Flourless Pumpkin Muffins

Who says baking has to be complicated? Today I’m sharing one of my favorite cozy fall treats: Flourless Pumpkin Muffins! They’re soft, sweet, and full of pumpkin flavor, and guess what? You don’t even need flour! Perfect for a quick breakfast, snack, or even dessert.

Whether you’re a beginner in the kitchen or just want something yummy without too much work, these muffins are here to make your day delicious.

Method

Preheat the Oven

First things first let’s get that oven nice and warm. Preheat it to 350°F (175°C). While the oven is heating up, prepare your muffin pan. You can either lightly grease the cups with non-stick spray or line them with muffin liners. Liners are great if you want easy cleanup or plan to take these on the go.

Mix the Wet Ingredients

In a large mixing bowl, add your pumpkin purée, nut butter, and eggs. I used creamy peanut butter, but feel free to use almond or cashew butter too. Whisk everything together until the mixture is smooth and evenly blended. This will create a rich, creamy base that gives the muffins their moist texture.

Add the Dry Ingredients

Next, sprinkle in the cinnamon and baking powder, then pour in the coconut sugar and chocolate chips or chunks. Using a spatula or spoon, gently fold the dry ingredients into the wet mixture until everything is just combined. Don’t overmix. It’s okay if the batter looks a little lumpy. The chocolate chips should be nicely scattered throughout.

Fill the Muffin Pan

Now it’s time to scoop! Divide the batter evenly between 8 muffin cups. I like to fill each cup about ¾ full so the muffins rise just right. You’ll already notice how thick and luscious the batter is yum!

Make the Swirl Topping

In a small bowl, mix ¼ cup of coconut sugar, ½ teaspoon of cinnamon, and 1 teaspoon of water. Stir until the mixture becomes a thick, sticky paste. This little swirl adds a sweet cinnamon touch that bakes right into the top of the muffins.

Swirl the Topping

Spoon the swirl mixture into a plastic sandwich bag, then cut off a tiny corner at the bottom. Gently squeeze a little swirl onto the top of each muffin. It doesn’t have to be perfect just have fun with it! The swirl will bake into a pretty little ribbon of cinnamon goodness.

Bake the Muffins

Carefully place the muffin pan into your preheated oven. Bake for 18 minutes, or until the tops look set and a toothpick inserted into the center comes out clean. I recommend checking at around 16 minutes, since ovens can vary.

Cool and Enjoy

Once baked, take the muffins out of the oven and let them cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely. If you’d like, you can drizzle a simple glaze made from powdered sugar mixed with a tiny bit of water over the top for extra sweetness and a bakery-style finish.

Necessary Tools

• Mixing bowl
• Whisk or spoon
• Muffin pan
• Muffin liners or non-stick spray
• Measuring cups & spoons
• A small bowl (for the swirl)
• Plastic sandwich bag (for swirling!)

Serving Suggestions

• Enjoy warm with a glass of milk or hot cocoa.
• Add a scoop of Greek yogurt on top for a fun breakfast twist.
• Pack them in lunchboxes they’re perfect for kids and grown-ups alike!
• Drizzle with a little maple syrup if you’re feeling fancy.

Fun Fact

Did you know pumpkin is actually a fruit? And it’s super good for you! It’s packed with vitamin A, which helps your eyes stay healthy. That means these muffins are basically superhero snacks.

Conclusion

These Flourless Pumpkin Muffins are so easy, cozy, and yummy! I love how they’re made with simple ingredients but taste like something from a bakery. You don’t need flour or fancy tools just a little time and a lot of love.