Introduction

These flourless pumpkin muffins are a delicious, gluten-free treat perfect for autumn or any time you crave a soft, spiced bite. Made with almond meal and pumpkin puree, they offer a moist texture without any flour. Mini muffins are recommended for a lighter, tender feel, but you can easily make regular-sized muffins too.

The image shows a stack of three small cupcakes with a soft, crumbly texture and a light orange color. Each cupcake has a layer of smooth white frosting on top. The top cupcake has a bite taken out of it, revealing the moist inside. The cupcakes are placed on a wooden surface with some red and orange decorative leaves around them, and more cupcakes blurry in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup almond meal (or almond flour) (120g)
3 tbsp sugar (or granulated sugar-free sweetener)
1/2 tbsp baking powder
1/4 tsp salt
1/2 tsp cinnamon or pumpkin pie spice
1/3 cup pumpkin puree
1 egg (or flax egg)
Optional: handful mini chocolate chips

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a mini muffin tin well. If you prefer regular-sized muffins, adjust the baking time accordingly and grease a standard muffin tin.
Step 2: In a bowl, stir together the almond meal, sugar, baking powder, salt, and cinnamon or pumpkin pie spice until evenly combined.
Step 3: Whisk in the pumpkin puree and egg (or flax egg) until you get a smooth batter. If using, fold in the mini chocolate chips gently.
Step 4: Divide the batter evenly among the muffin cups. For mini muffins, fill each cup almost full; for regular muffins, fill about two-thirds full.
Step 5: Bake on the center rack for about 10 minutes for mini muffins or 15 minutes for regular muffins, until the tops are set and a toothpick inserted comes out clean.
Step 6: Remove from the oven and let cool in the tin for a few minutes. Then, carefully run a knife around the edges and pop the muffins out. Allow them to cool completely on a wire rack—they will firm up as they cool.

Tips & Variations

For a dairy-free version, use a flax egg and omit chocolate chips if they contain dairy.
Add a pinch of nutmeg or cloves for extra spice depth.
Try mixing in chopped nuts or dried cranberries for added texture.
Using mini muffin tins helps achieve a lighter, more tender muffin texture.
Double the recipe to make a larger batch or full dozen of regular muffins.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. To reheat, warm in a microwave for 15-20 seconds or in a low oven until heated through.

How to Serve

The image shows two small pumpkin cupcakes on a wooden surface, each topped with a smooth, thick layer of white cream cheese frosting that covers the top fully. The cupcakes have a moist and crumbly orange texture with tiny visible bits throughout, giving a homemade appearance. The frosting layer is evenly spread with soft swirls, adding a creamy contrast to the rough cupcake base. The cupcakes are close to each other, with one slightly behind the other, both centered in the image on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of almond meal?

This recipe is designed to be flourless and gluten-free, so substituting regular flour will change the texture and moisture. If you prefer traditional muffins, a flour-based recipe would be better suited.

What can I use as a substitute for the egg?

You can replace the egg with a flax egg (1 tbsp flaxseed meal mixed with 3 tbsp water, set for 5 minutes) for a vegan or egg-free option. This works well to bind the ingredients together.