Flourless Pumpkin Muffins

DF GF VG

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.

Flourless Pumpkin Muffins

4 from 185 votes
Healthy, paleo pumpkin muffins made with almond butter and pumpkin. No flour, no oil and no dairy. 9 grams of protein in each muffin!
Two healthy pumpkin muffins stacked with a bite taken out of the top 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

Equipment

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
Course: Breakfast
Cuisine: American
Keyword: healthy pumpkin muffins

DID YOU MAKE THIS RECIPE?

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Recipe Rating




    166 comments
    1. Leigh
      October 28, 2022 AT 12:25 am

      Wondering if I could use sugar free maple syrup instead of honey, so then lower carb?

      1. Brittany Mullins
        October 28, 2022 AT 4:09 pm

        Yes, of course! That would be delicious as well! Enjoy!

    2. Michelle
      October 22, 2022 AT 5:50 pm

      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. Brittany Mullins
        October 24, 2022 AT 10:16 am

        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!

    3. Tammy
      October 17, 2022 AT 3:15 pm

      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. Brittany Mullins
        October 18, 2022 AT 9:08 am

        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.

    4. Jennifer
      October 9, 2022 AT 1:50 pm

      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. Brittany Mullins
        October 10, 2022 AT 8:48 pm

        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.

    5. Debbie
      August 10, 2022 AT 3:46 pm

      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. Brittany Mullins
        August 11, 2022 AT 2:29 pm

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

        1. Debbie
          August 13, 2022 AT 11:20 pm

          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. Brittany Mullins
            August 15, 2022 AT 2:34 pm

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

Parchment paper lined with protein balls.

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