Go Back
As the crisp autumn air begins to weave its way into our lives, there's something undeniably comforting about the warm, spiced aroma of pumpkin baked goods wafting through the kitchen. Enter the Flourless Pumpkin Muffins Delight—a delectable treat that perfectly captures the essence of fall. These muffins are not only easy to prepare, but they also provide a healthier alternative to traditional baked goods, making them an ideal choice for those seeking to indulge without the guilt.

Flourless Pumpkin Muffins

Try these irresistible flourless pumpkin muffins for a healthy and delicious fall treat! Made with wholesome ingredients like pumpkin puree, almond butter, and spices, these muffins are gluten-free and packed with flavor. Bake them in just 30 minutes and enjoy a delightful snack or breakfast option. Add dark chocolate chips or nuts for an extra crunch. Perfectly moist and bursting with pumpkin goodness, they'll be a hit with everyone!
Print Recipe Pin Recipe

Ingredients
  

1 cup pumpkin puree (canned or fresh)

3 large eggs

1/2 cup almond butter (or any nut butter of your choice)

1/4 cup honey or maple syrup

1 tsp vanilla extract

1 tsp baking soda

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground ginger

1/4 tsp salt

1/2 cup dark chocolate chips (optional)

1/4 cup chopped pecans or walnuts (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease with cooking spray.

    Mix Wet Ingredients: In a large mixing bowl, whisk together the pumpkin puree, eggs, almond butter, honey (or maple syrup), and vanilla extract until smooth and well combined.

      Combine Dry Ingredients: In a separate bowl, mix the baking soda, cinnamon, nutmeg, ginger, and salt.

        Blend Ingredients Together: Gradually add the dry ingredient mixture to the wet mixture, stirring until just combined. Be careful not to overmix.

          Add Extras: Fold in the dark chocolate chips and nuts if using, ensuring they are evenly distributed throughout the batter.

            Scoop Batter: Using a spoon or ice cream scoop, divide the batter evenly among the muffin cups, filling each about 3/4 full.

              Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

                Cool Down: Remove from the oven and let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

                  Serve & Enjoy: Enjoy these deliciously moist flourless pumpkin muffins warm or at room temperature!

                    Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 12 muffins