Description
Flourless Pumpkin Muffins are moist, healthy, and gluten-free, perfect for autumn cravings and a wholesome snack.
Ingredients
- 1 cup canned pumpkin puree
- 2 large eggs
- 1/2 cup almond butter
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- 1/4 teaspoon salt
- Optional Mix-ins:
- 1/2 cup chopped walnuts or pecans
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners or grease the cups.
- In a large bowl, combine pumpkin puree, eggs, almond butter, maple syrup, and vanilla extract. Mix until smooth.
- In a separate bowl, whisk baking soda, pumpkin pie spice, and salt.
- Gradually fold dry ingredients into pumpkin mixture until just combined.
- If desired, gently fold in walnuts or chocolate chips.
- Scoop batter into muffin cups, filling about two-thirds full.
- Bake 18–20 minutes, checking doneness with a toothpick (should come out clean).
- Allow muffins to cool in the pan 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Store muffins in an airtight container for up to 3 days at room temperature or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American