Flourless Pumpkin Muffins Recipe

Introduction

These flourless pumpkin muffins are a moist and flavorful treat perfect for fall or anytime you crave a wholesome snack. Made with simple ingredients like pumpkin puree and peanut butter, they’re naturally gluten-free and easy to prepare.

Ingredients

• 1 cup canned pumpkin puree
• 1 cup natural peanut butter (smooth)
• 1/3 cup honey or maple syrup
• 2 large eggs (room temperature)
• 1 tsp vanilla extract
• 1 tsp baking powder
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp salt

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a muffin pan or line it with paper liners.
2. Step 2: In a large bowl, mix together the pumpkin puree, peanut butter, honey (or maple syrup), eggs, and vanilla extract until smooth.
3. Step 3: Gradually add the baking powder, cinnamon, nutmeg, and salt to the mixture; fold gently until fully combined without overmixing.
4. Step 4: Fill each muffin cup about three-quarters full with batter and bake for 20-25 minutes until the muffins spring back when lightly touched.
5. Step 5: Allow muffins to cool in the pan for five minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For extra texture, fold in chopped nuts or dark chocolate chips before baking.
• Use almond or cashew butter if you prefer a different nut flavor or need a peanut-free option.
• To enhance spice, add a pinch of ground cloves or ginger along with the cinnamon and nutmeg.
• If you want sweeter muffins, increase honey or maple syrup slightly, but be mindful it may affect cooking time.

Storage

Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to 1 week or freeze for up to 3 months. To reheat, warm muffins in the microwave for about 15-20 seconds or let them come to room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, you can roast and puree fresh pumpkin, but canned pumpkin puree is more convenient and has a consistent moisture level, which helps with baking results.

Are these muffins suitable for a gluten-free diet?

Absolutely. These muffins contain no flour, making them naturally gluten-free and a great option for those avoiding gluten.

Flourless Pumpkin Muffins Recipe

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4.4 from 103 reviews

These flourless pumpkin muffins are a moist, flavorful, and wholesome treat perfect for fall or any time you want a nutritious dessert. Made with pumpkin puree, natural peanut butter, and warm spices, they are naturally gluten-free and sweetened with honey or maple syrup. Easy to prepare and baked to perfection, these muffins make a delightful snack or breakfast option.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup canned pumpkin puree
• 1 cup natural peanut butter (smooth)
• 1/3 cup honey or maple syrup
• 2 large eggs (room temperature)
• 1 tsp vanilla extract

Dry Ingredients

• 1 tsp baking powder
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp salt

Instructions

1. Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a muffin pan or line it with paper liners to prevent sticking.
2. Mix wet ingredients: In a large bowl, combine the pumpkin puree, natural peanut butter, honey (or maple syrup), eggs, and vanilla extract. Stir until the mixture is smooth and uniform in texture.
3. Add dry ingredients: Gradually add the baking powder, ground cinnamon, ground nutmeg, and salt to the wet mixture. Fold gently until just combined to avoid overmixing, maintaining a tender muffin texture.
4. Fill muffin cups: Spoon the batter into the prepared muffin cups, filling each about three-quarters full to allow room for rising.
5. Bake: Bake in the preheated oven for 20-25 minutes, or until the muffins spring back when lightly touched, indicating they are cooked through.
6. Cool: Remove the muffins from the oven and allow them to cool in the pan for five minutes. Then transfer them onto a wire rack to cool completely.

Notes

• For vegan versions, substitute eggs with flax eggs and use maple syrup instead of honey.
• Ensure peanut butter is smooth for best consistency; crunchy peanut butter may affect texture.
• Do not overmix the batter after adding dry ingredients to keep muffins light and fluffy.
• Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• These muffins freeze well; wrap individually and freeze up to 2 months.

Keywords: flourless pumpkin muffins, gluten free muffins, pumpkin dessert, healthy pumpkin muffins, peanut butter pumpkin muffins