Introduction
Oh, fall! Is there anything better than the cozy aroma of pumpkin spice filling your kitchen? I’m always on the hunt for those perfect fall treats that feel indulgent but don’t derail my healthy habits, and let me tell you, these Flourless Pumpkin Muffins with Glaze are an absolute game-changer! They’re so incredibly simple to whip up, making them perfect for a busy weekday breakfast or a weekend treat. Plus, they taste like pure autumn magic in every single bite. Get ready to fall in love!
Why You’ll Love This Recipe
- Fast: Ready to bake in under 15 minutes!
- Easy: Seriously, just mix and bake. No fancy techniques needed.
- Giftable: Package them up for a thoughtful homemade gift.
- Crowd-pleasing: Even picky eaters adore these moist, flavorful muffins.
- Flourless & Gluten-Free: A fantastic option for those with dietary needs.
- Naturally Sweetened: Maple syrup and pumpkin provide natural sweetness.
Ingredients
Gathering your ingredients is the first step to muffin success! Here’s what you’ll need for these delightful little treasures:
- 1 cup pumpkin puree: Make sure it’s pure pumpkin puree, not pumpkin pie filling, which has added sugar and spices.
- 2 large eggs: These help bind everything together beautifully.
- ½ cup creamy almond butter (or peanut butter): Creamy works best for a smooth batter. If you don’t have almond butter, peanut butter is a delicious swap!
- ⅓ cup pure maple syrup (or honey): The pure stuff is best for that authentic fall flavor.
- 1 teaspoon vanilla extract: A little vanilla goes a long way to enhance all those warm spices.
- 1 teaspoon ground cinnamon: The star of our fall spice blend!
- ½ teaspoon ground nutmeg: Adds that warm, slightly sweet, woody note.
- ½ teaspoon ground ginger: A touch of warmth and zing.
- ½ teaspoon baking soda: This helps give our muffins a little lift.
- ¼ teaspoon salt: Balances out the sweetness and brings out all the flavors.
For the Glaze:
- ½ cup powdered sugar: For that sweet, drizzly finish.
- 1-2 tablespoons milk (adjust for consistency): Use whatever milk you have on hand – dairy, almond, oat, they all work!
How to Make It
Alright, let’s get our hands a little bit messy and bake up some happiness!
- Preheat and Prep: First things first, let’s get that oven warmed up to 350°F (175°C). While it’s heating, grab your muffin tin. You can either line it with paper liners (my preferred method for easy cleanup!) or give it a good grease with some butter or cooking spray.
- Wet Ingredients Unite: In a nice big bowl, combine your pumpkin puree, eggs, creamy almond butter (or peanut butter!), maple syrup, and vanilla extract. Grab a whisk or a spatula and mix it all together until it’s smooth and creamy. No lumps allowed!
- Spice Things Up: Now, let’s add all those lovely fall spices! Sprinkle in the cinnamon, nutmeg, ginger, baking soda, and salt. Gently stir everything until it’s just combined. Be careful not to overmix here, we want tender muffins!
- Fill ‘Em Up: It’s time to get the batter into our prepared muffin cups. Divide the batter evenly, filling each cup about two-thirds of the way full. This leaves them room to puff up nicely.
- Bake to Perfection: Pop them into your preheated oven and bake for about 18-22 minutes. You’ll know they’re ready when a toothpick you stick into the center of a muffin comes out clean.
- Cool Down Time: Once they’re baked, let the muffins rest in the muffin tin for about 5 minutes. This helps them set up a bit. Then, carefully transfer them to a wire rack to cool completely. Patience is key here, especially before glazing!
- Whip Up the Glaze: While those beautiful muffins are cooling, let’s make our simple glaze. In a small bowl, whisk together the powdered sugar and about 1 tablespoon of milk. Keep whisking and add another teaspoon of milk if needed until you have a smooth, pourable consistency. You want it thin enough to drizzle but not so thin it runs right off.
- Glaze and Enjoy: Once the muffins are totally cool (this is important, otherwise the glaze will melt off!), it’s time for the best part! Drizzle or spread that lovely glaze over the tops. Get creative with your drizzling – swirls, zig-zags, whatever makes you happy!
Substitutions & Additions
These muffins are fantastic as is, but you know I love a good kitchen experiment! Feel free to play around:
- Nut Butter Swap: If almond butter isn’t your jam, creamy peanut butter or even sunflower seed butter (for a nut-free option) works wonderfully.
- Sweetener Switch: Honey or agave nectar are great alternatives to maple syrup.
- Spice Level: Want it spicier? Add a pinch of ground cloves or allspice to the batter.
- Add-ins: Fold in a handful of chopped pecans or walnuts for a delightful crunch, or some dark chocolate chips for a decadent touch.
- Glaze Variations: For a citrusy twist, add a tiny bit of orange zest to the glaze. Or, swap out the milk for a splash of orange juice for a creamsicle vibe!
Tips for Success
Here are a few little secrets I’ve picked up to ensure your muffins turn out perfectly every time:
- Don’t Overmix: Overmixing can lead to tough muffins. Mix the dry ingredients into the wet until just combined. A few little streaks of pumpkin puree are totally fine!
- Room Temperature Eggs: Using room temperature eggs helps them incorporate more smoothly into the batter, leading to a more uniform texture. If you forget to take them out early, place them in a bowl of warm water for 5-10 minutes.
- Accurate Measurements: Baking is a science, so try to measure your ingredients accurately, especially the baking soda and salt.
- Prep Ahead: You can absolutely mix the muffin batter (before adding baking soda and salt, if you like) and store it in the fridge overnight. Just stir in the leavening agents and salt before baking.
- Cooling is Crucial: Resist the urge to glaze warm muffins! Letting them cool completely ensures the glaze stays put and looks picture-perfect.
How to Store It
These muffins are best enjoyed fresh, but they store like a dream:
- At Room Temperature: Store completely cooled muffins in an airtight container for up to 2-3 days.
- In the Refrigerator: For longer storage, keep them in an airtight container in the fridge for up to a week. They’re still delicious cold or gently warmed up!
- Freezing: Want to make a big batch and save some for later? Wrap cooled muffins tightly in plastic wrap, then place them in a freezer-safe bag or container. They’ll last in the freezer for up to 3 months. Thaw them at room temperature or gently warm them in the microwave.
FAQs
Q: Can I make these muffins without a glaze?
Absolutely! They are still wonderfully moist and flavorful on their own. You can also dust them with a little extra cinnamon-sugar or powdered sugar once they’ve cooled if you want a touch of sweetness without the glaze.
Q: Are these muffins good for breakfast or dessert?
They are perfect for both! Their wholesome ingredients make them a great choice for a healthy breakfast on the go, while the sweet glaze makes them feel like a delightful treat or dessert.
Q: Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best to stick with pure pumpkin puree. Pumpkin pie filling contains added sugars and spices that will alter the flavor and sweetness of the muffins. Always check your label!
Flourless Pumpkin Muffins with Glaze
Incredibly simple and delicious flourless pumpkin muffins perfect for a healthy fall treat or breakfast.
Equipment
- Muffin tin Lined with paper liners or greased
- Large bowl
- Whisk
- Spatula
- toothpick For testing doneness
- Wire rack For cooling
- Small bowl For glaze
Ingredients
Muffins
- 1 cup pumpkin puree Make sure it's pure pumpkin puree, not pumpkin pie filling
- 2 large eggs
- 0.5 cup creamy almond butter or peanut butter
- 0.33 cup pure maple syrup or honey
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground ginger
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
Glaze
- 0.5 cup powdered sugar
- 1 tablespoon milk adjust for consistency
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease it.
- In a large bowl, combine pumpkin puree, eggs, almond butter, maple syrup, and vanilla extract. Mix until smooth and creamy.1 cup pumpkin puree
- Add cinnamon, nutmeg, ginger, baking soda, and salt to the wet ingredients. Stir gently until just combined. Do not overmix.1 cup pumpkin puree
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
- While muffins cool, whisk together powdered sugar and 1 tablespoon of milk in a small bowl. Add more milk, a teaspoon at a time, until a smooth, pourable consistency is reached.1 cup pumpkin puree
- Once muffins are completely cool, drizzle or spread the glaze over the tops.
Notes
These muffins are great for breakfast or dessert. They can be made without glaze and dusted with cinnamon-sugar or powdered sugar. Store at room temperature for 2-3 days, in the refrigerator for up to a week, or freeze for up to 3 months.