Halloween Flourless Pumpkin Muffins
Soft pumpkin muffins with a light glaze — ready in 25 minutes
These Halloween flourless pumpkin muffins blend pure pumpkin, eggs, and a sugar-free sweetener into a tender batter that bakes into soft, domed muffins, then finish with a thin glaze, like the stack. Each muffin has 8 g of protein and 6 g net carbs.
Low carb, sugar-free, and no wheat flour.
Why you’ll love these muffins
- 8g protein per muffin
- 6g net carbs
- Flourless
- Ready in about 25 minutes
- Light glaze
- Soft crumb
Health notes
- Protein: Eggs and a little almond or coconut flour if used.
- Low carb: Pure pumpkin and a sugar-free sweetener, not wheat flour.
- Sugar-free: Monk fruit or allulose only.
- Keto-friendly: Each muffin stays around 6g net carbs if the pumpkin is measured.
Key element — do not overbake
A dry center cracks and toughens. Pull the muffins when a toothpick comes out clean so the crumb stays soft, like the stack.
Ingredients
Muffins (12 muffins)
- 1 can (15 oz) pure pumpkin puree
- 4 large eggs
- ½ cup powdered monk fruit or allulose
- ½ cup almond flour, or ¼ cup coconut flour
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
- ½ tsp baking powder
- ¼ tsp salt
- Oil spray or liners for the tin
Glaze
- ½ cup powdered monk fruit or allulose
- 1–2 Tbsp heavy cream or water
- ½ tsp vanilla extract
Swaps
- Wheat flour or a sugar sweetener: Not in the 6g number.
- Pumpkin pie mix: Many have sugar. Use pure pumpkin.
- No flour: Use eggs and pumpkin only. The crumb is denser.
- No glaze: Calories drop a little.
Instructions
| 1 | Heat the oven. Heat to 350°F (175°C). Line or spray a 12-cup muffin tin. |
| 2 | Mix. Whisk the pumpkin, eggs, sweetener, almond flour or coconut flour, spice, vanilla, baking powder, and salt until smooth. Do not overmix. |
| 3 | Fill. Divide the batter among the 12 cups. Fill about two-thirds full. |
| 4 | Bake. Bake 18–22 minutes until a toothpick comes out clean and the tops are set, like the stack. Cool 5 minutes in the tin, then move to a rack. Stir the glaze and drizzle over the cooled muffins. This batch makes 12 muffins. |
Pro tips
- Use pure pumpkin, not pie mix. Mix has sugar.
- Wheat flour or a sugar sweetener is not in these numbers.
- Do not overbake. A dry center cracks.
- Cool fully before the glaze so it sets.
- Macros are per muffin, 12 from this batch.
Nutrition
| Nutrient | Per muffin |
|---|---|
| Calories | 160 |
| Protein | 8g |
| Net carbohydrates | 6g |
| Total carbohydrates | 7g |
| Fiber | 1g |
| Total fat | 10g |
| Sodium | 140mg |
Estimates based on pure pumpkin, eggs, almond or coconut flour, a sugar-free sweetener, and a thin glaze, divided into 12 muffins. Wheat flour and a sugar sweetener are not included.
Variations
No glaze
Skip it. Calories drop a little.
Coconut flour
Use ¼ cup instead of almond flour. The crumb is a little denser.
Extra spice
A pinch more cinnamon or nutmeg.
Mini
Bake in mini cups 12–14 minutes. Count changes.
Storage
| Method | Time | Notes |
|---|---|---|
| Counter | Up to 2 days | Cover once cool |
| Refrigerator | Up to 5 days | They stay soft |
| Freezer | Up to 2 months | Glaze after thawing |
FAQ
Test your knowledge
5 quick questions about these flourless pumpkin muffins
1. Protein per muffin?
2. Net carbs per muffin?
3. What keeps the crumb soft?
4. About how long does this take?
5. What is not in the 6g number?
