Dessert

Flourless Pumpkin Muffins Recipe

ByRita Bennet November 15, 2025November 15, 2025

Introduction

These flourless pumpkin muffins are a deliciously moist and naturally sweet treat perfect for fall or anytime you crave a wholesome snack. Made without any flour, they rely on almond butter and pumpkin puree for a tender texture and rich flavor. Easy to whip up, they make a great gluten-free option that everyone will love.

A group of golden brown muffins with a rough, crumbly texture are shown on a white tray, each muffin topped with thin, white icing drizzled in irregular lines. The muffins are closely packed, with the closest one sharply in focus, showing a detailed cracked top and moist crumbs. The background is blurred, with soft natural light coming through a window, and the setting is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup pumpkin puree
2 large eggs

1 cup creamy almond butter (or peanut butter)
¼ cup honey or pure maple syrup

1 tsp vanilla extract
1 tsp baking soda

½ tsp baking powder
1½ tsp cinnamon
½ tsp pumpkin pie spice

Pinch of salt
¼ cup mini chocolate chips (optional)

Instructions

Step 1: Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it to prevent sticking.

Step 2: In a large bowl, whisk together the pumpkin puree, eggs, almond butter, honey, and vanilla extract until smooth and well combined.
Step 3: Add the baking soda, baking powder, cinnamon, pumpkin pie spice, and salt. Stir the mixture until all the spices and leavening agents are evenly incorporated.
Step 4: Fold in the mini chocolate chips if using, ensuring they are evenly distributed throughout the batter.

Step 5: Divide the batter evenly among the muffin cups, filling each about three-quarters full to allow for rising.
Step 6: Bake for 20–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 7: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.

Tips & Variations

For a nut-free version, substitute almond butter with sunflower seed butter.
Add chopped nuts or dried fruit to the batter for extra texture.
Use pumpkin pie spice blend if you prefer a simplified spice mix.

Make them mini muffins by using a mini muffin tin and reducing bake time to about 12–15 minutes.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To reheat, warm them in the microwave for 15–20 seconds or enjoy at room temperature.

How to Serve

The image shows two pumpkin muffins stacked on top of each other on a white plate with a white marbled background. The bottom muffin is whole, with a moist, shiny, dark golden-brown texture and drizzled white icing starting from the top and dripping down the sides, pooling slightly on the plate. The top muffin is placed horizontally, showing its inside crumb which is soft, fluffy, and vibrant orange with small darker spots, also topped with some white icing that is slightly melted. More muffins are blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree?

Yes, canned pumpkin puree works perfectly in this recipe and is a convenient option year-round.

Are these muffins gluten-free?

Yes, these muffins contain no flour and rely on almond butter, making them naturally gluten-free. Just be sure to use gluten-free baking powder if needed.