Description
These Flourless Pumpkin Muffins are a delicious and healthy treat that’s perfect for breakfast or as a snack. Made with pumpkin puree, almond butter, and warm spices, these muffins are gluten-free, dairy-free, and bursting with flavor.
Ingredients
Scale
Wet Ingredients:
- 1 cup pumpkin purée
- 2 large eggs
- 1/2 cup almond butter (or peanut butter)
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/3 cup mini chocolate chips (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a muffin tin with liners or grease.
- Mix wet ingredients: In a large bowl, whisk together pumpkin purée, eggs, almond butter, honey, and vanilla until smooth.
- Add dry ingredients: Incorporate baking soda, baking powder, pumpkin pie spice, cinnamon, and salt. Mix well.
- Combine: Fold in chocolate chips if desired. Divide batter into muffin cups.
- Bake: Bake for 18–22 minutes until a toothpick comes out clean. Cool before serving.
Notes
- These muffins are naturally gluten-free and dairy-free.
- For added texture, consider mixing in chopped nuts or seeds.
- Store in the refrigerator for up to 5 days or freeze for longer shelf life.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 9g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
