Description
These Flourless Pumpkin Muffins are a moist, flavorful, and naturally gluten-free treat perfect for fall breakfasts or snacks. Made with pumpkin puree, almond butter, and warm spices, they offer a healthy twist without sacrificing taste. Simple to prepare and free from flour, they are ideal for those looking for gluten-free or vegetarian options.
Ingredients
Scale
Main Ingredients
- 1 1/2 cups canned pumpkin puree
- 3 large eggs
- 1/2 cup almond butter or peanut butter
- 1/3 cup honey or maple syrup
- 1 teaspoon vanilla extract
Spices and Leavening
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Optional
- 1/2 cup chopped walnuts or pecans
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups to prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk together the canned pumpkin puree, eggs, almond butter (or peanut butter), honey (or maple syrup), and vanilla extract until the mixture is smooth and well combined.
- Combine Dry Ingredients: In a separate small bowl, mix together the ground cinnamon, nutmeg, ginger, cloves, baking soda, and salt, ensuring the spices are evenly distributed.
- Incorporate Dry into Wet: Stir the dry spice mixture into the pumpkin mixture until fully incorporated and smooth without overmixing to maintain a tender texture.
- Add Nuts (Optional): Fold in the chopped walnuts or pecans if using, distributing them evenly throughout the batter for added crunch and flavor.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full to allow room for rising during baking.
- Bake: Bake the muffins in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean, indicating they are fully cooked.
- Cool: Allow the muffins to cool in the pan for 5 minutes to set, then transfer them onto a wire rack to cool completely, which helps preserve their texture.
Notes
- These muffins are naturally gluten-free and vegetarian, making them suitable for various dietary needs.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to one week.
- For extra indulgence, add chocolate chips to the batter before baking.
