Flourless Pumpkin Muffins

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

Fall is here and that means it’s time to break out the canned pumpkin (or made some pumpkin puree) and get baking! I have a ton of healthy pumpkin recipes here on EBF so it’s hard to say which is best, but when it comes to pumpkin muffins… these might be my favorite.

An overhead shot of a cooling rack with 12 flourless pumpkin muffins on top.

Ingredients For Paleo Pumpkin Muffins

  • almond butter – this is the base of these pumpkin muffins. Look for a brand with only 1-2 ingredients. Just almonds or just almonds and salt. You want it to have a drippy consistency rather than super thick.
  • pumpkin – you can use canned pumpkin or homemade pumpkin puree. Just be sure you don’t accidentally buy pumpkin pie mix because that’s sweetened and not what we’re looking to use in this recipe.
  • eggs – these muffins don’t use flour so you need eggs to help the muffins rise and create the fluffy texture. Because there are quite a few eggs needed, I don’t recommend trying to replace these with an egg replacer. Try my vegan pumpkin muffins if you want an egg-free recipe.
  • honey – this is the only sweetener needed! You can use another liquid sweetener like maple syrup if desired.
  • pumpkin pie spice – this mixture is a combo of fall spices. You can make your own pumpkin pie spice using my recipe or use a store-bought blend.
  • vanilla, baking soda and sea salt – three baking essentials.
  • chocolate chips – I used Lily’s dark chocolate chips to keep these muffins lower in sugar, but you can use whatever chocolate chips you have on hand.
A woman's hand is holding up a flourless pumpkin muffin that has a bite taken out of it.

No Flour or Dairy Needed!

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.

Like my healthy zucchini muffins, these muffins are made with almond butter as the base! Before developing these two recipes I had never baked muffins without flour so I was shocked that they they turned out looking and tasting like real muffins, not dense balls of pumpkin and almond butter. Hooray!

Blender Muffins = Less Dishes

Another bonus… these muffins come together in minutes and there’s no mixing bowls to clean because you blend the batter in your blender or food processor. I have to thank Averie of Averie Cooks for the blender muffin idea. She’s a genius!

Of course, if you don’t have a blender, no worries! You can totally mix all the ingredients together in a bowl!

Overhead shot of a blender with flourless pumpkin batter and chocolate chips on top.

Why You’ll Love These Pumpkin Muffins

These muffins have been taste-tested by several of our friends and everyone absolutely loves them. Not only are they easy to make (just mix everything together in your blender), but the texture and flavor is amazing.

An overhead shot of a plate with 6 flourless muffins on it.

Tips and Substitutions

  • Almond butter – you can replace this with another nut/seed butter. I recommend cashew butter or sunflower seed butter.
  • Eggs – as I mentioned above, I don’t recommend trying to replace these with an egg replacer. Try my vegan pumpkin muffins if you need an egg-free recipe.
  • Chocolate chips –feel free to swap these for another mix-in option like raisins, cranberries or chopped pecans.

How to Serve These Muffins

They make for a cozy fall breakfast paired with a pumpkin cream cold brew or healthy pumpkin spice latte.

Serve them at brunch alongside healthy breakfast casserole, fall breakfast salad and apple cider mimosas.

They’re also a lovely afternoon snack to tide you – and your kiddos – over until dinner.

Storing Suggestions

Muffins are always best fresh, but you can totally store them for later. Once the muffins are done baking, remove from the muffin tin and let them cool completely on a wire rack. Place in an air-tight container and store at room temperature for 4-5 days or in the freezer for up to 4 months.

Paleo Pumpkin Muffin FAQ

Are Pumpkin Muffins Healthy?

Most traditional pumpkin muffins are made with white flour and white sugar so while they’re fine in moderation I wouldn’t consider them healthy. These paleo pumpkin muffins are flourless and sweetened with only a small amount of honey. They also provide a good amount of fat and protein so they’ll actually keep you feeling full. They’re definitely healthier than most pumpkin muffins.

Can You Freeze Pumpkin Muffins?

Yes, like most baked goods pumpkin muffins can be stored in the freezer. Place in an airtight container and store in the freezer for up to 4 months.

Two healthy pumpkin muffins stacked with a bite taken out of the top muffin.

Recipes to Use Up the Leftover Pumpkin

More Healthy Muffin Recipes

Be sure to check out the full collection of pumpkin recipes and all my muffin recipes here on EBF.

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4.12 from 210 votes

Flourless Pumpkin Muffins

Healthy, paleo pumpkin muffins made with almond butter and pumpkin. No flour, no oil and no dairy. 9 grams of protein in each muffin!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12

Ingredients  

Instructions 

  • 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.
  • 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.

Video

Notes

  • Almond butter: you can replace this with another nut/seed butter. I recommend cashew butter or sunflower seed butter.
  • Eggs: as I mentioned above, I don’t recommend trying to replace these with an egg replacer. 
  • Mix-ins: feel free to swap the chocolate chips for another mix-in option like raisins, cranberries or chopped pecans.
  • Mini muffins: to make mini muffins, use a mini muffin tin and bake for 7-8 minutes. 1 batch will make 36 mini muffins.

Nutrition

Serving: 1 | Calories: 265kcal | Carbohydrates: 21g | Protein: 9g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Cholesterol: 63mg | Sodium: 109mg | Fiber: 6g | Sugar: 11g

Nutrition information is automatically calculated, so should only be used as an approximation.

Equipment

Additional Info

Course: Breakfast
Cuisine: American
Keyword: healthy pumpkin muffins
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

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Recipe Rating




178 Comments

  1. Yummy! Have you tried these in a regular muffin tin size? My worry with smaller ones is that I end up eating too many of them!!! They sounds great though, will have to try them. I love the look of the “shell” on the outside, that little crisp top that you have to bite through!

    Thanks for sharing
    Tina
    http://fuelyourfuturewithtina.blogspot.com/

    1. I haven’t tried them in a regular muffin tin but I think they should work, you’d just need to cook them longer — maybe start checking them at 14-15 minutes. Let me know if you end up trying it.

      PS – I know what you mean about eating one too many mini muffins. That’s what my weekend consisted of. 😉

      1. I have made these twice in full-size muffin tins and they work perfectly when baked for 15 minutes. I’ve also subbed maple syrup (Canadian, eh) for honey and it tastes so good. This is an excellent recipe – thank you!

  2. Would you recommend using a blender rather than a food processor or would either work well for this recipe? These sound yummy! I might make them for my football party this weekend.

    1. I used a blender, but I honestly think either would work fine. Let me know what you think if you try the recipe. 🙂

  3. These sound so wonderful! I bet all that almond butter just tastes amazing with the pumpkin.
    I’m seriously obsessed with all pumpkin baked goods at the moment, so these will definitely need to be tried out!

  4. This is just the recipe I’ve been trying to find! Thank you so much! I have one question, do you think they would be as good if I used peanut butter instead of almond?

    1. You can definitely use peanut butter instead. One of my friends made the recipe using peanut butter because her kids don’t like almond butter and she and her kids liked them. 🙂

  5. Oh my gosh I have to make these!! I have some NuttZo in the fridge that would be perfect in these and anything with pumpkin is a yes for me! Great recipe!!:)

  6. I am amazed that these are flourless, but I love it! They sound SO good. The chocolate/pumpkin combo is one of the best!

  7. I haven’t made a single pumpkin recipe yet! (Clearly, I’m a bad blogger haha) but I think these look delicious! I might have to finally use the can of pumpkin I got from Relay! 🙂

  8. These look so good!! I love a good pumpkin recipe this time of year. Thanks for sharing.
    kissesandkale.blogspot.com

  9. These look absolutely amazing! I can’t get enough pumpkin this year. I just pinned these to take to the in-laws this weekend!

  10. 5 stars
    I just made these in a normal sized muffin tin and I have to say, they are amazing. Thanks for the recipe and the recommendation to adjust the cooking time! I doubled the recipe and it made a dozen. I can’t believe how fluffy these turned out…

  11. I am so excited to try these! Since going grain free, I’ve been seriously craving something sweet that won’t make me sick. I think you’ve just saved the day 😉

    1. Hi Karly. I had a reader comment on Facebook saying that she mad the muffins using flaxseed eggs and they turned out, just needed to cook a little longer. 🙂

  12. Do you think I could make these without the honey? I can’t have sugar so I would substitute stevia instead…I’m just worried the consistency would be off.

    1. Hi Lauren, you could certainly try them without the honey but I’m not sure how they would turn out. Let me know if you do. 🙂

  13. Just made these and they are so delish! Thanks so much for coming up with this wonderful recipe!
    I used peanut butter instead of almond butter and they were still fantastic:)

    1. Yay! So glad that you liked this Kacey and thanks for the linking them up on your blog as well. I appreciate it. 🙂

  14. These sound moist and yummy Brittany! I’m vegan and can adjust nearly everything but this recipe may be tricky. The only real binder is the eggs. I wonder if using ground flax and water whipped together would be enough to bind them. It’s amazing to me that even with eggs they would bake well!

    1. Someone commented on my Facebook page saying that they made the muffins using flaxseed eggs and they turned out! Let me know if you try it too. 🙂

  15. these are so good! i used a regular size muffin pan since i don’t have a mini one, and they turned out great. my 12 month old LOVES them!

  16. Thanks so much for sharing!
    It’s great to find recipes that don’t call for sugar & flour – and still taste awesome. After making these yummy muffins, my home smells like a pumpkin pie and I’m tempted to make another round! Definitely sharing this recipe.

    Cheers!!

  17. 5 stars
    My daughter just gave me this recipe along with some killer whole bean coffee for my birthday. I’ll be making these muffins tomorrow to enjoy with that coffee. Pumpkin muffins, fresh coffee, and Monday night football!!! Can hardly wait.

  18. This recipe was amazing. I made regular sized muffins and they only needed about three minutes more. I also made them with honey and maple syrup. Personally, I like the maple syrup better. They taste sweeter. I also switched the chocolate chips for raisins the second time and use them for a healthy breakfast. I’m so glad someone showed me to use almond butter in baking.

  19. Thanks so much for the recipe share – it sounds lovely! Have you had any feedback about making the recipe nut free? Coconut oil is ok for me, but I think it might alter the texture too much. Peanut butter and almond butter are no goes. Thanks for your thoughts! 🙂

  20. I made these with sunflower butter since we are paleo and have a tree nut allergy. This time I will be trying pumpkinseed butter.
    Has anyone else had them turn black a day after baking? They were still totally yummy but discolored throughout. Hmm

  21. Baked these today with sunflower butter (my husband is allergic to almonds) and they were yummy but turned bright GREEN (we are calling them Hulk Muffins) about 20 minutes after baking. Perhaps there is a reaction between the sunflower butter and one or more of the other ingredients?

  22. Can butter be used instead of almond butter? Thanks for sharing the recipe. My husband is on low carb and I can use sugar free maple syrup to make these fairly low carb.

    1. Hi Stacy. I don’t know how it would turn out because the almond butter acts as a flour as well as the fat.

  23. What could I use to replace the almond butter ?? I was thinking of part Nutella and part normal butter ??

    I am super excited to make these for my family

    1. You could try using a different nut butter but I’m not sure how they’d turn out since I haven’t tested it. Let me know how they turn out if you do end up trying something other than almond butter. 🙂

  24. 5 stars
    Made these for my son’s Preschool class and the kiddos loved them. I didn’t use chocolate chips but topped them with homemade maple roasted pumpkin seeds.

    I want to make regular sized muffins and or a loaf with this recipe. Have you tried making a loaf witht he recipe with just longer bake time?

    Thanks again for delicious and healthy recipes!

    1. Yay!! I’m so glad that the kiddos loved the muffins, Samantha. I haven’t tried this recipe with larger muffins or in a loaf pan but I think it should work with a longer cook time.

  25. I made this recipe with sunflower butter becuae my daughter doesnt like nuts and part if the muffin turned green. All of the ingredients were fresh. Any clue what might have happened?

    1. Oh my goodness, yes! The chlorogenic acid (chlorophyll) in sunflower seeds reacts with the baking soda/powder when baked and causes the green color. This has happened to me before and although they look funky, they’re totally fine to eat.

  26. 5 stars
    I just made these delicious muffins! I can’t believe how easy they were to whip up even by hand without a mixer! I will be making these again for a gathering, they will be the hit of the party! ❤️

    1. Hi Tammy! I am so happy to hear that you enjoyed this recipe. 🙂 Thank you for leaving a comment (and star rating). Your feedback is super helpful to the EBF community.

  27. Just wanted to thank you. I am celiac and trying to eat healthy. I love the recipes you share. I have made a few and found them tasty which not all gluten free food is and easy to make. Plus I usually have all the ingredients in my cupboard. Thanks again. God bless. Nancy

    1. Almond butter is a key ingredient for these muffins, but you can use another nut butter like cashew butter or peanut butter.

  28. 5 stars
    Yummy – I am not a big fan of pumpkin spice so adapted it. Really like these muffins, well, to be honest, I haven’t had a bad recipe from Eating Bird food yet, and it’s pretty much the only way I eat now!❤️

    1. Aww, that makes me so happy to hear! I’m glad you enjoyed these muffins and are loving the other recipes, Kathy. I really appreciate you taking the time to leave a comment + star rating. It means the world to me! <3

  29. Love the look of these, however, living in Oz there is no such product as canned pumpkin, and I’ve been told that our pumpkin doesn’t have the same taste as the ones used in your pies and cakes. Is their a suitable alternative please?

    1. Hi Kath, I haven’t tried it with this recipe, but you could swap the pumpkin for mashed sweet potato. I also have these flourless zucchini muffins that you could try if you’re looking for a flourless muffin option. Let me know if you try one of these recipes!

  30. 5 stars
    This is my first time ever posting a review for a recipe…just never get to it….but had to do write something because…..I just made them and they are DELICIOUS! Thnx for the recipe! Will be taking these to work tomorrow! Came out great!! 🙂

    1. Woo-hoo!! I’m so glad you tried and enjoyed this recipe, Griselda! Thank you so much for coming back to leave a comment and star rating. I so appreciate it. <3

    1. Hey Toni, You can use any brand of almond butter that you prefer! I switch it up based on where I’m shopping and what’s on sale, but I go for natural almond butter with only 1 or 2 ingredients: almonds and salt. It’s better for you than the nut butters with added oil and sugar. And, natural almond butter usually isn’t as thick as processed nut butters so it’s more drippy, which makes it easier to stir into recipes!

  31. 5 stars
    Omfg I’m in love with these muffins. I cannot believe they’re grain free. The texture is amazingly like a real deal muffin…maybe better. I made minis but with regular sized choc chips. Only sub I made was maple syrup in lieu of honey. I will make these for EVER!
    THANK YOU!!!

    1. YAY!! That makes me so happy to hear, Erin! These are one of my all-time faves and I’m so glad you loved them too. I really appreciate you coming back to leave a comment and star rating. It’s super helpful to other readers. <3

  32. Is mixing by blender necessary? Could I mix by hand?

    Many recipes call for blender or food processor–especially those for no-bake items. But I don’t have either and would prefer not to buy another electric appliance!

  33. 5 stars
    Whoa! Muffins without flour! I could not believe these held up like that did with mostly liquid ingredients. Incredible, healthy and tasty. Totally genius.

    1. I know, isn’t it crazy that nut butter works as a substitute for flour?! I’m so glad you loved these muffins, Anuja!! Thanks for trying my recipe and for coming back to leave a comment + star rating. I really appreciate it. <3

  34. 4 stars
    Mine only needed about 14-15 min of bake time otherwise they got really dark. The taste is great though! Also my blender wasn’t powerful enough for the batter so I ended up mixing by hand, which worked fine.

    1. Sometimes the cook time can vary depending on how hot your oven gets. I’m glad you enjoyed these muffins, Leah! Thanks for coming back to leave a comment + star rating. I really appreciate it!

    1. Someone commented on my Facebook page saying that they made the muffins using flaxseed eggs and they turned out! Let me know if you try it too.

    1. Hey Brynn – I just updated the post with the nutritional info for the regular sized muffins. 🙂

  35. 11/10 muffins! This recipe is so insanely easy in the blender and comes together so quickly. I added extra chocolate chips (of course) but found these to be incredibly moist and flavorful. They were a wonderful snack during my first week back with long days at school! Filling, flavorful and you would never know they are flourless. Awesome consistency

    1. Ahh yay!! So glad you enjoyed these muffins, Katie. Thanks for making them and for coming back to leave a comment – I so appreciate it. 🙂

    1. So glad you loved these muffins, Shira! Thanks for making them and for coming back to leave a comment + star rating. I so appreciate it. 🙂

  36. These were super easy to make and soooo delicious! My grandkids even loved them! 2nd recipe I’ve made of yours!! 🙂

  37. Hi Brittany,

    I am doing your recipe right now, and my paste is really, really liquid . Is it bc i added the 4 eggs as on the blog recipe, instead of the 2 that we can see into the video ?! What should I do now ?! 😅 thanks for your help!

    1. Hey Leonie – Oh no! I’m so sorry to hear that and so sorry for the confusion on the eggs with the video. It should be the 4 eggs. Did you skip one of the other ingredients? Did you end up baking the muffins – how’d they turn out?

  38. 5 stars
    These are impressively spongey and fluffy for a flourless muffin. i was very impressed! they don’t taste super sweet, they taste wholesome and healthy but still taste great. even without the chocolate chips i think they would be delicious!!

    1. I’m so glad you enjoyed these muffins, Ella! Thanks for making them and for coming back to leave a comment + star rating. The reviews are super helpful for other readers, so I appreciate it. 🙂

  39. 5 stars
    These are sooo good. My hubby is type 1 diabetic so I used 11/2 bananas in place of the honey. I’m still cooking, but it will make 4-5 dozen mini muffins. Cook time is 15 minutes. 😀

    1. Woo!! So glad these muffins are a hit, Julie! Thanks for sharing that the bananas worked in place of the honey. It’s super helpful for other readers, so I appreciate it!

  40. 4 stars
    Very good muffins for a delicious and healthy treat, l just switched the chocolate for pecans 😋the texture is very good considering they have no flour 😋and so quit and easy to make thank you Brittany 👍🏻

    1. Yay! So glad you enjoyed these muffins! Thanks for making them and for coming back to leave a comment + star rating. I so appreciate it!

  41. 4 stars
    They taste great, but the inside started turning green after they cooled. Is that normal? I used unsweetened sunbutter in place of almond butter.

    1. Yes, when baking with sunflower butter it does turn baked goods a tad green. The chlorogenic acid (chlorophyll) in sunflower seeds reacts with the baking soda/powder when baked, but it’s completely harmless and will taste just fine!

  42. 5 stars
    Just came out of the oven. I got 12 regular size and 12 mini muffins. Quick and easy to make. I didn’t have the chocolate chips, so I made without and they are delicious.

    1. So glad you’re loving these muffins, Wendy! Thanks for making them and for taking the time to leave a comment + star rating. I so appreciate it. <3

  43. 5 stars
    These are amazing. I was doubtful on how they would make a bread, but they came out perfectly. So tasty. Hubby loves them too. Thanks for all the good food!

    1. I know, isn’t it crazy how much the almond butter works as a sub for flour?! So glad these muffins were a hit. Thanks for taking the time to leave a comment + star rating. I really appreciate it!

    1. Hey Hallie – I haven’t tried an extract, but I’m sure it’d work. I would just look up conversations to see how much extract to put in since it’s probably stronger than the spices.

    1. Hey Kristen – I haven’t tried using flax eggs for these muffins, so I’m not 100% sure how they’ll turn out. One person did let me know she tried flax eggs and it worked for her. Let me know if you try it though!

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

  45. 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!!

  46. 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. 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. 🙂

  47. 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. 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. 🙂

  48. 5 stars
    Deliciousness! Healthy! Will make these all the time-without choc chips for my g-babies! I make many of your recipes, always yummy!

    1. Ah yay! This makes me so happy to hear, Elizabeth! So pumped you’re loving these pumpkin muffins. Thanks so much for the review!

  49. These look delish and great protein, but WOW the calories at 265? Any suggestion for lowering the calorie load besides no chocolate chips?

    1. Hey Kimberly, a large portion of the calories comes from the nut butter which is an essential part of this recipe. It seems like walnut butter is a bit lower in calories so you could try that, but it might change the taste of the muffins. let me know if you try it!

  50. 3 stars
    The first time I made these I didn’t measure anything and they were amazing with the perfect texture!! I just made them again but measured everything and they aren’t good at all. I think I used less almond butter and more pumpkin the first time- the batter was very thin the first time and much thicker now. Any recommendations greatly appreciated!

    1. Hey Katie – So sorry to hear that! I’ve made these muffins so many times and haven’t had any issues. 🙂 Did you use a different nut butter?

  51. 5 stars
    Say yes to these muffins! Made them on a whim because we were out of flour and wow I am so glad I did. Filling and not too sweet. My very choosy nephew gobbled up 2 and was asking for more!

    1. Ah yay! So happy to hear these muffins were a hit, Gwyn! Thanks so much for trying them out and coming back to leave a review. I really appreciate it!

  52. 4 stars
    I made these muffins yesterday and they are amazing! Weird thing though – they are green in color on the inside. I substituted sunflower seed butter for almond butter but otherwise followed the recipe. Anyone else have this happen? They taste good and I didn’t get sick after eating it – just strange.

    1. Hey Shelly – That is common when it comes to baking with sunflower butter. The chlorogenic acid (chlorophyll) in sunflower seeds reacts with the baking soda/powder when baked, but it’s completely harmless and will taste just fine!

  53. 5 stars
    So delicious! I was hesitant because I thought they may be a weird texture with no flour, but they were incredible and guilt free! Bonus – only one blender to wash 🙂 Will definitely be making again!

    1. Woo! Pumped to hear these flourless pumpkin muffins were a success, Mallory! Thanks so much for trying them out and coming back to leave a review. It means so much to me!

  54. 5 stars
    I can’t believe how easy this was! It’s hard to believe that it doesn’t have any flour at all. I used a combination of almond butter and natural peanut butter because that is what I had on hand. I hope to make it again with just almond butter because I am not obsessed with it after cooking from your site. Thank you for that! 😉

    1. Ah yay! So happy to hear these muffins were a hit, Lauren. Thanks so much for making them and coming back to leave a review. It means the world to me!

  55. 5 stars
    Just made these tonight! They’re so yummy. My husband loved them and he’s usually picky when it comes to muffins. They’re not too sweet and filling as well.

    Thank you!

    1. Yay! I’m glad to hear your husband even loved these! Thanks for making the recipe and coming back to leave a review, it means the world to me.

    1. Yay! I’m so happy to hear that, Maggie! I appreciate your review and star rating, thank you.

  56. I’m helping a friend go GF and this is one of the first recipes I’m trying. Who knew almond butter is so thick it burned up my blender? Well, guess I get to buy a new one. These are in the oven now. Can’t wait to try them.

    1. Hey Debbie – So sorry to hear you had issues with your blender. What blender were you using and what type of almond butter?

      1. 5 stars
        I bought Justin’s Almond Butter. The muffins turned out great. I’m even going to adapt them a little.
        I’m back now so I can print the recipe for my aunt. She lives in FL and is anxious to try it.
        Turns out, the blender just overheated a little. Once it cooled off, it worked just fine. Good outcome: my brother gave me his monster Oster blender. I’ll be making these regularly!!
        Thank you for your concern.

        1. I’m glad your blender recovered and that these muffins were a hit! Thanks for coming back to let me know.

  57. 3 stars
    No luck with this one. And I found them difficult to make. I have a vita-mix, and it could not churn this mixture! The only difference was using a keto honey, which I have substituted in many recipes with no issue. They took exactly 20 min. For the tester to come out clean, but found them dry and just not a keeper. Glad others have found them enjoyable. I have three stars because they did actually look and bake like a muffin and the texture, albeit dry, was cake like.

    1. Thank you for your feedback, Jennifer. I really appreciate it! I am sorry that this recipe didn’t turn out the way you had hoped. Did the batter seem thick? I am wondering if you needed to add a bit more liquid.

  58. 5 stars
    So good and came out perfect! I was looking for something to use leftover pumpkin and that it was flourless is a bonus! FYI – I used Thrive Market almond butter which was a little runny and maple syrup so it didn’t jam up my blender.

    1. Oh YUM! What a perfect way to use up that extra pumpkin, I am so happy that this recipe is a hit, Tammy! Thank you so much for sharing your review & star rating, I really appreciate it.

  59. 2 stars
    Unfortunately these came out dry and tasted a bit strange. I even undercooked them for quite a bit. Just not my favorite texture, probably because there is no flour. Unfortunately I wouldn’t make these again.

    1. I am sorry to hear that you did not enjoy this recipe, Michelle. Yes, because they are flourless, they will have a bit of a different texture. If you are looking for a pumpkin muffin, I would recommend my healthy pumpkin muffins, if you give these a try, I’d love to know how you like them!

  60. 5 stars
    These are the most moist, delicious carb friendly muffins I have found. I used sugar free maple syrup (Type 2 diabetes) but otherwise followed the recipe. I mixed them in my KitchenAid mixer with no problem. Love, love, love these . Thank you for such a great recipe.

    1. Ah this is the best, Christine. I am so glad you found this recipe and are loving these muffins. Thank you so much for sharing your review & star rating, it means so much to me!

  61. 5 stars
    These were amazing! These had just the right amount of sweetness and so light and fluffy. Thanks for this recipe!

    1. Ah this is the best, Mari! I am so glad you’re loving this recipe and they turned out great for you. Thanks so much for your review + star rating, I appreciate it!

  62. 5 stars
    Made these today and we all loved them! We used a handheld mixer instead of blender and subbed a combo of applesauce + date syrup instead of honey and they turned out great!

    1. Ah! This sounds absolutely delicious, Jordan. I am so glad they turned out great with your subs. Thanks so much for sharing your review + star rating, I really appreciate it!

  63. I tried these today and they did not turn out. They have an almost bitter taste. Not sure why but I have used almond butter in recipes before and had no issue. Will keep looking for a good one. Thanks for sharing.

    1. Oh no, I am sorry these did not turn out for you, Sumr. Did you change anything about the recipe? I have never encountered a bitter taste in these muffins before.

  64. 5 stars
    These muffins are amazing! I used sunflower seed butter instead of almond butter and used carob chips instead of chocolate chips. In one batch I used date syrup instead of honey and they were simply delicious. My family loved them so much! This is definitely going to be a year round go to muffin. : ) I also played with the baking time. I am at about 5200 feet for elevation and I cooked them for 16 minutes and let them finish in the muffin tin, which left them perfectly moist inside. : )

    1. WOO! This is the best, Dakota. I am so glad you and your family are loving these muffins and they turned out great for you! Thank you for sharing your review & star rating, I truly appreciate it!

  65. 5 stars
    Just made these exactly as described and they came out so fluffy, moist, and absolutely delicious ! So easy in the blender too! Will definitely be making these again and again.

    1. WOO! I am so excited to hear that you are loving these muffins, Neha. Thank you for your review + star rating, I really appreciate it!