Dessert

Soft Flourless Pumpkin Muffins

  

The first cool morning of fall always stirs something in me—a gentle pull toward the kitchen. This year, it happened during our annual family Sunday brunch. The grandkids were building towers with apples, my husband was reading the paper, and I was craving the scent of cinnamon and pumpkin that always reminds me of comfort and warmth.

I had a bag of almond flour sitting in the pantry, a leftover can of pumpkin puree, and a spark of curiosity. Why not make something simple, healthy, and heartwarming?

I remembered a time, back when I was still teaching, when my students surprised me with homemade muffins on Teacher Appreciation Day. They weren’t perfect, but they were baked with love, and that’s what mattered most.

These Flourless Pumpkin Muffins capture that same feeling. They’re soft, lightly sweet, and bursting with pumpkin spice flavor. Plus, they’re gluten-free and wholesome enough for breakfast or an afternoon snack with tea.

Short Description

These cozy flourless pumpkin muffins are made with almond flour, pumpkin puree, and warm spices for a naturally gluten-free treat. Soft, tender, and lightly sweetened, they’re perfect for breakfast, snacks, or sharing with loved ones.

Key Ingredients

  • 1 cup almond meal or almond flour (120g)
  • 3 tbsp sugar or granulated sugar-free sweetener
  • ½ tbsp baking powder
  • ¼ tsp salt
  • ½ tsp cinnamon or pumpkin pie spice
  • ⅓ cup pumpkin puree
  • 1 egg or flax egg
  • Optional: handful of mini chocolate chips

Tools Needed

  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Mini muffin tin
  • Nonstick cooking spray or muffin liners
  • Cooling rack

Cooking Instructions

Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Lightly grease a mini muffin tin with nonstick spray or line with paper cups.

Step 2: Mix Dry Ingredients
In a large mixing bowl, combine almond flour, sugar, baking powder, salt, and cinnamon (or pumpkin pie spice). Stir well to blend the dry ingredients evenly.

Step 3: Combine Wet Ingredients
In another bowl, whisk together pumpkin puree and the egg (or flax egg) until smooth and creamy.

Step 4: Bring It All Together
Pour the wet mixture into the dry ingredients. Stir gently until just combined. Avoid overmixing so your muffins stay soft and fluffy. If you’re adding chocolate chips, fold them in now.

Step 5: Fill and Bake
Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full. Bake on the center rack for 10 minutes for mini muffins, or about 15 minutes for regular size.

Step 6: Cool and Serve
Remove from the oven and let them cool in the tin for 5 minutes. Then, run a small knife around each muffin to loosen and lift them out gently. Let them finish cooling on a rack—they’ll continue to firm up as they cool.

Tip: If the muffins feel too moist in the center, pop them back into the warm oven (turned off) for 2–3 minutes.

Why You’ll Love This Recipe

Naturally Gluten-Free: Made with almond flour, these muffins are perfect for those avoiding gluten.

Wholesome and Light: No refined flour, yet moist and flavorful.

Quick and Easy: Simple ingredients and ready in under 30 minutes.

Versatile: Works beautifully for breakfast, snacks, or even as a dessert with coffee.

Kid-Friendly: Soft texture and mild sweetness make them a hit with little ones.

Mistakes to Avoid & Solutions

Overmixing the Batter: This can make muffins dense. Stir only until ingredients are combined.

Skipping the Cooling Step: They may crumble if removed too soon. Let them rest before lifting out.

Not Measuring Almond Flour Properly: Too much can dry the muffins. Spoon and level it instead of packing.

Using Too Much Pumpkin: It can make them soggy. Stick to ⅓ cup for perfect texture.

Overbaking: Check at the 10-minute mark; almond flour bakes faster than regular flour.

Serving and Pairing Suggestions

Serve warm with a pat of butter or a drizzle of honey.

Pair with hot coffee, spiced chai, or a cold glass of almond milk.

For brunch, serve alongside fruit salad or Greek yogurt.

Add a sprinkle of powdered sugar or a light cream cheese glaze for a dessert twist.

Storage and Reheating Tips

Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

For longer storage, freeze for up to 2 months.

To reheat, microwave for 10–15 seconds or warm in a 300°F oven for 5 minutes to bring back their softness.

FAQs

1. Can I use coconut flour instead of almond flour?
No, coconut flour absorbs much more moisture, so it won’t produce the same texture.

2. Can I make these vegan?
Yes, simply use a flax egg (1 tbsp ground flaxseed + 2½ tbsp water) instead of a regular egg.

3. Can I reduce the sugar?
Absolutely. You can cut the sugar to 2 tbsp or use a sugar-free sweetener without affecting texture.

4. How can I make them extra moist?
Add a tablespoon of Greek yogurt or applesauce to the batter for added moisture.

5. Are they safe for kids with nut allergies?
Unfortunately, almond flour is not safe for those with nut allergies. Try oat flour as a substitute, but expect a slightly denser texture.

Tips & Tricks

Use pumpkin puree, not pumpkin pie filling. The latter has added sugar and spices.

Mix by hand for better control—electric mixers can overwork almond flour.

Let the muffins cool fully before storing to prevent condensation.

Add a few chocolate chips or chopped walnuts for extra texture.

For festive flair, top each muffin with a light dusting of cinnamon before baking.

Recipe Variations

Chocolate Chip Pumpkin Muffins: Add ¼ cup mini chocolate chips for a sweet upgrade.

Maple Pecan Muffins: Swap sugar for maple syrup and fold in chopped pecans for a nutty twist.

Spiced Chai Muffins: Mix in a pinch of ground cardamom and nutmeg for cozy chai notes.

Apple Pumpkin Muffins: Stir in ¼ cup finely chopped apples for extra sweetness and texture.

Coconut Pumpkin Muffins: Add shredded coconut to the batter for a tropical hint.

Final Thoughts

When I pulled these muffins out of the oven that morning, the scent of pumpkin and cinnamon filled the kitchen, wrapping around me like a soft blanket. The grandkids were the first to notice—within seconds, they were peeking over the counter, asking if they could “taste test.” I handed them each a warm muffin, and the smiles that followed were better than any compliment.

That’s what I love most about baking, how something so simple can bring people together in a heartbeat. These muffins may be flourless, but they’re full of warmth, love, and a touch of autumn magic. Every bite feels like home, no matter where you are or who you share it with.

Flourless Pumpkin Muffins

Sandra Myers
These cozy flourless pumpkin muffins are made with almond flour, pumpkin puree, and warm spices for a naturally gluten-free treat. Soft, tender, and lightly sweetened, they’re perfect for breakfast, snacks, or sharing with loved ones.
Calories

Ingredients
  

  • 1 cup almond meal or almond flour 120g
  • 3 tbsp sugar or granulated sugar-free sweetener
  • ½ tbsp baking powder
  • ¼ tsp salt
  • ½ tsp cinnamon or pumpkin pie spice
  • cup pumpkin puree
  • 1 egg or flax egg
  • Optional: handful of mini chocolate chips

Instructions
 

  • Preheat your oven to 350°F (175°C) and lightly grease a mini muffin tin or line with paper cups.
  • In a large bowl, combine almond flour, sugar, baking powder, salt, and cinnamon (or pumpkin pie spice). In another bowl, whisk together pumpkin puree and the egg (or flax egg) until smooth.
  • Pour the wet mixture into the dry ingredients and stir gently until just combined. Fold in chocolate chips if using.
  • Spoon the batter into the muffin cups, filling about three-quarters full, and bake on the center rack for 10 minutes for mini muffins or about 15 minutes for regular size.
  • Let muffins cool in the tin for 5 minutes, then gently loosen with a knife and transfer to a cooling rack to finish firming up.

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