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!
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. Pumpkin puree: Just like my Healthy Pumpkin Muffins, these have a good amount of canned pumpkin for plenty of moisture! 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: These muffins have lots 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.
How to make
As a Registered Dietitian, gluten free is kind of my middle name. This is such an easy one-bowl recipe! You can’t mess it up.
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.
Storage tips
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
Healthy Pumpkin Bars No Bake Pumpkin Cookies Pumpkin Cheesecake Dip Pumpkin Pie Protein No-Bake Bites
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! 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.
