Description
These Flourless Pumpkin Muffins are a healthy and delicious gluten-free treat perfect for fall. Made with almond butter, pumpkin puree, and warm spices, they are naturally grain-free and dairy-free, offering a moist and flavorful muffin that’s easy to prepare and ideal for breakfast or snack time.
Ingredients
Scale
Main Ingredients
- 1 cup canned pumpkin puree
- 2 large eggs
- 1/2 cup almond butter
- 1/4 cup maple syrup
- 1/4 cup coconut sugar
- 1 teaspoon vanilla extract
- 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 Oven: Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with paper liners or lightly greasing it to prevent sticking.
- Mix Wet Ingredients: In a medium bowl, whisk together pumpkin puree, eggs, almond butter, maple syrup, coconut sugar, and vanilla extract until you get a smooth, homogeneous mixture.
- Add Dry Ingredients: Stir in the baking soda, baking powder, pumpkin pie spice, cinnamon, and salt until everything is evenly combined to form a thick batter.
- Fold in Chocolate Chips: Gently fold the mini chocolate chips into the batter if you’re using them, spreading them evenly throughout the mixture.
- Fill Muffin Cups: Divide the batter evenly across 10-12 muffin cups, filling each about 3/4 full to allow room for rising.
- Bake: Place the muffin tin in the oven and bake for 18-22 minutes. To check doneness, insert a toothpick into the center of a muffin; it should come out clean or with just a few crumbs attached.
- Cool: Let the muffins cool in the tin for 5 minutes, then transfer them carefully to a wire rack to cool completely before serving.
Notes
- These muffins are naturally gluten-free and grain-free, making them suitable for those with gluten sensitivities.
- You can substitute almond butter with peanut butter or sunflower seed butter for a different flavor profile.
- Store leftover muffins in an airtight container at room temperature for up to 4 days.
- For longer storage, freeze muffins in a sealed container for up to 3 months.
- Optional chocolate chips add sweetness and texture but can be omitted or replaced with nuts or dried fruit.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 10g
- Sodium: 125mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
