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Flourless Pumpkin Muffins

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 servings
Calories 165
These flourless pumpkin muffins are soft, warmly spiced, and naturally sweetened with maple syrup. They make an easy gluten-free breakfast or snack with optional chocolate chips or walnuts for extra texture.

Equipment

  • 12-cup muffin tin
  • paper liners
  • large mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Wire rack

Ingredients

Instructions 

  • Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
  • In a large bowl, whisk together the pumpkin puree, eggs, almond butter, maple syrup, and vanilla extract until smooth.
  • Add the pumpkin pie spice, cinnamon, baking soda, and salt. Stir until fully combined and no dry spots remain.
  • If using, fold in the chocolate chips or chopped walnuts.
  • Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  • Bake for 18 to 22 minutes, or until the muffins are set and a toothpick inserted in the center comes out mostly clean.
  • Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best texture, use creamy almond butter that is well-stirred and smooth. If you prefer a sweeter muffin, use chocolate chips; for a nuttier version, choose chopped walnuts. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Calories: 165kcal
Cost: $9
Course: Breakfast
Cuisine: American
Keyword: flourless pumpkin muffins