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Flourless Pumpkin Muffins Recipe

Flourless Pumpkin Muffins Recipe
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★★★★★

4.7 from 30 reviews

These flourless pumpkin muffins are a moist, low-carb treat perfect for a quick breakfast or snack. Made with almond meal and pumpkin puree, they are naturally gluten-free and rich in autumnal spices, offering a healthy yet delicious way to enjoy seasonal flavors without flour.

Ingredients

Scale

Dry 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

Wet Ingredients

  • 1/3 cup pumpkin puree
  • 1 egg (or 1 flax egg for vegan alternative)

Optional

  • Handful mini chocolate chips

Instructions

  1. Preheat the oven and prepare pan: Set the oven to 350°F (177°C). Thoroughly grease a mini muffin tin to prevent sticking.
  2. Combine dry ingredients: In a mixing bowl, stir together almond meal, sugar (or sweetener), baking powder, salt, and cinnamon or pumpkin pie spice until evenly mixed.
  3. Add wet ingredients: Whisk in the pumpkin puree and egg (or flax egg) into the dry mixture until just combined. If using, fold in mini chocolate chips gently.
  4. Fill muffin cups: Spoon the batter evenly into the prepared mini muffin cups, filling each nearly full to ensure proper rise.
  5. Bake: Place the muffin tray on the center rack of the oven and bake for about 10 minutes for mini muffins, or 15 minutes if using a standard muffin tin. Muffins are done when a toothpick inserted comes out clean or with just a few moist crumbs.
  6. Cool and release: Remove muffins from the oven and let them cool in the tin. They will continue to firm up during cooling. Carefully run a knife around the edges and pop each muffin out.

Notes

  • For a vegan version, substitute the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water, mixed and rested).
  • Mini muffins have a lighter texture; the recipe yields 12 mini muffins or 4 large muffins if doubled accordingly.
  • Use sugar alternatives like erythritol or stevia for a lower sugar option.
  • Adding mini chocolate chips adds sweetness and texture but can be omitted for a plain version.
  • Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Nutrition

Keywords: flourless pumpkin muffins, gluten free pumpkin muffins, low carb pumpkin muffins, almond flour pumpkin muffins, pumpkin breakfast muffins, autumn muffin recipe

Find it online: https://victoriablair.com/flourless-pumpkin-muffins-recipe/