Flourless Pumpkin Muffins

Flourless pumpkin muffins made with almond butter and pumpkin. No flour, no oil and no dairy. 9 grams of protein in each muffin!

They have pumpkin in them, of course. It’s fall and you’re reading EBF — if I’m making a baked good right now, there’s a 99% chance it’s going to have pumpkin in it.

Flourless Muffins? Yup!

The exciting part about these muffins isn’t what’s in them, it’s what’s not in them! There’s no flour (not even coconut flour or almond flour), no oil or butter, no dairy, and they only contain a small amount of added sugar from the honey and chocolate chips. I’ve never baked muffins without any flour so I was shocked that they they turned out looking and tasting like real muffins, not dense balls of pumpkin and almond butter. Granted, I would have still eaten the balls, because those sound pretty good too. hmmm… maybe I have another recipe idea on my hands. 🙂

Another awesome feature is that the muffins come together in minutes and there’s no mixing bowls to clean because you blend the batter in your blender or mini chopper. I have to thank Averie of Averie Cooks for the blender muffin idea. She’s a genius!

These muffins have been recipe-tested then taste-tested by several of our friends and we can all agree that they’re pretty darn good. There are only two left after making a full batch on Saturday. I’ll take that as a sign that I’ll be making these again soon.

I hope you all like them as much as we do!

If you make these flourless pumpkin muffins, please be sure to leave a comment and star rating below letting me know how they turn out. Your feedback is so helpful for the EBF team and other EBF readers.


Flourless Pumpkin Muffins

Brittany Mullins
Flourless pumpkin muffins made with almond butter and pumpkin. No flour, no oil and no dairy. 9 grams of protein in each muffin!
4.78 from 27 votes
Prep Time 10 mins
Cook Time 20 mins
Course Breakfast
Cuisine American
Servings 12
Calories 283 kcal


  • 1 1/3 cups almond butter
  • 2/3 cup canned pumpkin
  • 4 eggs
  • 6 Tablespoons honey
  • 2 Tablespoons pumpkin pie spice*
  • 2 teaspoons vanilla
  • 1 teaspoon baking soda
  • pinch of sea salt
  • 2/3 cup mini chocolate chips I used Enjoy Life mini chocolate chips


  • Preheat oven to 375°F. Prepare muffin tin by spraying well with cooking spray, or line the tins with paper or silicone liners. Set aside.
  • In your blender add all ingredients (except the chocolate chips) and blend on high-speed until creamy, about 1 minute.
  • Stir in chocolate chips by hand.
  • Fill each muffin cavity about 3/4 full with the muffin mixture.
  • Bake for 20 minutes, or until the tops are set and a toothpick inserted into the center comes out clean without any batter.  (See below for cook time for mini muffins). Allow muffins to cool for 5-10 minutes or until they are firm enough and cool enough to handle. Remove from tin and let cool completely on a wire rack. Muffins are always best fresh, but these will keep airtight at room temperature for about 5 days, or in the freezer for up to 4 months.



  • I used pumpkin pie spice in this recipe, if you don't have any or can't find it, you can make your own with ground cinnamon, ginger, nutmeg and cloves.
  • For mini muffins, bake for 7-8 minutes. 1 batch will make 36 mini muffins.


Serving: 1gCalories: 283kcalCarbohydrates: 23gProtein: 9gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 13gCholesterol: 55mgSodium: 74mgFiber: 5gSugar: 18g
Keyword almond butter pumpkin muffins, flourless pumpkin muffins
Tried this recipe?Let us know how it was!
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Recipe Rating

    1. Lisa
      February 24, 2021 AT 2:15 pm

      5 stars
      I’ve made these several times, and the taste and texture are really good!

      1. Brittany Mullins
        February 24, 2021 AT 3:17 pm

        Woo!! So glad you’ve been loving these muffins, Lisa. Thanks for the review!!

    2. Emma Ringer
      December 20, 2020 AT 4:31 pm

      5 stars
      These are my new favorite muffins!! Easy recipe & so delicious!! It’s hard to find healthy versions of things that both my toddler and husband love – your website has given me so many great ones that we all love! I am so thankful.

      1. Brittany Mullins
        December 20, 2020 AT 11:36 pm

        Ahh yay, so glad these muffins were a hit!! Thanks for making them and for coming back to leave a review. It means the world to me. 🙂

    3. Vivi
      November 24, 2020 AT 10:02 am

      5 stars
      These are amazing!So fluffy and the perfect amount of sweetness 🙂
      I posted a picture on my Instagram story and so many people asked for the recipe. I love sharing your page and your recipes because they are always so good! Thank you!

      1. Brittany Mullins
        November 24, 2020 AT 7:05 pm

        Ahh yay! So glad you’re loving this recipe! Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it. 🙂

    4. Slg
      November 15, 2020 AT 1:47 pm

      5 stars
      I am so thankful for this recipe. I experienced some major health issues over night and eating has been SO hard w the new strict diet and finding tasty food to eat. These are SO wonderful!!!’
      Thank you, thank you, thank you!!

      1. Brittany Mullins
        November 15, 2020 AT 7:56 pm

        Ahh yay, I’m so glad you’ve been enjoying these muffins! 🙂

    5. Elizabeth Trihub
      October 25, 2020 AT 6:54 pm

      5 stars
      Haven’t made these yet, but I can tell they will be a hit!! So glad there are people like you who come out with these amazing recipes

      1. Brittany Mullins
        October 25, 2020 AT 11:48 pm

        Thank you, Elizabeth. 🙂 Definitely come back and let me know if you end up trying these muffins and what you think of them!

Parchment paper lined with protein balls.


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