You know that feeling when fall hits? You want something warm, spicy, and pumpkin-flavored, but you don’t want all the heavy flour and sugar that usually comes with it.
I’ve been there. After years in kitchens, I’ve seen my share of complicated recipes. That’s why I love these flourless pumpkin muffins. They are simple, packed with good stuff, and they actually taste amazing.
This recipe is for anyone who wants a delicious treat without the fuss. Let’s get baking.
What You’ll Need
- 1 cup creamy almond butter (or other nut/seed butter)
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1/2 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- 1/4 teaspoon salt
- 1/2 cup chocolate chips (optional, but recommended)
Tools for the Job
You don’t need any fancy equipment for this. Just the basics will do the trick.
| Tool | Purpose |
|---|---|
| Muffin Tin | To bake muffins |
| Liners | Prevents sticking |
| Mixing Bowls | For wet/dry ingredients |
| Whisk/Spatula | For mixing batter |
| Measuring Cups | To measure ingredients |
How to Make Flourless Pumpkin Muffins
Step 1: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
Step 2: In a large bowl, whisk together the almond butter, pumpkin puree, eggs, maple syrup, and vanilla extract until smooth.
Step 3: In a separate, smaller bowl, mix the cocoa powder, baking soda, pumpkin pie spice, and salt.
Step 4: Add the dry ingredients to the wet ingredients. Mix with a spatula until just combined. Don’t overdo it.
Step 5: Gently fold in the chocolate chips if you are using them.
Step 6: Divide the batter evenly among the 12 muffin cups. They will be about two-thirds full.
Step 7: Bake for 20-25 minutes. A toothpick inserted into the center should come out clean or with moist crumbs attached.
Step 8: Let the muffins cool in the tin for 10 minutes before moving them to a wire rack to cool completely.
Pro Tips
After making thousands of muffins, I’ve learned a few things. Here are some tips to make sure yours come out perfect on the first try.
- Blot Your Pumpkin: Canned pumpkin can have a lot of extra water. To avoid gummy muffins, spoon the puree onto a few paper towels and gently blot it before adding it to the bowl. This is a game-changer.
- Don’t Overmix: Once you add the dry ingredients, mix only until you can’t see any more powder. Overmixing can make the muffins tough and dense, even without flour.
- Room Temperature Ingredients: Let your eggs and almond butter sit on the counter for about 30 minutes before you start. Room temperature ingredients mix together much more easily and create a smoother batter.
- Let Them Cool Completely: I know it’s hard to wait. But these muffins set up as they cool. If you eat them hot from the oven, they can be a bit crumbly. Patience pays off with a much better texture.
Substitutions and Variations
This recipe is pretty flexible. Feel free to play around with it to fit your taste or what you have in the pantry.
| Ingredient | You Can Swap With | Notes |
|---|---|---|
| Almond Butter | Peanut or Cashew Butter | Changes the flavor |
| Nut-Free? | Sunflower Seed Butter | Works great |
| Maple Syrup | Honey or Agave | Use the same amount |
| Eggs | Flax Eggs (2) | For a vegan option |
| Cocoa Powder | Leave it out | For plain pumpkin spice |
You can also add other things to the batter. Try throwing in some chopped pecans, walnuts, or shredded coconut for extra texture. A half cup is usually a good amount.
Make-Ahead Tips
You can mix the dry ingredients together and store them in an airtight container for weeks.
The full batter can also be made a day ahead. Just cover the bowl and keep it in the fridge. When you’re ready, give it a quick stir and bake as directed.
Leftovers and Storage
Got leftovers? No problem.
Store the muffins in an airtight container. They will last on the counter for about 2 days or in the refrigerator for up to a week.
They also freeze really well. Just wrap them individually and they’ll be good for up to 3 months. Let them thaw on the counter or pop one in the microwave for a few seconds.
Frequently Asked Questions
Q1. Why did my muffins sink in the middle?
Ans: This usually happens for two reasons. Either the batter was overmixed, or they were underbaked. Make sure a toothpick comes out clean before you take them out of the oven.
Q2. Can I use fresh pumpkin puree instead of canned?
Ans: Yes, you can. Just make sure it’s thick, not watery. You might need to cook it down a bit to get rid of extra moisture. The “blotting” tip is extra important here.
Q3. My nut butter is really thick. Is that okay?
Ans: It’s best to use a creamy, drippy nut butter. If yours is too thick and stiff, it can make the batter hard to mix and the muffins dry. Try warming it slightly to make it easier to stir.
Q4. Can I make these without cocoa powder?
Ans: Absolutely. If you leave out the cocoa, you’ll have a classic pumpkin spice muffin. They are just as delicious. You don’t need to change anything else in the recipe.
Q5. Can I use a sugar substitute to make these keto-friendly?
Ans: You could try a liquid sugar substitute that measures like maple syrup. But be aware that this will change the texture and moisture level of the muffins. It may take some experimenting.
Wrapping Up
There you have it. A super simple recipe for a treat that feels good and tastes even better. You don’t have to be a professional baker to make these muffins.
Give this recipe a try. I think you’ll be surprised at how easy and delicious they are.
When you make them, come back and leave a comment. I’d love to hear how they turned out for you
