Description
Indulge in these moist and flavorful Flourless Pumpkin Muffins that are easy to make and perfect for a gluten-free and dairy-free treat. Packed with pumpkin goodness and warm spices, these muffins are a delightful option for breakfast or a snack.
Ingredients
Scale
Wet Ingredients:
- 1 cup canned pumpkin puree
- 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
- optional: 1/4 cup mini chocolate chips or chopped nuts
Instructions
- Preheat the Oven: Preheat the oven to 350°F and prepare a muffin tin with liners or grease.
- Mix Wet Ingredients: In a medium bowl, combine pumpkin puree, eggs, nut butter, honey, and vanilla until smooth.
- Add Dry Ingredients: Stir in baking soda, baking powder, pumpkin pie spice, cinnamon, and salt until well mixed.
- Optional: Fold in chocolate chips or nuts.
- Fill Muffin Cups: Spoon batter into muffin cups, filling each about 3/4 full.
- Bake: Bake for 18–22 minutes, or until a toothpick comes out clean.
- Cool and Serve: Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- These muffins are naturally gluten-free and can be dairy-free if using dairy-free chocolate chips.
- Store in an airtight container for up to 3 days or freeze for up to 2 months.
- 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: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg
