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Flourless Pumpkin Muffins Recipe - Easy, Cozy, and Naturally Gluten-Free

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, room temperature if possible
  • 1/2 cup creamy nut butter (almond, cashew, or peanut; unsweetened works best)
  • 1/3 cup pure maple syrup (or honey)
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice (or see variation below)
  • 1 teaspoon ground cinnamon (adds extra warmth)
  • 1 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • Optional mix-ins: 1/2 cup dark chocolate chips, chopped nuts, or raisins
  • Optional topping: coarse sugar, pepitas, or a light sprinkle of oats

Method
 

  1. Prep the pan: Heat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners, or grease well. Liners help with easy release since the batter is naturally moist.
  2. Whisk wet ingredients: In a large bowl, whisk pumpkin puree, eggs, nut butter, maple syrup, and vanilla until smooth and fully combined.
  3. Add dry ingredients: Sprinkle pumpkin pie spice, cinnamon, baking soda, and salt over the wet mixture. Whisk until the batter looks evenly blended and glossy.
  4. Fold in extras: If using chocolate chips or nuts, gently fold them in with a spatula. Avoid overmixing.
  5. Fill the cups: Divide the batter among the muffin cups, filling each about 3/4 full. The batter is thick—this is normal. Add toppings if you like.
  6. Bake: Place on the middle rack and bake for 18–22 minutes, or until the tops are set and spring back when lightly pressed. A toothpick should come out with a few moist crumbs, not wet batter.
  7. Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. This helps set the texture.
  8. Enjoy: Serve warm or at room temperature. They’re fantastic with a smear of almond butter or a drizzle of honey.