Flourless Pumpkin Muffins Recipe
These Flourless Pumpkin Muffins are truly a celebration of cozy fall flavors, minus the gluten drama! They manage to be both soft and satisfying thanks to a blend of nut butter, pumpkin puree, and warm spices that come together in the easiest prep ever. In just about 30 minutes, you’ll have a batch of naturally gluten-free muffins ready to fuel your morning or curb your afternoon snack cravings. Whether enjoyed as breakfast, dessert, or an on-the-go treat, these muffins pack big pumpkin pie vibes, a hint of sweetness, and a moist crumb everyone will crave.
Ingredients You’ll Need
The beauty of these muffins lies in their simplicity. Every ingredient here has a specific job: adding moisture, delivering richness, layering in flavor, or helping the muffins rise and hold together. Here’s everything you’ll need and why they matter:
- 1 cup canned pumpkin puree: This delivers moisture, a gorgeous orange color, and that unmistakable pumpkin flavor.
- 2 large eggs: Eggs act as the binding agent and give structure and lift to our flourless batter.
- 1/2 cup almond butter or peanut butter: Nut butter replaces traditional flour, adding protein and richness to every bite.
- 1/4 cup honey or maple syrup: Natural sweetness with just a whisper of caramel or floral notes, depending on your choice.
- 1 teaspoon vanilla extract: Adds fragrant depth and rounds out all the flavors.
- 1/2 teaspoon baking soda: Helps the muffins puff up nicely without flour.
- 1/2 teaspoon baking powder: Works alongside the baking soda to ensure light, tender muffins.
- 1 teaspoon pumpkin pie spice: Signature blend of cinnamon, nutmeg, ginger, and cloves that defines pumpkin treats.
- 1/2 teaspoon ground cinnamon: A little extra warmth never hurts, right?
- 1/4 teaspoon salt: Balances sweetness and brings all the flavors together.
- Optional: 1/4 cup mini chocolate chips or chopped nuts: For those who love a fun twist or a bit of crunch, these take your muffins to the next level.
How to Make Flourless Pumpkin Muffins
Step 1: Prep the Oven and Muffin Tin
Start by preheating your oven to 350°F to get it nice and hot for even baking. Grab your favorite muffin tin and line it with paper liners, or give it a thorough greasing if you prefer a crisp edge. These simple prep steps ensure your Flourless Pumpkin Muffins pop right out without any fuss.
Step 2: Mix Your Wet Ingredients
In a medium mixing bowl, combine the pumpkin puree, eggs, nut butter, honey (or maple syrup), and vanilla extract. Whisk until the mixture is smooth and glossy. The pumpkin and nut butter should blend to a creamy batter, promising that moist crumb everyone loves about Flourless Pumpkin Muffins.
Step 3: Add the Dry Ingredients
Sprinkle in the baking soda, baking powder, pumpkin pie spice, cinnamon, and salt. Stir gently until there are no dry streaks left—this step unlocks the autumnal aroma that fills your kitchen as the muffins bake.
Step 4: Fold in Extras
If you’re adding mini chocolate chips or chopped nuts, fold them in carefully. They’ll dot your Flourless Pumpkin Muffins with bursts of chocolate or satisfying crunch in every bite—totally optional, but highly recommended for extra flair!
Step 5: Fill the Muffin Cups and Bake
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full for a perfect dome as they rise. Slide the pan into the oven and bake for 18 to 22 minutes. You’ll know they’re ready when a toothpick poked in the center comes out clean (except for a bit of melty chocolate if you went that route!).
Step 6: Cool and Enjoy
Let your muffins rest in the tin for about 5 minutes—they’re fragile straight from the oven. Then transfer them to a wire rack to finish cooling completely. This little extra patience ensures perfect texture every time.
How to Serve Flourless Pumpkin Muffins
Garnishes
For a simple finish, dust your muffins with a sprinkle of cinnamon or a light shower of powdered sugar. Feeling fancy? A dollop of Greek yogurt or a drizzle of nut butter makes them look bakery-worthy without any extra work. If you went the chocolate chip route, a few extra chips on top before baking make for a picture-perfect topping.
Side Dishes
Pair your muffins with a steaming mug of chai tea, rich hot cocoa, or a simple black coffee for an unbeatable breakfast. They’re also lovely with a bowl of fruit salad or alongside scrambled eggs for a balanced brunch.
Creative Ways to Present
Try stacking three Flourless Pumpkin Muffins, threading them with skewers, and serving as a shareable pull-apart treat at brunch. Set up a “DIY muffin bar” with small bowls of toppings—think pumpkin seeds, mini chocolate chips, and coconut flakes—so everyone can customize theirs once baked. Or, serve warm muffins split and spread with cream cheese or apple butter for a cozy twist.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, pop any leftover Flourless Pumpkin Muffins into an airtight container. They’ll stay delightfully moist and tender at room temperature for up to three days, making them a stellar grab-and-go option for busy mornings.
Freezing
To keep muffins fresh for later, arrange the cooled muffins in a single layer in a zip-top bag or airtight container. Freeze for up to two months. For best results, thaw at room temperature or overnight in the fridge—no one will ever guess they weren’t just baked!
Reheating
If you like your muffins a little warm, simply microwave an individual Flourless Pumpkin Muffin for about 10–15 seconds, or reheat in a 300°F oven for 5 minutes. This revives both flavor and softness, making them taste bakery-fresh in moments.
FAQs
Can I use homemade pumpkin puree instead of canned?
Absolutely! Just make sure your homemade puree is thick and not watery, as excess moisture can make the muffins too soft. Strain or blot your puree if needed for the best results in your Flourless Pumpkin Muffins.
What can I substitute for almond or peanut butter?
If nut allergies are a concern, sunflower seed butter swaps in perfectly and keeps the muffins safe for all. Just be mindful that some seed butters can turn green when baked due to a harmless chemical reaction, but they’ll taste just as delightful!
How do I make the muffins dairy-free?
These muffins are already dairy-free if you choose dairy-free chocolate chips or skip them entirely. The rest of the ingredients are naturally dairy-free, keeping Flourless Pumpkin Muffins accessible to many diets.
Can I double the recipe?
Yes! The recipe doubles beautifully if you want to make enough for a crowd or stock your freezer. Just make sure to use two muffin tins or bake in batches, and rotate the pans halfway through for even baking.
Why did my muffins sink in the middle?
This can happen if the muffins are underbaked or cooled too quickly. Make sure a toothpick comes out clean when testing for doneness, and let them cool in the pan briefly before transferring to a rack. Because Flourless Pumpkin Muffins are so moist, giving them time to finish setting is key.
Final Thoughts
If you’ve been on the hunt for a muffin that feels decadent but fits right into a wholesome lifestyle, Flourless Pumpkin Muffins are your answer. They’re simple, quick, and bursting with cozy autumn flavors—just the thing to bake (and share!) on a crisp day. I can’t wait for you to try them and make them your new favorite all year round!
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Flourless Pumpkin Muffins Recipe
- Total Time: 30 minutes
- Yield: 9–10 muffins 1x
- Diet: Vegetarian
Description
Indulge in these moist and flavorful Flourless Pumpkin Muffins that are easy to make and perfect for a gluten-free and dairy-free treat. Packed with pumpkin goodness and warm spices, these muffins are a delightful option for breakfast or a snack.
Ingredients
Wet Ingredients:
- 1 cup canned pumpkin puree
- 2 large eggs
- 1/2 cup almond butter or peanut butter
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- optional: 1/4 cup mini chocolate chips or chopped nuts
Instructions
- Preheat the Oven: Preheat the oven to 350°F and prepare a muffin tin with liners or grease.
- Mix Wet Ingredients: In a medium bowl, combine pumpkin puree, eggs, nut butter, honey, and vanilla until smooth.
- Add Dry Ingredients: Stir in baking soda, baking powder, pumpkin pie spice, cinnamon, and salt until well mixed.
- Optional: Fold in chocolate chips or nuts.
- Fill Muffin Cups: Spoon batter into muffin cups, filling each about 3/4 full.
- Bake: Bake for 18–22 minutes, or until a toothpick comes out clean.
- Cool and Serve: Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- These muffins are naturally gluten-free and can be dairy-free if using dairy-free chocolate chips.
- Store in an airtight container for up to 3 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 9g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg
