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Flourless Pumpkin Muffins (Paleo, Refined Sugar-free)
What’s Inside: You know what rhymes with Fall? Pumpkin! Not really, but they’re basically synonymous these days. And nothing screams Fall like these flourless pumpkin muffins. They’re Paleo and refined sugar-free. These muffins are easy to make and delicious!
Pumpkin Season Means It’s Time for Pumpkin Muffins
Let the PUMPKIN games begin!! I’m fully embracing the pumpkin spice everything and am in love with these delicious, simple Flourless Pumpkin Muffins you can make in a *snap*.
Plus, they’re freezer-friendly so you can make a big batch and have them all season long with an easy reheat sesh in your toaster oven (not the microwave, unless you like your pumpkin muffins soggy, in which case we can’t be friends). Feel free to make this recipe your own, add more nuts, dried fruit, or chocolate chips (like I did in a second batch pictured further down this post).
However you eat them, I hope you enjoy every bite!
Really? Pumpkin Muffins with No Flour at All?
Yup! The exciting part about these muffins isn’t what’s in them; it’s what’s not in them. There is absolutely no trace of flour in these muffins — not even almond flour or coconut flour!
There’s no oil, butter, dairy, or refined sugar, either. Almond butter (my favorite is Georgia Grinders. Use code ‘FOODBYMARS’ for 25% off), eggs, and pumpkin puree come together to magically create fluffy flourless muffins. They’re light, chewy, and moist. Trust me, you won’t miss the flour!
BONUS TIP — Skip the messy cleanup and mix these bad boys in your blender! Just follow these three easy steps:
- Add the pumpkin puree, almond butter, maple syrup or honey, eggs, apple cider vinegar, baking soda, vanilla, and pumpkin spice to the canister of a high-speed blender.
- Blend on high speed until smooth and incorporated, approx. 1 minute.
- Fold in any additional ingredients, like chocolate chips, by hand with a spatula.
These Flourless Muffins Are Totally Customizable
One of my favorite aspects of this flourless pumpkin muffin recipe — other than that they’re Paleo and refined sugar-free — is that they can be customized with your favorite spices and add-ins without compromising the integrity of the muffin itself. Here are some of my favorites:
- Chocolate chips
- Nuts and seeds, like pecans or walnuts in addition to the pumpkin seeds
- Dried fruit
- A drizzle of honey or maple syrup and a sprinkle of cinnamon before serving
If you can’t decide on adding anything extra, just make half of a batch with the add-ins and half without, like I did with dark chocolate chips. YUM! They were so good in every which way. Trust me, you won’t regret it!
More Pumpkin Recipes To Try
If you’re celebrating pumpkin season … have a look at my other pumpkin favorites to add to your list!
- Paleo Pumpkin Banana Bread
- Pumpkin Spice Turmeric Latte (PSTL for short!)
- Paleo Dirty Pumpkin & Sage Risotto (AIP, Grain-free, Whole3o)
- Paleo Pumpkin Pie
- AIP Pumpkin Pie Crumb Bars
Looking for more breakfast and brunch recipes? Check out this awesome roundup of 12+ Paleo Breakfast & Brunch Ideas!
Yield: 12 muffinsIngredients
- 3/4 cup pumpkin purée
- 1 cup creamy almond butter (My favorite is Georgia Grinders. Use code 'FOODBYMARS' for 25% off!)
- 1/4 cup maple syrup or honey
- 2 large eggs (pasture-raised preferably)
- 1 tsp apple cider vinegar
- 1/2 tsp baking soda
- 1/2 tsp vanilla extract
Homemade Pumpkin Spice
- 1 tsp cinnamon
- 1/2 tsp cardamom
- 1/4 tsp ground cloves
Optional Toppings/Add-ins
- 1/3 cup chocolate chips (I like the Enjoy Life allergen-friendly brand)
- Sprinkle of pepitas (shelled pumpkin seeds) to top
Instructions:
- Pre-heat oven to 350 degrees and line a 12-cup muffin liner or 24 minis. (I ran out of liners, so I simply greased with a little coconut oil and they came out easily after resting for a few minutes)
- Mix all ingredients together and combine well until you have a smooth batter. Taste and adjust any spices or sweetener as needed (I use as little sweetener as possible, so if you like it sweeter. Taste to confirm). See steps in post for how to make in the blender.
- *If making the choco-chip version, fold in the chips with a spatula by hand at the end.
- Evenly distribute the batter in your muffin pan and optionally sprinkle a few pumpkin seeds and some more cinnamon to the top (as shown). Place in the middle rack in the center of your oven and bake for approx. 20 minutes.
- Let the muffins rest and cool on a rack for 10 mins or so. Serve immediately, or store in the fridge or freezer and re-heat later. Enjoy!
Notes:
My favorite nut butter is Georgia Grinders. Use code ‘FOODBYMARS’ for 25% off!-Alison Marras
This post may contain affiliate links. Please read my disclosure policy.
browse more recipes:
Breakfast Desserts Fall Gluten-free Grain-free Paleo Pumpkin Recipes Snack Winter
Meet Alison Marras
I believe your healing journey with real food can be a stress-free lifestyle, filled with joy and flavor.
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27 comments
Honestly, I was pleasantly surprised by the texture as I was a bit unsure how they would bake out. Yummy!
These look lush. Great for a quick breakfast on the go.
I made these for breakfast this morning and OMG were they delicious! Definitely going to make again soon!
Love how quick, easy and delicious these are! Perfect snack too!
Love a good healthy pumpkin recipe! Will have to give these a try.
Just love how nut butters can replace flour in recipes like this! So easy and totally delicious. Great fall treat!
isn’t it a great hack!
very simple and easy to make the recipe. I loved the fall flavors and the fact that it is Keto, was the cherry on top!
awesome, so happy you enjoyed it!
These pumpkin muffins are amazing!
I love all the ingredients in this recipe.
i want to try it
These were a hit with the family, and they were so easy to make. Win-Win! I’ll be making these again.
Hi again, please ignore that last question I asked, I apologize but I figured it out! I used part sunflower butter instead of almond and online I read that sunflower butter can have a reaction with baking soda to make it turn green! It is still safe to eat:) thank you for the wonderful recipe.
haha yes! it’s actually a fun trick for st. paddy’s day 😉
Hi! So I made the muffins and they looked great but I had to go out so I just covered them up but did not put them in the fridge for 3 hours, when I came home they turned dark green on top and throughout. I still tried it because I assumed it was okay since I couldn’t imagine them going bad that fast, it tasted great! I’m still worried though, do you have any idea if they are bad because they turned color?
Does this work for pumpkin bread too?
I’ve never tried it, Stephanie but it’s certainly worth a shot! I wouldn’t expect too much of a rise, maybe use a brownie type pan.
Delish! I subbed three packets of stevia for the maple syrup. Came out great. Thanks!
awesome, so happy you liked it!
Would sunbuttwr be a good substitute for nut free?
You could try a seed butter like sunflower!
These were great! Perfect with for my efforts to avoid gluten and dairy. Not only did my boys (5 and 3) love them, but my “go team gluten!” wife did, too. If I wanted to switch up the flavor profile, do you think banana would work as a partial replacement or addition to the pumpkin? I know it’s a pain to answer a comment that departs from your recipe – your thoughts are appreciated!
LOVE hearing that!! yay! I definitely think there’s a lot of room for changing up the flavors with this basic template, banana should be an easy swap. I’ve also done applesauce, and I want to try sweet potato puree!
Could another type of squash work for when pumpkin is not in season?
For sure! A winter squash purée should work well.
Oh man, sweet potato sounds so great – thanks!
I had the eggs and almond butter in the blender and found out my homemade frozen pumpkin purée smelled off. So o used two bananas and left out the sweetener. Will see how they turn out. Love the sweet potato idea! Or even cooked carrot.