Description
These Flourless Pumpkin Muffins are a delicious and healthy treat perfect for breakfast or snacking. Made with almond butter, pumpkin puree, and warm spices, these gluten-free and dairy-free muffins are moist, flavorful, and easy to make.
Ingredients
Scale
Wet Ingredients:
- 1 cup creamy almond 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 ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/3 cup mini chocolate chips or chopped nuts (optional)
Instructions
- Preheat the oven and prepare the tin: Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease.
- Mix wet ingredients: In a large bowl, whisk together almond butter, pumpkin puree, eggs, honey, and vanilla extract until smooth.
- Add dry ingredients: Stir in baking soda, cinnamon, nutmeg, ginger, and salt until combined.
- Optional: Fold in chocolate chips or nuts.
- Fill muffin cups: Divide batter evenly among muffin cups, filling each about 3/4 full.
- Bake: Bake for 18-20 minutes until a toothpick inserted into the center comes out clean.
- Cool and serve: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Great for breakfast or a healthy snack!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 110mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 35mg
