These flourless pumpkin muffins are soft, moist, naturally gluten-free, and perfect for a quick fall breakfast or healthy snack. Made with almond meal, pumpkin puree, and warm spices, they’re simple, wholesome, and delicious.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 12-14 mini muffins or 4 regular muffins
🧾 Ingredients
- 1 cup almond meal or almond flour (120g)
- 3 tbsp granulated sugar or sugar-free sweetener
- ½ tbsp baking powder
- ¼ tsp salt
- ½ tsp ground cinnamon or pumpkin pie spice
- ⅓ cup pumpkin puree (canned or homemade)
- 1 egg or flax egg (for vegan option)
- Optional: Mini chocolate chips or chopped nuts
🍳 Instructions
1. Preheat & Prep
Preheat oven to 350°F (175°C). Lightly grease a mini muffin tin or regular muffin tin.
2. Mix Dry Ingredients
In a medium bowl, combine:
- Almond meal
- Sugar
- Baking powder
- Salt
- Cinnamon or spice
- Optional: chocolate chips
3. Add Wet Ingredients
Whisk in the pumpkin puree and egg (or flax egg). Stir until a smooth batter forms.
4. Bake
Spoon the batter into the muffin cups.
- Mini muffins: Bake for 10 minutes
- Regular muffins: Bake for 15 minutes
Let cool completely before removing from tin.
5. Serve or Store
Enjoy immediately, or store in an airtight container. After the first day, refrigerate for freshness. These muffins also freeze well.
🔁 Substitutions & Tips
- Pumpkin Puree: You can substitute with mashed roasted sweet potato.
- Sweeteners: Use coconut sugar, brown sugar, or sugar-free options like erythritol or monk fruit.
- Egg-Free: Use a flax egg (1 tbsp ground flax + 2.5 tbsp water).
- Texture Tip: Mini muffins are fluffier; regular ones are fudgier.
Looking for more pumpkin ideas? Check out our no-bake pumpkin cheesecake balls for a creamy fall treat.
🍽 Serving Suggestions
- Top with vegan cream cheese, pumpkin butter, or almond butter.
- Sprinkle with cinnamon sugar or a streusel topping before baking.
- Pair with a warm drink like this iced mocha coffee.
📦 Storage Instructions
| Method | Duration | Notes |
|---|---|---|
| Room Temp | 1 day | In airtight container |
| Fridge | Up to 5 days | Keeps texture better |
| Freezer | Up to 2 months | Thaw before serving |
🥜 Allergy Note
If you’re allergic to almonds, these muffins are not suitable. However, you can try alternatives like our banana mochi or lemon truffles instead.
🔗 Related Recipes You’ll Love
- Looking for inspiration? Try our cherry ice cream for a refreshing twist.
- Don’t miss our light fluffy yogurt cloud cake—a dreamy dessert that’s soft as air.
- Discover great ideas like pistachio-cream cookies—gluten-free and rich in flavor.
- Want a frosty snack? Check out this cucumber sorbet for a summer chill.