Hey y’all! If you’re craving a cozy, fall-inspired bake without the flour fuss, these Flourless Pumpkin Muffins are about to be your new go-to. They’re tender, moist, warmly spiced, and perfect for breakfast, snack time, lunchboxes, or a wholesome dessert. Ready in about 30 minutes and made with real pumpkin and pantry staples—let’s get cooking!
Prep: 10 minutes | Cook: 18 minutes | Total: 28 minutes | Yield: 12 muffins
Why You’ll Love These Flourless Pumpkin Muffins
- Moist, tender crumb with rich pumpkin spice flavor—no flour needed.
- Naturally gluten-free and dairy-free, with simple, wholesome ingredients.
- Quick: one bowl, no mixer, and they bake in exactly 18 minutes.
- Meal-prep friendly; they freeze beautifully for grab-and-go mornings.
- Customizable with chocolate chips, nuts, or a swirl of dairy-free cream cheese.
Ingredients
- 1 cup (240 g) canned pumpkin purée (not pumpkin pie filling)
- ¾ cup (190 g) creamy almond butter, well-stirred
- 2 large eggs (about 100 g), room temperature
- ⅓ cup (110 g) pure maple syrup
- ¼ cup (60 ml) unsweetened almond milk
- 1 teaspoon (5 ml) vanilla extract
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- ¼ teaspoon fine sea salt
- ⅓ cup (60 g) mini dark chocolate chips, optional
- ⅓ cup (35 g) chopped pecans or walnuts, optional
How to Make Flourless Pumpkin Muffins
Step 1: Prep the pan and oven
Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or lightly grease with oil.
Step 2: Whisk the wet ingredients
In a large bowl, whisk together pumpkin purée, almond butter, eggs, maple syrup, almond milk, and vanilla until smooth and glossy.
Step 3: Add the dry ingredients
Sprinkle in pumpkin pie spice, baking soda, and salt. Whisk just until incorporated, then fold in chocolate chips and/or nuts if using.
Step 4: Fill the cups
Divide the batter evenly among the 12 muffin cups (about ¾ full each). If you like, add a few extra chocolate chips on top.
Step 5: Bake
Bake for exactly 18 minutes, until the tops are set and springy. A toothpick inserted in the center should come out with a few moist crumbs, not wet batter.
Step 6: Cool
Cool in the pan for 5 minutes, then transfer muffins to a wire rack to cool for at least 10 minutes before enjoying.
Notes & Resources
- Use 100% pumpkin purée, not pumpkin pie filling. Curious what’s really in canned pumpkin? This deep dive from Serious Eats explains it well: What’s Actually in Canned Pumpkin?
- Almond butter should be creamy and well-stirred; if it’s cold or very thick, gently warm it so it blends smoothly with the pumpkin.
- For consistent results, bake in the center of the oven and avoid opening the door during the first 15 minutes.
Variations: Grain-Free Pumpkin Muffins
- Chocolate Chunk: Swap the mini chips for ½ cup (85 g) chopped dark chocolate and finish with a pinch of flaky sea salt.
- Espresso Spice: Stir in 1 teaspoon instant espresso powder for café vibes that intensify the chocolate and spices.
- Cream Cheese Swirl: Beat 3 oz (85 g) dairy-free cream cheese with 1 tablespoon maple syrup; spoon 1 teaspoon on each muffin and swirl before baking.
Required Equipment
- 12-cup muffin pan
- Paper liners or silicone liners
- Large mixing bowl and whisk
- Rubber spatula
- Cookie scoop or ¼-cup measure
- Wire cooling rack
Storage for Flourless Pumpkin Muffins
- Room temperature: Store in an airtight container up to 2 days.
- Refrigerator: Up to 5 days; warm briefly in the microwave (10–15 seconds) to soften.
- Freezer: Wrap individually and freeze up to 3 months. Thaw at room temp 30–45 minutes or reheat from frozen for 20–30 seconds.
Serving & Pairings
- Spread with almond butter or maple butter and a sprinkle of cinnamon.
- Pair with Greek yogurt and fresh berries for a protein-packed breakfast.
- Sip alongside hot coffee, chai, or black tea for cozy fall flavor.
Pro Tips for Flourless Pumpkin Muffins
- Check your oven: An oven thermometer helps ensure accurate baking time and rise. Great guide on oven accuracy here: King Arthur Baking.
- Doneness cue: For ultra-consistent results, muffins are done around an internal temp of 200°F (93°C); learn more about quick-bread doneness from ThermoWorks.
- Room-temp ingredients: Cold eggs and nut butter can make the batter seize; bring them to room temperature for the fluffiest crumb.
FAQ: Flourless Pumpkin Muffins
Can I use a different nut or seed butter? Yes—peanut butter or cashew butter work well; for nut-free, try sunflower seed butter, noting it may tint green due to a natural reaction (harmless!).
Can I make these muffins refined sugar-free? Use pure maple syrup as written; it’s unrefined. You can also use honey in equal measure, but the flavor will be slightly different.
Why did my muffins sink? Overmixing, underbaking, or an inaccurate oven temp are common culprits. Mix just until combined, bake the full 18 minutes, and verify oven temperature with a thermometer.