Flourless Pumpkin Muffins

Why You’ll Love This Recipe

I love that these muffins come together in just one bowl and bake up beautifully tender and flavorful. They’re made with pantry staples, naturally gluten-free, and can easily be made dairy-free. The pumpkin and nut butter give them a rich, moist crumb, while the spices bring that cozy fall feeling I crave year-round. And with optional chocolate chips or nuts, I can make them feel indulgent or wholesome—whatever I’m in the mood for.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup pumpkin puree
2 large eggs
½ cup almond butter or peanut butter
¼ cup honey or maple syrup
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon salt
Optional: ½ cup dark chocolate chips or chopped nuts

Directions

1. I preheat the oven to 350°F (175°C) and line a muffin tin with 8 liners or grease it lightly with oil.

2. In a large bowl, I whisk together the pumpkin puree, eggs, almond butter, honey (or maple syrup), and vanilla extract until smooth and well combined.

3. I stir in the baking soda, cinnamon, nutmeg, and salt. If I’m adding chocolate chips or nuts, I fold them in now.

4. I divide the batter evenly between the 8 muffin cups—they’ll be fairly full, and that’s okay since they won’t rise as much as traditional muffins.

5. I bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

6. I let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Servings and timing

Yield: 8 muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serving Size: 1 muffin
Calories per Serving: ~180 kcal

Macronutrients (approximate):

• Protein: 6g

• Fat: 12g

• Net Carbs: 10g

• Gluten-Free

Variations

When I want a little extra texture, I mix in chopped pecans or walnuts. For more sweetness or a dessert feel, dark chocolate chips do the trick. I’ve also made a batch with pumpkin pie spice instead of just cinnamon and nutmeg for extra depth. If I want a vegan version, I swap in flax eggs and use maple syrup instead of honey.

Storage/Reheating

These muffins keep well in an airtight container at room temperature for 2 days or in the fridge for up to 5 days. I reheat them in the microwave for 10–15 seconds if I want that just-baked warmth. They also freeze great—just thaw overnight or warm in the oven.

FAQs

Can I use canned pumpkin pie filling instead of puree?

I don’t recommend it. Pumpkin pie filling has added sugar and spices, which can throw off the balance of the recipe. Pure pumpkin puree is best.

Can I use a different nut butter?

Yes, I often switch between almond butter and peanut butter. Cashew butter or sunflower seed butter also works well.

Can I make these muffins vegan?

Yes. I use two flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water) and maple syrup instead of honey for a vegan version.

Do these muffins rise like regular ones?

Not quite as much, since there’s no flour. But they still get a nice dome and hold their shape beautifully.

Are these muffins good for meal prep?

Absolutely. I make a batch at the start of the week and grab one for breakfast or a snack. They stay moist and delicious even after a few days.

Conclusion

These Flourless Pumpkin Muffins are one of my favorite healthier bakes—simple, nourishing, and full of cozy flavor. Whether I’m craving something sweet but clean, or need a gluten-free option for friends, this recipe always delivers. With just one bowl and a handful of ingredients, I get moist, tender muffins that feel like a treat but are good for me too.

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