Easy 7-ingredient Flourless Gluten Free Pumpkin Muffins made with no oil or refined sugar and packed with 6g of protein! So moist and fluffy.
WOAH BABY. Does it get any easier than this?! I died and went to heaven after this Almond Flour Pumpkin Bread. And now it's muffin time.
Now tell me. Are you on the pumpkin train? Been riding it since late August? Already over it and committed to apples and squash? No matter your stance on pumpkin, I'm here for you.
In case you need just one more healthy pumpkin dessert, today is your lucky day. These muffins could not be easier to make and require only seven ingredients that you probably already have in the pantry. They also happen to be dairy free, gluten free, and paleo!
As a Registered Dietitian, gluten free is kind of my middle name...
How to make GF pumpkin muffins
This is such an easy one-bowl recipe! You can't mess it up.
- Place almond butter, pumpkin, eggs, maple syrup, spice, salt, and baking soda in a blender or food processor. Blend until smooth.
- Fold in any add ins.
- Pour into a greased muffin tin, bake for 23 minutes, cool and devour!
Key ingredients and substitutions
- Nut butter: Natural almond butter, cashew butter, and peanut butter all work here but you'll taste peanut the most. Be sure they're creamy and drippy, the kind that pours out of the container, not the refrigerated hard kind as that will throw off the texture.
- Eggs: Eggs are essential in this recipe. Unfortunately flax eggs won't work here!
- Maple syrup: I've only tested this recipe with a liquid sweetener. I think agave or honey would also work.
- Pumpkin pie spice: This bread has a lot of spice, but I think it's perfect! Pumpkin pie spice keeps it super easy, but you can also make your own with 4 tsp cinnamon, 1 tsp nutmeg, 1 tsp ginger, and ½ tsp cloves. The measure out 2 tbsp for this recipe.
- Add-ins: Chocolate chips, dried cranberries, chopped walnuts, and pecans would all be delish here.
Can these be made vegan?
Unfortunately this isn't a recipe that can easily be made vegan because the eggs are so important for structure. Flourless muffins made with nut butter are funky like that. Try my Vegan Pumpkin Muffins instead!
Can I make these nut free?
Yes! Use sunflower seed butter, but note that they may turn green from a harmless reaction with baking soda. They are safe to eat.
Can I use another nut butter?
These are best with drippy, natural almond butter (I get Kirkland brand at Costco) with almonds and salt as the ingredients. Do not use a hard nut butter or they will be dry.
The neutral, cookie-like flavor of cashew butter would also be great. You can use natural drippy peanut butter, too.
Store on the countertop in an air-tight container for up to three days. They will stay moist for a surprisingly long time! If you still have some left, you can store them in the fridge for up to a week or more and it will stay moist.
How to freeze
Place in a freezer bag in an even layer. They will stay fresh for up to three months. You can thaw them on the counter when you’re ready to eat or microwave them individually.
More healthy pumpkin recipes
I hope you’re as in love with these delectable Flourless Pumpkin Muffins as I am! If you make it, please leave a comment and star rating letting me know how it turned out. I’m so grateful for your feedback!Print
Easy 7-ingredient Flourless Gluten Free Pumpkin Muffins made with no oil or refined sugar and packed with 6g of protein per muffin! So moist and fluffy.
- 1 cup creamy almond butter*
- ¾ cup canned pumpkin puree
- ½ cup pure maple syrup
- 3 large eggs
- 2 tbsp pumpkin pie spice
- 1 tsp baking soda
- ½ tsp fine sea salt
- Preheat oven to 350 degrees Fahrenheit. Grease a muffin tin liberally with cooking spray or line with paper liners/silicone baking cups.
- Blend all ingredients in a food processor or high speed blender. Alternatively, you can whisk together all ingredients in a large mixing bowl. The batter will be runny, that's ok. Fold in any add-ins of choice if desired, like ½ cup of chocolate chips or chopped walnuts.
- Divide batter evenly into muffin tin. Bake for 20-25 minutes (mine took 23 minutes), or until a knife comes out clean. Allow muffins cool for at least 20 minutes before removing from the pan and cooling on a wire rack.
*NUT BUTTER OPTIONS: My friend made these with natural drippy peanut butter (the drippy kind) and said they worked great! They will have a stronger peanut flavor, though. Use sunflower seed butter for nut free. Cashew butter also works.
STORAGE: Store in an air-tight container on the counter for up to 3 days and then transfer any leftovers to the fridge. They will last up to a week in the refrigerator.
You can make your own pumpkin pie spice by combining 4 tsp cinnamon, 1 tsp ground nutmeg, 1 tsp ground ginger, and ½ tsp ground cloves. The measure out 2 tbsp to use in this recipe.
Keywords: gluten free pumpkin muffins