These flourless pumpkin muffins are a cozy, naturally gluten-free treat made with simple pantry staples and no refined flour. Packed with real pumpkin and nut butter, they’re moist, tender, and slightly chewy—perfect for a fall snack or quick breakfast.

Flourless Pumpkin Muffins

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 cup pumpkin puree (not pumpkin pie filling)

2 large eggs

½ cup nut butter (peanut, almond, or cashew butter all work well)

¼ cup maple syrup or honey

1 teaspoon vanilla extract

1 teaspoon baking soda

1 teaspoon pumpkin pie spice (or mix of cinnamon, nutmeg, and cloves)

½ teaspoon ground cinnamon (extra boost!)

¼ teaspoon salt

Optional: ½ cup chocolate chips, chopped nuts, or raisins

Directions

Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease the wells.

In a medium bowl (or blender), I combine the pumpkin puree, eggs, nut butter, maple syrup, and vanilla extract. I whisk or blend until smooth.

Next, I stir in the baking soda, pumpkin pie spice, cinnamon, salt, and any optional add-ins like chocolate chips or chopped nuts.

I spoon the batter into 10–12 muffin wells, filling them almost to the top since they don’t rise a lot.

I bake the muffins for 18–22 minutes, until a toothpick comes out clean from the center.

After baking, I let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe yields about 10 to 12 muffins and takes around 25–30 minutes total, including prep and baking time. Each muffin is moist and satisfying, ideal for a grab-and-go breakfast or mid-day snack.

Variations

I sometimes add ¼–½ cup oats to the batter for a heartier muffin, or swap in sunflower seed butter for a nut-free option. For a more indulgent version, I’ll swirl in Nutella or add a dollop of cream cheese before baking—it’s such a treat!

Storage/Reheating

Because these muffins are so moist, I keep them in the fridge where they stay fresh for up to 5 days. When I want one, I just reheat it in the microwave for about 10–15 seconds. They’re also freezer-friendly—wrapped individually, they’ll keep for up to 2 months. I defrost them overnight or warm them straight from the freezer.

FAQs

What makes these muffins flourless?

I skip traditional flour altogether and rely on pumpkin puree, eggs, and nut butter to create structure and moisture. It’s a naturally gluten-free combination that works beautifully.

Can I make these vegan?

I haven’t tried them with egg substitutes yet, but flax eggs or a commercial egg replacer might work. Just keep in mind the texture may be slightly different.

Are these muffins sweet?

They’re lightly sweetened with maple syrup or honey, but if I want them sweeter, I sometimes add a little brown sugar or more maple syrup to the mix.

Can I use canned pumpkin pie filling?

No, I always use pure pumpkin puree—not pumpkin pie filling, which has added sugars and spices that can throw off the flavor and texture.

What’s the best nut butter to use?

I like using natural peanut butter for a rich flavor, but almond or cashew butter works just as well. I just make sure the only ingredients are nuts and salt for the best texture.

Conclusion

These flourless pumpkin muffins are one of my favorite easy bakes for fall and beyond. With wholesome ingredients, a quick prep, and rich pumpkin flavor, they’re a go-to snack I can feel good about. Whether I keep them simple or add in chocolate chips or nuts, they never last long in my kitchen.

📖 Recipe:

Flourless Pumpkin Muffins

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Author: Cheryl
Total Time: 28–32 minutes
Yield: 10–12 muffins
Diet: Gluten Free

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Description

These flourless pumpkin muffins are naturally gluten-free, made with real pumpkin and nut butter. Moist, tender, and slightly chewy, they make a perfect fall snack or quick breakfast.

Instructions

Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease the wells.
In a medium bowl or blender, combine the pumpkin puree, eggs, nut butter, maple syrup, and vanilla extract. Whisk or blend until smooth.
Stir in the baking soda, pumpkin pie spice, cinnamon, salt, and any optional add-ins like chocolate chips or chopped nuts.
Spoon the batter into 10–12 muffin wells, filling them almost to the top.
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.