Flourless Pumpkin Muffins: A Delicious and Healthy Treat
Flourless Pumpkin Muffins are a healthy, gluten-free treat made without traditional flour. Packed with the natural flavors of pumpkin, warm spices like cinnamon, and often sweetened with natural ingredients like honey or maple syrup, they are soft, moist, and perfect for a quick breakfast or snack. These muffins are not only easy to make but also align with gluten-free, dairy-free, and sometimes low-carb or Paleo diets, offering a wholesome and delicious option for the fall season or anytime.
Ingredients
- 1 cup pumpkin purée
- 2 large eggs
- 1/4 cup honey or maple syrup
- 1/2 cup almond butter
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger optional
- Pinch of salt
- 1/4 cup dark chocolate chips or chopped nuts optional
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with 12 paper liners or grease it lightly.
- In a large mixing bowl, combine the pumpkin purée, eggs, honey (or maple syrup), almond butter, and vanilla extract. Stir until smooth.
- Add the baking soda, cinnamon, nutmeg, ginger, and salt to the wet ingredients and mix until fully combined.
- If using, fold in the dark chocolate chips or nuts.
- Spoon the batter evenly into the prepared muffin tin.
- Bake for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- At room temperature: Store in an airtight container for up to 3 days.
- In the refrigerator: Store for up to a week if you want them to last longer.
- Freezer: These muffins freeze beautifully! Wrap them individually in plastic wrap and store in a freezer-safe container. To reheat, simply microwave for 20-30 seconds or thaw overnight in the fridge.