Description
Flourless Pumpkin Muffins are a wholesome, moist, and delicious snack perfect for gluten-free and grain-free diets, especially during autumn.
Ingredients
-
- For the Muffins
- 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
- Equipment
- Oven
- Muffin tin
- Mixing bowls
- Whisk
- Spatula
Instructions
- Preheat oven to 350°F (175°C) and line or grease a muffin tin.
- In a large bowl, mix pumpkin puree, eggs, almond butter, maple syrup, and vanilla extract 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, fold in walnuts or chocolate chips.
- Scoop batter into muffin cups, filling two-thirds full.
- Bake 18–20 minutes; check doneness with a toothpick.
- Cool for 5 minutes in pan, then transfer to a wire rack to cool completely.
Notes
- Store in an airtight container 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: Baking
- Cuisine: American