Description
Flourless Pumpkin Muffins are the perfect embodiment of fall’s warm, comforting flavors.
Ingredients
Scale
- 1 cup pumpkin purée
- 2 large eggs
- ¼ cup honey or maple syrup
- ½ cup almond butter or peanut butter
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp salt
- ½ cup dark chocolate chips or chopped nuts (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium-sized mixing bowl, combine the pumpkin purée, large eggs, nut butter, honey or maple syrup, and vanilla extract; whisk until smooth.
- Add baking soda, ground cinnamon, ground nutmeg, and salt; stir gently until well combined.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake in the preheated oven for 18 to 22 minutes until lightly golden and a toothpick comes out clean.
- Cool for 5 minutes in the pan before transferring to a wire rack to cool completely.
Notes
Store leftover muffins in an airtight container at room temperature for up to 3 days; they freeze well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 18–22 minutes
- Category: Breakfast
Nutrition
- Calories: Approximately 150 per muffin
- Sodium: 150 mg
- Protein: 4 g