Flourless Pumpkin Muffins Recipe

Introduction

These flourless pumpkin muffins are a delicious and healthy treat perfect for fall or any time you want a moist, flavorful snack. Made with almond meal and pumpkin puree, they offer a naturally gluten-free option that’s easy to prepare and ready in just minutes.

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
• 1/3 cup pumpkin puree
• 1 egg (or flax egg)
• Optional: handful of mini chocolate chips

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a mini muffin tin well. Mini muffins work best for a lighter texture, but you can use a regular muffin tin if preferred.
2. Step 2: In a bowl, stir together the almond meal, sugar, baking powder, salt, and cinnamon or pumpkin pie spice until evenly combined.
3. Step 3: Whisk in the pumpkin puree and egg (or flax egg) until the mixture is smooth. If using, fold in the mini chocolate chips gently.
4. Step 4: Divide the batter evenly among the muffin cups. For mini muffins, bake on the center rack for about 10 minutes; for regular muffins, bake for 15 minutes.
5. Step 5: Remove the muffins from the oven and let them cool completely in the tin. This allows them to firm up and makes them easier to remove. Carefully run a knife around the edges before popping each muffin out.

Tips & Variations

• Try adding chopped nuts or dried fruit to the batter for extra texture and flavor.
• Use pumpkin pie spice for a richer, warm spice blend, or stick to cinnamon for simplicity.
• For a vegan version, replace the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, let sit 5 minutes).
• If you prefer sweeter muffins, increase the sugar or sweetener to 4 tablespoons.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze for up to 3 months. To reheat, warm in the microwave for 20–30 seconds or enjoy thawed muffins at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of almond meal?

This recipe is designed to be flourless and gluten-free using almond meal. Using regular flour will change the texture and may require adjustments to the liquid ingredients.

How can I tell when the muffins are done?

The muffins are done when they are lightly golden and spring back when gently pressed. You can also insert a toothpick into a muffin center; it should come out clean or with a few moist crumbs.

Flourless Pumpkin Muffins Recipe

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★★★★★

4.4 from 50 reviews

These Flourless Pumpkin Muffins are a delightful, gluten-free treat perfect for fall or any time you crave a moist and flavorful muffin. Made with almond flour, pumpkin puree, and warm spices, these muffins are lightly sweetened and have a tender, fluffy texture. Ideal as a quick breakfast or snack, you can easily customize them by adding mini chocolate chips.

• Author: Marco
• Prep Time: 10 minutes
• Cook Time: 10 minutes (mini muffins) or 15 minutes (regular muffins)
• Total Time: 20-25 minutes
• Yield: 4 regular muffins or 8 mini muffins 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

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 flax egg)

Optional

• Handful mini chocolate chips

Instructions

1. Preheat Oven and Prepare Tin: Preheat your oven to 350°F (175°C). Grease a mini muffin tin thoroughly to prevent sticking and ensure easy removal of the muffins.
2. Mix Dry Ingredients: In a large bowl, stir together the almond flour, sugar (or sugar-free sweetener), baking powder, salt, and cinnamon or pumpkin pie spice until fully combined.
3. Add Wet Ingredients: Whisk in the pumpkin puree and egg (or prepared flax egg) to the dry ingredients until you have a smooth, consistent batter.
4. Optional Add-ins: Fold in the mini chocolate chips gently if using, ensuring they are evenly distributed throughout the batter.
5. Fill Muffin Tin: Divide the batter evenly among the greased mini muffin cups, filling each about 3/4 full to allow room for rising.
6. Bake Muffins: Place the muffin tin on the center rack of the oven. Bake for approximately 10 minutes for mini muffins or 15 minutes if making regular-sized muffins. The muffins should be set and slightly golden on top.
7. Cool and Remove: Remove the muffins from the oven and allow them to cool in the tin. As they cool, they will firm up, making them easier to handle. Once cool, carefully run a knife around the edges and pop the muffins out of the tin.

Notes

• Mini muffins yield a lighter texture and quicker baking time.
• You can double the recipe to make 8 mini or 8 regular muffins.
• Flax egg is a great vegan substitute for a regular egg.
• Ensure the muffin tin is well greased to avoid sticking.
• Store muffins in an airtight container for up to 3 days or freeze for longer storage.

Keywords: Flourless pumpkin muffins, gluten-free pumpkin muffins, almond flour muffins, healthy pumpkin muffins, grain-free muffins