Description
Enjoy these delicious and moist Flourless Pumpkin Muffins that are gluten-free and perfect for a healthy breakfast or snack. Packed with pumpkin flavor and warm spices, these muffins are easy to make and a great fall baking treat.
Ingredients
Scale
Dry Ingredients:
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
Wet Ingredients:
- 1 cup canned pumpkin purée
- 2 large eggs
- 1/2 cup almond butter (or peanut butter)
- 1/4 cup maple syrup or honey
- 1 teaspoon vanilla extract
Optional:
- 1/4 cup mini chocolate chips or chopped nuts
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a 12-cup muffin tin with liners or grease.
- Mix wet ingredients: In a large bowl, combine pumpkin, eggs, almond butter, maple syrup, and vanilla.
- Add dry ingredients: Stir in baking soda, baking powder, cinnamon, nutmeg, cloves, and salt until well mixed.
- Combine and bake: Fold in chocolate chips or nuts, if desired. Divide batter into muffin cups and bake for 18–22 minutes.
- Cool and serve: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- These muffins are naturally gluten-free and moist.
- For added protein, mix in a tablespoon of chia seeds or flaxseed.
- Store in the fridge for up to 5 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 130
- Sugar: 8g
- Sodium: 125mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
