Delicious Flourless Pumpkin Muffins

Name: Delicious Flourless Pumpkin Muffins - A Healthy Treat!
Prep time: 20 min
Cook time: 24 min
Total time: 44 min
Ingredients: 2 cups almond flour ((180g)); 1 tsp baking soda; 1 tbsp pumpkin pie spice; 2 large eggs; ¾ cup pumpkin purée ((180g)); ¼ cup Greek yogurt or sour cream ((60g)); ¼ cup neutral oil ((vegetable, canola, or avocado) (60ml)); ⅓ cup honey ((80ml)); 1 tsp vanilla extract; 1 tsp vanilla extract; 100 grams butter, softened; 100 grams powdered sugar, sifted; 200 grams cream cheese, full fat, cold

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Flourless pumpkin muffins are a delightful, healthy snack that everyone will love. These moist, spiced muffins are quick to whip up and perfect for meal prep. They’re gluten-free, high in protein, and kid-approved, making them a wonderful addition to any family gathering or snack time.

Table of Contents

Flourless pumpkin muffins with cream cheese frosting in white liners

The Best Flourless Pumpkin Muffins

If you’re searching for a nutritious treat that doesn’t skimp on flavor, these flourless pumpkin muffins are your answer. With a delightful combination of almond flour and pumpkin purée, they create a moist and fluffy texture. The warm spices give each bite a cozy feeling, making them ideal for any season.

Ingredients for High-Protein Pumpkin Muffins

Flourless Pumpkin Muffin Ingredients

2 cups (180g) almond flour
1 tsp baking soda
1 tbsp pumpkin pie spice
2 large eggs
¾ cup (180g) pumpkin purée
¼ cup (60g) Greek yogurt or sour cream
¼ cup (60ml) neutral oil (vegetable, canola, or avocado)
⅓ cup (80ml) honey
1 tsp vanilla extract

Optional Cream Cheese Frosting Ingredients

1 tsp vanilla extract
100 grams butter, softened
100 grams powdered sugar, sifted
200 grams cream cheese, full fat, cold

How to Make Flourless Pumpkin Muffins

Preparing the Muffin Batter

Start by preheating your oven to 350°F (175°C). Line a muffin tin with 10 to 12 paper liners or lightly grease it. In a medium bowl, whisk together the almond flour, baking soda, and pumpkin pie spice. This creates a lovely base for our muffins.

Flourless pumpkin muffin batter being mixed with almond flour and wet ingredients in a glass bowl

In a large bowl, whisk the eggs, pumpkin purée, yogurt, oil, honey, and vanilla extract until well combined. Then, gently fold in the dry ingredients, mixing until just combined. Avoid overmixing to keep your muffins tender.

Baking and Cooling the Muffins

Next, divide the batter evenly among the muffin liners, filling each about three-quarters full. Bake them for 20 to 24 minutes, or until a toothpick inserted comes out clean. Once baked, let the muffins cool in the pan for 5 to 10 minutes, then transfer them to a wire rack to cool completely.

Making the Cream Cheese Frosting

If you’re feeling indulgent, let’s make the optional cream cheese frosting. Begin by beating the softened butter and sifted powdered sugar on medium speed for 2 to 3 minutes until it becomes pale and fluffy. Scrape down the bowl sides as needed and mix in the vanilla extract.

Next, add the cold cream cheese all at once. Beat on low speed to combine, then increase to medium-high and mix just until smooth. Be careful not to overmix, as this can cause runniness.

Frosting Your Pumpkin Muffins

Use the frosting immediately, or chill it for 15 to 30 minutes to firm up slightly before spreading or piping. The creamy frosting adds a tangy finish that perfectly complements the warm spices of the muffins.

Tips for Perfect Flourless Pumpkin Muffins

Ingredient Substitutions and Notes

For the best consistency, use brick-style full-fat cream cheese; avoid spreadable or low-fat versions. If you’d like a sweeter muffin, consider increasing the honey to ½ cup or adding brown sugar or maple syrup.

Dairy-Free and Sweetness Variations

If you’re looking for a dairy-free option, simply use non-dairy yogurt, such as coconut or almond milk yogurt. You can also add chopped pecans, dark chocolate chips, or pumpkin seeds for added texture.

Frosting Consistency Tips

For extra frosting stability in warm weather, beat in 2 to 3 tablespoons of sifted cornstarch or milk powder. If the frosting becomes too soft, chill it for 10 to 15 minutes before using.

Storing Your Flourless Pumpkin Muffins

Refrigerate leftover muffins for up to 5 days due to their high moisture content. For longer storage, freeze them for up to 2 months. Thaw at room temperature or microwave individually for a warm treat.

Variations to Elevate Your Muffins

Feeling adventurous? Add some chopped nuts, chocolate chips, or even a sprinkle of cinnamon on top before baking. These additions can take your flourless pumpkin muffins to a whole new level!

FAQs

What ingredients do I need for flourless pumpkin muffins?

You will need almond flour, baking soda, pumpkin pie spice, eggs, pumpkin purée, Greek yogurt or sour cream, neutral oil, honey, and vanilla extract for the muffins. For the optional frosting, you’ll need butter, powdered sugar, vanilla extract, and cream cheese.

How do I make flourless pumpkin muffins step by step?

Preheat your oven, mix the dry ingredients, combine the wet ingredients, fold them together, fill the muffin liners, and bake until golden. Let cool before enjoying!

Can I make flourless pumpkin muffins ahead of time?

Yes! These muffins can be made ahead of time and stored in the refrigerator for up to 5 days or frozen for 2 months.

How should I store leftover flourless pumpkin muffins?

Store them in the refrigerator for up to 5 days or freeze them for up to 2 months. Thaw at room temperature or microwave for a quick treat.

Conclusion

These flourless pumpkin muffins are not only a delicious treat but also a healthy option for any occasion. You can easily share these delightful muffins on Pinterest for others to enjoy. Trust us, once you try these, they may become a staple in your baking routine!