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Healthy Flourless Pumpkin Muffins | These grain-free (flourless) muffins are naturally sweetened & Paleo friendly | thenourishedfamily.com

Healthy Flourless Pumpkin Muffins

Nothing says fall is here like the aroma of pumpkin muffins baking in your house. These grain-free (flourless) muffins are naturally sweetened & Paleo friendly.
Course Bread, Breakfast, Kid Food, Snacks
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 muffins
Author Rashele Birmingham


Wet ingredients

  • 1 3/4 cup pumpkin puree fresh or canned (equal to a 15 oz can)
  • 1/3 cup maple syrup or honey
  • 2 large eggs room temperature
  • 1 tsp vanilla extract

Dry ingredients

  • 2 cups blanched almond flour Honeyville Farms or Blue Diamond (see notes)
  • 3 Tbsp coconut flour
  • 1 tsp baking soda
  • 2 1/2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp cardamom
  • 1/2 tsp cloves
  • 1/4 tsp Celtic sea salt
  • 2 Tbsp coconut oil melted

Optional Ingredients

  • 1/2 cup dark chocolate chips preferably >70% cacoa
  • 1 Tbsp pumpkin pie spice may be used instead of individual spices


  1. Preheat the oven to 350 degrees Farenheight.
  2. Line muffin tin or stone muffin pan with baking cups.
  3. Place wet ingredients in bowl and beat on high until combined (or mix by hand).
  4. In separate bowl mix dry ingredients together and then slowly incorporate the dry ingredients into the wet, mixing until smooth.
  5. Optional: fold chocolate chips in by hand.
  6. Pour or scoop batter into prepared muffin tin, filling each cup 2/3 of the way full.
  7. Bake 22-25 minutes until a toothpick inserted into the center of a muffin comes out clean.
  8. Let cool 5-10 minutes before removing from muffin tin. Cool completely before storage. Keeps on the counter for 3-4 days and in the fridge up to one week.

Recipe Notes

  1. Honeyville Farms & Blue Diamond are two brands that have fine ground blanched almond flour. I have personally used these brands and they both work well for these muffins. Using a courser ground flour may results in overly moist muffins.
  2. Use refined coconut oil if you do not like the taste of coconut oil in baked goods.
  3. We prefer maple syrup over honey in these muffins.