Pumpkin muffins are the ultimate fall-inspired treat that combines warm spices, rich pumpkin flavor, and a tender, moist texture—all without traditional flour. Whether you’re following a gluten-free lifestyle, looking for a low-carb snack, or simply craving something cozy and delicious, these muffins are a perfect choice. Made with wholesome almond flour, real pumpkin puree, and a hint of sweetness, they’re quick to prepare and packed with flavor. Best of all, they can be made in mini or regular sizes, making them a versatile option for breakfast, snacks, or dessert. Let’s dive into this simple yet irresistible recipe!
Why You’ll Love This Flourless Pumpkin Muffins Recipe
You’ll fall in love with these flourless pumpkin muffins because they’re soft, naturally gluten-free, and bursting with pumpkin spice goodness. The recipe comes together in one bowl, requires minimal ingredients, and bakes in just 10–15 minutes. Plus, the muffins are naturally lower in carbs compared to traditional pumpkin treats, and you can easily customize them with chocolate chips, nuts, or dried fruit. Perfect for busy mornings, holiday gatherings, or healthy snacking, these muffins are a guilt-free indulgence you’ll want to make again and again.
Ingredients
- 1 cup almond flour or almond meal (120g)
- 3 tablespoons sugar or granulated sugar-free sweetener
- 1/2 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon or pumpkin pie spice
- 1/3 cup pumpkin puree
- 1 large egg (or flax egg for vegan option)
- Optional: a small handful of mini chocolate chips
Step-by-Step: How to Make Pumpkin Muffins
- Preheat the oven: Set your oven to 350°F (175°C). Grease a mini muffin tin thoroughly to prevent sticking.
- Mix the dry ingredients: In a medium bowl, combine the almond flour, sugar or sweetener, baking powder, salt, and cinnamon or pumpkin pie spice. Stir well until evenly mixed.
- Add the wet ingredients: Whisk in the pumpkin puree and egg (or flax egg). Stir until the batter is smooth and thick.
- Add mix-ins: Fold in the optional mini chocolate chips or any other add-ins you like.
- Fill the muffin tin: Divide the batter evenly among the mini muffin cups. This recipe yields 4 regular muffins or a batch of mini muffins. If making regular-sized muffins, consider doubling the recipe.
- Bake: Place the tin on the center rack and bake for about 10 minutes for mini muffins or 15 minutes for regular-sized muffins.
- Cool and serve: Remove from the oven and allow muffins to cool for a few minutes. As they cool, they will firm up. Carefully run a knife around the edges to release them from the tin.
Helpful Tips
- For the lightest texture, mini muffins work best.
- Use pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices.
- A flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) makes these muffins vegan-friendly.
- Always let muffins cool before removing them, as they firm up during cooling.
- Sprinkle extra cinnamon sugar on top before baking for a sweet crust.
Substitutions And Variations
- Sweetener: Swap regular sugar for coconut sugar, monk fruit, erythritol, or maple syrup (reduce pumpkin puree slightly if using liquid sweetener).
- Spices: Experiment with nutmeg, allspice, or ginger for more autumn flavor.
- Add-ins: Mix in chopped pecans, walnuts, dried cranberries, or shredded coconut.
- Chocolate twist: Use dark chocolate chunks instead of mini chips for a richer taste.
- Nut-free alternative: Substitute almond flour with sunflower seed flour if you need to avoid nuts.
Storage Instructions
- Room temperature: Store cooled muffins in an airtight container for up to 2 days.
- Refrigerator: Keep in the fridge for up to 5 days for extended freshness.
- Freezer: Freeze muffins in a sealed bag or container for up to 3 months. Thaw overnight in the fridge or warm in the microwave for 20 seconds before enjoying.
Nutritional Information
Per mini muffin (without chocolate chips):
- Calories: 52 kcal
- Carbohydrates: 4g
- Protein: 2g
- Fat: 3g
- Fiber: 1g
- Sugar: 2g (depending on sweetener used)
Serving Suggestions
- Pair with a hot cup of coffee or spiced chai tea for a cozy breakfast.
- Add a layer of almond butter or cream cheese for extra flavor and creaminess.
- Serve alongside a fruit salad for a light and balanced brunch.
- Pack in lunchboxes for a nutritious, portable snack.
- Add a drizzle of melted dark chocolate for a dessert-style treat.
Frequently Asked Questions About Flourless Pumpkin Muffins
1. Can I make these muffins vegan?
Yes! Simply replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water). Let it sit for 5 minutes before adding to the batter.
2. Can I use coconut flour instead of almond flour?
No, coconut flour absorbs much more liquid and will change the texture completely. Stick with almond flour or try sunflower seed flour for a nut-free option.
3. How do I prevent the muffins from sticking to the pan?
Grease your muffin tin very well, or use silicone baking cups for easy removal. Let the muffins cool before taking them out.
4. Can I double the recipe?
Absolutely! Doubling the recipe works perfectly if you want a larger batch, especially for regular-sized muffins.
5. Do these muffins taste strongly of pumpkin?
The flavor is mild and balanced with spices. If you love pumpkin, feel free to add extra pumpkin spice for a stronger seasonal taste.
Conclusion
Thank you for stopping by to try these delightful flourless pumpkin muffins! They’ve quickly become one of my favorite cozy fall recipes because they’re so easy to make, deliciously moist, and full of comforting flavors. Whether you enjoy them as a quick breakfast, a healthy snack, or a sweet little dessert, these muffins will bring warmth to your table. I hope you enjoy baking and sharing them as much as I do. Happy baking, and thank you for being part of this food-loving community.
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Pumpkin Muffins Recipe
- Total Time: 15–20 minutes
- Yield: 4 regular muffins or 1 batch mini muffins 1x
Description
Pumpkin Muffins are tender, naturally gluten-free, and packed with pumpkin spice flavor. Easy to make in one bowl, these muffins are perfect for breakfast, snacks, or a quick dessert.
Ingredients
1 cup almond flour or almond meal (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 large egg (or flax egg for vegan option)
Optional: handful mini chocolate chips
Instructions
- Preheat the oven: Set your oven to 350°F (175°C). Grease a mini muffin tin thoroughly to prevent sticking.
- Mix the dry ingredients: In a medium bowl, combine the almond flour, sugar or sweetener, baking powder, salt, and cinnamon or pumpkin pie spice. Stir well until evenly mixed.
- Add the wet ingredients: Whisk in the pumpkin puree and egg (or flax egg). Stir until the batter is smooth and thick.
- Add mix-ins: Fold in the optional mini chocolate chips or any other add-ins you like.
- Fill the muffin tin: Divide the batter evenly among the mini muffin cups. This recipe yields 4 regular muffins or a batch of mini muffins. If making regular-sized muffins, consider doubling the recipe.
- Bake: Place the tin on the center rack and bake for about 10 minutes for mini muffins or 15 minutes for regular-sized muffins.
- Cool and serve: Remove from the oven and allow muffins to cool for a few minutes. As they cool, they will firm up. Carefully run a knife around the edges to release them from the tin.
Notes
Mini muffins give the lightest texture.
Use pumpkin puree, not pie filling.
For vegan, use a flax egg.
Double the recipe for regular muffins.
- Prep Time: 5 minutes
- Cook Time: 10 minutes (mini) / 15 minutes (regular)
- Category: Muffins, Snacks, Breakfast
Nutrition
- Serving Size: 1 muffin
- Calories: 52 kcal
- Sugar: 2 g
- Carbohydrates: 4 g
- Protein: 2 g