Halloween Flourless Pumpkin Muffins
Low carb, sugar-free and spooky sweet — tender flourless pumpkin muffins with a glossy vanilla glaze, ready in 25 minutes
These Halloween flourless pumpkin muffins keep every promise on the cover: low carb, sugar-free, spooky sweet — ready in 25 minutes with 8g protein, 6g net carbs and 160 calories per muffin. There is no flour of any kind: almond butter, pumpkin and eggs bake into a tender, moist crumb under a glossy sugar-free glaze, like the stack in the photo.
Per serving: 160 calories, 8g protein and 6g net carbs. Ready in 25 minutes.
Why you’ll love these flourless muffins
- 8g protein per muffin for just 160 calories
- Low carb and sugar-free — exactly as promised on the cover
- On the table in a genuine 25 minutes
- Truly flourless — no wheat, no almond flour, nothing
- Tender, moist crumb with warm pumpkin spice
- That glossy glazed top, just like the photo
Health notes
- Almond butter: The structure AND the richness — it replaces flour and oil in one ingredient.
- Pure pumpkin purée: Moisture and fibre — always the unsweetened tin, never pie filling.
- Eggs and protein powder: With no gluten to hold them, the eggs do the lifting and set the crumb.
- Powdered sweetener glaze: All the glossy finish, none of the sugar.
- Locked from the cover: The photo supplied the title, claims, time and macros, so they are kept consistent throughout the block.
Key element — flourless means fragile: cool them in the tin
With no flour and no gluten, these muffins hold together on egg protein alone — and egg protein finishes setting as it cools. Turn them out warm and they crumble; leave them in the tin for a full 10 minutes and they firm into the tender, sliceable stack in the photo. Patience is the only structure this recipe has, so give it all ten minutes.
Ingredients
Muffins
- ¾ cup smooth almond butter, well stirred
- ¾ cup pure pumpkin purée, unsweetened
- 3 large eggs
- 1 scoop (30g) vanilla protein powder
- ⅓ cup erythritol or monk fruit sweetener
- 2 tsp pumpkin pie spice
- 1 tsp baking powder
- 1 tsp vanilla extract
- ¼ tsp salt
Glaze
- ½ cup powdered erythritol
- 2–3 Tbsp heavy cream or milk
- ½ tsp vanilla extract
Swaps
- Peanut butter: Smooth peanut butter instead of almond butter — slightly deeper flavour.
- Chocolate chip: Fold in ¼ cup sugar-free chocolate chips.
- Cream-cheese frosting: Beat the glaze with 2 oz of softened cream cheese.
- No protein powder: Skip it and add an extra egg — slightly softer muffins.
Instructions
| 1 | Heat and line. Heat the oven to 350°F. Line 10 muffin cups or use a silicone tray — flourless batters stick, so grease the liners lightly too. |
| 2 | Whisk the wet. Whisk the almond butter, pumpkin, eggs, sweetener and vanilla until completely smooth and glossy. |
| 3 | Fold in the dry. Fold in the protein powder, pumpkin pie spice, baking powder and salt until just combined. The batter will be thick and spoonable. |
| 4 | Fill the cups. Divide the batter between the 10 cups, filling each about ¾ full. Smooth the tops with a wet spoon. |
| 5 | Bake. Bake for 18–20 minutes until the tops are set and spring back, and a toothpick comes out with just a few moist crumbs. |
| 6 | Cool, glaze, serve. Cool IN the tin for a full 10 minutes — flourless muffins set as they cool. Turn out, whisk the glaze ingredients to a drizzling consistency, spoon over the tops, and stack like the photo. |
Pro tips
- Stir the almond butter jar first — separated oil makes greasy muffins.
- Room-temperature eggs whisk into the almond butter far more smoothly.
- Never skip the in-tin cool; it is the recipe’s only structure.
- Glaze only once the muffins are fully cool, or it melts straight off.
- They slice cleanest chilled — perfect for make-ahead.
Nutrition
| Nutrient | Per serving |
|---|---|
| Calories | 160 |
| Protein | 8g |
| Net carbohydrates | 6g |
| Total carbohydrates | 9g |
| Fiber | 3g |
| Total fat | 10g |
| Sodium | 150mg |
Per serving (10 muffins, including glaze), locked from the cover: 8g protein, 6g net carbs, 160 calories. Exact macros vary slightly with almond butter and protein powder brands; erythritol is counted as zero net carbs.
Variations
Chocolate pumpkin
Chocolate protein powder and a tablespoon of cocoa folded in.
Pecan crunch
Chopped pecans pressed into the glaze before it sets.
Maple spice
Sugar-free maple flavouring in the batter and glaze.
Mini muffins
Mini tin, 12–14 minutes — two-bite party size.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 6 days | Airtight container; flourless bakes keep best chilled |
| Freezer | Up to 3 months | Freeze unglazed, wrapped; glaze after thawing |
| Serve | — | Chilled or room temperature; 8 seconds in the microwave softens one |
