Low Carb Flourless Pumpkin Muffins - Healthy Recipes Using Pumpkin Puree

Crisp fall mornings call for something cozy, sweet, and just a little indulgent… without wrecking your healthy eating goals. Enter these No Flour Pumpkin Muffins—the perfect mash-up of flavor and nutrition. Think soft, fudgy centers, warm cinnamon spice, and that unmistakable pumpkin pie aroma floating through your kitchen. And the kicker? They’re ridiculously easy to make. Like, mix-everything-in-one-bowl easy.

With only seven ingredients, this is one of those Healthy Recipes Using Pumpkin Puree you’ll want on repeat all season long. Whether you’re hunting for Low Carb Low Sugar Muffins for breakfast, or need a quick grab-and-go snack that doesn’t taste “healthy” (because, let’s be real, some so-called “healthiest muffins” taste like cardboard), this recipe has you covered.

Wanna know the secret? Pumpkin. Yep, the same fall superstar in lattes and pies turns into the base for one of the best Low Carb Pumpkin Puree Recipes around. Combine it with nut butter, a touch of spice, and boom—you’ve got Pumpkin Muffins No Sugar required.

Here’s a fun tip: make them as mini muffins for a lighter texture. You’ll get about a dozen tiny bites of pumpkin heaven. Or, if you’re team “go big or go home,” bake four regular muffins instead. Pro move: double the recipe if you’ve got family around, because these disappear fast.

And IMO, these muffins are the cooler cousin of the usual Almond Flour Muffins Recipes. Why? Because they skip the flour altogether. That means you’re biting into one of the most healthier pumpkin recipes you’ll find. Basically, they’re proof that “No Carb Muffins” don’t have to be boring or bland.

So, are you ready to ditch the flour, embrace the pumpkin, and upgrade your snack game? Trust me—your taste buds (and your kitchen) will thank you.

Low Carb Flourless Pumpkin Muffins - Healthy Recipes Using Pumpkin Puree

Cook Time: 10 minutes | Total Time: 10 minutes | Yield: 12–14 mini muffins | Author: Aleda | Category: Dessert

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Ingredients

• 1 cup almond meal or almond flour (120g)
• 3 tbsp sugar or sugar-free sweetener of choice
• 1/2 tbsp baking powder
• 1/4 tsp salt
• 1/2 tsp cinnamon or pumpkin pie spice
• 1/3 cup pumpkin puree
• 1 egg or flax egg
• Optional: a handful of mini chocolate chips

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Instructions

1. For the fluffiest texture, mini muffins are ideal, but you can make 4 regular-sized muffins if you prefer. Double the batch for a bigger crowd.
2. Preheat your oven to 350°F (175°C) and generously grease a mini muffin pan.
3. In a mixing bowl, combine all the dry ingredients—almond flour, sweetener, baking powder, salt, and cinnamon or pumpkin spice.
4. Add the wet ingredients—pumpkin puree and egg—and mix until a smooth batter forms. Stir in chocolate chips if using.
5. Spoon the batter evenly into the muffin cups.
6. Bake on the middle rack for about 10 minutes for minis (or 15 minutes for larger muffins). Keep an eye on them—they’re done when a toothpick comes out clean.
7. Remove the muffins from the oven and let them cool completely, as they firm up while cooling.
8. Run a knife gently around the edges of each muffin, then pop them out of the tin and enjoy!

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