Flourless Pumpkin Muffins Recipe
There’s nothing quite like the warm, cozy aroma of fresh-baked treats, and these Flourless Pumpkin Muffins deliver that magic with every bite! With their gently spiced flavor, moist pumpkin crumb, and naturally gluten-free base, they’re perfect for fall—or honestly, any time you’re craving a healthy, satisfying snack. Not only are they wonderfully simple to make, but you won’t believe something this wholesome could taste so downright decadent.
Ingredients You’ll Need
Let’s talk about the simple but key players in these muffins—each ingredient matters, contributing savory depth, natural sweetness, and beautiful color. There is nothing fussy here; everything comes together to create magic right in your mixing bowl.
- Almond Meal/Almond Flour: Provides richness and a slightly nutty texture without any gluten; almond meal gives a slightly more rustic bite, while almond flour makes them softer.
- Sugar or Granulated Sugar Free Sweetener: Sweetens the muffins just right and helps with browning; choose what fits your needs.
- Baking Powder: The all-important lifting agent to make your muffins rise beautifully, even without flour.
- Salt: Balances out the sweetness and accents the pumpkin spice flavors.
- Cinnamon or Pumpkin Pie Spice: Adds that classic warm, cozy flavor you crave in any pumpkin treat.
- Pumpkin Puree: The star ingredient! Pumpkin lends moisture, color, and plenty of nutrients to each bite.
- Egg or Flax Egg: Binds everything together and makes the muffins fluffy; choose a flax egg if you’d like a vegan option.
- Optional Mini Chocolate Chips: Because who doesn’t love a hint of melty chocolate with pumpkin? Scatter some in for an extra treat!
How to Make Flourless Pumpkin Muffins
Step 1: Prep Your Pan and Oven
Begin by preheating your oven to 350 F (175 C) and greasing a mini muffin tin really well. This simple step is key for easy muffin removal later! If you’re in the mood for classic muffins, you can use a regular muffin pan—just remember that the bigger size will need a longer baking time.
Step 2: Mix the Dry Ingredients
In a mixing bowl, combine the almond meal or flour, sugar or sweetener, baking powder, salt, and your favorite spice (cinnamon or pumpkin pie spice). Stir well to ensure the leavening and seasoning are evenly distributed, so every muffin has great flavor.
Step 3: Add the Wet Ingredients
Whisk in the pumpkin puree and your egg (or flax egg), blending until you have a smooth, thick batter. The pumpkin not only brings a golden hue and lovely flavor, but it also adds the moisture that makes these Flourless Pumpkin Muffins so tender.
Step 4: Fold in Chocolate Chips (Optional)
If you’re in the mood for a chocolatey upgrade, gently fold in a handful of mini chocolate chips. This little sprinkle takes these muffins from wholesome snack to delightful treat.
Step 5: Fill the Muffin Tin and Bake
Divide the batter evenly among your muffin cups, filling them almost to the top (they won’t rise as much as traditional muffins). Slide the tray into the center rack and bake for about 10 minutes for minis, or 15 minutes for full-sized muffins. They’ll look set on top, but don’t worry if they feel quite soft—cooling helps them firm up perfectly.
Step 6: Let Cool and Release
Once out of the oven, let your Flourless Pumpkin Muffins cool completely in the pan. Then, take a small knife and gently go around the edges to loosen them. The texture gets even better after cooling, so try to resist eating them straight from the oven (but no judgment if you can’t!).
How to Serve Flourless Pumpkin Muffins
Garnishes
Make your muffins pop before serving by topping them with a sprinkle of pumpkin seeds, a light dusting of cinnamon, or even a drizzle of almond butter. For a festive twist, a little dollop of whipped cream (dairy or coconut) can turn them into a celebration-worthy treat.
Side Dishes
Flourless Pumpkin Muffins pair beautifully with Greek yogurt and fresh fruit for a hearty breakfast, or alongside chili or soup for a cozy lunch. Serve them with a mug of hot coffee or spiced chai for the perfect mid-afternoon comfort.
Creative Ways to Present
Arrange the muffins on a rustic wooden board nestled with cinnamon sticks for brunch, or serve individually in parchment muffin papers at a grab-and-go snack bar. Layer them in a basket lined with a colorful tea towel for sharing at autumn gatherings or as a thoughtful homemade gift.
Make Ahead and Storage
Storing Leftovers
Once they’re fully cooled, you can store your Flourless Pumpkin Muffins in an airtight container at room temperature for up to 2 days. They’ll stay moist and tender, making them perfect for bake-ahead breakfasts or snacks on the run.
Freezing
If you’d like to enjoy these muffins later, pop them into a freezer-safe bag or container. Separated by parchment, they’ll keep well in the freezer for up to 2 months. This makes it easy to always have a healthy, homemade snack ready to go!
Reheating
For the best flavor and texture, reheat muffins in the microwave for about 20 seconds, or in a 325 F oven for 5 minutes. This revives that just-baked warmth, making your Flourless Pumpkin Muffins taste completely fresh again.
FAQs
Can I use canned pumpkin pie filling instead of puree?
It’s best to use plain pumpkin puree, as pumpkin pie filling contains extra sugar and spices which could make your muffins too sweet or alter the texture. Stick with the puree for the ideal result.
What’s the difference between almond meal and almond flour in this recipe?
Almond meal is made from whole almonds (including the skin), so it has a coarser texture and rustic look, while almond flour is made from blanched, peeled almonds and yields softer, lighter muffins. Both work well, so choose your favorite!
How can I make these vegan?
To easily make vegan Flourless Pumpkin Muffins, just use a flax egg instead of a regular egg (mix 1 tablespoon ground flaxseed with 2.5 tablespoons water, let it sit until gelled, then use as you would an egg).
Do I have to use mini chocolate chips?
Not at all! The chocolate chips are totally optional—leave them out for a classic pumpkin flavor, or swap in chopped walnuts or pecans for a nutty crunch.
Can I double the recipe?
Absolutely! This recipe doubles (or even triples) beautifully. Just make sure not to overwork the batter, and your extra batch will be just as moist and delicious.
Final Thoughts
If you’re looking for a cozy, foolproof treat that fits nearly any diet, these Flourless Pumpkin Muffins are about to become your new favorite. I hope you give them a try and savor every bite—the simple ingredients and unbeatable flavor are sure to win you over, one muffin (or two!) at a time.
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Flourless Pumpkin Muffins Recipe
- Total Time: 25 minutes
- Yield: 4 regular muffins 1x
- Diet: Gluten Free
Description
These Flourless Pumpkin Muffins are a delicious and easy-to-make gluten-free treat that’s perfect for fall. Made with almond meal and pumpkin puree, they’re moist, flavorful, and great for a quick breakfast or snack.
Ingredients
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)
- optional handful mini chocolate chips
Instructions
- Preparation: Preheat the oven to 350°F and grease a mini muffin tin.
- Mixing: In a bowl, combine the dry ingredients. Whisk in the wet ingredients until well incorporated.
- Baking: Divide the batter among the muffin cups. Bake for 10 minutes for mini muffins or 15 minutes for regular muffins on the center rack.
- Cooling: Remove from the oven and let the muffins cool in the tin. They will continue to firm up as they cool.
- Serving: Carefully loosen the sides of each muffin with a knife and gently pop them out of the tin. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini muffin
- Calories: 120
- Sugar: 5g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg
Keywords: Flourless Pumpkin Muffins, Gluten-Free, Almond Meal, Pumpkin Puree, Easy, Snack, Fall Recipe
