Easy 7-ingredient Healthy Flourless Pumpkin Muffins made with no oil or refined sugar and packed with 6g of protein per muffin! So moist, fluffy and naturally gluten free.
- Preheat oven to 350ºF. Grease a muffin tin liberally with cooking spray or line with paper liners/silicone baking cups.
- Blend all ingredients in a food processor or 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 1/2 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 peanut butter (the drippy kind from Costco) and said they worked great! They will have a stronger peanut flavor, though. I would not use peanut butter spread like Jif or Skippy. For a nut free version, use sunflower seed butter. Cashew butter also works.
STORAGE: Store muffins 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. To freeze muffins, place in a freezer bag in an even layer. They will stay fresh for up to 3 months. You can thaw them on the counter when you’re ready to eat or microwave them individually.
VEGAN: I have not tested a vegan version of this recipe. They will taste great with chia or flax eggs but will not rise the same. You can also try Ener-G egg replacer or make my Vegan Pumpkin Muffins instead! I have not tested this as a loaf either, but this Almond Flour Pumpkin Bread is my go-to.
You can make your own pumpkin pie spice by combining 4 tsp cinnamon, 1 tsp ground nutmeg, 1 tsp ground ginger, and 1/2 tsp ground cloves. The measure out 2 tbsp to use in this recipe.