Description
These Flourless Pumpkin Muffins are a delicious and healthy treat perfect for breakfast or a snack. Moist and flavorful, these gluten-free muffins are easy to make and bursting with pumpkin spice flavor.
Ingredients
Scale
Muffins:
- 1 cup canned pumpkin puree
- 2 large eggs
- 1/2 cup almond butter
- 1/4 cup maple syrup
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/4 cup mini chocolate chips (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F and prepare a muffin tin with liners.
- Mix wet ingredients: In a bowl, whisk together pumpkin puree, eggs, almond butter, maple syrup, and vanilla.
- Add dry ingredients: Stir in baking soda, cinnamon, nutmeg, and salt until combined.
- Optional: Fold in chocolate chips.
- Bake: Divide batter into muffin cups and bake for 18–20 minutes.
- Cool: Let the muffins cool in the pan before transferring to a wire rack.
Notes
- Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
- These muffins freeze well and are great for a quick breakfast or snack.
- Substitute almond butter with peanut butter or sunflower seed butter if desired.
Nutrition
- Serving Size: 1 muffin
- Calories: 145
- Sugar: 8g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
