Flourless Pumpkin Muffins
These moist and tender pumpkin muffins are made without flour—naturally gluten-free, full of warm spices, and perfect for a wholesome fall treat.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 8 muffins
- Category: Breakfast, Snack, Dessert
- Method: Baked
- Cuisine: American
- Diet: Gluten Free
Ingredients
1 cup pumpkin puree
2 large eggs
½ cup almond butter or peanut butter
¼ cup honey or maple syrup
1 tsp vanilla extract
1 tsp baking soda
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp salt
Optional: ½ cup dark chocolate chips or chopped nuts
Instructions
Preheat oven to 350°F (175°C). Line a muffin tin with 8 paper liners or grease lightly.
In a mixing bowl, whisk together pumpkin puree, eggs, nut butter, honey/maple syrup, and vanilla until smooth.
Add baking soda, cinnamon, nutmeg, and salt. Mix until fully incorporated.
Fold in chocolate chips or nuts, if using.
Divide batter evenly among the 8 muffin cups.
Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
Let cool for 10 minutes before removing from the tin.
Notes
These muffins are naturally gluten-free, grain-free, and refined sugar-free.
Use sunflower seed butter for a nut-free option.
Great for meal prep—store in an airtight container in the fridge for up to 5 days.
Add a sprinkle of pumpkin seeds on top for crunch and presentation.
Find it online: https://allrecipesmade.com/flourless-pumpkin-muffins/
