Lu-Ann Simon October 18, 2025

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Flourless Pumpkin Muffins

Name: Flourless Pumpkin Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup pumpkin puree; 1 cup almond flour; 1/2 cup maple syrup or honey; 3 eggs; 1 teaspoon baking soda; 1 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1/4 teaspoon salt; 1/4 cup chocolate chips (optional)

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As the air turns crisp and the leaves begin to fall, the cozy aroma of baking fills your kitchen, inviting warmth and comfort. Flourless Pumpkin Muffins are a delightful treat for any autumn gathering or a nourishing snack to start your day. With their rich pumpkin flavor and hints of warm spices, these muffins are not only delicious but also accommodate various dietary preferences. Imagine pulling a batch out of the oven, golden and soft, and enjoying them warm with a cup of spiced tea or coffee—pure bliss.

Reasons to Adore Flourless Pumpkin Muffins

Flourless Pumpkin Muffins are a wonderful way to indulge your sweet cravings while remaining guilt-free. Packed with wholesome ingredients, these muffins are perfect for anyone looking to enjoy a delicious treat while staying mindful of their health. They deliver a wonderfully moist texture, a warm spice flavor profile, and can adapt to many diets, including gluten-free and nut-free options.

Here’s why you’ll love these muffins:

They require no flour, making them a great choice for gluten-sensitive individuals.
Quick and easy to prepare, they’re perfect for a busy morning.
Rich in nutrients, thanks to the pumpkin and almond flour.
Versatile, allowing for many tasty add-ins and variations.
Perfectly moist and decadent without the added sugars and carbs of traditional muffins.

Gather These Ingredients

Before diving into baking, let’s gather the simple, wholesome ingredients you’ll need. These muffins are primarily made from pumpkin and almond flour, with maple syrup adding just the right touch of sweetness. You can easily swap some ingredients based on your dietary needs or preferences, like using honey instead of maple syrup.

Here’s what you’ll need:

1 cup pumpkin puree
1 cup almond flour
1/2 cup maple syrup or honey
3 eggs
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/4 cup chocolate chips (optional, for a touch of indulgence)

Step by Step Guide to Making Flourless Pumpkin Muffins

Start by preheating your oven to 350°F (175°C) and line a muffin tin with paper liners. The oven should be hot enough to create a nice spring in your muffins.
In a mixing bowl, combine the pumpkin puree, almond flour, maple syrup or honey, and eggs. Mix these together until well incorporated. The mixture should be smooth and slightly thick, reminiscent of a warm hug in a bowl.
Next, add the baking soda, cinnamon, nutmeg, and salt to the pumpkin mixture. Stir until the batter is smooth and well blended. You’ll begin to smell the warm spices as they awaken in the mix.
If you choose to include chocolate chips, fold them in now, ensuring they’re evenly distributed throughout the batter. The chocolate will melt slightly during baking, creating delightful pockets of sweetness.
Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full. Watching the batter flow into the liners is both calming and satisfying.
Bake your muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean. As they bake, your kitchen will fill with the warm scent of pumpkin and spice, making it hard to resist.
Allow the muffins to cool slightly before removing them from the tin. Enjoy your warm Flourless Pumpkin Muffins as they are, or with a spread of your choice!

Prep ~ 10 minutes, Cook ~ 20 minutes, Total ~ 30 minutes, Servings ~ 12, Kcal ~ 130

Preparing in Advance

To streamline your baking process, consider prepping some ingredients ahead of time. You can mix the dry ingredients in one bowl and the wet in another, storing them separately in the refrigerator. When you’re ready to bake, just combine them, and you’ll have warm muffins even quicker. These muffins also freeze well, making them an ideal make-ahead option for busy weeks.

How to Store Leftovers

After baking and enjoying your Flourless Pumpkin Muffins, you might be wondering how to store the extras. Keep them in an airtight container in the fridge for up to five days. For longer storage, freeze the muffins in a single layer, then transfer them to a freezer-safe bag for up to three months. When you’re ready for a treat, gently reheat them in the microwave or toaster oven for that freshly baked taste.

Perfect Pairings

Flourless Pumpkin Muffins pair beautifully with a variety of accompaniments, making them even more enjoyable. Consider these ideas for a delightful serving experience:

A dollop of Greek yogurt adds creaminess and a protein boost.
A drizzle of almond butter enhances the nutty flavor of the almond flour.
Pair with hot apple cider for a classic autumn treat.
Serve alongside a warm cup of chai tea for a comforting afternoon snack.
Enjoy them with a smear of cream cheese for a delicious contrast.

Flavor Twists and Substitutions

Feel free to get creative with your Flourless Pumpkin Muffins! Here are some variations to consider that can add new flavors and textures:

Swap almond flour with oat flour for a different taste and texture.
Add crushed pecans or walnuts for a lovely crunch.
Include dried cranberries or raisins for a hint of tartness.
Experiment with spices, such as ginger or cloves, for a spicier profile.
Mix in some protein powder for an extra boost of nutrition.
Use different sweeteners like coconut sugar or agave nectar for varied sweetness.
Add zucchini or carrot for a veggie-packed version of the muffins.

Tips for Success

Achieve the best results with these helpful baking tips:

Measure the ingredients accurately to maintain the ideal batter consistency.
Allow the muffins to cool before storing to avoid sogginess.
Bake until just done for the perfect moist, tender texture.
When checking for doneness, remember that toothpicks might come out with some moist crumbs for a perfect bake; they should not be wet.
If using large eggs, consider reducing the number to two for a less wet batter.

Your Questions, Answered

Can I substitute pumpkin puree with fresh pumpkin?
Yes, you can, but ensure it’s well cooked and pureed until smooth. Fresh pumpkin has a slightly different moisture level, so keep an eye on the consistency.
What can I replace almond flour with if I have nut allergies?
Sunflower seed flour or a gluten-free all-purpose blend can work well, though the texture may slightly differ.
How do I know when the muffins are done baking?
Insert a toothpick in the center, and it should come out clean or with just a few moist crumbs, not wet batter.
Can I make mini muffins with this recipe?
Absolutely! Just adjust the baking time to 10-15 minutes, checking frequently to avoid overbaking.
How do I make these muffins vegan?
To make these muffins vegan, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water per egg).

Final Thoughts

Flourless Pumpkin Muffins are a delightful way to embrace the flavors of fall. They are easy to whip up, make the perfect snack, and can fit into various lifestyles with a few simple tweaks. The warmth and comforting aroma of these muffins will invite everyone to gather around the table, making them a perfect choice for family meals or get-togethers. So why wait? Bake a batch of Flourless Pumpkin Muffins soon and enjoy every delicious bite!

Flourless Pumpkin Muffins

Author: lu-ann
Total Time: 30 minutes
Yield: 12 servings 1x
Diet: Gluten-Free, Nut-Free

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Description

Delicious and nutritious Flourless Pumpkin Muffins, perfect for autumn gatherings or as a nourishing snack.

Ingredients

Scale

1 cup pumpkin puree
1 cup almond flour
1/2 cup maple syrup or honey
3 eggs
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/4 cup chocolate chips (optional)

Instructions

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a mixing bowl, combine the pumpkin puree, almond flour, maple syrup or honey, and eggs. Mix until well incorporated.
Add the baking soda, cinnamon, nutmeg, and salt. Stir until the batter is smooth.
If using, fold in the chocolate chips.
Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Allow the muffins to cool slightly before removing them from the tin.