Grain Free Pumpkin Muffins

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This tasty, easy to make, delicious muffin is not your normal pumpkin muffin. Unlike most muffin recipes, this one is completely grain-free, without a speck of flour.

How can you make a muffin without flour? you ask. Keep reading and I’ll share my secret.

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Nothing says “fall” more than pumpkins. Pumpkin pie, pumpkin bread, and one of my family’s favorites: pumpkin muffins!

These delicious muffins are a wholesome harvest treat for breakfast, as a lunch time treat, with afternoon coffee, or as a bedtime snack.

These easy pumpkin muffins are the perfect addition to pumpkin season.

Flourless Pumpkin Muffins

These muffins are easy to make using a few simple ingredients. I will be using almond butter, not almond flour or almond meal as the base of my recipe.

You can find almond butter at your grocery store next to the peanut butter or you can order it online.

If you have access to a store where you can grind the almonds into almond butter for yourself, this would be a fresher option.

Or even better, make your own almond butter at home.

You will notice that all almond butter will have a layer of oil on top of the butter after it sits for a while.

For best results, it is really important to mix this up well. Too much oil will make your recipe too liquid, and too little oil will make the muffins dry.

Since we are making these muffins without any type of flour they are the perfect low carb pumpkin muffins.

What You Will Need To Make This Pumpkin Muffin Recipe

Gluten-Free Pumpkin Muffins

As mentioned before, well use almond butter in place of the flour to make these flourless muffins grain-free.

This also makes them naturally gluten-free muffins and low carb muffins.

How To Make Grain Free Pumpkin Muffins

First preheat the oven to 350 degrees.

To begin, let’s mix our wet ingredients.

1. Spoon 1/2 cup almond butter into a large mixing bowl.
2. Add 1/2 cup canned pumpkin into the bowl. You could use homemade pumpkin puree if you are feeling energetic.
3. Add 1 teaspoon vanilla extract (check out my homemade vanilla recipe).
4. Add 1/3 cup honey or maple syrup. To make your muffins THM and Keto-friendly, you can use your favorite sugar alternative.
5. Add 2 eggs at room temperature, and mix everything well.
6. For the next step sprinkle the following dry ingredients on top of the liquid ingredients, then mix.
   • 1/2 teaspoon baking powder
   • 1/2 teaspoon baking soda
   • 1/4 teaspoon salt
   • 1 teaspoon pumpkin pie spice ( if you want your muffins to have a delicious pumpkin flavor!)
   • Mix well.
   • Optional, 1/3 cup of chocolate chips can be added at this time to make these chocolate chip pumpkin muffins.
   • Spray your pan and/or muffin liners, if using with your choice of spray oil or rub with coconut oil, to keep your muffins from sticking.
7. Then spoon the muffin batter into the pans. The muffin cups should be filled about 2/3 – ¾ of the way full.
8. When your muffin tin is filled, place it in a preheated 350-degree oven for about 15-20 minutes. Check doneness with a toothpick.
9. Remove from oven and cook on a wire rack.

Recipe Notes:

In my video, you’ll notice that I leave the pumpkin pie spice out when baking a batch of muffins for my boys since they like it better without the pumpkin flavor.

If you don’t put the pumpkin spice in the mix, the pumpkin combines with the almond butter to give the muffins a more neutral taste.

Please note that the addition of chocolate chips adds sugar to your recipe unless of course, you add sugar-free chocolate chips to keep it THM and Keto friendly

If you don’t mind the added sugars, these delicious muffins would be perfect with a cream cheese icing!

Why You Will Love These Muffins

Other than the fact that these muffins are low carb and gluten-free pumpkin muffins. They taste great! The texture is perfect and the flavor is unique.

You can easily make these sugar free, which will fit into different eating styles.

This is a great recipe for healthy pumpkin muffins you can feel good about feeding your family.

The warm fall spices in these pumpkin muffins smell so good while baking! They will fill your kitchen with the smell of fall.

The Perfect Size Pumpkin Muffin

Storing The Pumpkin Muffins

You can store your muffins in an airtight container on the counter for a day.

We don’t usually have any muffins left at the end of the day. But if you do, refrigerate them for longer storage.

These muffins can also be frozen by wrapping them in plastic wrap or parchment paper and then placing them in a freezer bag.

Substitutions

Many substitutions can be made to fit your personal needs:

~Fresh pumpkin puree can be used in place of canned.

~Other butters like cashew butter or peanut butter can be used in place of almond butter and easily found in grocery stores.

~For sweeteners white sugar, brown sugar, or coconut sugar can all be used. (experiment for the sweetness you desire)

~A sugar-free sweetner can also be substituted for the honey. This would make these pumpkin muffins, Keto pumpkin muffins, and THM friendly.

~Chocolate Chips are optional and can be milk chocolate, semi-sweet chocolate, or even dark chocolate chips.

~For a dairy-free option, choose dairy-free chocolate chips. For vegan pumpkin muffins you can use flax eggs as an egg replacer.

These pumpkin muffins are perfect for the fall season and all seasons!

Be sure to let me know what you think of these delicious pumpkin muffins.

Enjoy!

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