These Flourless Pumpkin Muffins are the kind of treat that feels like a cozy autumn hug, no matter what season it is! Bursting with pumpkin flavor and warm spices, they’re naturally gluten-free, dairy-free, and impossibly tender without a speck of flour in sight. Each bite is sweetened with maple syrup and coconut sugar, balanced by nutty almond butter, and you can even toss in a handful of chocolate chips for a little extra joy. Whether you’re looking for a wholesome breakfast, a quick snack, or something to share at brunch, these muffins always disappear fast!

Flourless Pumpkin Muffins Recipe - Recipe Image

Ingredients You’ll Need

You’ll love how simple and straightforward these ingredients are—each one plays a starring role in making these muffins moist, flavorful, and beautifully spiced. Gather your favorites from the pantry, and you’re halfway to a batch of irresistible Flourless Pumpkin Muffins!

Pumpkin puree: The heart of these muffins, bringing moisture, gorgeous color, and a touch of natural sweetness.
Eggs: Essential for binding everything together and creating that fluffy, tender crumb.
Almond butter: Adds richness, nutty flavor, and helps make the muffins satisfyingly dense without flour.
Maple syrup: A natural sweetener that adds depth and that unmistakable fall flavor.
Coconut sugar: Lends a warm, caramel-like sweetness that pairs perfectly with pumpkin.
Vanilla extract: A splash of vanilla rounds out the flavors and enhances the sweetness.
Baking soda: Works with the baking powder to give the muffins a lovely rise.
Baking powder: Ensures the muffins are light and airy.
Pumpkin pie spice: Infuses the muffins with classic autumn spice—cinnamon, nutmeg, and cloves all in one.
Ground cinnamon: Adds a little extra warmth and coziness to every bite.
Salt: Just a pinch to balance the sweetness and bring out all the flavors.
Mini chocolate chips (optional): For a touch of decadence—totally optional, but highly recommended!

How to Make Flourless Pumpkin Muffins

Step 1: Prep Your Muffin Tin and Preheat

Start by preheating your oven to 350°F. Line a muffin tin with paper liners or give it a light greasing—this helps those lovely muffins pop out easily and keeps cleanup a breeze. Prepping ahead makes everything go more smoothly!

Step 2: Mix Wet Ingredients

In a medium mixing bowl, whisk together the pumpkin puree, eggs, almond butter, maple syrup, coconut sugar, and vanilla extract. The mixture should look smooth and creamy, like pumpkin pie filling. This base gives your Flourless Pumpkin Muffins their signature moistness and rich flavor.

Step 3: Add Dry Ingredients and Spices

Sprinkle in the baking soda, baking powder, pumpkin pie spice, ground cinnamon, and salt. Stir gently until everything is just combined—be careful not to overmix, so your muffins stay light and tender. At this point, your kitchen will already smell amazing!

Step 4: Fold in Chocolate Chips (Optional)

If you’re adding mini chocolate chips, now’s the time to gently fold them into the batter. They’ll melt into gooey pockets of chocolate that make these Flourless Pumpkin Muffins extra special.

Step 5: Fill Muffin Cups

Divide the batter evenly among 10-12 muffin cups, filling each about three-quarters full. The batter will be thick, so use a spoon or small scoop—it helps keep portions even and gives the muffins a nice rounded top.

Step 6: Bake

Pop the tray into your preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean (a few melty chocolate smudges are totally fine!). The muffins should look puffed and golden.

Step 7: Cool and Enjoy

Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. This step helps them set and makes peeling off the liners super easy. Now all that’s left is to dig in!

How to Serve Flourless Pumpkin Muffins

Garnishes

A sprinkle of extra mini chocolate chips on top before baking adds a bakery-worthy touch, or try a light dusting of cinnamon sugar once they’ve cooled. For a festive flair, a drizzle of maple glaze or a dollop of dairy-free whipped cream turns these muffins into a dessert-worthy treat!

Side Dishes

Pair your Flourless Pumpkin Muffins with Greek yogurt and a handful of berries for a balanced breakfast, or serve alongside a steaming mug of chai or coffee for a cozy snack. They’re also right at home on a brunch platter with fresh fruit and scrambled eggs.

Creative Ways to Present

Arrange the muffins in a rustic basket lined with a tea towel for a charming brunch centerpiece, or stack them on a tiered cake stand for holiday gatherings. You can even wrap them individually in parchment and twine for a sweet homemade gift.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Flourless Pumpkin Muffins in an airtight container at room temperature for up to four days. They stay moist and flavorful, making them a perfect grab-and-go snack or quick breakfast all week long.

Freezing

For longer storage, freeze the muffins once they’ve cooled completely. Arrange them in a single layer in a freezer-safe bag or container, and they’ll keep beautifully for up to three months. Just thaw at room temperature or pop one in the microwave for a quick treat!

Reheating

To enjoy that fresh-from-the-oven warmth, microwave a muffin for about 15-20 seconds, or reheat in a 300°F oven for five minutes. This brings back the soft texture and enhances the pumpkin spice aroma.

FAQs

Can I substitute the almond butter?

Absolutely! Peanut butter or sunflower seed butter both work well in these Flourless Pumpkin Muffins, giving a slightly different flavor twist but maintaining the same moist texture.

Are these muffins suitable for kids?

Yes—they’re naturally sweetened, flourless, and packed with pumpkin, making them a wholesome snack for little ones. You can leave out the chocolate chips if you prefer, or swap in raisins for a fruity touch.

Do I need to use paper liners?

Paper liners make removal and cleanup easy, but you can also lightly grease the muffin tin if you don’t have any on hand. Just be sure to let the muffins cool a bit before removing so they hold their shape.

Can I use homemade pumpkin puree?

Definitely! Just make sure your puree is thick and not watery, as too much moisture can affect the muffin’s texture. Homemade or canned both work beautifully in this recipe.

How do I know when the muffins are done?

Insert a toothpick into the center of a muffin—if it comes out clean or with just a few moist crumbs (chocolate smudges are fine!), they’re ready. Overbaking can dry them out, so check at the 18-minute mark.

Final Thoughts

If you’re craving a treat that’s simple, nourishing, and packed with autumn warmth, these Flourless Pumpkin Muffins are a must-bake. I can’t wait for you to try them—don’t be surprised if they become a new favorite in your kitchen, too!

Flourless Pumpkin Muffins Recipe

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4.8 from 19 reviews

Author: admin
Total Time: 30 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

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Description

These Flourless Pumpkin Muffins are a healthy and delicious gluten-free treat perfect for fall. Made with almond butter, pumpkin puree, and warm spices, they are naturally grain-free and dairy-free, offering a moist and flavorful muffin that’s easy to prepare and ideal for breakfast or snack time.

Ingredients

Scale

Main Ingredients

1 cup canned pumpkin puree
2 large eggs
1/2 cup almond butter
1/4 cup maple syrup
1/4 cup coconut sugar
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/3 cup mini chocolate chips (optional)

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with paper liners or lightly greasing it to prevent sticking.
Mix Wet Ingredients: In a medium bowl, whisk together pumpkin puree, eggs, almond butter, maple syrup, coconut sugar, and vanilla extract until you get a smooth, homogeneous mixture.
Add Dry Ingredients: Stir in the baking soda, baking powder, pumpkin pie spice, cinnamon, and salt until everything is evenly combined to form a thick batter.
Fold in Chocolate Chips: Gently fold the mini chocolate chips into the batter if you’re using them, spreading them evenly throughout the mixture.
Fill Muffin Cups: Divide the batter evenly across 10-12 muffin cups, filling each about 3/4 full to allow room for rising.
Bake: Place the muffin tin in the oven and bake for 18-22 minutes. To check doneness, insert a toothpick into the center of a muffin; it should come out clean or with just a few crumbs attached.
Cool: Let the muffins cool in the tin for 5 minutes, then transfer them carefully to a wire rack to cool completely before serving.

Notes

These muffins are naturally gluten-free and grain-free, making them suitable for those with gluten sensitivities.
You can substitute almond butter with peanut butter or sunflower seed butter for a different flavor profile.
Store leftover muffins in an airtight container at room temperature for up to 4 days.
For longer storage, freeze muffins in a sealed container for up to 3 months.
Optional chocolate chips add sweetness and texture but can be omitted or replaced with nuts or dried fruit.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: American