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Flourless Pumpkin Muffins

Flourless Pumpkin Muffins: Delightfully Moist & Healthy Treats

Flourless Pumpkin Muffins are a quick, wholesome snack that fits gluten-free and grain-free diets, perfect for autumn cravings.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 cup Canned Pumpkin Puree Adds moisture and a rich pumpkin flavor; make sure it's fresh!
  • 2 large Large Eggs Provide structure and binding for the muffins.
  • 1/2 cup Almond Butter Offers healthy fats and creaminess; substitute with peanut butter or sunflower seed butter for nut-free options.
  • 1/4 cup Maple Syrup Delivers natural sweetness; honey or agave nectar can be used as alternatives.
  • 1 teaspoon Vanilla Extract Enhances sweetness and pairs perfectly with pumpkin.
  • 1 teaspoon Baking Soda Essential for leavening these fluffy muffins.
  • 1 tablespoon Pumpkin Pie Spice Infuses a warm, comforting flavor; a must for fall!
  • 1/4 teaspoon Salt Balances the sweetness perfectly.
Optional Mix-Ins
  • 1/2 cup Chopped Walnuts or Pecans Add a delightful crunch and nutty flavor.
  • 1/2 cup Chocolate Chips Introduce a sweet surprise to these flourless pumpkin muffins.

Equipment

  • Oven
  • Muffin tin
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with paper liners or greasing the cups.
  2. In a large mixing bowl, combine the canned pumpkin puree, large eggs, almond butter, maple syrup, and vanilla extract. Mix until completely smooth.
  3. In a separate bowl, whisk together the baking soda, pumpkin pie spice, and salt.
  4. Gradually add the dry ingredients to the pumpkin mixture and fold until just combined.
  5. If desired, gently fold in the chopped walnuts or chocolate chips into the muffin batter.
  6. Scoop the muffin batter into the prepared muffin cups, filling each one about two-thirds full.
  7. Bake for 18 to 20 minutes. Check doneness with a toothpick; it should come out clean when the muffins are ready.
  8. Remove from oven and allow to cool for about 5 minutes in the pan. Transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 15gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 120mgPotassium: 200mgFiber: 2gSugar: 5gVitamin A: 3000IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

These muffins can be stored in an airtight container for up to 3 days at room temperature or frozen for up to 3 months.

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