Easy 7-ingredient Healthy Flourless Pumpkin Muffins made with no oil or refined sugar and packed with 6g of protein per muffin! So moist, fluffy and naturally gluten free.
Does it get any easier than this?!
Now tell me. Are you on the pumpkin train? Been riding it since late August? Already over it and committed to apples and squash? No matter your stance on pumpkin, I’m here for you.
In case you need juuuuust another healthy pumpkin baked good recipe, today is the day for you. These Flourless Pumpkin Muffins could not be easier to make and require only seven ingredients that you probably already have in the pantry. They also happen to be dairy free, gluten free, and paleo!
These muffs are so freaking moist that it’s near magical. AND! They stay that moist in the fridge for like, several days. Seriously…my last batch has been in there for at least a week and they’re still going strong. They’re just divine with coffee or chai tea!
Recipe tips and substitutions
These muffins come together in no time. Simply place all the ingredients in a blender or food processor, and voila! You can also mix by hand, but I find the aforementioned options a bit easier on the arms.
Nut butter: Almond butter and cashew butter both compliment the pumpkin flavors nicely. Be sure they’re creamy and drippy, the kind that pours out of the container, not the refrigerated hard kind as that will throw off the texture. Use sunflower seed butter for a nut free version.
Eggs: Eggs are essential in this recipe. Unfortunately flax eggs won’t work here!
Maple syrup: I’ve only tested this recipe with a liquid sweetener. I think agave or honey would also work.
Pumpkin pie spice: This bread has a lot of spice, but I think it’s perfect! Pumpkin pie spice keeps it super easy, but you can also make your own with 4 tsp cinnamon, 1 tsp nutmeg, 1 tsp ginger, and 1/2 tsp cloves. The measure out 2 tbsp for this recipe.
Add-ins: Chocolate chips, dried cranberries, chopped walnuts, and pecans would all be delish here.
Can these be made vegan?
Unfortunately this isn’t a recipe that can easily be made vegan because the eggs are so important for structure. Flourless muffins made with nut butter are funky like that.
Which nut butter is best?
I have only made these with almond butter (I get Kirkland brand at Costco), but the neutral, cookie-like flavor of cashew butter would also be great. I do not recommend using peanut butter because 1) they’ll taste overwhelmingly like peanut butter and 2) peanut butter is more dry, so I don’t think the texture would be right.
For a nut free version, you can use sunflower seed butter, but they will have a stronger flavor. Also, a natural reaction occurs with sunflower seed butter and baking soda that makes muffins turn an odd shade of green. It’s harmless, but beware!
The best place to store these pumpkin muffins is on the countertop in an air-tight container for up to three days. They will stay moist for a surprisingly long time! If you still have some left, you can store them in the fridge for up to a week or more and it will stay moist.
To freeze muffins, place in a freezer bag in an even layer. They will stay fresh for up to three months. You can thaw them on the counter when you’re ready to eat or microwave them individually.
More pumpkin favorites:
I hope you’re as in love with these delectable Flourless Pumpkin Muffins as I am! If you make it, please leave a comment and star rating letting me know how it turned out. I’m so grateful for your feedback!
Blend all ingredients in a food processor or blender. Alternatively, you can whisk together all ingredients in a large mixing bowl. Fold in any add-ins of choice if desired, like 1/2 cup of chocolate chips or chopped walnuts.
Divide batter evenly into muffin tin. Bake for 20-25 minutes (mine took 23 minutes), or until a knife comes out clean. Allow muffins cool for at least 20 minutes before removing from the pan and cooling on a wire rack.
STORAGE: Store muffins in an air-tight container on the counter for up to 3 days and then transfer any leftovers to the fridge. They will last up to a week in the refrigerator. To freeze muffins, place in a freezer bag in an even layer. They will stay fresh for up to 3 months. You can thaw them on the counter when you’re ready to eat or microwave them individually.
I have not tested a vegan version of this recipe; although I do not think flax eggs would work here. I recommend trying these Vegan Pumpkin Muffins instead!
Do not use peanut butter. For a nut free version, use sunflower seed butter.
You can make your own pumpkin pie spice by combining 4 tsp cinnamon, 1 tsp ground nutmeg, 1 tsp ground ginger, and 1/2 tsp ground cloves. The measure out 2 tbsp to use in this recipe.