These flourless pumpkin muffins are moist, flavorful, and perfect for a healthy treat. Made with simple ingredients, they are gluten-free and easy to prepare.
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, combine the pumpkin puree, eggs, almond butter, maple syrup, and vanilla extract. Whisk until smooth and well combined.
Add the baking soda, cinnamon, nutmeg, ginger, and salt to the wet mixture. If using rolled oats, stir them in as well. Mix until fully incorporated.
If desired, fold in the chocolate chips or chopped nuts for added texture and flavor.
Evenly divide the batter between the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
You can substitute almond butter with peanut butter or sunflower seed butter for a nut-free option. Store leftovers in an airtight container for up to 3 days or freeze for longer storage.