Flourless Pumpkin Muffins

Indulge in these delicious flourless pumpkin muffins, a perfect fall treat that's both healthy and easy to make! Made with just a handful of ingredients like pumpkin puree, almond butter, and honey, these muffins are gluten-free and packed with flavor. You can also add dark chocolate chips and nuts for a delightful twist. Ready in just 30 minutes, they make a great breakfast or snack. Enjoy these wholesome delights any time!

Print Recipe Pin Recipe

Ingredients

1 cup canned pumpkin puree

1/2 cup almond butter (or peanut butter)

1/3 cup honey or maple syrup

2 large eggs

1 tsp vanilla extract

1 tsp baking soda

1 tsp ground cinnamon

1/2 tsp nutmeg

1/4 tsp salt

1/2 cup dark chocolate chips (optional)

1/4 cup chopped walnuts or pecans (optional)

Instructions

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

In a large mixing bowl, combine the canned pumpkin, almond butter, honey (or maple syrup), eggs, and vanilla extract. Mix well until smooth.

Add the baking soda, cinnamon, nutmeg, and salt to the wet mixture and stir until all the dry ingredients are incorporated.

If desired, fold in the dark chocolate chips and nuts for added flavor and texture.

Pour the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.

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

Allow the muffins to cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.

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