Description
These Flourless Pumpkin Muffins are a delicious and healthy treat perfect for fall. Made with creamy almond butter, pumpkin puree, and warm spices, they offer a naturally gluten-free and optionally dairy-free option that’s moist, flavorful, and simple to prepare. Ideal for breakfast or a snack, these muffins bring a comforting autumn twist to your baking repertoire.
Ingredients
Scale
Wet Ingredients
- 1 cup creamy almond butter (or peanut butter)
- 3/4 cup canned pumpkin puree
- 2 large eggs
- 1/3 cup honey or maple syrup
- 1 teaspoon vanilla extract
Dry Ingredients
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
Optional
- 1/3 cup mini chocolate chips (optional)
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the almond butter, pumpkin puree, eggs, honey (or maple syrup), and vanilla extract until the mixture is smooth and fully combined.
- Add Dry Ingredients: Stir in the baking soda, baking powder, ground cinnamon, pumpkin pie spice, and salt. Mix until everything is well incorporated into a uniform batter.
- Fold in Chocolate Chips: If using, gently fold the mini chocolate chips into the batter to evenly distribute them without overmixing.
- Fill Muffin Cups: Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Let the muffins cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely before serving or storing.
Notes
- These muffins are naturally gluten-free thanks to the absence of flour.
- To make dairy-free, omit chocolate chips or use dairy-free chocolate chips.
- Store leftover muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- You can freeze these muffins for up to 2 months in a freezer-safe container or bag.
