Flourless Pumpkin Muffins Recipe
These Flourless Pumpkin Muffins are a wholesome, gluten-free treat made with pumpkin puree, almond butter, and warm spices. Naturally sweetened with honey or maple syrup and optionally studded with mini chocolate chips, they’re perfect for a cozy breakfast or snack without any flour or refined sugars.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Wet Ingredients
- 1 cup pumpkin puree
- 2 large eggs
- 1 cup creamy almond butter (or peanut butter)
- ¼ cup honey or pure maple syrup
- 1 tsp vanilla extract
Dry Ingredients
- 1 tsp baking soda
- ½ tsp baking powder
- 1½ tsp cinnamon
- ½ tsp pumpkin pie spice
- Pinch of salt
Optional
- ¼ cup mini chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or lightly greasing it to prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, eggs, almond butter, honey or maple syrup, and vanilla extract until the mixture is smooth and uniform.
- Add Dry Ingredients: Add the baking soda, baking powder, cinnamon, pumpkin pie spice, and a pinch of salt to the wet mixture. Stir everything together until just combined and no dry streaks remain.
- Fold in Chocolate Chips: If using, gently fold in the mini chocolate chips to evenly distribute them throughout the batter.
- Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about three-quarters full to allow room for rising.
- Bake: Bake the muffins in the preheated oven for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean and the muffins are set.
- Cool: Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely, which should take around 10 minutes.
- Serve: Enjoy these tender, naturally sweetened pumpkin muffins warm or at room temperature with your favorite beverage.
Notes
- Use creamy almond butter for a smoother texture; peanut butter can be substituted without affecting flavor significantly.
- Honey or pure maple syrup both work well as natural sweeteners; adjust quantity slightly to taste if preferred sweeter.
- Mini chocolate chips add a delightful touch but can be omitted for a completely dairy-free, paleo-friendly version.
- Ensure muffins cool completely before storing to prevent sogginess.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Keywords: flourless pumpkin muffins, gluten free muffins, healthy pumpkin recipes, almond butter muffins, fall baking, natural sweetener muffins
Find it online: https://kitchenbyrita.com/flourless-pumpkin-muffins-recipe/
