With no flour or dairy required, this healthy flourless pumpkin ،ins recipe makes an absolutely wonderful Fall breakfast or snack!

Flourless healthy pumpkin ،ins

Wit،ut a doubt, the best thing about these fudgy flourless pumpkin ،ins is ،w good they taste.

But with just seven ingredients and one bowl, a close second is ،w incredibly easy the recipe is to make!

Mix the batter up in seconds, then let the oven do all the hard work. Soon, your entire kitchen will smell like cinnamon ،e and pumpkin pie.

Still craving pumpkin? Make Crustless Pumpkin Pie

Ingredients for pumpkin ،ins with no flour

The recipe can be vegan, gluten free, grain free, paleo, low calorie, low carb, ketogenic, soy free, dairy free, egg free, and sugar free.

You will need the following ingredients:

Fresh or canned pumpkin puree, almond meal, granulated sweetener of c،ice, baking powder, salt, ground cinnamon or pumpkin pie ،e, an egg or flax egg, and optional mini c،colate chips.

Pumpkin puree: The easy option is to buy canned pumpkin at the store. Or you can roast and puree your own pumpkin. Roasted sweet ،ato puree may be subs،uted.

Fine almond meal: The only ingredient in almond meal is almonds that have been ground up to resemble the texture of flour. You may also use almond flour here.

Use leftover almond meal for a Keto Cheesecake

Sweetener: This can be regular sugar or brown sugar, unrefined coconut sugar, date sugar, or a no sugar subs،ute like granulated xylitol or erythritol for a keto option.

Spices: You may use all ground cinnamon, all pumpkin pie ،e, or a combination of the two. If using cinnamon, I like to add a pinch each of cardamom, cloves, and ،.

Vegan flourless pumpkin ،ins: Use the flax egg option, or commercial egg replacers also work well here. The recipe naturally has no milk or ،er.

Feel free to experiment with different ingredients if you are feeling adventurous. I have not tried swapping oat flour or wheat flour for the almond meal so cannot recommend either of t،se in the pumpkin recipe.

Keto pumpkin ،in recipe video

Above – watch the flourless pumpkin ،in recipe video

How to make flourless pumpkin ،ins

Preheat the oven to 350 degrees Fahrenheit, and grease a ،in tin or mini ،in tin.

In a medium mixing bowl, stir together the almond meal, sweetener, baking powder, salt, and cinnamon. If using c،colate chips, add them here as well.

Whisk in all remaining ingredients to form a batter.

Divide the flourless ،in batter a، the prepared ،in cups, and place the pan on the center rack of the oven.

Bake mini ،ins for ten minutes or larger ،ins for fifteen minutes.

Remove the pan, and let the ،ins cool fully before going around the sides with a knife and popping them out onto a plate.

Store leftovers in a covered container. After a day, I recommend refrigerating for freshness. The ،ins can also be frozen. Thaw before serving.

Try serving it with a Starbucks copycat Pumpkin Spice Latte

Tips, tricks, and toppings

If you make the recipe into flourless pumpkin mini ،ins instead of large ،ins, they will have a lighter texture. However, both ways work!

The recipe yields a little over a dozen mini ،ins or about four regular ،ins. Feel free to double all ingredients to feed a family.

Top the ،ins with cream cheese frosting or Vegan Cream Cheese, ،ed pumpkin ،er or apple ،er, or even almond ،er or peanut ،er.

Or make a basic pastry streusel and sprinkle it over the ،ins right before baking.

They are also quite yummy spread with Homemade Nutella!

The recipe was adapted from my Keto Muffins and Almond Flour Banana Bread.

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