With no flour or dairy required, this healthy flourless pumpkin muffins recipe makes an absolutely wonderful Fall breakfast or snack!
Flourless healthy pumpkin muffins
Without a doubt, the best thing about these fudgy flourless pumpkin muffins is how good they taste.
But with just seven ingredients and one bowl, a close second is how incredibly easy the recipe is to make!
Mix the batter up in seconds, then let the oven do all the hard work. Soon, your entire kitchen will smell like cinnamon spice and pumpkin pie.
Still craving pumpkin? Make Crustless Pumpkin Pie
Ingredients for pumpkin muffins with no flour
The recipe can be vegan, gluten free, grain free, paleo, low calorie, low carb, ketogenic, soy free, dairy free, egg free, and sugar free.
You will need the following ingredients:
Fresh or canned pumpkin puree, almond meal, granulated sweetener of choice, baking powder, salt, ground cinnamon or pumpkin pie spice, an egg or flax egg, and optional mini chocolate chips.
Pumpkin puree: The easy option is to buy canned pumpkin at the store. Or you can roast and puree your own pumpkin. Roasted sweet potato puree may be substituted.
Fine almond meal: The only ingredient in almond meal is almonds that have been ground up to resemble the texture of flour. You may also use almond flour here.
Use leftover almond meal for a Keto Cheesecake
Sweetener: This can be regular sugar or brown sugar, unrefined coconut sugar, date sugar, or a no sugar substitute like granulated xylitol or erythritol for a keto option.
Spices: You may use all ground cinnamon, all pumpkin pie spice, or a combination of the two. If using cinnamon, I like to add a pinch each of cardamom, cloves, and ginger.
Vegan flourless pumpkin muffins: Use the flax egg option, or commercial egg replacers also work well here. The recipe naturally has no milk or butter.
Feel free to experiment with different ingredients if you are feeling adventurous. I have not tried swapping oat flour or wheat flour for the almond meal so cannot recommend either of those in the pumpkin recipe.
Keto pumpkin muffin recipe video
Above – watch the flourless pumpkin muffin recipe video
How to make flourless pumpkin muffins
Preheat the oven to 350 degrees Fahrenheit, and grease a muffin tin or mini muffin tin.
In a medium mixing bowl, stir together the almond meal, sweetener, baking powder, salt, and cinnamon. If using chocolate chips, add them here as well.
Whisk in all remaining ingredients to form a batter.
Divide the flourless muffin batter among the prepared muffin cups, and place the pan on the center rack of the oven.
Bake mini muffins for ten minutes or larger muffins for fifteen minutes.
Remove the pan, and let the muffins cool fully before going around the sides with a knife and popping them out onto a plate.
Store leftovers in a covered container. After a day, I recommend refrigerating for freshness. The muffins can also be frozen. Thaw before serving.
Try serving it with a Starbucks copycat Pumpkin Spice Latte
Tips, tricks, and toppings
If you make the recipe into flourless pumpkin mini muffins instead of large muffins, they will have a lighter texture. However, both ways work!
The recipe yields a little over a dozen mini muffins or about four regular muffins. Feel free to double all ingredients to feed a family.
Top the muffins with cream cheese frosting or Vegan Cream Cheese, spiced pumpkin butter or apple butter, or even almond butter or peanut butter.
Or make a basic pastry streusel and sprinkle it over the muffins right before baking.
They are also quite yummy spread with Homemade Nutella!
The recipe was adapted from my Keto Muffins and Almond Flour Banana Bread.
Flourless Pumpkin Muffins
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
- *I recommend making mini muffins because they have a much lighter texture. You can do large size muffins if you prefer. The recipe will make 4 regular muffins, or feel free to double it.To make the flourless muffins, preheat your oven to 350 F. Grease a mini muffin tin well. Stir dry ingredients, then whisk in wet. Divide among the muffin cups. Bake 10 minutes on the center rack (or 15 minutes for large muffins). Remove from the oven. Let cool, during which time they continue to firm up. Carefully go around the sides of each pumpkin muffin with a knife and pop them out.View Nutrition Facts
Video
Notes
More Easy Flourless Recipes
Can you something other than almond flour? My family is allergic to almonds.
Sure! Just use this recipe instead: https://lett-trim.today/pumpkin-muffins/%3C/a%3E%3C/p%3E
Delicious protein muffins! Making again tomorrow 🙂
So many adds
I didn’t even see the recipe.
hi. i love your recipes but i8 wonder if it would be possible to include calorie and carb count? thanks
Hi the nutrition facts are linked in the pink recipe box here in this post 🙂
Your fudgy flourless pumpkin muffins sound like an absolute delight! 🎃🧁 The fact that they’re not only delicious but also super easy to make with just seven ingredients in one bowl makes them even more enticing. 😋 Plus, who can resist that wonderful aroma of cinnamon spice and pumpkin wafting through the kitchen? It’s like having a little slice of fall in every bite.
Enjoyed the recipe very much. Followed as is – great flavor and texture. Thank you.
Your fudgy flourless pumpkin muffins are a dream come true! The simplicity of using just seven ingredients in one bowl is a game-changer. That perfect blend of cinnamon spice and pumpkin aroma is pure autumn magic. With options ranging from savory to sweet, our menu caters to the heartwarming cravings of fall.
Can you please post the recipe for the cream cheese frosting for the pumpkin bread? Thanks in advance.
Could I substitute with maple syrup instead of granulated sugar?
Sorry we have not tried!
I am going to try this recipe, but I’m wondering how I know if the muffins are done?
Hi, you can stick a toothpick into the center and it should come out mostly clean.
These mini pumpkin muffins were spectacular! I used pumpkin pie spice, and monk fruit sweetener to make them sugar free. So good! They will definitely be a staple in my house. Note: I baked them 1 1/2 min longer as they didn’t look done after 10 min. I also let them completely cool in the pan.
Do these need to be frosted?