.
2. Step 2: In a bowl, stir together the almond flour, sugar, baking powder, salt, and cinnamon or pumpkin pie spice until evenly combined.
3. Step 3: Whisk in the pumpkin puree and egg (or flax egg) until you have a smooth batter. Fold in the mini chocolate chips if using.
4. Step 4: Divide the batter evenly among the muffin cups. For mini muffins, fill each about three-quarters full.
5. Step 5: Bake on the center rack for 10 minutes for mini muffins, or 15 minutes if making 4 large muffins, until a toothpick comes out clean.
6. Step 6: Remove from the oven and allow muffins to cool in the pan. The muffins will firm up as they cool.
7. Step 7: Carefully run a knife around the edges of each muffin and gently pop them out of the tin.

Tips & Variations

• For a dairy-free version, use a flax egg instead of a regular egg.
• Add chopped nuts or dried cranberries for extra texture and flavor.
• Make large muffins by doubling the recipe; adjust baking time accordingly.
• Use pumpkin pie spice instead of cinnamon for a richer autumn flavor.

Storage

Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate to keep them fresh for a week. Reheat gently in the microwave for 10-15 seconds for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I replace almond flour with another flour?

Almond flour provides the moist texture and nutty flavor essential to these muffins. Replacing it with regular flour will change the texture and is not recommended for this recipe.

What is a flax egg and how do I make one?

A flax egg is a vegan substitute for eggs. To make one, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for 5 minutes until it thickens.

Flourless Pumpkin Muffins Recipe

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★★★★★

4.7 from 91 reviews

These Flourless Pumpkin Muffins are a delicious gluten-free treat perfect for fall or any time you crave a healthy, moist muffin. Made with almond flour and pumpkin puree, they’re sweetened naturally with sugar or a sugar-free alternative and lightly spiced with cinnamon or pumpkin pie spice. The recipe yields mini muffins with a light texture, but can be easily doubled or made into larger muffins for a heartier snack.

• Author: Joe
• Prep Time: 10 minutes
• Cook Time: 10 minutes (mini muffins), 15 minutes (large muffins)
• Total Time: 20-25 minutes
• Yield: 4 regular muffins or 12 mini muffins (doubling yields 8 regular or 24 mini muffins) 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

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 (1 tbsp flaxseed meal + 3 tbsp water)

Optional

• Handful mini chocolate chips

Instructions

1. Preheat the oven: Set your oven to 350°F (175°C) and grease a mini muffin tin thoroughly to prevent sticking.
2. Mix dry ingredients: In a mixing bowl, combine the almond flour, sugar or sweetener, baking powder, salt, and cinnamon or pumpkin pie spice. Stir well to blend all dry components evenly.
3. Add wet ingredients: Whisk in the pumpkin puree and egg (or flax egg) to the dry mix until a smooth batter forms. If desired, gently fold in mini chocolate chips to add a hint of sweetness and texture.
4. Portion batter: Divide the batter evenly into the greased mini muffin cups, filling each almost to the top.
5. Bake muffins: Place the muffin tin on the center rack of the oven and bake for 10 minutes. For larger muffins, bake for 15 minutes. The muffins will firm up as they cool.
6. Cool and remove: Remove from the oven and allow the muffins to cool in the tin for a few minutes. To release, carefully run a knife around the edges of each muffin and gently pop them out.

Notes

• Mini muffins have a lighter texture and bake faster; large muffins will take longer and may be denser.
• Flax egg is a vegan substitute to bind the muffins if you prefer a plant-based option.
• You can double the recipe to make about 8 regular or 16 mini muffins.
• Store muffins in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.
• Add-ins like nuts or dried fruit can be included for extra flavor and texture.

Keywords: flourless pumpkin muffins, gluten free muffins, almond flour muffins, pumpkin puree recipe, healthy muffins, fall baking, sugar free muffins