No Flour Pumpkin Muffins – Healthy & Easy Fall Baking
Pumpkin season shows up, and suddenly everything smells like cinnamon and ambition. Sweaters come out of storage, coffee orders get spicier, and the oven? It basically becomes the MVP of the kitchen. That’s exactly where these No Flour Pumpkin Muffins step in.
These aren’t your average bakery-style muffins loaded with sugar and regret. Nope. These are Healthy Pumpkin Muffins No Flour, made with just seven simple ingredients and one bowl. That’s it. No complicated steps. No flour explosions on your countertop. No sink full of dishes staring you down afterward.
And the flavor? Ridiculously good. We’re talking soft, fudgy centers, cozy pumpkin spice, and that warm aroma that makes your kitchen smell like pumpkin pie decided to move in permanently. IMO, that alone is reason enough to bake a batch.
What makes these stand out in the world of Flourless Baked Goods? They’re naturally satisfying without relying on flour or dairy. Whether you’re looking for Flour Free Muffins for a lighter breakfast, Pumpkin Muffins No Sugar to keep things on the wholesome side, or Low Calorie Gluten Free Muffins that don’t taste like cardboard, this recipe checks all the boxes.
You can even turn them into Flourless Pumpkin Cottage Cheese Muffins for a protein boost that actually tastes good. Yes, really. No weird texture. No strange aftertaste. Just moist, tender goodness.
The best part? You mix everything in seconds, pour the batter into a pan, and let the oven handle the heavy lifting. Soon, your house smells like fall in the best possible way. FYI, patience gets difficult around minute twelve.
So whether you call them Flour Free Pumpkin Muffins, No Flour Muffins, or simply your new favorite snack, one thing’s clear: these muffins prove you don’t need flour to bake something seriously delicious.
No Flour Pumpkin Muffins – Healthy & Easy Fall Baking
Prep Time: 10 minutes |
Total Time: 10 minutes |
Makes: 12–14 bite-sized muffins |
Course: Sweet Treat
Recipe Creator: Alma
These wholesome pumpkin muffins are made without flour and are perfect for an easy autumn breakfast or a cozy snack.
Ingredients
- 1 cup almond flour or finely ground almond meal (120g)
- 3 tablespoons sugar or a granulated sugar-free alternative
- 1/2 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon or pumpkin pie seasoning
- 1/3 cup pumpkin purée
- 1 large egg or a flax egg substitute
- Optional: a small handful of mini chocolate chips
Directions
For the best texture, use a mini muffin pan, as smaller muffins turn out softer and lighter. If you prefer standard-size muffins, the batter will yield about four. You can also double the ingredients to make a larger batch.
Begin by heating your oven to 350°F. Lightly coat a mini muffin tray with oil or nonstick spray to prevent sticking. In a mixing bowl, combine all of the dry ingredients and stir well. Add the pumpkin purée and egg, then mix until a smooth batter forms. If desired, fold in the mini chocolate chips.
Spoon the batter evenly into the prepared muffin cups. Place the pan on the middle oven rack and bake for about 10 minutes. If making regular-size muffins, bake closer to 15 minutes.
Once baked, remove the pan from the oven and allow the muffins to cool. They will continue to set as they rest. After cooling, gently run a knife along the edges of each muffin to loosen them, then lift them out of the pan and enjoy.
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