Flourless Pumpkin Muffins

Indulge in the deliciousness of these flourless pumpkin muffins! Perfect for a fall treat or a healthy breakfast option, this easy recipe combines pumpkin puree, almond butter, and a touch of honey or maple syrup for natural sweetness. With just a handful of ingredients and a simple mixing method, these muffins bake in just 18-20 minutes. Add chocolate chips or walnuts for extra flavor! Enjoy a delightful, gluten-free snack anytime.

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Ingredients

1 cup pumpkin puree (canned or fresh)

3 large eggs

1/2 cup almond butter (or nut butter of your choice)

1/2 cup honey or maple syrup

1 tsp vanilla extract

1 tsp baking soda

1 tsp pumpkin pie spice (or a mix of cinnamon, nutmeg, and ginger)

1/4 tsp salt

1/2 cup chocolate chips or crunchy walnuts (optional)

Instructions

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease the cups.

In a large mixing bowl, combine the pumpkin puree, eggs, almond butter, honey (or maple syrup), and vanilla extract. Whisk until the mixture is smooth and well-blended.

Add in the baking soda, pumpkin pie spice, and salt. Stir until fully incorporated.

If you want to include chocolate chips or walnuts, fold them into the batter gently.

Distribute the muffin batter evenly into the prepared muffin tin, filling each cup about 2/3 full.

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.

Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 12 muffins