Flourless Pumpkin Muffins

 With no flour or dairy required, this healthy flourless pumpkin muffin recipe makes an absolutely wonderful Fall breakfast or snack!

Flourless healthy pumpkin muffins

Without a doubt, the best thing about these fudgy flourless pumpkin muffins is how good they taste.

But with just seven ingredients and one bowl, a close second is how incredibly easy the recipe is to make!

Mix the batter up in seconds, then let the oven do all the hard work. Soon, your entire kitchen will smell like cinnamon spice and pumpkin pie.

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Ingredients for pumpkin muffins with no flour

The recipe can be vegan, gluten-free, grain-free, paleo, low calorie, low carb, ketogenic, soy-free, dairy-free, egg-free, and sugar-free.

You will need the following ingredients:

Fresh or canned pumpkin puree, almond meal, granulated sweetener of choice, baking powder, salt, ground cinnamon or pumpkin pie spice, an egg or flax egg, and optional mini chocolate chips.

Pumpkin puree: The easy option is to buy canned pumpkin at the store. Or you can roast and puree your own pumpkin. Roasted sweet potato puree may be substituted.

Fine almond meal: The only ingredient in almond meal is almonds that have been ground up to resemble the texture of flour. You may also use almond flour here.

Sweetener: This can be regular sugar or brown sugar, unrefined coconut sugar, date sugar, or a no-sugar substitute like granulated xylitol or erythritol for a keto option.

Spices: You may use all ground cinnamon, all pumpkin pie spice, or a combination of the two. If using cinnamon, I like to add a pinch of cardamom, cloves, and ginger.

Vegan flourless pumpkin muffins: Use the flax egg option or commercial egg replacers also work well here. The recipe naturally has no milk or butter.

Feel free to experiment with different ingredients if you are feeling adventurous. I have not tried swapping oat flour or wheat flour for the almond meal so cannot recommend either of those in the pumpkin recipe.

How to make flourless pumpkin muffins

Preheat the oven to 350 degrees Fahrenheit, and grease a muffin tin or mini muffin tin.

In a medium mixing bowl, stir together the almond meal, sweetener, baking powder, salt, and cinnamon. If using chocolate chips, add them here as well.

Whisk in all remaining ingredients to form a batter.

Divide the flourless muffin batter among the prepared muffin cups, and place the pan on the center rack of the oven.

Bake mini muffins for ten minutes or larger muffins for fifteen minutes.

Remove the pan, and let the muffins cool fully before going around the sides with a knife and popping them out onto a plate.

Store leftovers in a covered container. After a day, I recommend refrigerating for freshness. The muffins can also be frozen. Thaw before serving.

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Tips, tricks, and toppings

If you make the recipe into flourless pumpkin mini muffins instead of large muffins, they will have a lighter texture. However, both ways work!

The recipe yields a little over a dozen mini muffins or about four regular muffins. Feel free to double all ingredients to feed a family.

Top the muffins with cream cheese frosting or Vegan Cream Cheese, spiced pumpkin butter or apple butter, or even almond butter or peanut butter.

Or make a basic pastry streusel and sprinkle it over the muffins right before baking.